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The traditional chef's uniform (or chef's whites) includes a toque blanche ("white hat"), white double-breasted jacket, pants in a black-and-white houndstooth pattern, [1] and apron. It is a common occupational uniform in the Western world. The chef's buttons also have a meaning: while qualified chefs wear black buttons, students wear white ...
Aprons of the 1920s mirror the style of the times: loose and long. Often closed with a button and adorned with needlework, many aprons styles emerged during this era and stores began selling patterns and kits to make and adorn aprons at home. [1] Aprons of this period followed the silhouette of dapper fashions—long, with no waist line.
A type of gown-like apron; first designed to protect kimono from food stains, it has baggy sleeves, is as long as the wearer's knees, and fastens with strips of cloth ties that are tied at the back of the neck and the waist. Particularly used when cooking and cleaning, it is worn by Japanese housewives, lunch ladies, and cleaners. Kanzashi
In modern British usage, the term has been revived for what is known in American English as a cobbler apron: a lightweight open-sided upper overgarment, of similar design to its medieval and heraldic counterpart, worn in particular by workers in the catering, cleaning and healthcare industries as protective clothing, or outdoors by those ...
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Some wear sheer aprons. The lady on the right wears a mantua. The men's long, narrow coats are trimmed with gold braid. c.1730–1740. Fashion in the period 1700–1750 in European and European-influenced countries is characterized by a widening silhouette for both men and women following the tall, narrow look of the 1680s and 90s.
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