Click to view full screen
- Title:
- SCALING UP
- Date Created:
- 2021-09-13
- Description:
- It was during the Spanish era that amounts of salt, dried meat and fish, tuba, and other foods were needed in volumes far greater than what villages produced in 1565 when Spain began its settlement. By the second colonial century those with contracts to supply the government with food could profit well. Salt was the key to preservation then. By 1679, the royal encomienda of Binakayan in Cavite had been cleared and shorelines reclaimed by its Chinese-dominated residents. Salt-making in ponds the way it was done in China in addition to fishing became the town’s principal businesses into the 1900s. Galleons grew in size and in 1742 the Covadonga loaded for its voyage to Acapulco: 5,867.9 kilos of salted beef; 1,923.75 kilos of salted pork. In 1752 the Santissima Trinidad carried among its provisions 9,443.14 kilos of beef; 3,335.8 of fish likely dried and perhaps salted; 4,738.82 kilos of pork probably salted; 253 kilos of salt.
- Subjects:
- Salt Preservation
- Exhibition:
- Philippine Food 200
- Source:
- San Jose, Occidental Mindoro salt farm. From DOST-MIMAROPA. Wikimedia.commons.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "SCALING UP", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll268.html