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Overview of Philippine Cuisine: History, Geographic and Trade Influence, and Famous Cuisine

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Overview of Philippine Cuisine

History, Geographic and Trade Influence, and Famous Cuisine


What did you for breakfast?
Filipino Cuisine
HISTORY
• 3400 BC
• The earliest evidence of rice in the
Philippines was found in the Cagayan
Valley. Rice was brought to the Philippines
during an Indo-Malaysia, Chinese, and
Vietnamese wave of migration.
• 2nd century AD
• The Chinese were the first to trade with the
Philippines, which they called Mal at the
time. China introduced the Philippines to
soy sauce, fish sauce, and the method of
stir frying. This led to the birth of many
Filipino-Chinese dishes such as pansit,
lumpia, siopao, and siomai.
• 1100 AD
• The Philippines began trading with India,
Thailand, and Japan. This led to the
creation of many new Filipino dishes with
spices and flavors from around the world.
• March 16, 1521 - Ferdinand Magellan
landed and coined the islands the Islas de
Poniente.
• 1542 - Spanish explorer Roy López de
Villalobos renamed the islands Felipinas
(Philippines) after King Philip II, who was
prince at the time.
• 16th Century
• The Spanish introduced Filipinos, who
previously ate with their hands and
banana leaves, to cutlery. They also
brought Christmas feast traditions such as
relleno, which is the process of stuffing a
turkey or chicken, rice-meat dishes such as
paella and stews to the Philippines.
• 1896-1898 - The Philippine Revolution,
directed against Spain, took place. This
influenced the nationalist movements of
other Asian countries including China,
Indonesia, and Malaysia
• 1898 - The Philippines was ceded to the
United States by Spain, along with Puerto
Rico and Guam, following the Spanish-
American War
• 19th century
• Many restaurants were established in the
Philippines serving Chinese food with
Spanish names, a result of both the
Chinese and Spanish governorships
throughout history
• 1940s-1950s
• The U.S. Army introduced the concept of a
boodle fight to the Philippines, which is a
militaristic style of eating where all the
food is spread out on a table covered with
banana leaves and eaters stand shoulder-
to-shoulder to stuff their faces as fast as
they could.
• 1950s
• Home Economic classes were introduced
into Filipino schools by Americans, and the
textbook, Housekeeping: A Textbook Guide
for Girl in the Public Intermediate Schools
of the Philippines taught how utensils
should be used.
• 20th century
• The turo-turo and carinderia, both styles
of filipino restaurants, became popular
both in and out of the Philippines, that
served "cheap, filling dishes" that were
popular among locals.
• 20th century
• When Americans came to the Philippines,
they brought iconic American foods, like
burgers, in addition to technology like the
microwave and fridge
• 2016
• Filipino-American chef Tom Cunanan's
restaurant in Washington D.C., Bad Saint,
was named second best new restaurant in
America by Bon Appetit.
• June 9, 2017
• Anthony Bourdain predicts the explosion
of Filipino food in the US, comparing it to
the popularity Korean food gained in the
last decade."I think Filipinos embraced
America and were embraced by America in
a way that other cultures might not have
been," said Bourdain.
GEOGRAPHIC AND TRADE INFLUENCE
• As a country surrounded by water and
islands blessed with fertile soil, early Filipinos
ventured out in the sea for a rich catch, into
muddy rice paddies to plant rice or into the
woods to hunt for abundant wildlife.
• The harvest and catch were cooked in simple
manner: boiled, steamed, roasted or broiled
over an open fire.
• Soy sauce (toyo)
• Fish sauce (patis)
• Stir frying and soup
• Vinegar and spices
• For preservation
• Chinese
• Filipino-Chinese Food
• pancit are noodles that come in various
forms such as bihon, Canton, miki or
sotanghon
• lumpia are vegetables rolled in edible
wrappers
• siopao are steamed, filled buns
• siomai are dumplings.
• Stews such as the cocido and puchero,
rice-meat dishes
• elaborate desserts such as brazos, and
tortas imperiales are generally
considered fiesta food, and most often
found on the dining tables of the
upper classes.
• Paella, the dish cooked in the fields by
Spanish workers, came to be a festive dish
combining pork, chicken, seafood, ham,
sausages and vegetables.
• Relleno, the process of stuffing festive
capons and turkeys for Christmas, was
applied to chicken, and even to bangus,
the Philippine milkfish.
• Christmas, a new feast for Filipinos
that coincided with the rice harvest,
came to feature not only the myriad
native rice cakes, but also
ensaymadas.
• American influence did not only bring their
staple food of burgers, pies and salads.
• The Americans introduced to the
Philippine cuisine the ways of
convenience: pressure-cooking, freezing,
pre-cooking, sandwiches and salads;
hamburgers, fried chicken and steaks.
TOP 10 FILIPINO FOOD
10. Fish tinola
9. Arroz Caldo
8. Bulalo

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