Introduction
Philippine cuisine is known for its
diverse flavors and influences, reflecting its rich history
and cultural heritage. Spanning thousands of islands and home to numerous
indigenous tribes, the Philippines has been a melting pot of different cultures
and traditions. This diversity is reflected in the country's food, a
fusion of diverse culinary influences, from Malay, Chinese, Spanish, and
American to indigenous cooking styles. This article overviews Philippine cuisine, history, and the forces shaping its unique taste.
History of Philippine Cuisine
The history of Philippine cuisine
can be traced back to the pre-colonial era when indigenous tribes relied on
agriculture and fishing as their primary food sources. These tribes used
ingredients such as rice, root crops, fish, and various vegetables in their
cooking. The arrival of Chinese and Malay traders in the 10th century brought
new ingredients and cooking techniques, including soy sauce, tofu, and
stir-frying.
In the 16th century, the Spanish
colonizers arrived in the Philippines and brought new ingredients and
culinary techniques. They introduced dishes such as adobo, a meat stew cooked
in vinegar and soy sauce, and other dishes that used ingredients such as
tomatoes, potatoes, and onions. Spanish colonization also impacted the country's religion and social structure, which influenced how people ate
and cooked.
In the late 19th century, the
Americans colonized the Philippines and introduced new ingredients such as
canned goods and processed meats. They also introduced fast food chains, which
became popular in the country. The American influence can still be seen in Philippine cuisine, as in spaghetti and fried chicken dishes.
Influences on Philippine Cuisine
Philippine cuisine is a fusion of influences, from indigenous cooking styles to foreign culinary
techniques. The different regions in the Philippines also have unique
cooking styles and ingredients, which contribute to the diversity of the
country's cuisine.
One of the biggest influences on
Philippine cuisine is Malay cuisine. Malay traders brought ingredients such as coconut milk, pandan leaves, and turmeric, which are still
used in many Philippine dishes today. Malay influence can be seen in words such as sinigang, a sour soup made with tamarind or other souring agents.
Chinese influence on Philippine
cuisine can be seen in dishes such as pancit, a noodle dish similar to
Chinese chow mein. Chinese ingredients such as soy sauce, tofu, and oyster
sauce are commonly used in Philippine cooking.
Spanish colonization had a
significant impact on Philippine cuisine. Spanish dishes such as adobo, paella,
and caldereta were adapted and incorporated into Philippine cooking. Using tomatoes, potatoes, and onions in Philippine cuisine is also attributed to Spanish
influence.
The American influence on Philippine
cuisine can be seen in dishes such as fried chicken and spaghetti, which were
introduced during the American colonization. American fast-food chains such as
McDonald's and KFC are also popular nationwide.
Conclusion
Philippine cuisine reflects the country's diverse history and cultural heritage. Its unique taste results from combining different culinary influences, from Malay, Chinese,
Spanish, and American to indigenous cooking styles. The diversity of the
country's cuisine is also reflected in the different regional dishes and
ingredients used. Philippine cuisine is a testament to the country's rich
cultural heritage and ability to adapt to varying influences while
retaining its unique identity.
References
Cruz, M. (2016). Philippine cuisine: a historical overview. In B. Belasco
(Ed.), Food cultures of the world encyclopedia (Vol. 2, pp. 217-223). Santa
Barbara, CA: Greenwood.
Duyff, R. L. (2017). Food and culture: A nutrition handbook (7th ed.).
Boston, MA: Cengage Learning.
Fernandez, D. (1994). Tikim: Essays on Philippine food and culture. Pasig,
Philippines: Anvil Publishing.
Laya, J. D. (2016). Philippine cuisine: Traditional and colonial
influences. In R. B. Edles & C. L. Reyes (Eds.), Philippine studies: Have
we gone beyond St. Louis? (pp. 163-178). Diliman, Quezon City: University of
the Philippines Press.
Magpile, A. T., & Uy, E. C. (2019). A culinary journey: The development
of Philippine cuisine. The Journal of Asian Studies, 28(1), 33-51.
Tiongson, N. P. (Ed.). (2006). Filipinos and their cuisine: Selected
writings from the literature. Quezon City: Ateneo de Manila University Press.