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- Title:
- Creole Cuisine
- Date Created:
- 2021-02-20
- Description:
- One rare and important observation by Fr. Domingo Navarrete OP is that indios and creoles both used the residue from making coconut oil in cooking a “very savoury dish with rice”. He adds no description of the dish, however. A creole was a person of pure Spanish blood born in a colony. Those born in Filipinas were known as insulares (islanders) or Filipinos. The natives of Filipinas were called indios. Coconut was a common denominator in at least one food eaten by indios and the Spanish of Manila, and perhaps other parts of the islands. Native wine, likely tuba from coconut inflorescence sap, was mixed with Spanish wine already in the first century as a colonial’s drink. (Refer to #100philippinefood.) Navarrete notes that coconut water when coconut meat is sweet and tender is a healthful beverage. Cocoanut was roasted for the sick, and “after it settled the said water is drunk and produces excellent results.” He offers written evidence of how natives used coconut milk to “cook many of their eatables, among these their rice.” He classifies buchayo as an excellent native conserve. The Spanish were gaining knowledge of islander food and finding those they liked. Culinary experiences in a colonial environment are a two-way discovery by colonial and native of each other’s food customs.
- Subjects:
- Cooking, Creole Cooking (Coconut) Wine and wine making -- Philippines Filipinos
- Exhibition:
- 100 Minus 8
- Source:
- Coconut Palm. Köhler’s Medizinal-Pflanzen, vol 3,1890. Germany. Via plant genera. The medicinal guide was published between 1883 and 1914 in Gera and contains chromolithography plates by Walter Müller and C.F. Schmidt. dreamssoreal.tumblr.com
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Creole Cuisine", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll186.html