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- Title:
- Fermentation Tussle
- Description:
- Jose Rizal (1861-1896) felt Morga had insulted Filipinos when he wrote: 'They prefer [to eat] meat and fish, salt fish which begin to decompose and smell.' Rizal countered: 'This is another preoccupation of the Spanish who, like any other nation, in the matter of food, loathe that to which they are not accustomed or is unknown to them.' The English are horrified that Spanish eat snails, Spanish that English eat raw beefsteak, Chinese find Roquefort cheese awful but eat tahuri. Rizal believed the rotting fish Morga referred to was bagoong and all know it 'ought not to be rotten,' Rizal added. Bagoong is a naturally fermented flavouring paste made by brining krill or fish similar to GARUM used in Spain during the Roman Empire. LIQUAMEN is a liquid like Patis. No less than the unidentified gastrophile Apicius made Garum when the Caesars dined from 27 BC to 5 AD.
- Subjects:
- Bagoong Fermentation Garum Liquamen
- Exhibition:
- Antonio Morga 30
- Source:
- Handwritten recipe for Extraordinary Spiced Wine from ON COOKING by Apicius.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Fermentation Tussle", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll057.html