Click to view full screen
- Title:
- INGREDIENTS 3 continued
- Date Created:
- 2021-09-25
- Description:
- Fruits were important to the Tagalog diet. Bananas had many varieties but some are hardly known today: BANGALAN, BINGTICOHOL, BONGCOLAN, BOSOGAN, CALABONDO, DINUGUAN, GALAYAN, OBISPO, SABA, SACSIC, SAGING LIGAO, SAGING MACHING, MATAVIA, SANTAN, the large TARYANG ANUANG, TONDOC, finger-like TORLONG BINOCOT also called TORLONG DATO. One wonders if BOTHÓAN was the variety with many seeds desired not for eating but for its strong leaves used as wrappers. Other kinds of banana were introduced into the 20th century. They were bred to withstand the rigours of transport for domestic and global shipments. In 1754 there also were fruits such as ALIPAY, BALOBO, NANGCA, SAMPALOC, and the TAMPOY known for its fragrance and delicious taste. CAMANSALAY and sweet sour LANSONES fruits grew in clusters like grapes. There were native citrus: the tiny sweet sour CALAMUNDING also known as CALDAMUNDI; the large orange (“naranja” in Spanish) called SOHÁ and LUCBAN interchangeably. SO-A appears as a separate entry and is defined as an orange like the Spanish kind. CAMANGSI is eaten cooked today. We wonder about the edible fruits COBONG and CUBILI that grew on trees. PIÑA introduced from the Americas had become a Tagalog word as had MANGA introduced from India. It’s sad that fruit heritage from the 1700s is hardly known anymore and just as culinary tourism encourages appreciation for what makes cuisines unique.
- Subjects:
- Fruits Banana Bananas Citrus Pineapple Mango Orange
- Exhibition:
- Tagalog 1754
- Source:
- CAMANSI (Artocarpus camansi) or breadnut is said to be the wild ancestor of cultivated breadfruit, RIMAS. A third Artocarpus is LANGKA, jackfruit in Filipino. From Flora de Filipinas. Manuel Blanco, OSA.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "INGREDIENTS 3 continued", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll284.html