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- Title:
- TINAPAY
- Date Created:
- 2021-07-24
- Description:
- In 1732 the Pampangan word for pan, the Spanish word for bread, was TINAPAY. It is a word shared throughout the islands due to its use by missionaries in sermons about Christ as the bread of life and his miracle of the loaves and fish, for instance. In 1521 when TINAPAY was first recorded in writing, Antonio Pigafetta defined it as a certain type of rice cake in Cebu. To knead in Tagalog is TAPAY; the result is TINAPAY, na tapay. In Pampanga there was the root word AMAS conjugated as MANAMAS, meaning “to knead” so a synonym of tapay? MANAMAS was also that with which or what is put into the dough, like mixing; it is also that which is kneaded. We learn that rice and wheat flours were combined from MIAMAS, meaning “with company like rice flour with wheat flour”. MACAYAMAS is what is mixed in the dough. Typical of our languages, the root word (AMAS) shows its flexibility. Similarly YAMAS is recorded. As MANIAMAS it is not only to knead; it can also mean mixing good and bad. If one wonders what ingredients AMAS and YAMAS could knead into dough, one ingredient is honey. Pampangans in the 1700s used honey in their dough, if we follow the translation of “miel” selected by Fr. Venancio Q. Samson to whom we all owe a debt of gratitude for his work. The word miel means honey, however it came to also mean sugarcane and palm juices cooked till thick like honey. Contemporary bakers can experiment today with all the “honeys” from the 1700s.
- Subjects:
- Antonio Pigafetta Bread Honey
- Exhibition:
- Pampaga 1732
- Source:
- Monay from NLLN Bakeshop, Angeles City, Pampanga. In PANADERIA: Philippine Bread, Biscuit and Bakery Traditions by Amy Uy and Jenny Orillos (Anvil, 2015)
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "TINAPAY", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll240.html