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: Traditional & Cultural Beverages
Fifty entries
Amazake — Japan's Sweet Fermented Rice DrinkAquavit — Scandinavian Caraway Spirit and Nordic Drinking RitualsBaijiu — China's National Spirit and the Moutai CeremonyBelgian Lambic and Gueuze — The Art of Spontaneous FermentationBolivian Singani — The Altitude Grape SpiritBorak and Tuak — Southeast Asian Tribal Rice WinesCalvados — Norman Apple Brandy and the Culture of French Apple CountryCaribbean Christmas Sorrel Punch — The Hibiscus TraditionCaribbean Rum Punch — The Original Cocktail TraditionChampagne Ceremony — The Art of Celebrating with Sparkling WineChicha — The Sacred Corn Beer of the AndesCider — Traditional Orchard Cultures of Europe and the AmericasEthiopian Coffee Ceremony — Buna as Sacred RitualFirst Nations and Indigenous North American Ceremonial BeveragesGeorgian Qvevri Wine — 8,000 Years of AmberGinger Beer — Jamaica's Cultural Export and the Moscow Mule FoundationGoa Feni and Indian Coastal Spirits — Cashew and Coconut DistillationGrappa and Italian Pomace Spirit TraditionsGrappa and Italian Pomace — Zivania, Orujo, Marc: The Global Pomace SpiritHawaiian and Polynesian Ceremonial BeveragesIrish Poitin — From Illicit Still to Legal RevivalJapanese Shochu — The Quiet Giant of Asian SpiritsKava — Pacific Islands' Ceremonial Root DrinkKiddush Wine and Jewish Ceremonial BeveragesKorean Makgeolli — Traditional Milky Rice WineKvass — Russia and Eastern Europe's Ancient Bread DrinkLebanese Arak — The Levant's Ancient Anise SpiritMate (Yerba Maté) Ceremony — South America's National RitualMead — The World's Oldest Fermented BeverageMezcal and Oaxacan Palenque TraditionMongolian Airag — Fermented Mare's Milk on the SteppeMoroccan Atay — The Ritual of Mint TeaNatural Wine Movement — Living Wine for a New GenerationNordic Glogg — Scandinavian Mulled Wine and Winter RitualOuzo and Greek Anise Spirit TraditionPálinka — Hungarian and Eastern European Fruit Brandy TraditionPhilippine Lambanog — Coconut Sap SpiritPisco Sour — Peru vs Chile and the National Identity ContestPulque — The Sacred Fermented Agave Drink of Ancient MexicoRussian and Polish Vodka — Ceremony, Toast, and Zakuski CultureSake Ceremony — Traditions of O-Miki and Kanpai CultureScotch Whisky and the Dram Tradition — Uisge BeathaSouth African Umqombothi — Sorghum and Maize BeerSri Lankan Coconut Arrack — The Island's Ancient SpiritTibetan Butter Tea (Po Cha) — High-Altitude Sustenance DrinkTraditional and Cultural Beverages — The Master Pairing FrameworkTurkish Raki — The National Anise Spirit and Meze CultureUmeshu — Japanese Plum Wine TraditionVietnamese Ruou Can — Communal Jar Rice Wine of the HighlandsWest African Palm Wine — Raphia and Elaeis Fermentation
VI · The Beverage Tradition · 22 of 26Next chapter → Provenance 500 Drinks: Wine
Provenance 500 Drinks: Traditional & Cultural Beverages
50 entries
Amazake — Japan's Sweet Fermented Rice DrinkAquavit — Scandinavian Caraway Spirit and Nordic Drinking RitualsBaijiu — China's National Spirit and the Moutai CeremonyBelgian Lambic and Gueuze — The Art of Spontaneous FermentationBolivian Singani — The Altitude Grape SpiritBorak and Tuak — Southeast Asian Tribal Rice WinesCalvados — Norman Apple Brandy and the Culture of French Apple CountryCaribbean Christmas Sorrel Punch — The Hibiscus TraditionCaribbean Rum Punch — The Original Cocktail TraditionChampagne Ceremony — The Art of Celebrating with Sparkling WineChicha — The Sacred Corn Beer of the AndesCider — Traditional Orchard Cultures of Europe and the AmericasEthiopian Coffee Ceremony — Buna as Sacred RitualFirst Nations and Indigenous North American Ceremonial BeveragesGeorgian Qvevri Wine — 8,000 Years of AmberGinger Beer — Jamaica's Cultural Export and the Moscow Mule FoundationGoa Feni and Indian Coastal Spirits — Cashew and Coconut DistillationGrappa and Italian Pomace Spirit TraditionsGrappa and Italian Pomace — Zivania, Orujo, Marc: The Global Pomace SpiritHawaiian and Polynesian Ceremonial BeveragesIrish Poitin — From Illicit Still to Legal RevivalJapanese Shochu — The Quiet Giant of Asian SpiritsKava — Pacific Islands' Ceremonial Root DrinkKiddush Wine and Jewish Ceremonial BeveragesKorean Makgeolli — Traditional Milky Rice WineKvass — Russia and Eastern Europe's Ancient Bread DrinkLebanese Arak — The Levant's Ancient Anise SpiritMate (Yerba Maté) Ceremony — South America's National RitualMead — The World's Oldest Fermented BeverageMezcal and Oaxacan Palenque TraditionMongolian Airag — Fermented Mare's Milk on the SteppeMoroccan Atay — The Ritual of Mint TeaNatural Wine Movement — Living Wine for a New GenerationNordic Glogg — Scandinavian Mulled Wine and Winter RitualOuzo and Greek Anise Spirit TraditionPálinka — Hungarian and Eastern European Fruit Brandy TraditionPhilippine Lambanog — Coconut Sap SpiritPisco Sour — Peru vs Chile and the National Identity ContestPulque — The Sacred Fermented Agave Drink of Ancient MexicoRussian and Polish Vodka — Ceremony, Toast, and Zakuski CultureSake Ceremony — Traditions of O-Miki and Kanpai CultureScotch Whisky and the Dram Tradition — Uisge BeathaSouth African Umqombothi — Sorghum and Maize BeerSri Lankan Coconut Arrack — The Island's Ancient SpiritTibetan Butter Tea (Po Cha) — High-Altitude Sustenance DrinkTraditional and Cultural Beverages — The Master Pairing FrameworkTurkish Raki — The National Anise Spirit and Meze CultureUmeshu — Japanese Plum Wine TraditionVietnamese Ruou Can — Communal Jar Rice Wine of the HighlandsWest African Palm Wine — Raphia and Elaeis Fermentation