HIH Publications
We featured over 30 Michelin and Slow Food chefs in our culinary books to amplify sustainable gastronomy topics such as artisanal food, biodiversity, farm to fork, health cuisine, herbalism, locavore, low food miles, organic food, macrobiotics, mycology, regional gastronomy, seasonality, TCM, wellness food, as well as biodynamic farming, nose-to-tail eating, no waste, permaculture, soil health, sustainable seafood, and wild game. We also leverage a variety of news media and magazines, read more on our press page.
Thinking of writing your own book? Explore our publications below and see how we can support in creating your culinary narrative in a printed and/or digital edition.
The HOTEL Yearbook 2026
Our article If I were Minister of Food & Beverage was featured in The HOTEL Yearbook 2026 (HYB) annual edition, titled Converging Forces – The Future is Hybrid by Design. Synopsis: “Nico Dingemans lays out a fictional but very concrete National Sustainable Gastronomy Strategy 2026 built around Ten “Ps,” linking health, environment, innovation, and social impact across the entire food value chain. Framed as a policy letter, it argues that countries must hard-wire sustainable gastronomy into education, procurement, tourism, and measurement systems to turn food into both a wellbeing driver and a national competitive advantage.” HYB features 36 contributions and insights in 114 pages for 2026 and beyond. Read the full edition here.
Van Bron tot Bord
A digital culinary book produced on-site during the four-day hospitality tradeshow HORECAVA 2018 in the RAI Amsterdam. A partnership between APICBASE, Bidfood, and HIH to advocate regional gastronomy and low food miles. HIH curated twelve Dutch chefs for live-cooking sessions at the Van Bron tot Bord (From Source to Plate) pavilion, whose dishes were captured by the APIC Studio.
From Farm to Fork in the Netherlands
Published on 01.01.2017 and supported by the Netherlands Board for Tourism & Conferences, From Farm to Fork in the Netherlands highlights Health Cuisine, local, and seasonal ingredients in all twelve Dutch provinces. Featuring twenty-four (Michelin) chefs who are affiliated with Slow Food Chefs Alliance, Euro Toques, Alliance Gastronomique, SVH Master Chefs, and Les Patrons Cuisiniers.
In 2018, the University of Amsterdam enlisted our book in the special collection on culinary heritage in the Netherlands at the Allard Pierson Museum in Amsterdam.
From Farm to Fork in Twente
Published on 12.12.2012, From Farm to Fork in Twente is a culinary guide of Nico Dingemans’ birth region in the east of the Netherlands. The book focuses on Health Cuisine, biodiversity, and nose-to-tail topics, featuring four Michelin & Slow Food chefs, Culinary Academy students, the Twente Tourism Board, two Wellness Hotels, a local distillery, the Alliance of Artisanal Chefs, and three organic farms.
From Books to Conferences
Guest chef Massimo Bottura***
Utrecht, Nov. 2015 | Our first book led to a Health Cuisine partnership with three editions of fine food tradeshow Gastronomie, including this conference with chef Massimo Bottura.
Guest chef Heinz Reitbauer***
Amsterdam, Jan. 2018 | Our second book led to a Farm to Fork partnership with two editions of hospitality tradeshow HORECAVA, including this conference with chef Heinz Reitbauer.
Health, Tourism and Hospitality
HIH authored the case study Health Cuisine – a new health destination marketing tool (chapter 35) in the 2nd edition of Health, Tourism and Hospitality: Spas, Wellness and Medical Travel. Written by Smith and Puczko and published by Routledge, Taylor & Francis Group in December 2013, the book provides an in-depth look at the growing health, wellness, and medical tourism sectors in a global context.
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