Palayok: Philippine food through time, on site, in the pot by Doreen Fernandez

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 9715693776
  • ISBN 13 9789715693776
  • Format Hardcover
  • Page Count 123
  • Language English
  • Publisher Bookmark

Publishers Text

"The palayok, the round-bottomed, wide-mouthed native cooking pot, survives as witness to the beginning of life in the Philippines. The word means pot, and is the generic Filipino term for all earthenware. It is, writes Esperanza Bunag Gatbonton, "Early Man's earliest invention, proof of his ability to create new things not found in nature" Kasaysay, Vol 2, 1998 It seemed appropriate for the concept-title of this book, which follows food culture in the Philippines through time (history), on site (within society), and in the pot (where meld savors and textures, where start flavor principles, dishes, and cuisines.) Into this books pot have gone food information gathered from fieldwork--tasting, eating, interviewing--and from reading. Written srouces on Philippine food start in the Spanish years, when priests, officials and travelers wrote accounts of what they observed, which often included what they ate. This book explores Philippine food through historical and antropological methods The body of this text follows Philippine food from its sources and beginnings through colonization and other foreign influences, to its current state and tastes. The short essays elaborate on specific aspects of the food scene: rice, lechon, fiestas, sourness. The illustrations chosen by my good friend Jonathan Best, are composed of old prints, postcards, art sketches, and advertisements." Doreen G. Fernandez 27,June 1999

Other cookbooks by this author