green bean
Cultural layer
Diccionario Enciclopédico de la Gastronomía Mexicana (Ricardo Muñoz Zurita, 2012)
Route
PendingThe 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 409 entries carries a mapped route · nutmeg is the prototype
- 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
Names · co-equal, marked by how each one travelled
FoodwayPresent as a living food culture.
No names recorded.
Connections
9 bonds · 9 sourcedSet in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for beans, green in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for beans, green in the 2008 edition.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for beans, green in the 2008 edition, where lemon, juice is set in bold.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for beans, green in the 2008 edition, where butter, unsalted is set in bold.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for beans, green in the 2008 edition.
Score unexamined
Read in Los clasicos de la cocina mexicana, page 58, mole de olla, the ear of corn and 150 grams of green beans in the same pot; the cited Diccionario Enciclopedico was not the book in hand.
Mole amarillo: green beans and chayote in a sauce of tomato, tomate verde and dried chillies.
Relocated in Los clasicos de la cocina mexicana, page 68. There are no ejotes a la mexicana in this book; the cited Diccionario Enciclopedico was not the book in hand.
Minestrone col battuto all'aglio, with green beans broken into pieces.
Read in La Cuciniera Genovese, eighth edition, 1893, recipe 102, minestrone col battuto all'aglio, where the green beans go in with the fresh shelling beans. The Flavor Bible, also cited, sets it in bold in the entry for beans, green.
Score unexamined
Read in Los clasicos de la cocina mexicana, page 58, mole de olla, nine leafy branches of epazote tied together over the green beans and the corn; the cited Diccionario Enciclopedico was not the book in hand.
Bonds are drawn from culinary literature and origin-tradition references, tiered by source. Origin means a reference from the place. Witness means the pairing is the place's own and the reference documenting it was written from outside.
The score is cultural weight: how central a pairing is in the tradition that documents it. It is not a prediction of how two materials behave in a formulation and not a measure of chemical affinity. The scale is ordinal, because centrality is a judgement rather than a measurement: 1.0 where the pair is the dish, 0.9 a fixed named form, 0.8 a canonical dish, 0.7 recurrent across many dishes, 0.6 common, 0.5 attested, 0.4 marginal or compound-led.
Each score is set against a named dish and carries that dish in its note. Where a score has not been examined it says so, because an inherited figure and a researched one should not look alike.
The dish is named by a reader who knows the cuisine and cites a source appropriate to it. It has not yet been confirmed inside that source page by page, so a note records what supports a score rather than what has been checked in the book.
Studio Culinar-E, "green bean", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/green-bean
/archive/green-bean
Bonds are tiered by source, origin-tradition references first.