Title:
SMELL
Date Created:
2021-08-25
Description:
Food not properly brined or salted for preservation had a bad smell described as LANTONG. When conjugated as MALANTONG it meant a person who was a flatterer. Clearly a priest wrote the definitions because Bergaño noted that a MALANTONG had many flattering excuses but “brought no alms”. Scorched rice had a peculiar smell: MALANGNIS. EPASANGÓ was an intolerable smell, and “much more if it is the odour of hell,” added Bergaño. Being able to smell unsafe ingredients, food, and surroundings kept a person healthy. Words to describe the lack or surfeit of salt have yet to be found and yet many ancestral cooks claimed to have corrected flavouring by smell and not taste. Or could they have been smelling the viand as a whole sonata, and if something were out of tune, deducing that it was salt that was the missing note? How many cooks today smell rancidness or salt missing in their cooking pot?
Subjects:
Diego Bergaño Smell
Exhibition:
Pampaga 1732
Source:
Bad smell. Detail from a photo of dreamstime.com.
Type:
Image;Still Image
Format:
image/jpeg
Source
Preferred Citation:
"SMELL", Philippine Food History, Felice P. Sta. Maria
Reference Link:
felicepstamaria.net/items/coll250.html
Rights
Rights:
public domain