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- Title:
- COMIDILLA
- Date Created:
- 2021-09-08
- Description:
- The meal in old Spanish-era dictionaries is COMIDA, eating food, dressed victuals, dinner, fare, feed. The small meal or light repast is the COMIDILLA. Today we think of it as a snack. In 1754 COMIDILLAS were associated with CACANÍN like SUMAN (made of rice and wrapped in leaves) and CALAMAY (a kind of conserve or preserve). The second colonial century, 1665-1774, is when a new word appears in Tagalog: BIBINGCA, a COMIDILLA made by Tagalog of flour baked in a HORNO [oven]. The DOS FUEGOS of long-time use in Spanish cooking is not described. Bibingkahan, the clay “oven” system associated with bibingca is not yet listed. If and how Tagalog bibingca links to Portuguese bebinca, bibik and bebinca needs confirmation. The Portuguese multi-layer cake is associated with Goa, India and Macao, China and is very different from bibingca in the Philippines where it is no longer confined to Tagalogs. Other COMIDILLOS as described in 1754 include PALAROSDOS also called PALADUSDUS; PALATOC made with flour, camote, coconut milk; PALITAO; PALUTANG; PINGAUA of rice; SANTAN of coconut, honey; SINALORSOR, an antique comidilla; TAMPOOC of banana that has seeds; TILITILI of flour. One wonders what happened to those seemingly displaced in popularity.
- Subjects:
- Snack Kakanin Bibingka Palitaw
- Exhibition:
- Tagalog 1754
- Source:
- Bibingka iStockphoto
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "COMIDILLA", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll279.html