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- Title:
- INGREDIENTS 1754
- Date Created:
- 2021-09-16
- Description:
- Beans offer carbohydrate and protein. They were part of the Tagalog diet four centuries ago. Among “frijoles” or beans listed by Noceda and Sanlucar, thus qualifying them as heritage beans, are BALATONG and PAAYAP (SETAO, today’s sitaw). Small beans included CAGUIOS also called CAGYOS and possibly TAPILAO. The bean’s name is spelled KADYOS today. It was once part of Tagalog cooking and not only Negrense dishes. BULAY that might be the PATANI, was a large bean. BINULAY CATA LAMANG, MAGPATSUAD CA meant “Pardon me that I invite you to [eat] only beans. Beans still green or young in their pods were LAGUIBAY and QUIBAL. Protein was available too from mushrooms that were foraged when in season. Listed is SICBOT also called CABUTI. CABUTI MANDIN ANG MGA LABI meant that a person’s lips resembled the CABUTI mushroom. How many heritage beans are still sold today? The interest in kadyos as KBL (kadyos with baby—pork— and langka) is keeping the ingredient cultivated. The Indian subcontinent seems to be the birthplace of kadyos that spread to Africa and then the Americas. When did it reach the Philippines? No one knows for sure yet. Anyone cooking the mentioned ingredients can safely say they were here in the 1700s before the Industrial Revolution started in 1750, before the second colonial century ended in 1774.
- Subjects:
- Beans Vegetables Herbs Herb Vegetable Bean Eating Food Cooking
- Exhibition:
- Tagalog 1754
- Source:
- Shelley Pauli unsplash.com
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "INGREDIENTS 1754", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll282.html
Rights
- Rights:
- public domain