Taste and Place — The Design Hotels Book
Taste and Place: The Design Hotels Book is a broad and inclusive exploration of food, an integral part of purposeful travel. I was pleased to creative direct the content and creative collaborations. Many beautiful shoots and explorations on food & flavour - literal and even spiritual - took place in magical locations all around the world.
In our most ambitious book yet, we have called upon leading writers, photographers, creative chefs, and culinary innovators to explore forward-looking ideas and inspiring practices around food in our hotels, destinations, and larger community. Featuring stories from Rockhouse Hotel in Jamaica, Rastrello in Italy, Satoyama Jujo in Japan, and many more Design Hotels locations, these stories go beyond the dish, the kitchen, and the dining room to reveal the holistic connectivity of food.
We find that the ecosystem of a hotel seen through the lens of food provides a perfect microcosm to better understand bigger system changes. With this rather special book, we at Design Hotels reflect on what we can bring to these shifts in terms of the hospitality we support and want to see in the future. Read more about our journey here.
— Get it here
— Read more here
Chapters in the book include…
I.
Terroir
A “taste of place” is about understanding the luxury of location as expressed through soil, climate, people, crops, and produce.
II.
Island Ways
Islands are microcosms of the larger world; they can also be experimental grounds for evolutionary shifts.
III.
Homegrown
From olive groves to space farms, homegrown and homemade produce is a hyperlocal contribution to the well-being of both hotel staff and guests.
IV.
Kitchen Spirit
A new generation of chefs and owners is creating inclusive and caring environments focused on working together in and around the kitchen.
V.
Table Settings
Dining rooms are key points of contact between provenance, production, people, landscape, food, and architecture.
VI.
Waste Not
Everything is something else. Here, we explore the geography of what will be the most exciting part of the future of cuisine.
VII.
With Reverence
Every creature, fruit, or vegetable on the table gave its life to be consumed. Valuing that, as well as traditions, heirloom varieties, and methods of producing, is an essential part of sharing food.
VIII.
Big Picture
Here is a glimpse of what the next chapter of luxury is going to look like through the example of old hands and new pioneers.
Creative Direction Content: Suvi Haering
Creative Direction Design: Alexandra Bruns
Editorial Director: Ksenia Starikova
Editors in Chief & Editorial Concept: studio_lovell
Brand Director: Daniel Hilz
Executive Editor: Silvena Ivanova
Editorial Designer: Lisa Pflästerer
Graphic Designers: Inês Chambel, Rémy Dautin, Linda Kunnath, Vivian Nebelin
Cover & Illustrations: Hanni Pannier
Photographers:
Marina Denisova, Maureen Evans, Stephanie Füssenich, Robbie Lawrence,
Daniel Lober, Arnaud Montagard, Vivek Vadoliya, Yuna Yagi
Details
Language: English
Pages: 352
Format: 22.4 × 29.4 cm
Printed in Berlin on Cradle to Cradle Certified paper
** Taste and Place: The Design Hotels Book includes a story about how kitchen camaraderie is created at Bursa Hotel in Kyiv, Ukraine. The hotel has been forced to close its doors for now due to the war, but the team is safe and has given us their approval to go ahead with the book release. As a sign of our support, we pledge to donate this year’s online sale profits to humanitarian aid actions suggested by our two Ukrainian member hotels.
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