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- Title:
- A Taste of Visayan Food
- Description:
- The first circumnavigation crew would have satisfied their tastebud cravings the way Visayans did. One of Pigafetta’s most important observations is that the natives knew natural fermentation: coconut vinegar and alcoholic beverages of coconut, nipa, and rice. Before fermentation, tuba was sweetish. Along with honey, ripe fruits, and fresh sugarcane juice one’s sweet tooth could be satisfied. Tastebuds are warning devices of the human body, alerting when there is not enough or a surfeit of a taste that could cause sickness, even emotional imbalance. Sourness came from the coconut vinegar and native lemon. Salty was satisfied by salt. In fact Pigafetta found some dishes too salty. What could have been bitter? Charred meat as well as cinnamon and clove if they chewed on them. Maybe foraged fruits and leaves? Umami desire was satisfied by savory, “proteiny” cooked meats and meaty broths. No tastebud has been found reacting only and specifically to piquancy, so it is considered a mouth feel. Raw garlic and ginger provided the pricking to perk up a meal. Even if Pigafetta likely left out describing other culinary experiences, what he did describe celebrates how Filipinos used their surroundings to satisfy tastebuds, hunger and the dream of a good meal. In food history writing one has to avoid presuming ingredients, tools, and processes were around when they are not mentioned. Future sources are sure to mention them as our forthcoming vignettes will explain.
- Subjects:
- Antonio Pigafetta fermentation
- Exhibition:
- Magellan Menu
- Source:
- LAPULAPU by Fernando Amorsolo, 1951. On display at Manila Hotel.
- Type:
- Image;Still Image
- Format:
- image/png
Source
- Preferred Citation:
- "A Taste of Visayan Food", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll030.html