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- Title:
- 50 Years of Feeding (Part D)
- Description:
- Rice cooked only in water without seasoning and accompanied by a little fish was the stereotype description of the common indio meal. There were many types of rice, a topic deserving several vignettes. There were also many fish with Tagalog names, and likely eaten during Medina’s time. Some listed are: BIGAT, BIYA (“white fish”), CANDOLI (“very commonly eaten by Indios”), DALAG (“caught in Laguna”), HALOBAYBAY (“small sardine”), HAPAHAP (“corvina”), TALANGTALANG, TALACQITOC (“of Lumbang River”), TAMBAN (“sardine”). Waters also provided CABIBI clam, CALANTIPAY (“a long oyster”), CAPIS (“white oyster and good to eat”), TALABA, SULILO clam. They also ate ALIMANGO and ALIMASAG crab, TALANGKA from lakes and CARANG from rivers. On the menu could be COLAGYU (small shrimp), OLANG shrimp and HIPON (very small shrimp). Fresh was best, but seafood was also preserved sun-dried with or without salt. There already were BAGOONG, BORO and TAGHILAO, at the time meaning “brined fish or meat.” Serving any of the items mentioned is a step back to the 50th year of Filipinas as a Spanish colony (if not perhaps into prehistory). Ingredients that help identify Filipino heritage cooking need to be protected. The waters have provided ingredients defining Filipino cuisine for centuries. Caring for sources of ingredients is fundamental to heritage conservation and food advocacies.
- Subjects:
- Cooking (Seafood) Salting of food
- Exhibition:
- Juan Medina 50
- Source:
- “Large Ocean Crab” in El Cocinero Práctico (Madrid: S. Calleja, 1903). FSM Collection.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "50 Years of Feeding (Part D)", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll112.html