Provenance · Volume XIX · In progress
The Moroccan Canon
Fifty-one entries
Contents
I1
IIopening
III5
IV3
V41
VI1
VIIopening
VIIIopening
IXopening
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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Moroccan · VII The Table & Service
The Table & Service
No entries
This section holds one entry: a feast of Jollof Rice and Suya drawing on West African culinary traditions.
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VII · The Table & Service
Moroccan · VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
This section holds one entry: a feast of Jollof Rice and Suya drawing on West African culinary traditions.
Nothing filed yet.