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- Title:
- 50 Years of Feeding (Part C)
- Description:
- Aside from what was purchased at the Parian, colonisers at the 50th-year mark ate native velvet apple (mabolo), tamarind, jackfruit, banana, coconut, brined paho as a substitute for olive, kasubha instead of saffron, monggo instead of chickpea or beans, local sugarcane sugar, santol made into fruit preserve. New World introduced foods included beef, milk, cheese (needed for military rations), pineapple, atis, sweet potato, yam, white potato, quilitis cooked with fish, balimbing made into fruit conserve. Old World fruits growing were pomegranate, grape, fig. From Europe came raisin, almond, olive oil, grape wine, dried chickpea. Japan added fresh pear and brined tunny. They ate native deer, wild boar, domesticated pig and chicken, hunted buffalo, sardines, sea eels, tanigue , shrimp, oyster, marine crab and other marine and river protein. There was boiling, roasting, grilling, frying, making jerky. Spanish introduced guisado (stew slow cooked), ensalada (salad with oil and vinegar), potaje (potage), salsa (sauce), rice as cooked in Valencia (not plain rice cooked in water without even salt), bread baking. In later centuries what they ate is clearer and surer. Next posting is what Filipinos were eating. Considered too sour especially for pregnant women, peeled pineapple fruit was eaten in Manila with salt, sometimes after having been washed in water to decrease acid.
- Subjects:
- Fruit Food Cooking Pineapple
- Exhibition:
- Juan Medina 50
- Source:
- “Piña de Indes” (Pinecone of the Indies) as called by Columbus in 1493. Detail of the earliest image of a pineapple. In Oviedo’s HISTORIA GENERAL DE LAS INDIAS, 1535. Found at Biodiversity Heritage Library. https://herbariumworld. wordpress.com
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "50 Years of Feeding (Part C)", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll110.html