Related Research Articles
Mead, also called hydromel, is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.
Palm wine, known by several local names, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia and Micronesia.
A bitters is traditionally an alcoholic preparation flavored with botanical matter for a bitter or bittersweet flavor. Originally, numerous longstanding brands of bitters were developed as patent medicines, but now are sold as digestifs, sometimes with herbal properties, and as cocktail flavorings.
Aguardente (Portuguese), or aguardiente (Spanish), is a type of distilled alcoholic spirit that contains between 29% and 60% alcohol by volume (ABV). It is a somewhat generic term that can refer to liquors made from various foods. It originates from and is typically consumed on the Iberian Peninsula and in Iberian America.
Arrack is a distilled alcoholic drink typically produced in India, Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain or fruit depending upon the country of origin. It is sometimes spelled arak, or simply referred to as 'rack or 'rak. It is not to be confused with the anise-flavored distilled spirit called arak or araq. In many parts of India arrack is colloquially known as "desi daru".
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
Indigenous Philippine folk religions are the distinct native religions of various ethnic groups in the Philippines, where most follow belief systems in line with animism. Generally, these indigenous folk religions are referred to as Anito or Anitism or the more modern and less ethnocentric Dayawism, where a set of local worship traditions are devoted to the anito or diwata, terms which translate to gods, spirits, and ancestors. 0.23% of the population of the Philippines are affiliated with the indigenous Philippine folk religions according to the 2020 national census, an increase from the previous 0.19% from the 2010 census.
Lambanóg is a traditional Filipino distilled palm liquor. It is commonly derived from tubâ made from coconut sap that has been aged for at least 48 hours. It originates from Luzon and the Visayas Islands. During the Spanish colonial period, it was also known as vino de coco in Spanish. It is also commonly described as "coconut vodka" due to its clear to milky white color and high alcohol content. It is particularly potent, having a typical alcohol content of 80 to 90 proof after a single distillation; this may go as high as 166 proof after the second distillation.
Kinilaw is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food with alcoholic drinks. Kinilaw is also sometimes called kilawin. In the northern Philippines, grilled meat dish is also known as kilawin.
Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine of, in its base form, meat, seafood, or vegetables first browned in oil, and then marinated and simmered vinegar, salt and/or soy sauce, and garlic. It has occasionally been considered the unofficial national dish in the Philippines.
Bahalina, sometimes called "coconut red wine", is a traditional Filipino palm wine made from fermented coconut or nipa palm sap. It is derived from tubâ that has been aged for several months to several years. It originates from the Visayas and Mindanao islands of the southern Philippines. It is deep brown-orange in color and has a slightly bitter astringent taste.
Kamayan, also known as kinamot or kinamut in Visayan languages, is the traditional Filipino method of eating with the bare hands. It is also used to describe the Filipino communal feast where food is served on banana leaves and eaten without utensils.
Philippine wine or Filipino wine are various wines produced in the Philippines. They include indigenous wines fermented from palm sap, rice, job's tears, sugarcane, and honey; as well as modern wines mostly produced from various fruit crops.
Pangasi, also known as pangase or gasi, are various traditional Filipino rice wines from the Visayas Islands and Mindanao. They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as pitarrillos.
Tubâ is a Filipino alcoholic beverage created from the sap of various species of palm trees. During the Spanish colonial period, tubâ was introduced to Guam, the Marianas, and Mexico via the Manila Galleons. It remains popular in Mexico, especially in the states of Colima, Jalisco, Michoacán, Nayarit, and Guerrero. Tubâ was also introduced to the Torres Strait Islands of Australia in the mid-19th century by Filipino immigrant workers in the pearling industry.
Kinutil, also known as kinutir or kutir, is a Filipino alcoholic drink from the Visayas Islands and Mindanao. It is made from palm wine (tubâ) with raw egg yolks and/or homemade chocolate (tabliya). Some versions also add condensed milk, sugar, and carbonated softdrinks. A version made with chocolate and sugar in the island of Samar is known as dubado. It is typically paired with Filipino rice cakes (kakanin). The name means "stirred", from Visayan kutil. It is sometimes characterized as the "Filipino eggnog" or the "Filipino mudslide".
Intus was a traditional pre-colonial Filipino alcoholic drink from the Visayas Islands and Mindanao. It was made by boiling sugarcane juice until it reduces to a thick syrup. It was then allowed to cool and mixed with the bark of the kabarawan tree and fermented. The word intus means "reduced" or "liquid thickened by boiling", from the Old Visayan verb itus. Like the kabarawan drink, intus is extinct. The tradition was lost during the Spanish colonial period of the Philippines. Among the Lumad people of Mindanao, intus was flavored with langkawas or pal-la roots.
Palek, also known as paleg or mineovaheng, is a traditional Filipino alcoholic drink from the Batanes Islands made from fermented sugarcane juice. It is flavored with ebony bark, which turns the drink black. It is traditionally served in a halved coconut shell and passed from one person to the next.
The Philippines has its own unique drinking culture and practices that are based on influences from its Austronesian heritage to the colonial influences of Spain, the United States, and Japan.
Laksoy, is a traditional Filipino distilled nipa palm liquor. It is derived from tubâ made from nipa palm sap that has been aged for at least 48 hours. It originates from Eastern Mindanao, the Visayas Islands, and the Bicol Region. During the Spanish colonial period, it was also known as vino de nipa in Spanish. Like the lambanog, it is particularly potent, having a typical alcohol content of 70 to 100 proof after a single distillation.
References
- ↑ Scott, William Henry (1990). "Sixteenth-Century Visayan Food and Farming". Philippine Quarterly of Culture and Society. 18 (4): 291–311. JSTOR 29792029.
- ↑ Fenix, Micky (2013-07-03). "Filipinos are the world's biggest consumers of gin, but…". Philippine Daily Inquirer. Retrieved 5 May 2019.
- ↑ Demetrio, Feorillo Petronilo A. III (2012). "Colonization and Alcoholic Beverages of Early Visayans from Samar and Leyte". Malay. 25 (1): 1–18.
- ↑ Feraren, John Mychal (2017-12-28). "Ten Proofs We Inherited Our Love for Drinking from Pre-Colonial Filipinos". Claire Delfin Media. Archived from the original on 2019-05-09. Retrieved 5 May 2019.
- ↑ Aranas, Jennifer (2015). Tropical Island Cooking: Traditional Recipes, Contemporary Flavors. Tuttle Publishing. p. 11. ISBN 978-1-4629-1689-4.
