Provenance · In progress
The General Canon
Two hundred and sixty-one entries
Contents
I34
II1
III13
IV153
V44
VI7
VIIopening
VIII1
IX4
X4
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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General · I Overview & Cultural Context
Presentation and Philosophy
Thirty-three entries
Ben Shewry and Attica: The New Zealand BridgeDonovan Cooke and the Melbourne FoundationDucasse's naturalité (plant-forward precision)Ducasse's systematic excellence (reproducible craft)Fire-Stick Farming: The World's First Landscape AgricultureFUCHSIA DUNLOP'S CORE PHILOSOPHYHot Sour Salty Sweet: The Corridor's Unifying BalanceJIANGNAN CUISINE OVERVIEW (THE LAND OF FISH AND RICE)Lauk-Pauk: The Accompaniment PhilosophyMère Fillioux: Five Dishes, Fifty Years, Total MasteryMise en Place — The Philosophy Before the TechniqueNasi Kucing: Architecture of the Minimal MealNasi Pecel / Nasi Campur: The Assembled Plate TraditionPeter Gilmore: Nature as CompositionSmörgåsbord: The Architecture of AbundanceSonglines as Recipe: The Oral Knowledge Transmission SystemThe Area Executive Chef Perspective: How Australia Changes From Kitchen to KitchenThe Church Supper / Potluck: Food as Social ArchitectureThe Complete Cross-Reference: What the Provenance Database Can DoThe Complete Synthesis: What Provenance Can Now DoThe Corridor Summary: Duguid's Core PrinciplesThe European Collision: 1788 and What It DestroyedThe Fermentation Principle: Why Time Is an IngredientThe Future: Aboriginal Food Sovereignty and the Knowledge EconomyThe Maillard Reaction: The Science Behind BrowningThe Mekong Corridor: Sticky Rice Culture and PracticeThe Supra: The Feast That Is Also a PhilosophyThe Three Regions: Coast, Mountains, JungleThe Unwritten Knowledge: Why the Best Technique Is Never in BooksThree Sisters AgricultureTorres Strait Islander Cooking: The Other TraditionTumpeng: The Ceremonial Rice ConeWhy This Database Exists: The Provenance Manifesto
I · Overview & Cultural Context · 1 of 2Next chapter → Also in this chapter
General · I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.