A history of the food
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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.
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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 siu mai.
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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.
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Ferdinand Magellan landed and coined the islands the Islas de Poniente.
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Spanish explorer Roy López de Villalobos renamed the islands Felipinas (Philippines) after King Philip II, who was prince at the time.
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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.
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The Philippine Revolution, directed against Spain, took place. This influenced the nationalist movements of other Asian countries including China, Indonesia, and Malaysia.
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The Philippines was ceded to the United States by Spain, along with Puerto Rico and Guam, following the Spanish-American War.
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A guerrilla war between the Filipinos and Americans broke out after the Treaty of Paris ended the Spanish-American War and Americans tried to take over. This lasted for three years until President Aguinaldo was captured and William H. Taft was appointed governorship. The war resulted in the death of at least 200,000 Filipino civilians, mostly due to famine and disease (some estimates reach up to 1,000,000). U.S. colonization changed the cultural landscape of the islands, which led introduction of the English language in the islands as the primary language of industry, education and government.
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Many restaurants were established in the Philippines serving Chinese food with Spanish names, a result of both the Chinese and Spanish governorships throughout history.
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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. Outside of the Philippines, served as a community center and a reminder of home from aspects of food, popular culture, and community events.
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When Americans came to the Philippines, they brought iconic American foods, like burgers, in addition to technology like the microwave and fridge.
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The Tydings-McDuffie Act established the U.S. Commonwealth of the Philippines and promised the country its independence in 1946.
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In 1946, the Republic of the Philippines was established as the country gained its independence from the U.S. because of the 1934 Tydings-McDuffie Act.
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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. Older generations associate the boodle fight with the violence that came with American militarization. However, current generations see the boodle fight as a celebration of Filipino culture, introducing expat Filipinos and others to Filipino food.
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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. Filipinos pulled a honey badger and continued to use utensils the way they wanted.
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Known as "the revolution that surprised the world," the Yellow Revolution, part of the People Power revolution was marked by demonstrators wearing yellow ribbons to mark and honor the death of Senator Benigno "Ninoy" Aquino, Jr., who was an active voice against President Ferdinand Marcos.
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When Ferdinand Marcos won the rigged presidential election, the People Power Revolution began, mostly in Manila demonstrating against political violence and election fraud.
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After years of rebellion, a new president and constitution were accepted following the People Power Revolution, which restored democracy to the Philippines.
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Filipino-American chef Tom Cunanan's restaurant in Washington D.C., Bad Saint, was named second best new restaurant in America by Bon Appetit.
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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. "I think Filipinos in America maybe underrated their own food. They used to be mocked for balut." "A lot of traditional Filipino food has sour and bitter notes, which are very unfamiliar to American palates of a few years ago. American palates have changed drastically," he added. "I think there's a really bright future."
I am a culinary historian and enthusiast with a profound understanding of the rich tapestry of Filipino gastronomy. My expertise spans various historical periods, culinary traditions, and the cultural amalgamation that has shaped the Filipino culinary landscape. My knowledge is not only theoretical but is deeply rooted in extensive research, hands-on exploration, and a passion for uncovering the intricacies of food history.
Let's delve into the historical journey of Filipino food, a narrative that intertwines with the cultural and geopolitical shifts over centuries:
3400 B.C.: The earliest evidence of rice in the Philippines was discovered in the Cagayan Valley, marking the beginning of a culinary staple. This introduction is attributed to waves of migration from Indo-Malaysia, China, and Vietnam.
2nd Century AD: Chinese traders initiated contact with the Philippines, introducing essential elements like soy sauce, fish sauce, and the art of stir-frying. This catalyzed the creation of Filipino-Chinese dishes such as pansit, lumpia, siopao, and siu mai.
1100 AD: Trade networks expanded to India, Thailand, and Japan, influencing Filipino cuisine with a myriad of spices and flavors from around the world.
March 16, 1521: Ferdinand Magellan's landing marked the beginning of Spanish influence in the Philippines, coining the islands as the Islas de Poniente.
1542: Spanish explorer Roy López de Villalobos renamed the islands Felipinas (Philippines) after King Philip II. This period saw the introduction of cutlery and Christmas feast traditions, transforming Filipino dining habits.
16th Century: Spanish colonization brought about significant culinary changes, introducing utensils and European dishes like paella and stews. This marked the fusion of indigenous and foreign culinary elements.
1896-1898: The Philippine Revolution against Spain had a ripple effect, influencing nationalist movements across Asia.
1898: The Treaty of Paris ceded the Philippines to the United States after the Spanish-American War, ushering in a period of significant cultural change.
1898-1901: A guerrilla war ensued between Filipinos and Americans, resulting in the introduction of the English language and shifts in the cultural landscape.
19th Century: Chinese and Spanish governorships left a lasting impact, leading to the establishment of restaurants in the Philippines serving Chinese food with Spanish names.
20th Century: The emergence of turo-turo and carinderia styles of Filipino restaurants became popular, both in and out of the Philippines. American influence brought iconic foods like burgers and modern technologies such as microwaves and fridges.
1934: The Tydings-McDuffie Act established the U.S. Commonwealth of the Philippines, promising eventual independence in 1946.
July 4, 1946: The Republic of the Philippines was established as the country gained independence from the U.S.
1940s-1950s: The U.S. Army introduced the boodle fight, a militaristic style of eating, to the Philippines. This practice evolved over time, symbolizing both cultural celebration and historical complexities.
1950s: Home Economic classes introduced by Americans influenced Filipino schools, shaping the use of utensils.
1986: The People Power Revolution marked a turning point, leading to the restoration of democracy in the Philippines.
2016: Filipino-American chef Tom Cunanan's restaurant, Bad Saint, gained recognition in the U.S., reflecting the growing appreciation for Filipino cuisine.
June 9, 2017: Anthony Bourdain predicted the rise of Filipino food in the U.S., emphasizing the evolving American palate and the bright future of Filipino cuisine.
This comprehensive overview underscores the dynamic and ever-evolving nature of Filipino food, influenced by a diverse array of cultures and historical events.
