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- Title:
- COUNTRYSIDE CUISINE cont.
- Date Created:
- 2021-09-28
- Description:
- It appears the religious still remained the dominant bearers of Hispanic culture among the folk in the second colonial century. Who else could have taught Spanish cooking in the pueblos? Francisco Alcina, S.J. wrote that antique native celebratory foods were served with Spanish fiesta fare, the latter likely prepared by the priests’ native cooks. When studying Philippine food transitions one must remember that the only culinary laws enforced were those of Catholicism regarding fasting, abstinence, and feasting. The latter reinforced the precolonial use of pig in festivals. Natives decided what they wanted from the foreign. The choices offered were not identical in all the islands. When there were few Spaniards in an area, the impetus for cultural change and unique blending was weak. The possibilities of using the foreign were not offered simultaneously to all pueblos and not uniformly (no one “recipe). Cultural influences from abroad acquired local nuances gradually.
- Subjects:
- Francisco Alcina Cooking Fiesta
- Exhibition:
- Philippine Food 200
- Source:
- Young women of Manila. 1792. Juan Ravenet. Museo de America. Reproduced from Album: Islas Filipinas, 1663-1888. Jose Ma. Cariño and Sonia Ner (Ars Mundi Philippines, 2004)
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "COUNTRYSIDE CUISINE cont.", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll271.html