At Maga, we utilize Pantone colors in what often seems like an infinite number of ways — throughout the development of style guides, inspiration for design, as a method for ensuring consistency or to facilitate the communication of certain elements. As a result, I was excited to stumble across yet another use of the famous color system: the development of Pantone recipes.
For those unfamiliar with the system, Pantone began developing guides in 1963 to enable “identifying, matching and communicating colors to solve the problems associated with producing accurate color matches in the graphic arts community.” The standardized color system continues to grow tremendously, and is now more critical than ever as digital technology and the range of materials evolve. It sounds simple, but Pantone founder Lawrence Herbert’s concept was revolutionary. A recent New York Times article explained:
“If somebody in New York wanted something printed in Tokyo, they would simply open up the book and say, ‘Give me Pantone 123,’ ” Herbert says; 123 (a daffodil yellow) would look exactly the same the world over. Herbert created a sample page to show how the system worked and sent it to ink makers.'”
While its clear Herbert’s intent was to overcome confusion between ink manufacturers and their clients, its likely the actual variety of Pantone applications far exceeded his expectations. For instance, color charts have been utilized within food science to match things like the shade of wines and in fashion to describe trends of the season. Which brings me to one of my favorite discoveries — Pantone-inspired recipes.
Last year, Trendland blog launched a series of recipes developed to match Pantone swatches. The series includes a collection of tarts such as the one shown on the left and more elaborate, savory recipes found here. Caution: images may cause severe mouth watering.
Where will we find Pantone next?