Taste and Place: The Design Hotels™ Book

Food, as pointed out in the introduction to Taste and Place, is an integral part of purposeful travel. And the editors of this work — mother and daughter Sophie and Orlando Lovell — have delved into the topic in a deep, inviting way, with an exploration of destinations and their food systems, as well as their ingredients and dishes. Eight chapters cover terroir, island food production, self-produced food, the kitchen environment, dining settings, reusing waste, appreciating the sources of food and creating holistic, regenerative systems; they cover destinations around the world, from Europe to the Caribbean to Asia and more.

But while the topics are important and each chapter contains an introductory text, with most including a separate essay, the book doesn’t devolve into an academic study — it is, in fact, a visually sumptuous and indulgent work where textural, evocative imagery fills the pages with ingredients, dishes, people, spaces and environments that are sure to induce wanderlust. But if you can’t be there right now, Taste and Place is sure to give you your fill on a lazy afternoon.