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- Title:
- 1754 FOOD
- Date Created:
- 2021-09-04
- Description:
- Tagalog was the language of ancient Maynilad and adjacent areas we know today as Bulacan, Laguna, Batangas, Quezon, and Rizal. We begin dissecting a Tagalog-Spanish dictionary published in 1754. Words for it had been compiled supposedly starting in the 16th century by Dominicans; it was completed by the Jesuits Juan de Noceda and Pedro de San Lucar. Tagalog food words from 1609, 1613, and 1624 were included in posts about the first colonial century,1565-1664. Now we look at the second colonial century. BALATONG, beans and mongo, were first toasted before adding liquid or broth to soften them. Shrimp or fish was cooked in a bamboo container to make BINALONGBONG. A stew solely of vegetables, water, and salt was BULANGLANG. The 1754 dictionary entry may be the viand’s earliest written record, although it may have been cooked much earlier. COLAUO was a guisado (or stew) credited to Batangas. It used animal brain. LAMPAHAN was to cook fish in water with condiments. If ingredients were cooked only in vinegar and salt it was called PANGAT. Similarly PINALAM was a “kind of adobo,” made of deer and vinegar. It could be that adobo was used already locally to mean a cooked viand rather than the traditional Spanish term for marinade. SAGLAO was a cooked combination of fish and greens or herbs. SANGLAL as in 1624 was specific to a guisado made of an animal’s meat and blood; the 1754 definition, however, says it is a stew using oil [olive], lard and with blood.
- Subjects:
- Language Tagalog Ingredients Cooking
- Exhibition:
- Tagalog 1754
- Source:
- Dictionary cover. A rare copy of the book was sold by Salcedo Auctions.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "1754 FOOD", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll278.html