bevegete

Bevegete is a term used in speculative gastronomy to describe a category of beverages that foreground plant flavors and sustainable processing. In discussions of bevegete, practitioners emphasize the deliberate extraction of flavors from vegetables, herbs, and fruits, often through techniques that preserve aromas and textures while reducing waste. The concept functions as a framework in culinary theory and world-building rather than a standardized practice.

The name bevegete is a neologism formed from elements of "beverage" and "vegetation," typically rendered in lowercase. The term signals a plant-forward philosophy and a willingness to experiment with infusion, fermentation, and aroma delivery.

Bevegete emerged in contemporary culinary discourse and speculative fiction, where it is used to explore seasonal, regionally sourced beverages and the relationship between agriculture and drink. There is no single authoritative definition, and interpretations vary across chefs, writers, and educators.

Bevegete encompasses several approaches, including herb and vegetable infusions, light fermentation, and aroma-focused techniques such as vapor infusion. Emphasis is placed on sustainability, seasonal availability, and transparency of sourcing. The sensory goals include brightness, balance, and a sense of place. Critics note that bevegete, as a concept, is as much about narrative and philosophy as about a recipe.