fat · commodity58 bonds · 58 sourced

butter

savouryvegetarian

Route

Pending

The routes are written. They are not yet mapped.

This entry's cultural layer already names where it came from and how it moved. What it does not yet carry is that movement as structure: ordered waypoints with real coordinates, and a mechanism on each leg. Until it does, the layer stays an empty slot rather than a drawn line, because a map built from prose would be a guess with a projection under it.

1 of 404 entries carries a mapped route · nutmeg is the prototype

What renders here when it lands

Waypoints
Ordered places, each with its kind
Coordinates
Real positions, with the gazetteer they came from
Segments
From, to, and the mechanism that moved it
Confidence
Documented, attributed or contested
Summary
What the route argues, in a sentence

Rite

Butter was buried in Irish bogs by the hundredweight, in wooden vessels, and archaeologists keep finding it, some of it thousands of years old. Whether it was storage, tax evasion or offering is still argued, and the offering reading is hard to dismiss when a bog is also where votive goods and bodies were placed. A dairy surplus was put into the ground on purpose, and the ground kept it.

The Oxford Companion to Food (Alan Davidson, 1999)

Connections

58 bonds · 58 sourced

lobster

Structural

.90

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on lobster

sugar

Structural

.80

Caramel.

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on sugar

scallop

Structural

.80

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on scallop

crab

Structural

.80

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on crab

corn

Structural

.80

Elote.

OriginDiccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)Recorded on corn

sweet potato

Structural

.80

Candied yams.

OriginThe Taste of Country Cooking (Edna Lewis, 1976)Recorded on sweet potato

sage

Structural

.80

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on sage

berbere

Structural

.80

With niter kibbeh.

OriginEthiopia: Recipes and Traditions from the Horn of Africa (Yohanis Gebreyesus, 2019)Recorded on berbere

egg

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)

potato

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on potato

onion

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on onion

soffritto and mirepoix

shallot

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on shallot

maple syrup

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on maple syrup

halibut

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on halibut

asparagus

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on asparagus

leek

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on leek

radish

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on radish

white wine

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on white wine

brown sugar

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on brown sugar

caramel

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on caramel

polenta

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on polenta

farofa

Reinforced

.70

Farofa de manteiga.

OriginHistória da Alimentação no Brasil (Luís da Câmara Cascudo, 1967)Recorded on farofa

breadfruit

Reinforced

.70

Roast breadfruit.

OriginProvisions: The Roots of Caribbean Cooking (Michelle and Suzanne Rousseau, 2017)Recorded on breadfruit

truffle

Reinforced

.70

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on truffle

mushroom

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on mushroom

the classic saute

honey

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)

thyme

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)

chicken

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on chicken

shrimp

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on shrimp

carrot

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on carrot

cauliflower

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on cauliflower

nutmeg

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on nutmeg

turkey

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on turkey

prosciutto

Reinforced

.60

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on prosciutto

artichoke

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on artichoke

pea

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on pea

turnip

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on turnip

green bean

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on green bean

pecan

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on pecan

sea salt

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on sea salt

mandioca

Reinforced

.60

Mandioca na manteiga; butter is the colonial fat layered onto an Indigenous staple.

OriginHistória da Alimentação no Brasil (Luís da Câmara Cascudo, 1967) · Santo também come (Raul Lody, 1998)Recorded on mandioca

yam

Reinforced

.60

Score unexamined

OriginLongthroat Memoirs (Yemisi Aribisala, 2016)Recorded on yam

millet

Reinforced

.60

Score unexamined

OriginSenegal: Modern Senegalese Recipes (Pierre Thiam, 2015)Recorded on millet

anchovy paste

Reinforced

.60

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on anchovy paste

choclo

Reinforced

.60

Score unexamined

OriginPeru: The Cookbook (Gastón Acurio, 2015)Recorded on choclo

kawakawa

Reinforced

.60

Kawakawa butter.

OriginHiakai: Modern Māori Cuisine (Monique Fiso, 2020)Recorded on kawakawa

lemon

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)

anchovy

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on anchovy

anchovy butter

sauerkraut

Experimental

.50

OriginMamushka (Olia Hercules, 2015)Recorded on sauerkraut

blue cheese

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on blue cheese

parsley

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on parsley

molasses

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on molasses

tapioca

Experimental

.50

OriginHistória da Alimentação no Brasil (Luís da Câmara Cascudo, 1967)Recorded on tapioca

teff

Experimental

.50

Score unexamined

OriginEthiopia: Recipes and Traditions from the Horn of Africa (Yohanis Gebreyesus, 2019)Recorded on teff

oca

Experimental

.50

Score unexamined

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on oca

arracacha

Experimental

.50

Score unexamined

OriginGran Cocina Latina (Maricel Presilla, 2012)Recorded on arracacha

wild rice

Experimental

.50

Score unexamined

CanonThe Flavor Bible (Page and Dornenburg, 2008)Recorded on wild rice

barberry

Experimental

.50

Score unexamined

OriginFood of Life (Najmieh Batmanglij, 1986)Recorded on barberry

Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place.

Cite this entry

Studio Culinar-E, "butter", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/butter

/archive/butter

Bonds are tiered by source, origin-tradition references first.

The studio