Introducing Taste and Place: The Design Hotels Book - Insights
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Introducing Taste and Place: The Design Hotels Book

The Design Hotels BookA year ago, our team began the journey that would become Taste and Place: The Design Hotels Book. In a first for us, we used our annual anthology to undertake a broad and inclusive exploration of a single topic: food, an integral part of purposeful travel.

While the heartbreaking war in Ukraine continues, we’d like to note our latest publication includes a beautiful story about how the kitchen creates camaraderie at Bursa Hotel, Kyiv, which has been forced to close its doors for now. The Bursa team is safe and has given us their approval to go ahead with the book release. We will donate this year’s online sale profits to a humanitarian action indicated by our two Ukrainian member hotels. Click here to shop the Design Hotels Book in our store on designhotels.com.

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 properties, 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. Writers and collaborators such as Nicholas Gill, LinYee Yuan, and Gisela Williams, explore food and locality, provenance, production, people, landscape, and architecture. Ever the visual compendium, we’ve commissioned photography from Robbie Lawrence, Marina Denisova, Vivek Vadoliya, and others, as they take us on a global journey.

From regional terroir through the kitchen to the community that connects us, the inspirations assembled in this edition tell the tales of methods and self-production, social engagement, collaborative work practice, respect for cultures and ingredients, rethinking food waste, and visionary, big picture hospitality. We believe 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. Click here to view more of Taste and Place: The Design Hotels Book on our Culture Journal.

Language: English – Pages 352 – Format 22.4 x 29.4 cm portrait format
Printed with Cradle to Cradle Certified®️ paper

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