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- Title:
- 50 Years of Feeding (Part J)
- Description:
- Some fish preparations on Panay Island that trace to the 1607 list are: BABAC to dry shrimp (to make them “tapa”); BAGA BAGA to roast shrimp; BALOR to dry fish without salt; BORO to salt fish; IHAO to roast fish or meat; LAGPANG to marinate meat or fish in the native manner as in QUILAO (eating marinated meat or fish uncooked); LAPOA to boil meat or fish in salted water as a step to making it “tapa”; TAPA to dry meat or fish. CALCAG is to dry under the sun. It can apply to a variety of marine and river protein. A dish of any fish cooked with QUILITIS (a kind of amaranth from Mexico) or any another green was called LUPCOS and SUBAC. If only with quilitis, SAGMAO. PORBAR (also PORBOR) is a “bread of fish” (pan de pescado), a kind of “cheese (queso) made in Panay from mackerels and jacks.” Could it have been fish meat without bones mashed then cooked in the shape of a fist-like bun or a small wheel or square of cheese? Did the missionary misunderstand the word or did the preparation become extinct? Has anyone eaten it lately? Food history research can offer surprises. Mysterious ingredients, preparations, food customs. Data can be useful in promoting the practicality, adaptability, ancientness, sustainability, kindness and affection associated with a nation’s food. Food can reveal good qualities of a society.
- Subjects:
- Cooking (Fish) Panay
- Exhibition:
- Juan Medina 50
- Source:
- Detail. Fisherman and Vendor. (Venue unidentified) Karuth Album. 1858. Ayala Musem.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "50 Years of Feeding (Part J)", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll119.html