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- Title:
- 50 Years of Feeding (Part M)
- Description:
- During the time of Medina and Mentrida, KITICOT in Panay meant either ginger or a wild chili, both piquant. The sting or burn of piquancy was HALANG. Other sources of piquancy were black pepper (called MALISA on Panay), cinnamon (known as MANA locally), clove and raw onion, radish, or garlic. CANINGAG was the native cinnamon but not identical to that from the Spiceries. LUYA meant ginger, and carabaos ate it. Mentioned was COSOL an aromatic ginger, but if it were eaten is not clarified. YAMUC was to salt rice while eating. One scraped off the condiment from a piece of salt shaped like a stone. After a meal, it was not unusual to take something sweet; the practice called HIMALAO. CALAMAY was a sugar cake. A piece could be used as a dulce (sweet). TANGULI and LASAO were syrups from nipa and buri palms, respectively. TABIAYONG was a long, large squash (calabaza) favoured for conserves. There was much to satisfy cravings. Mentrida’s listing is surely just a simple culinary sampler. Food offered pleasure because he found that MACOMACO and NGALONGALO mean to eat with appetite knowing the food is good. The 1600s provide written evidence that Panay Island residents enjoyed food. Indeed Philippine culture delights in feeding and eating — something to show pride in by caring for it.
- Subjects:
- Cooking Spices Panay
- Exhibition:
- Juan Medina 50
- Source:
- Image: Some of the Philippine and foreign salts in our pantry. (We also cook with patis and, occasionally, with bagoong as salters.)
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "50 Years of Feeding (Part M)", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll122.html