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- Title:
- Philippine Food 1686-1687
- Date Created:
- 2021-05-01
- Description:
- In the 122nd and 123rd year of Filipinas as a colony, one pirate recorded and published food stories about Mindanao and Batanes. Growing were banana, durian, guava, jackfruit, lime, musk melon, orange, pineapple, potato, sugarcane, watermelon, yam. Palm flour was made into a native bread. Rice boiled in water or sago and a small fish or two made up the common food in Mindanao (Maguindanao). Meat was for the better-off. Spoons were not used. One takes a handful of rice from a communal platter. By wetting the hand in water so the rice won’t stick to the hand, one takes rice, squeezes it as hard as possible into a lump that is placed in the mouth. Scraps of fowl or buffalo were mixed into boiled rice. Coconut meat was rasped and made into milk for cooking rice or fowl. There were tame duck and hen as well as wild bat, boar, buffalo, cow, deer, varieties of fish, locust, manatee, pidgeon, sea turtle. There was also goat and swine. Wine was made from coconut or sugarcane. Water was the beverage at meals in Mindanao. Locust was toasted in a pan and grass from goat innards boiled at Batanes. Raw fish was eaten there, too. Spanish made pickled fish and pickled mango (the small paho kind resembling an olive). They baked bread using wheat flour. There were flora, fauna, cooked foods and processed wines that differed from one part of the archipelago from another. Western sailors salted pork for voyages, and learned from islanders to bring coconuts as survival food.
- Subjects:
- Cooking -- Philippines Batanes (Philippines) Maguindanao (Philippines) Wine and wine making -- Philippines
- Exhibition:
- Dampier 1686
- Source:
- Jackfruit. Healthline.com
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Philippine Food 1686-1687", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll208.html