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- Title:
- COOKING WITH LIQUID
- Date Created:
- 2021-07-17
- Description:
- In addition to roasts, the first written story about Philippine cuisine mentions that broths of pork and of fish were served. That was the 1521 chronicle by Antonio Pigafetta when he was in the Visayas with Magellan. The Bergaño vocabulary documents that Pampangans in the 1700s had boiled dishes, likely as did their early ancestors. ITUN and TUMAN meant to cook and to boil. LUTU was boiled or cooked food; IYAGLUTO was to cook or prepare food. ALPA existed then as a term for “boiled food”. IYAYALPA meant boiled ingredients like squash and radish, two botanicals brought by the galleon trade. Everyone knew that MALALPA was very soft rice cooked with too much water. It’s opposite was GAGTO, rice cooked with insufficient water. ABIAS meant specifically to make “nasi,” cooked rice. Because of the word TAMBONG we can assume meat and vegetables were boiled to make a viand. TAMBONG or MANAMBONG was also used for boiled “ears of corn” and camotes, two more New World botanical immigrants that indigenized. At least one more word proves Pampangans boiled to cook: TUN, conjugated as ITUN and TUMUN. Additional culinary methods had been added since 1565 to basic roasting and boiling, thereby expanding possibilities for innovation. More about them on Wednesday.
- Subjects:
- Antonio Pigafetta Magellan Boiled Roasting
- Exhibition:
- Pampaga 1732
- Source:
- dreamstime.com
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "COOKING WITH LIQUID", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll237.html
Rights
- Rights:
- public domain