MILAN: Gigi Hadid and Vogue Italia have both apologized for the May Vogue Italia cover that showed the model with a dark skin tone, a distortion that unleashed a social media backlash and underlined the lack of diversity in the fashion industry.
In a post on Instagram on Thursday, Hadid said diversity in the industry needs to be addressed and that she does not want “to take opportunities away from anyone else.”
The cover shot by Steven Klein showed the normally blonde Hadid with dark hair and heavily bronzed skin, wearing a Dolce & Gabbana sequined legging ensemble with matching tiara. Inside, Hadid poses in beachwear in the spread titled “High Voltage.”
Hadid said the photo shoot that also included digital editing of the photo, “was not executed correctly” and agreed that the concerns raised were “valid.”
Social media posts decried the dark skin tone, many likening it to the blackface minstrels of the 19th century that promoted racial stereotypes. Others pointed out that Vogue Italia under its previous editor, the late Franca Sozzani, was a prominent advocate for racial diversity in fashion, notably with its famed “All Black” cover in 2008.
“I want to address this for those who were offended by the editing/retouch/coloring of the cover. Please know that things would have been different if my control of the situation was different,” the model said.
“Regardless, I want to apologize because I never want to diminish these concerns.”
Vogue Italia said Klein’s “vision was to create a beachwear-themed story with a stylized bronzing effect,” and that “throughout its history, Vogue Italia has respected and encouraged the creative viewpoints of commissioned photographers.”
But the fashion magazine added that it understood the issues it ignited among its readers.
“We sincerely apologize if we have caused any offense.”
Gigi Hadid, Vogue Italia apologize for darkened skin tone
Gigi Hadid, Vogue Italia apologize for darkened skin tone
- Social media posts decried the dark skin tone, many likening it to the blackface minstrels of the 19th century that promoted racial stereotypes.
- Vogue Italia said that it sincerely apologises if it has caused any offense.
Ramadan recipes: Roasted seabass in a delicious tomato sauce
DUBAI: Chef Elias of Dubai’s La Maison Ani shares the recipe for a refined Mediterranean dish that highlights simplicity, balance and freshness.
Roasted seabass
2 seabass fillets
Salt and freshly ground black pepper
2 tbsp olive oil
¾ cup tomato sauce
2 tsp lemon juice
1 tbsp capers
½ small yellow courgette, thinly sliced
¼ small green courgette, thinly sliced
Fresh basil leaves
Fresh chives
Lemon zest
Sumac rice
¾ cup cooked sumac rice
Tomato sauce
2 cups diced ripe tomatoes (fresh or canned)
½ small white onion, finely diced
1 small garlic clove, minced
3 tbsp olive oil
2 bay leaves
2 tsp sugar
¾ tsp salt
½ cup water
Sumac rice
1¼ cups basmati rice
1¾ cups chicken stock
1 tsp salt
1½ tbsp sumac
3 tbsp butter
2 tsp grated garlic
Method
Seabass
Season the seabass fillets with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the fish skin-side down for 3 minutes, flip and cook for 1 minute. Transfer to a preheated oven at 180 C and bake for 5 minutes.
Courgettes
Season the sliced courgettes with salt. Sear in a hot pan for 2–3. Finish with a squeeze of lemon juice.
Tomato sauce
Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook gently until soft. Add water and let it reduce. Add tomatoes, bay leaves, sugar and salt. Bring to a simmer and cook for 20–25 minutes, until thickened.
Sumac rice
Rinse rice until the water runs clear. Add rice, chicken stock and salt to a pot. Bring to a boil, reduce heat and cook for 15 minutes. Melt butter in a pan, add garlic and cook gently for 2 minutes. Stir in sumac. Fold the butter mixture through the rice gently.
To serve
Spoon warm tomato sauce onto each plate. Place the seabass on top and arrange the courgettes over the fish. Serve with sumac rice on the side.
