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
Provenance 500 Drinks: Non-Alcoholic
Sixty entries
Adaptogenic Drinks — Ashwagandha, Reishi, and Lion's ManeAgua Fresca — Mexico's Fresh Water TraditionBeet Juice and Root Vegetable Juices — Performance NutritionBeetroot Latte and Coloured Lattes — The Turmeric, Matcha, and Charcoal FamilyBone Broth and Savoury Drinks — Umami as BeverageBotanical and Floral Waters — Hydration with ComplexityButterfly Pea Flower Tea — The Colour-Changing BotanicalCarob and Mediterranean Non-Alcoholic TraditionsChildren's Mocktail Menus — Inclusive Beverage DesignCoconut Milk Drinks — Thai Tea, Horchata de Coco, and TropicalCoconut Water — Nature's Sports DrinkCraft Lemonade and Citrus Drinks — Sour-Sweet ArchitectureCraft Sodas — Artisan Non-Alcoholic Carbonated DrinksDandelion Coffee and Root Coffee AlternativesFermented Non-Alcoholic Drinks — Kvass, Tepache, and BeyondFloral Cordials — Elderflower, Rose, and Botanical Syrup CultureFunctional Beverages — Energy, Focus, and Wellness DrinksGinger Beer and Ginger Ale — Hot and Gold StandardsHorchata — Mexican and Spanish Styles ComparedHot Chocolate — Artisan and Traditional Drinking ChocolateJuice Cleanses and Functional Detox Beverage ProgrammesKefir — Fermented Milk's Non-Alcoholic ComplexityKorean Sikhye — Traditional Fermented Rice PunchLassi — India's Ancient Cultured Dairy DrinkLyre's Non-Alcoholic Spirits — The Complete BarMatcha Latte and Ceremonial Matcha Drinks — The Modern ClassicMilk and Dairy Drinks — Artisan and Traditional Dairy BeveragesMiso Soup and Dashi as Beverages — Japanese Umami DrinksMocktails — The Art of Alcohol-Free Cocktail DesignNA Digestifs and After-Dinner Spirit-Free DrinksNA Wine Deep Dive — Dealcoholisation Science and QualityNon-Alcoholic Aperitivo — The Spirit-Free Pre-Dinner ProgrammeNon-Alcoholic Beer — Craft Quality Comes to 0.0%Non-Alcoholic Cocktail Pairing — Matching Spirit-Free Drinks to FoodNon-Alcoholic Drinks and Food Pairing Guide — The Complete FrameworkNon-Alcoholic Wine — Dealcoholised and Zero-Proof OptionsOat Milk and the Plant Milk Revolution — Barista SciencePersian Sharbat — The Ancient Art of Syrup DrinksPlant-Based Milks — Oat, Almond, Soy, and CoconutPressed Juices and Cold-Press CultureProbiotic Drinks — The Science of Fermented Beverage HealthSeedlip — The Pioneer of Premium Non-Alcoholic SpiritsShrub and Vinegar-Based Non-Alcoholic Cocktails — Acid as ArchitectureShrubs and Drinking Vinegars — Fermented Sip CultureSmoothies and Green Smoothies — Whole-Food Liquid NutritionSoursop Juice and West African and Caribbean Non-Alcoholic DrinksSparkling Juice and Non-Alcoholic Sparkling Wines — Celebratory AlternativesSparkling Soft Drinks — The Craft RevolutionSparkling Water — Terroir in Every BubbleSpecialty Hot Drinks — London Fog, Dirty Chai, Turmeric LatteSpiced Ciders and Non-Alcoholic Cider — Apple's Other FormSwitchel and Shrub Sodas — America's Heritage Non-AlcoholicTamarind Drinks — Global Sour-Sweet Fruit BeveragesTepache, Water Kefir, and Fermented Fruit Sodas — Beyond KombuchaThe Complete Non-Alcoholic Bar Programme — Building from ZeroTropical Fruit Juices — Passion Fruit, Mango, and Exotic Non-AlcoholicTurkish Ayran — The Cultural Yoghurt Drink of AnatoliaVietnamese Sinh To — Southeast Asian Blended Fruit DrinksVirgin Cocktail Programme — Building an Equal Non-Alcoholic BarWellness Shots — Ginger, Wheatgrass, and Cold-Press Concentrates
VI · The Beverage Tradition · 18 of 26Next chapter → Provenance 500 Drinks: Sake & East Asian Beverages
Provenance 500 Drinks: Non-Alcoholic
60 entries
Adaptogenic Drinks — Ashwagandha, Reishi, and Lion's ManeAgua Fresca — Mexico's Fresh Water TraditionBeet Juice and Root Vegetable Juices — Performance NutritionBeetroot Latte and Coloured Lattes — The Turmeric, Matcha, and Charcoal FamilyBone Broth and Savoury Drinks — Umami as BeverageBotanical and Floral Waters — Hydration with ComplexityButterfly Pea Flower Tea — The Colour-Changing BotanicalCarob and Mediterranean Non-Alcoholic TraditionsChildren's Mocktail Menus — Inclusive Beverage DesignCoconut Milk Drinks — Thai Tea, Horchata de Coco, and TropicalCoconut Water — Nature's Sports DrinkCraft Lemonade and Citrus Drinks — Sour-Sweet ArchitectureCraft Sodas — Artisan Non-Alcoholic Carbonated DrinksDandelion Coffee and Root Coffee AlternativesFermented Non-Alcoholic Drinks — Kvass, Tepache, and BeyondFloral Cordials — Elderflower, Rose, and Botanical Syrup CultureFunctional Beverages — Energy, Focus, and Wellness DrinksGinger Beer and Ginger Ale — Hot and Gold StandardsHorchata — Mexican and Spanish Styles ComparedHot Chocolate — Artisan and Traditional Drinking ChocolateJuice Cleanses and Functional Detox Beverage ProgrammesKefir — Fermented Milk's Non-Alcoholic ComplexityKorean Sikhye — Traditional Fermented Rice PunchLassi — India's Ancient Cultured Dairy DrinkLyre's Non-Alcoholic Spirits — The Complete BarMatcha Latte and Ceremonial Matcha Drinks — The Modern ClassicMilk and Dairy Drinks — Artisan and Traditional Dairy BeveragesMiso Soup and Dashi as Beverages — Japanese Umami DrinksMocktails — The Art of Alcohol-Free Cocktail DesignNA Digestifs and After-Dinner Spirit-Free DrinksNA Wine Deep Dive — Dealcoholisation Science and QualityNon-Alcoholic Aperitivo — The Spirit-Free Pre-Dinner ProgrammeNon-Alcoholic Beer — Craft Quality Comes to 0.0%Non-Alcoholic Cocktail Pairing — Matching Spirit-Free Drinks to FoodNon-Alcoholic Drinks and Food Pairing Guide — The Complete FrameworkNon-Alcoholic Wine — Dealcoholised and Zero-Proof OptionsOat Milk and the Plant Milk Revolution — Barista SciencePersian Sharbat — The Ancient Art of Syrup DrinksPlant-Based Milks — Oat, Almond, Soy, and CoconutPressed Juices and Cold-Press CultureProbiotic Drinks — The Science of Fermented Beverage HealthSeedlip — The Pioneer of Premium Non-Alcoholic SpiritsShrub and Vinegar-Based Non-Alcoholic Cocktails — Acid as ArchitectureShrubs and Drinking Vinegars — Fermented Sip CultureSmoothies and Green Smoothies — Whole-Food Liquid NutritionSoursop Juice and West African and Caribbean Non-Alcoholic DrinksSparkling Juice and Non-Alcoholic Sparkling Wines — Celebratory AlternativesSparkling Soft Drinks — The Craft RevolutionSparkling Water — Terroir in Every BubbleSpecialty Hot Drinks — London Fog, Dirty Chai, Turmeric LatteSpiced Ciders and Non-Alcoholic Cider — Apple's Other FormSwitchel and Shrub Sodas — America's Heritage Non-AlcoholicTamarind Drinks — Global Sour-Sweet Fruit BeveragesTepache, Water Kefir, and Fermented Fruit Sodas — Beyond KombuchaThe Complete Non-Alcoholic Bar Programme — Building from ZeroTropical Fruit Juices — Passion Fruit, Mango, and Exotic Non-AlcoholicTurkish Ayran — The Cultural Yoghurt Drink of AnatoliaVietnamese Sinh To — Southeast Asian Blended Fruit DrinksVirgin Cocktail Programme — Building an Equal Non-Alcoholic BarWellness Shots — Ginger, Wheatgrass, and Cold-Press Concentrates