Description

“Taste and Place” offers an enthralling journey through the world’s most creatively designed hotels, with an emphasis on their culinary excellence. This reference, revered across the design, hospitality, and culinary spheres, presents a rich tapestry of images from renowned photographers alongside insights from leading food writers and culinary pioneers. It transcends the boundaries of traditional cookbooks, delving into the intricate relationship between food, its origin, and the environments from which it hails. Readers will travel from the ancient landscapes of Crete to the avant-garde kitchens of the Caribbean, exploring how each unique hotel intertwines regional flavors, sustainable practices, and architectural wonder. This book not only showcases global culinary innovation but also addresses vital questions about responsible travel and environmental stewardship. It’s a celebration of gastronomy and design, perfect for architects, designers, food enthusiasts, and travelers seeking inspiration and enlightenment on their journeys.

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