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- Title:
- SWEETNESS
- Date Created:
- 2021-07-07
- Description:
- In the 1700s, Pampangan sweetness — YUMU — came from honey made by bees (PULUT) and sugarcane (ATBO). Sugarcane land was called PANAYBUAN. Sugar mills were termed at the time CAB-BIYAO. Animals like a carabao provided power for a mill or press. LANSI was sediment from honey or hard sugar. Diego Bergaño, OSA records the saying, “Malansi cang bina”. Perhaps honey was preferred to the sugar of that era because it roughly means “What appears to be honey is just hard sugar underneath”. CARAMELO also existed, a hard sugar cube that when bitten on caused LANGUBNGUB, the sound made by teeth. Sugar was cooked with lakatan banana to make a mixture called INANGIT. It also was mixed with wheat flour and fried into small round cakes called BARUYA. Honey too was used in cooking. It made BARILI, a sauce for meat and fish. BAGCAT was a paste made of toasted corn kernels ground with honey. With ginger, honey made SALABAT, a beverage. PANIMAGAS was an active word meaning sweets like preserves eaten to end a meal. DULOT was serving a combination or oranges and suman at the end of a meal; it also meant food at table given to children and relatives. BUCAYO already existed as a conserve or a jam, but when conjugated as MABUCAYO it meant to become preserved or inferior sugar. A regular ripening of fruits throughout a year could also satisfy the desire for sweetness.
- Subjects:
- Diego Bergaño Sweet Honey
- Exhibition:
- Pampaga 1732
- Source:
- Bees on a honeycomb. Public domain.com
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "SWEETNESS", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll234.html
Rights
- Rights:
- public domain