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- Title:
- 50 Years of Feeding (Part L)
- Description:
- Rice flour mixed with sugar made HIMOGO on Panay of 1607. SACOL was cooking flour and grated coconut in a cane over a pot inside which was hot water. The product SINACOL is reminiscent of today’s puto bumbong. One finds COMBO mentioned in different parts of Filipinas. Medina describes it as a cake (torta) of flour, coconut milk and sugar with lard (manteca). Mixing lard with clean rice and roasting them together was BOTOCBOTOC and SARASARA. SAGMANI was a cake of flour and coconut milk. One could take BALOTAY, the froth as coconut oil was being made and eat it with cooked rice. The pairing was considered delicious (sabroso). To cook rice wrapped in leaves was BAGURBUR. Some of today’s cuisine in Panay includes preparations during the era of Augustinian missionaries Medina and Mentrida. New generations will not appreciate cuisine’s heritage value automatically. Elders and foodie peers have to explain that heritage salutes how ancestors smartly used their environs as food and created a lasting sense of deliciousness linked to social identity. “Puto bumbong” was not the only food cooked in bamboo tubes. Inventors in Tondo have made a contemporary, electric powered version of the cane and steam cooker for pirurutong rice puto. It cooks quickly and uses plastic tubes instead of bamboo. Should other rice cakes cooked in the puto bumbong steamer be revived? We make history for our generation. Should we expand or contract the diversity of heritage foods available as we create new ones?
- Subjects:
- Cooking Panay
- Exhibition:
- Juan Medina 50
- Source:
- Detail from an image in the Karuth Album. Ayala Museum. 1858. Could this be how to cook SINACOL?
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "50 Years of Feeding (Part L)", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll121.html