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- Title:
- Comfort Food
- Description:
- The olive provides oil for cooking and seasoning Spanish food. When brined it is an aperitif and on a difficult galleon voyage offered comfort from sea-sickness and perked up poor appetites. In Filipinas olive trees refused to grow during Morga’s time. He wrote that in lieu of olive there was “a green, very small fruit, more diminutive than a nut, called PAOS.” He added: “when properly prepared for eating [pao] has a good taste when served as pickles or brined.” The fruit is 5-8 centimetres long and 4-6 centimetres wide. Pao or paho (Mangifera altissima) was common and distributed in forests from northern Luzon to southern Mindanao. As of 1921 paho was not cultivated. Neither was there ever a business in bottling or canning paho pickles or paho in brine. Perhaps those are reasons paho has become rare. And yet it is a unique Philippine delight enjoyed by Spanish during the late Renaissance and Baroque eras.
- Subjects:
- Olive Pao Paho
- Exhibition:
- Antonio Morga 30
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Comfort Food", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll064.html