Provenance · In progress
The Beverage Terroir Canon
Eight hundred and seventy-nine entries
Contents
I1
II5
IIIopening
IV12
V5
VI790
VII57
VIII2
IX7
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
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Beverage Terroir · VI The Beverage Tradition
The Beverage Tradition
One hundred and six entries · page 1 of 2
Açaí BowlAgua de Jamaica concentradoAgua fresca — tamarindo con chile (spiced tamarind)Albariño and seafood: the Galician white wine traditionArmagnac: Production and Culinary ApplicationsAtol de elote (Guatemalan fresh corn drink)Atole de guayabaAtole de guayaba (guava masa drink)Atole — masa-thickened corn beverageAwamori Okinawan Distilled SpiritBaijiu and Food Pairing (白酒配餐)Baijiu Classification — Aroma Types (白酒香型分类)Banyuls and Collioure: Wines of the Côte VermeilleBarolo Chinato — Digestivo Wine of PiedmontBicerin TorineseBlanquette de LimouxCaffè EspressoCaipirinhaCalvados: Production and Culinary ApplicationsChampurrado (chocolate masa atole)Chartreuse and Génépi — Alpine LiqueursChicha MoradaChinese Chrysanthemum Tea (Ju Hua Cha) CultureChinese Jasmine Tea — Scenting TraditionChinese Longjing Green Tea CeremonyChinese Pu-erh Tea — Fermentation and AgingChinese Tea Classification System (中国茶叶分类)Chinese Teas — Oolong Roasting SpectrumChinese Yellow Wine (Huang Jiu) — Regional Varieties (黄酒地方品种)ChouchenChrysanthemum Tea (Ju Hua Cha / 菊花茶)Coctel de camarones (Mexican shrimp cocktail)Cointreau and the Loire Liqueur TraditionCoteaux Champenois and Rosé des RiceysCrème de Cassis de DijonCuisine au MadiranDa Hong Pao Rock Oolong (大红袍 — Big Red Robe)Es CendolEthiopian Coffee Ceremony (Bunna)Flat White CoffeeFranciacorta DOCG SpumanteFujian Red Yeast Rice Wine (Fu Jian Hong Qu Jiu / 福建红曲酒)Garnacha old vine technique: Aragón and PrioratGenièvre du NordGentiane d'AuvergneGinjinha: Portuguese sour cherry liqueurGuanábana (soursop) agua frescaHakka Thunder Tea Rice (Lei Cha Fan / 擂茶饭)Hong Kong Milk Tea (Gang Shi Nai Cha / 港式奶茶)Horchata de chufa: the Valencian tiger nut milkHorchata de coco (coconut horchata variation)ʻAwa — Hawaiian KavaInner Mongolian Milk Tea (Nai Cha) TraditionIrouléguy: The Basque WineJapanese Whisky Production and Food Pairing CultureJuraçon: Moelleux and Culinary PairingsKava (Yaqona) — Ceremonial BeverageKeemun Black Tea (祁门红茶)Li Hing Mui Margarita — The CocktailLongjing — Dragon Well Green Tea (龙井茶)
VI · The Beverage Tradition · 26 of 26Next chapter → The Table & Service
Beverage Terroir · VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
Andalusian Sherry Wine
Seven entries
Amontillado: the two-phase sherry · Fino and manzanilla: biologically aged sherry · Oloroso: oxidatively aged sherry
Beverage
Eight entries
Awamori — Okinawan Distilled Spirit · Gyokuro — Tea Ceremony and Culinary Applications · Hawaiian Craft Beer — Kona Brewing & Beyond
Beverage Knowledge
Three entries
Japanese Green Tea Types — Gyokuro, Sencha, Hojicha, Genmaicha (緑茶の種類) · Japanese Whisky Highball — Kakubin and the Art of the Highball (ハイボール) · Shochu — Japan's Other Spirit and Its Culinary Applications (焼酎)
Beverage & Pairing
One hundred and forty-six entries
Awamori Okinawan Spirit Production and Service · Gyokuro and Kabusecha: Shade-Grown Green Tea and the Science of Umami · Gyokuro: Japan's Premier Shade-Grown Tea and Its Preparation Ritual
Beverages
Fourteen entries
Amazake Sweet Fermented Rice Drink · Genmaicha Brown Rice Green Tea · Gyokuro Premium Shade-Grown Japanese Green Tea
Beverages & Drinks
Six entries
Awamori Okinawan Distilled Spirit Tradition · Bancha and Hojicha Roasted Green Tea Culture · Koshu Wine and Japanese Winemaking Tradition
Beverages & Pairing
Four entries
Amazake Fermented Sweet Rice Drink Winter Spring · Matcha Production Uji Tencha Shade Growing · Namazake Unpasteurized Fresh Sake Nama Culture
Beverages & Pairing Culture
Four entries
Japanese Beer Culture Asahi Kirin Sapporo Macrobrewery History · Japanese Craft Beer Culture and Microbrewery Movement · Japanese Craft Sake Brewery Microbrew Movement Junmai Revival
Beverages: Sake Culture
Five entries
Awamori Ryukyu Okinawa Distilled Spirit Long Aging · Dassai Sake Brewery Yamaguchi Asahi Shuzo Pure Rice · Hoji Cha Roasted Green Tea Kukicha Stem Tea Autumn
Burgundy Lyonnais Wine Terroir
Five entries
Beaujolais Cru: The Ten Villages · Cuisine au Beaujolais · Cuisine au Pinot Noir de Bourgogne
Japanese Tea: Matcha and Gyokuro
Four entries
Gyokuro Brewing Precision Umami-Forward Tea · Gyokuro Cultivation Shade Growing and High-Grade Tea · Hojicha Roasted Green Tea Brewing and Applications
Loire Valley Wine Cuisine
Five entries
Chinon and Bourgueil: Cabernet Franc du Val de Loire · Muscadet and the Art of Sur Lie · Sancerre and Pouilly-Fumé: Sauvignon Blanc du Val de Loire
Mexican National Beverages Aguas Frescas
Three entries
Agua fresca — horchata (rice milk beverage) · Agua fresca — jamaica (hibiscus cold steep) · Agua fresca — tamarindo (tamarind pod extraction)
Portuguese Port Wine
Four entries
Port wine in cooking: fortification and reduction · Tawny port: oxidative aging in small barrels · Vintage port: the long aging tradition
Provenance 500 Drinks: Beer
Fifty entries
American Lager — The World's Largest Beer Category · Australian Craft Beer — From Fosters to World Class · Barleywine — The Marathon Runner of Beer
Provenance 500 Drinks: Cocktails
Seventy-five entries
Amaretto Sour · Aperol Spritz · Aviation
Provenance 500 Drinks: Coffee
Forty entries
AeroPress — The Innovator's Brew · Affogato — Italy's Coffee Dessert · Americano and Long Black — Espresso Extended
Provenance 500 Drinks: Non-Alcoholic
Sixty entries
Adaptogenic Drinks — Ashwagandha, Reishi, and Lion's Mane · Agua Fresca — Mexico's Fresh Water Tradition · Beet Juice and Root Vegetable Juices — Performance Nutrition
Provenance 500 Drinks: Sake & East Asian Beverages
Thirty entries
Amazake — Japan's Sweet Rice Drink · Awamori — Okinawa's Ancient Spirit · Chinese Rice Wine — Shaoxing's Heritage
Provenance 500 Drinks: Spirits
Forty-five entries
Absinthe — The Green Fairy · Amaro — Italy's Bitter Heritage · American Rye Whiskey — The Spice Revival
Provenance 500 Drinks: Tea
Forty entries
American Sweet Tea — The South's National Beverage · Black Tea — Assam, Darjeeling, and Ceylon · Chai Masala Blends — The Global Spice Tea Revolution
Provenance 500 Drinks: Traditional & Cultural Beverages
Fifty entries
Amazake — Japan's Sweet Fermented Rice Drink · Aquavit — Scandinavian Caraway Spirit and Nordic Drinking Rituals · Baijiu — China's National Spirit and the Moutai Ceremony
Provenance 500 Drinks: Wine
Sixty entries
Agiorgitiko — The Blood of Hercules at Nemea · Albariño — Galicia's Atlantic White · Amarone della Valpolicella — The King of Italian Reds
Provence Côte d'Azur: Wine Terroir and Culinary Traditions
Nine entries
Banon: The Chestnut-Leaf Cheese · Bouillabaisse: The Marseillais Canon · Cuisine au Rosé de Provence
Sake and Fermented Beverages
Seven entries
Amazake Fermented Rice Drink · Imoshochu Sweet Potato Shochu Kagoshima · Kaiseki Saka-zuki Sake Service Protocol
Also in this chapter
106 entries · page 1 of 2
Açaí BowlAgua de Jamaica concentradoAgua fresca — tamarindo con chile (spiced tamarind)Albariño and seafood: the Galician white wine traditionArmagnac: Production and Culinary ApplicationsAtol de elote (Guatemalan fresh corn drink)Atole de guayabaAtole de guayaba (guava masa drink)Atole — masa-thickened corn beverageAwamori Okinawan Distilled SpiritBaijiu and Food Pairing (白酒配餐)Baijiu Classification — Aroma Types (白酒香型分类)Banyuls and Collioure: Wines of the Côte VermeilleBarolo Chinato — Digestivo Wine of PiedmontBicerin TorineseBlanquette de LimouxCaffè EspressoCaipirinhaCalvados: Production and Culinary ApplicationsChampurrado (chocolate masa atole)Chartreuse and Génépi — Alpine LiqueursChicha MoradaChinese Chrysanthemum Tea (Ju Hua Cha) CultureChinese Jasmine Tea — Scenting TraditionChinese Longjing Green Tea CeremonyChinese Pu-erh Tea — Fermentation and AgingChinese Tea Classification System (中国茶叶分类)Chinese Teas — Oolong Roasting SpectrumChinese Yellow Wine (Huang Jiu) — Regional Varieties (黄酒地方品种)ChouchenChrysanthemum Tea (Ju Hua Cha / 菊花茶)Coctel de camarones (Mexican shrimp cocktail)Cointreau and the Loire Liqueur TraditionCoteaux Champenois and Rosé des RiceysCrème de Cassis de DijonCuisine au MadiranDa Hong Pao Rock Oolong (大红袍 — Big Red Robe)Es CendolEthiopian Coffee Ceremony (Bunna)Flat White CoffeeFranciacorta DOCG SpumanteFujian Red Yeast Rice Wine (Fu Jian Hong Qu Jiu / 福建红曲酒)Garnacha old vine technique: Aragón and PrioratGenièvre du NordGentiane d'AuvergneGinjinha: Portuguese sour cherry liqueurGuanábana (soursop) agua frescaHakka Thunder Tea Rice (Lei Cha Fan / 擂茶饭)Hong Kong Milk Tea (Gang Shi Nai Cha / 港式奶茶)Horchata de chufa: the Valencian tiger nut milkHorchata de coco (coconut horchata variation)ʻAwa — Hawaiian KavaInner Mongolian Milk Tea (Nai Cha) TraditionIrouléguy: The Basque WineJapanese Whisky Production and Food Pairing CultureJuraçon: Moelleux and Culinary PairingsKava (Yaqona) — Ceremonial BeverageKeemun Black Tea (祁门红茶)Li Hing Mui Margarita — The CocktailLongjing — Dragon Well Green Tea (龙井茶)