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- Title:
- PRESERVES
- Date Created:
- 2021-08-08
- Description:
- In addition to brining or salting, Bergaño offers evidence that in Pampanga of the 1700s food was also preserved using vinegar. DALOC meant to mix in vinegar to make pickles as was done for peppers. We wonder what kind of pepper. Perhaps something like bell pepper? There is no written evidence, however. “Pimiento” (black peppercorn) was identified as LARA by Bergaño. But LARA he defined as both pepper[corn] and chili. Bergaño does not identify what was made into ASLAM, vinegar. MANASLAM was to make vinegar. He does note that there was TUBA made of LIAB, the word for buri palm sap. LIABAN meant both the buri plant and the place where it grew. Buri sap was made into sugar cakes called CHANCACA but nothing is said about its use as vinegar. (Pampanga food heritage advocates can well take note of using buri as sweetener today.)
- Subjects:
- Preparation Salt Brine Diego Bergaño
- Exhibition:
- Pampaga 1732
- Source:
- Three Vinegar Tasters. 16th century Japanese painting of the Kano school. Tokyo National Museum. Public Domain.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "PRESERVES", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll244.html
Rights
- Rights:
- public domain