I will be first to admit that my personal style bears little resemblance to what is seen on the world’s hottest runways. I live in the practical world, not the fall 2009 world, if you know what I mean. But that doesn’t mean I don’t follow what’s strutting its way down the catwalk by thumbing my monthly Vogues and GQ’s and following fashionista newsletters like NY Magazine’s Fashion Alert, if for nothing else than to help me capture the general vibe, colors, skirt length of the upcoming season.

Now how, you might be asking yourself, am I going to bring this one around to fit into a food blog? Today, as I glanced through snaps from the Paris spring ‘10 shows, I noticed a startlingly naughty trend. The clothes strutting the catwalk for next spring remind me of my food. They’re slick, slippery, sensual with a touch of s & m thrown in for good measure. Bondage, in fact, seems to be hot for the spring. Gauze bandages stretched across fitted bodices at Bruno Pieters and BCBG (a personal fave), black leather business suits are the thing at Balenciaga. (And that’s only the “B’s.” Nude is running rampant, both as a clothing color–what really serves up your sex appeal better than a flesh-colored slip dress?–and as a fashion statement. The sex appeal of see-through is alive and well for spring.

As someone whose job it is to speak on sensuality, I’ve noticed a turn toward the puritanical as a result of our national economic decline. But I love that the designers are biting back with clothing for the spring that are decadently dirty with a spark of naughty fun. The spring shows have certainly inspired me to move in the same direction with my food. The days for solemnity are over, let us more toward the light of sensual and salacious times.