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: Sake & East Asian Beverages
Thirty entries
Amazake — Japan's Sweet Rice DrinkAwamori — Okinawa's Ancient SpiritChinese Rice Wine — Shaoxing's HeritageEast Asian Food and Drink Pairing PhilosophyFilipino Lambanog — Coconut Palm SpiritHong Kong and Singapore Craft Spirits — City DistillingHuangjiu — China's Yellow WineJapanese Craft Gin — Botanicals from the Land of the Rising SunJapanese Highball — Whisky Meets EffervescenceJunmai Daiginjo — The Pinnacle of SakeKimoto and Yamahai Sake — Traditional BrewingKorean Bokbunja-ju — Black Raspberry WineKorean Makgeolli — The Farmer's WineKorean Traditional Liquors — Makgeolli to CheongjuMirin — Japan's Sweet Cooking WineNigori Sake — Unfiltered and CloudyOsmanthus Wine — Chinese Flower SpiritsPlum Wine — Asian Fruit WineSake Brewery Culture — Toji and KurabitoSake Cocktails — East Meets WestSake — Japan's Rice WineSake Lees — Kasu and Zero-Waste BrewingShochu Cocktails — The Izakaya RevolutionSparkling Sake — Awa SakeTaiwanese Craft Beer — The Pacific Rim FrontierTaiwanese Fruit Spirits — Lychee, Mango and Tropical InnovationTaiwanese Oolong Tea Spirits — Tea-Infused CraftTaiwanese Whisky Cocktails — Kavalan in the MixTibetan Chang and Mongolian Airag — Nomadic FermentsVietnamese Rice Wine — Rượu Đế and Lao Lao
VI · The Beverage Tradition · 19 of 26Next chapter → Provenance 500 Drinks: Spirits
Provenance 500 Drinks: Sake & East Asian Beverages
30 entries
Amazake — Japan's Sweet Rice DrinkAwamori — Okinawa's Ancient SpiritChinese Rice Wine — Shaoxing's HeritageEast Asian Food and Drink Pairing PhilosophyFilipino Lambanog — Coconut Palm SpiritHong Kong and Singapore Craft Spirits — City DistillingHuangjiu — China's Yellow WineJapanese Craft Gin — Botanicals from the Land of the Rising SunJapanese Highball — Whisky Meets EffervescenceJunmai Daiginjo — The Pinnacle of SakeKimoto and Yamahai Sake — Traditional BrewingKorean Bokbunja-ju — Black Raspberry WineKorean Makgeolli — The Farmer's WineKorean Traditional Liquors — Makgeolli to CheongjuMirin — Japan's Sweet Cooking WineNigori Sake — Unfiltered and CloudyOsmanthus Wine — Chinese Flower SpiritsPlum Wine — Asian Fruit WineSake Brewery Culture — Toji and KurabitoSake Cocktails — East Meets WestSake — Japan's Rice WineSake Lees — Kasu and Zero-Waste BrewingShochu Cocktails — The Izakaya RevolutionSparkling Sake — Awa SakeTaiwanese Craft Beer — The Pacific Rim FrontierTaiwanese Fruit Spirits — Lychee, Mango and Tropical InnovationTaiwanese Oolong Tea Spirits — Tea-Infused CraftTaiwanese Whisky Cocktails — Kavalan in the MixTibetan Chang and Mongolian Airag — Nomadic FermentsVietnamese Rice Wine — Rượu Đế and Lao Lao