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- Title:
- ROASTING
- Date Created:
- 2021-07-14
- Description:
- The first written description of Philippine cooking records roasting. That was in 1521 by Antonio Pigafetta. In the 1700s Pampanga cuisine was still employing the technique. Its vocabulary was highly developed with specific words for the way roasting was done. DARANG and NANGNANG were generic for roasting, asar (to roast) and asado (that which is roasted) in Spanish. Proof of fish being roasted at the time is the word BELITA, meaning to roast an entire fish from head to tail. SUBSUB was to move sausages or other food “closer to embers so they would roast better”. DUMIRI was the dripping of fat or grease as well as the sizzle made when roasting. Bergaño used “longaniza” as his example, suggesting that specific term for sausage was active in Pampanga. He did not use chorizo, for instance. One had to know how to roast well or what one roasted could end up criticised as BANTILAO, an adjective for being half-roasted or half-cooked. MANTILAO meant that food was cooked in that manner such as when there were many guests. Pigafetta had described food he ate in the Visayas as half-cooked. One could “roast or toast” in a pan and not only over an open fire in the 1700s. In Pampanga, rice and corn kernels became BILUTUG when roasted or toasted (IBILUTUG) in a pan (termed BILITUGAN).
- Subjects:
- Antonio Pigafetta Roasting
- Exhibition:
- Pampaga 1732
- Source:
- Dreamstime.com
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "ROASTING", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll236.html
Rights
- Rights:
- public domain