Click to view full screen
- Title:
- Culinary Centennial
- Description:
- In 1665, Filipinas had been a Spanish colony for 100 years. Its “conquest” or pacification was still on-going and would not be declared over till the next century. This series of vignettes establishes what flora and fauna were introduced into Philippine cuisine from foreign domains. The list was compiled from historical sources dating 1521 to 1700. The new elements expanded culinary possibilities for a cooking society using a wide array of traditional Southeast Asian ingredients. The stories also provide the backdrop to appreciating native abilities to transform available ingredients using inherited know-how into flavoursome fare. It seems that due to contained and constrained interaction between colonials and colonised, Hispanic and Hispano-American influences on native cooking were tepid at the time. The small numbers of Spaniards residing around the archipelago likewise limited popular spread of colonial savors at this cultural junction.Insular Southeast Asian is the foundational culinary ethos of Philippine cuisine. Manila (the fortified city inside the walls) is center. La Puerta (the Cavite door to Manila) is in the foreground at right. To left of Manila, across Pasig River, is Binondo. Notice the undeveloped surroundings.
- Subjects:
- Philippine Cuisine Philippines Southeast Asian Ingredients
- Exhibition:
- 100 Philippine Food
- Source:
- Johannes Vingboons. Vogelvlucht van Manilla. c. 1665. From Atlas of Mutual Heritage and National Archief (Dutch National Archives).
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Culinary Centennial", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll128.html
Rights
- Rights:
- public domain