suprising,
every few years BLUSH becomes the favourite part of everyone’s makeup routine. Soon there are a thousand formulas and everyone knows how to achieve the flushed look. When there were no real formulas though this
makeup step was still never an afterthought.
Even if that meant pinching cheeks or wearing a poisonous concoction of minerals...
Blush in the late 1820’s,
the British guide, The Art of Beauty with The Best Methods of Improving and Preserving
The Shape, Carriage, and Complexion provided a different insight on rouge ( blush ) there were multiple options & recipes on how to achieve the “healthy, rosy glow finish” that didn’t only include pinching cheeks, using fruit extracts or minerals.
Spices like saffron, red sandalwood, beet and carmine, a red pigment that looks like powder blush but is actually made out of a little crushed bug called cochineal were featured in the guide as a variety of ingredients to achieve the look.
EVEN AFTER it began to be popularized, it was still common knowledge that BLUSH was only supposed to be worn innocently, as heavy makeup was associated with prostitutes.
their rouge in the same way since 1870, blended like a cake mixture and baked in the oven with a tiny drop of rose oil which makes sense if you ever smelled one of their blushes.
It’s not.
that
Later on, companies like Bourjois and Guerlain were leading the market and already globalizing the idea of blush
Bourjois still formulates
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