ham
Cultural layer
The Oxford Companion to Food (Alan Davidson, 1999)
Cato the Elder, De Agri Cultura 162, the method of curing hams
Dehesa de Extremadura, PDO single document (Official Journal of the European Union, C/2024/1214, 30 January 2024)
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
Connections
7 bonds · 6 sourcedStudded ham.
Read from the entry for cloves in the 2008 edition, where ham, baked 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 mustard 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 ham in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for pineapples in the 2008 edition.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for ham in the 2008 edition, where : cheddar, emmental, fontina, gruyère, jack, manchego, is set in plain type.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for cheese, gruyère in the 2008 edition.
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, "ham", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/ham
/archive/ham
Bonds are tiered by source, origin-tradition references first.