thyme
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
Rite
Thyme was courage and it was for the dead. Greek soldiers bathed in it and the word was used as a compliment meaning bravery; Roman soldiers did the same before battle. It was also burned at funerals and planted on graves across Europe, and English folklore has the souls of the dead living in its flowers. Sprigs went into the coffin and into the armour. One herb covered the whole distance between going to fight and being buried.
My Greek Table (Diane Kochilas, 2018)
Connections
30 bonds · 26 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 thyme in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for thyme in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for chicken in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for potatoes in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for thyme in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for rabbit in the 2008 edition.
Set in bold capitals in The Flavor Bible: very highly recommended by a large number of the chefs it surveyed.
Read from the entry for thyme in the 2008 edition.
Jerk seasoning base.
Searched in Jerk: Barbecue from Jamaica, 1990, pages 14 and 15, the rub and marinade, thyme with the hot pepper, which pages 19 and 20 name as the Scotch bonnet.
The ackee and saltfish saute.
Rice and peas.
Read in the Rousseaus' Caribbean Potluck, 2014, page 142, rice and peas, a bunch of fresh thyme among the seasonings; the cited Provisions was not the copy in hand.
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for lemons in the 2008 edition.
Score unexamined
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for duck 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 shallots in the 2008 edition.
Score unexamined
Set in bold in The Flavor Bible: recommended by a number of the chefs it surveyed.
Read from the entry for venison 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 leeks 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 turnips in the 2008 edition.
The jerk marinade base, with the pimento ground into it.
Searched in Jerk: Barbecue from Jamaica, 1990, page 15, the jerk marinade, thyme and ground pimento with onion, scallion, hot pepper, soy sauce and vinegar; page 14, the rub, the same without the liquids.
The jerk marinade base, with the berries crushed in whole.
Score unexamined
Set in plain type in The Flavor Bible: suggested by one or more of the chefs it surveyed.
Read from the entry for honey 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 cheese, gorgonzola in the 2008 edition, where thyme 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, goat, fresh 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 barley in the 2008 edition.
Score unexamined
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, "thyme", Pantry Archive, Studio Monk-E, 2026. https://studioculinar-e.com/archive/thyme
/archive/thyme
Bonds are tiered by source, origin-tradition references first.