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- Title:
- Nipa-sasa
- Date Created:
- 2021-05-12
- Description:
- San Antonio’s chronicles offer a glimpse into Philippine food in the 150th year of Filipinas as a colony. The wine “most commonly used by the indios, which is most healthful for the Spaniards, is that made from a palm called nipa by the Visayas and sasa by the Tagalogs.” It thrived in brackish water along riverbanks. Sap was gathered from the inflorescence and distilled using fire. The result was spirits milder than that of European wines but good for the health if used moderately. Tuba from coconut he considered “stronger and better” than nipa wine. Even “more refreshing.” San Antonio added that “There is no lack of European wine”. There was a Mexican wine made from herbs brought in, but it gave Spaniards “verven” (like dropsy) that killed them. Water not wine was had with meals. Wine was for toasting for a special event or feast. He added that native wines complemented the imported Spanish ones, “specially if blended with them or other healthy and tasty spices.” One senses Spanish cuisine developing colonial changes. Both colonisers and colonized affected each other’s cuisines.
- Subjects:
- Fr. Juan Francisco de San Antonio Wine and wine making -- Philippines
- Exhibition:
- J San Antonio
- Source:
- Nipa in Bohol. Wikipedia.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "Nipa-sasa", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll212.html