pine nut
Cultural layer
Nicolai Z. Ballin, A trial investigating the symptoms related to pine nut syndrome (Journal of Medical Toxicology 8, 2012)
Pinus pinea L. (Plants of the World Online, Royal Botanic Gardens Kew, accessed 2026-10-11)
B. Fady, S. Fineschi and G. G. Vendramin, EUFORGEN Technical Guidelines for Genetic Conservation and Use: Italian stone pine, Pinus pinea (IPGRI, 2004)
The Oxford Companion to Food (Alan Davidson, 1999)
Frédéric Destaillats, Cristina Cruz-Hernandez, Francesca Giuffrida, Fabiola Dionisi and Martine Mostin, Identification of the Botanical Origin of Commercial Pine Nuts Responsible for Dysgeusia by Gas-Liquid Chromatography Analysis of Fatty Acid Profile (Journal of Toxicology, 2011)
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
6 bonds · 6 sourcedSet in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for pine nuts in the 2008 edition, where pesto is set in bold capitals.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for pine nuts in the 2008 edition, where cheese: feta, goat, parmesan, ricotta is set in bold.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for basil in the 2008 edition.
Castagnaccio: pine nuts in the chestnut batter, oil under it and over it.
Read in Artusi, recipe 240, migliaccio di farina dolce, volgarmente castagnaccio: a handful of whole pine nuts in the batter and oil in the tin, and some, he adds, put rosemary on top. The Flavor Bible, also cited, sets it in plain type: suggested by one or more of the chefs it surveyed.
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for pine nuts 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 lemons 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, "pine nut", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/pine-nut
/archive/pine-nut
Bonds are tiered by source, origin-tradition references first.