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- Title:
- Coconut Wine Rivals
- Date Created:
- 2021-03-24
- Description:
- Sri Lanka makes wine from coconut flower inflorescence in an ancient manner and is promoting it on the international scene like the Philippines. Coconut wine is a product shared by the coconut growing areas of Asia. Dampier described the use of coconut to make wine, just as did Antonio Pigafetta of the circumnavigation crew in 1521. Dampier’s “toddy” looked like “whey”. He wrote: It is sweet and pleasant, but is to be drunk within 24 hours after it is drawn, for afterwards it grows sour. Of all the East Indies native wines much esteemed for making Punch, toddy using sap from the coconut tree made the most delicate. He recommended adding a dash of brandy because toddy (known as arack; also according to Pigafetta, uraca and tuba) alone did not make good Punch. The duet was chiefly used in Goa and was called Goa Arack. Instead of hanging a bamboo pitcher as Filipinos do, Goans used a “Callabash” with a hole hung on the coconut tree. Coconut cooking and wine-making link the Philippines to its neighbouring nations. An Asian coconut cooking book that includes antique and contemporary uses of tuba should be interesting for world foodies. Arack and alak trace to the Arabic arrack (distillation) and one hopes to learn how the term became so well established in Filipinas.
- Subjects:
- William Dampier Wine and wine making Antonio Pigafetta Goa Arack Lagenaria siceraria
- Exhibition:
- Dampier 1686
- Source:
- Franciscan church in Goa. The church was completed in 1521 while Pigafetta and Magellan were in the Philippines. It was completely rebuilt however starting in 1661. Wikipedia. Public domain.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Coconut Wine Rivals", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll197.html