Taste and Place : The Design Hotels Book
Book Details
Format
Hardback or Cased Book
ISBN-10
3791389068
ISBN-13
9783791389066
Publisher
Prestel
Imprint
Prestel
Country of Manufacture
DE
Country of Publication
GB
Publication Date
May 31st, 2022
Print length
352 Pages
Weight
1,756 grams
Dimensions
22.90 x 30.30 x 3.90 cms
Product Classification:
Public buildings: civic, commercial, industrial, etcProfessional interior design
Ksh 9,900.00
Publisher Out of Stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
A thrilling exploration of the world’s most innovatively designed hotels with a special focus on food.
A thrilling exploration of the worlds most innovatively designed hotels with a special focus on food.
This influential reference workrevered by architects, designers, restaurateurs, hoteliers and creatives around the world contains exquisite images from leading photographers and expert commentary from the worlds greatest food writers and culinary innovators.
Their stories take the reader beyond the dish, the kitchen and the dining room to explore the holistic connectivity between food and locality; its provenance and production; the people, landscape and architecture.
From regional terroir, through the kitchen, to the community, the stories gathered from the experts that created them detail their methods of production; work practices; and visionary hospitality. It poses questions such as, how can we travel more responsibly? How can hotels reduce their impact on the environment? How can travelers give back more than they take?
Journeying from the ancient island of Crete; through traditions in Swiss and Japanese mountains; to cutting-edge culinary practices in the Caribbeanevery hotel featured in this annual compendium is uniquely exquisite.
This influential reference workrevered by architects, designers, restaurateurs, hoteliers and creatives around the world contains exquisite images from leading photographers and expert commentary from the worlds greatest food writers and culinary innovators.
Their stories take the reader beyond the dish, the kitchen and the dining room to explore the holistic connectivity between food and locality; its provenance and production; the people, landscape and architecture.
From regional terroir, through the kitchen, to the community, the stories gathered from the experts that created them detail their methods of production; work practices; and visionary hospitality. It poses questions such as, how can we travel more responsibly? How can hotels reduce their impact on the environment? How can travelers give back more than they take?
Journeying from the ancient island of Crete; through traditions in Swiss and Japanese mountains; to cutting-edge culinary practices in the Caribbeanevery hotel featured in this annual compendium is uniquely exquisite.
Get Taste and Place by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Prestel and it has pages.
