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- Title:
- INGREDIENTS 4 continued
- Date Created:
- 2021-09-29
- Description:
- The 1745 Tagalog-Spanish word list carries over terms from the colonial first century such as BABUY (pig), BABUY SA DAMO (wild pig), BIYIC (small pig or the candidate for lechonillo), USA (deer or venison). Missing still in Tagalog is BACA, beef (VACA in Spanish). One wonders if it is because beef was not yet a common food. Cattle ranches were operated primarily for Hispanics, for their food. Working backwards from Spanish entries to Tagalog one finds the following. Carne is LAMAN, flesh. Carne o pescado (meat or fish) that is spoiled is LANTOG, tasteless for lack of seasoning is LIROY or MALIROY, combined with vinegar is QUILAO and QUILAUIN, burnt is TOBOR. Carne fresca (flesh that is fresh) is SARIWA.
- Subjects:
- Meat Pig Beef Spanish-Tagalog Market Palengke
- Exhibition:
- Tagalog 1754
- Source:
- Hitesh Dewani in Unsplash
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "INGREDIENTS 4 continued", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll285.html