Taste and

Place

TYPE
  Book

WORK
  Illustration
  Cover & Chapters

CLIENT
  Design Hotels

Taste and Place: The Design Hotels Book is a
broad and inclusive exploration of food, an integral part of purposeful travel.

The illustration of the cover touches on the topics of food, circularity and connectivity.

Additionally to the cover I created 8 illustrations for the Chapters in Taste and Place: The Design Hotels Book.

Terroir
A “taste of place” is about understanding the luxury of location as expressed through soil, climate, people, crops, and produce.

Island Ways
Islands are microcosms of the larger world; they can also be experimental grounds for evolutionary shifts.

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.

Kitchen Spirit
A new generation of chefs and owners is creating inclusive and caring environments focused on working together in and around the kitchen.

Table Settings
Dining rooms are key points of contact between provenance, production, people, landscape, food, and architecture.

Waste Not
Everything is something else. Here, we explore the geography of what will be the most exciting part of the future of cuisine.

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.

Bigger 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.

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