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- Title:
- Flavouring Pinoy Food
- Description:
- One immediately notes that Pigafetta does not describe Filipino dishes using any of the spices that were commercial commodities along the ancient silk route. It is only when he gets to Borneo that he mentions being served refreshments of cloves and cinnamon. He finds the best cinnamon growing, though, on “the island of Butuan and Calaghan” and after leaving Visayan islands for good, finds cloves in 5 islands making up the Moluccas. But residents of the Visayas knew the spices the Portuguese bought. In Cebuano, Pigafetta records MANISSA for pepper, CHIANCHE for clove, MANA for cinnamon. Ginger was the only spice Pigafetta ate in the Philippines; it was freshly harvested and accompanied roasted fish and rice.
- Subjects:
- Antonio Pigafetta spices
- Exhibition:
- Magellan Menu
- Source:
- Photo of spices and a Chinese compass by FSM
- Type:
- Image;Still Image
- Format:
- image/png
Source
- Preferred Citation:
- "Flavouring Pinoy Food", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll029.html