Page 10 - InnoRenew CoE International Conference 2023
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Designing Hospitality.
New European Bauhaus and possibilities of dialogical
hotel and restaurant design
Irena Weber ¹*, Tilen Nipič¹
1 University of Primorska, Faculty of Tourism Studies - Tourism, Obala 11a, 6332 Portorož, irena.weber@fts.upr.si; 62200107@student.upr.si
* Corresponding author
In one of his famous lectures entitled Hospitality Derrida (2000) engages in a creative dialogue with Kant's famous
third article of A Perpetual Peace in which Kant makes an argument for universal hospitality in connection with
the cosmopolitan right and Derrida embarks on a discussion of language which shows hospitality and hostility
in close proximity as they share the same Latin root. Hospitality can be understood as an opportunity or indeed
necessity to keep hostility at bay. A similar point was made by classical anthropological studies of cultures in
which hospitality rituals were analyzed to show that the primary function was neutralizing potential hostility.
Selwyn (2013) points out that modern hotels are focused on individual needs and desires, and commercial
relationships, and that the hospitality industry has undercut the very roots of hospitality. Traditional hospitality
includes obligation and cultural exchange, and like Mauss's gift it needs to be reciprocated while commercial
'hospitality' may offer space and food, and even politeness, but not necessarily respect, warmth, kindness, and
consolidation of relationship that is fundamental to traditional hospitality.
The proposed contribution aims to look at the principles and potentials of New European Bauhaus applied to
the design of contemporary hotels, restaurants, and cafes. After assessing the original Bauhaus achievements
in hospitality design, and specifically teaware including the dialogical connection between European and
Asian traditions (Forlano et. all 2019, Čapková 2017) it ventures to propose that The New European Bauhaus
as envisioned by the EU calls for imagination, creativity, sustainability inclusivity, and cooperation that may
contribute to giving the hospitality industry its necessary roots as it were.
Keywords: hospitality, Bauhaus, dialogism, hotel and restaurant design
Acknowledgment: This work was partially supported by the [2019-2.1.11-TÉT Bilateral Scientific and
Technological Cooperation].
REFERENCES
Čapková, H., 2017. Bauhaus and Tea Ceremony. A Study of Mutual Impact in Design Education between
Germany and Japan in the Interwar Period. In: Stolte, K., Yoshiyuki, K. (Eds.), Eurasian Encounters: Museums,
Missions, Modernities, Amsterdam University Press, Amsterdam, pp. 103-119.
Derrida, J., 2000. Hostipitality. Angelaki. Journal of Theoretical Humanities, 5 (3), 3-18.
Selwyn, T., 2013. Hospitality. In: Smith, M., and Richards, G. (Eds)., The Routledge Handbook of Cultural
Tourism, Routledge, London, pp.172-177.
Forlano, L., Wright Steenson , M., Ananny, M., (Eds.), 2019. Bauhaus Futures. The MIT Press, Cambridge MA.
10 1 3 – 1 4 S E PT E M B E R 2 0 2 3 I I Z O L A , S LOVE N I A
New European Bauhaus and possibilities of dialogical
hotel and restaurant design
Irena Weber ¹*, Tilen Nipič¹
1 University of Primorska, Faculty of Tourism Studies - Tourism, Obala 11a, 6332 Portorož, irena.weber@fts.upr.si; 62200107@student.upr.si
* Corresponding author
In one of his famous lectures entitled Hospitality Derrida (2000) engages in a creative dialogue with Kant's famous
third article of A Perpetual Peace in which Kant makes an argument for universal hospitality in connection with
the cosmopolitan right and Derrida embarks on a discussion of language which shows hospitality and hostility
in close proximity as they share the same Latin root. Hospitality can be understood as an opportunity or indeed
necessity to keep hostility at bay. A similar point was made by classical anthropological studies of cultures in
which hospitality rituals were analyzed to show that the primary function was neutralizing potential hostility.
Selwyn (2013) points out that modern hotels are focused on individual needs and desires, and commercial
relationships, and that the hospitality industry has undercut the very roots of hospitality. Traditional hospitality
includes obligation and cultural exchange, and like Mauss's gift it needs to be reciprocated while commercial
'hospitality' may offer space and food, and even politeness, but not necessarily respect, warmth, kindness, and
consolidation of relationship that is fundamental to traditional hospitality.
The proposed contribution aims to look at the principles and potentials of New European Bauhaus applied to
the design of contemporary hotels, restaurants, and cafes. After assessing the original Bauhaus achievements
in hospitality design, and specifically teaware including the dialogical connection between European and
Asian traditions (Forlano et. all 2019, Čapková 2017) it ventures to propose that The New European Bauhaus
as envisioned by the EU calls for imagination, creativity, sustainability inclusivity, and cooperation that may
contribute to giving the hospitality industry its necessary roots as it were.
Keywords: hospitality, Bauhaus, dialogism, hotel and restaurant design
Acknowledgment: This work was partially supported by the [2019-2.1.11-TÉT Bilateral Scientific and
Technological Cooperation].
REFERENCES
Čapková, H., 2017. Bauhaus and Tea Ceremony. A Study of Mutual Impact in Design Education between
Germany and Japan in the Interwar Period. In: Stolte, K., Yoshiyuki, K. (Eds.), Eurasian Encounters: Museums,
Missions, Modernities, Amsterdam University Press, Amsterdam, pp. 103-119.
Derrida, J., 2000. Hostipitality. Angelaki. Journal of Theoretical Humanities, 5 (3), 3-18.
Selwyn, T., 2013. Hospitality. In: Smith, M., and Richards, G. (Eds)., The Routledge Handbook of Cultural
Tourism, Routledge, London, pp.172-177.
Forlano, L., Wright Steenson , M., Ananny, M., (Eds.), 2019. Bauhaus Futures. The MIT Press, Cambridge MA.
10 1 3 – 1 4 S E PT E M B E R 2 0 2 3 I I Z O L A , S LOVE N I A
