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- Title:
- SALT TRIO
- Date Created:
- 2021-11-19
- Description:
- The voluminous, encyclopaedic work of the Jesuit missionary Ignacio Francisco Alcina (1610-1674) was published in 1668. Titled “Historia de las Islas e Indios de Bisayas,” Alcina described the 3 kinds of salt that were traded. SAL DE MORO meant salt made in Tagalog areas. Precolonial leaders included Muslims related to the Sultan of Borneo. Sea water was filtered through sand collected in a cloth-lined basket. The filtered sea water was collected in a metal pan (CARAHAY) below the basket and boiled till only salt was left. SAL DE BISAYAS came in a solid form shaped like a stone or a bread bun. Salted ash was made by burning logs that floated in from the sea or from mangrove trees. The ash and additional salt water were strained through BADIAN leaves into containers made of bark or clay that were fired to harden and solidify the salt in them. SAL DE SANGLEY was salt made in raised plots of earth that were flooded with salt water. Salt remained after water evaporated in sunlight. ASIN was identified by Antonio Pigafetta during his 1521 stay in Cebu as the native term for Spanish SAL (salt). In Manila of 1609, TAMBAN sardine was made into BURUNG TAMBAN, brined sardine. YNAASINAN was identified in 1613 Tagalog as “to preserve by salting.” Salting is a universal method of preserving fish, seafood, meat, vegetables.
- Subjects:
- Ignacio Francisco Alcina Historia de las Islas e Indios de Bisayas Salt Antonio Pigafetta Preservation
- Exhibition:
- Philippine Food 200
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "SALT TRIO", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll274.html