Taste and Place
- Indbinding:
- Hardback
- Sideantal:
- 352
- Udgivet:
- 11. april 2022
- Størrelse:
- 230x38x297 mm.
- Vægt:
- 1760 g.
- Ukendt - mangler pt..
Normalpris
Abonnementspris
- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
Beskrivelse af Taste and Place
A thrilling exploration of the world's most
innovatively designed hotels with a special focus on food.
This influential reference work-revered by architects, designers, restaurateurs, hoteliers and creatives around the world-contains exquisite images from leading photographers and expert commentary from the world's 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 Caribbean-every hotel featured in this annual compendium is uniquely exquisite.
innovatively designed hotels with a special focus on food.
This influential reference work-revered by architects, designers, restaurateurs, hoteliers and creatives around the world-contains exquisite images from leading photographers and expert commentary from the world's 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 Caribbean-every hotel featured in this annual compendium is uniquely exquisite.
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Bogen Taste and Place findes i følgende kategorier:
- Business og læring > Videnskab
- Mad og drikke
- Kunst og kultur > Arkitektur og design
- Rejsebøger > Rejseguides
- Kunst og kultur > Industriel kunst, kommerciel kunst og design > Møbeldesign
- Kunst og kultur > Arkitektur > Arkitektur: offentlige bygninger
- Kunst og kultur > Arkitektur > Arkitektur: boligbygninger
- Kunst og kultur > Arkitektur > Indretningsarkitektur
- Reference, information og tværfaglige emner > Leksika og opslagsværker > Opslagsværker > Årbøger og almanakker
- Lægevidenskab og sygepleje
- Livsstil, hobby og fritid > Mad og drikke osv.
- Livsstil, hobby og fritid > Rejser og ferie > Steder og mennesker: generelle værker og fotografiske værker
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