How to Be a Tastemaker

How did renowned Michelin-starred chef Skye Gyngell establish a sustainable kitchen? What’s Claudia Schiffer’s number one advice to all models who are just starting out? How did the Bright Young Things, the 1920s circle of London writers and performers, with their madly rococo flair, inspire Luke Edward Hall’s art and decor? What was the building that had Kengo Kuma decide to become an architect? And why does Paul Stamets believe mushrooms can save the world?

In this book 35 extraordinary individuals, who have shaped and continue to shape our tastes express their unique vantage points through their words, actions, the mottos that keep them going on their darkest days, the places that lift their horizons, songs that have enriched their journeys, and the objects they choose to fill their lives with.

It is not by coincidence that you find artist Mickalene Thomas among the same pages as chef Fergus Henderson, that curator Hans Ulrich Obrist is a few turns away from astrologer Susan Miller. The journey with these Tastemakers reveals much, but mainly the intensity of their convictions; the way their worlds of work and leisure are shaped by taste.