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- Title:
- SCALING UP cont.
- Date Created:
- 2021-09-13
- Description:
- In 1754 supplies for the royal warehouses in Manila purchased from Chinese included sweet conserves of balimbing (starfruit), broas (meaning a sea biscuit and not a ladyfingers), cow fat, duck eggs, fish, dried fish, lime for betelnut chew, meat, mongo, white rice, rose [colored] sugar in loaves, jars of vinegar made from tuba, jars of [native] wine. There were also coconut spoons with wooden handles, bilao baskets, brooms from Laguna, and silk fabric in red and white for making flags and pillows needed by the Royal Hospital. Delivery and payment were coursed through leaders of Parian guilds. The overseas Chinese brought with them their traditional organisation for artisans and labourers. In 1750 there may have been more than 40,000 Chinese in the colony. They had been officially spread out (and marrying native women) in Bataan, Bulacan, Cavite, Laguna, Pampanga, Pangasinan, Vigan, Panay, and Spanish settlements at Cebu, Naga and Zamboanga. Indios did not have a similar economic system for filling large volume orders. They were accustomed to only the scales dictated by tributes paid in agricultural products, commonly rice.
- Subjects:
- Sweets Preservation Chinese Trade
- 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 cont.", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll269.html