How Much Is The Tuition Fee For Culinary Arts Philippines Foreign Influences to Philippine Cuisine

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Foreign Influences to Philippine Cuisine

Think rich, dark, deep-fried chicken and pork stew, flavored with vinegar and soy sauce in the marinade. Imagine a steaming pile of fried noodles with fresh vegetables, thinly sliced ​​sausage and tiny little shrimp. Imagine a whole chicken with bones and put a mixture of chicken, pork and ham together with sausage and hard-boiled eggs, so that when it is cut and served, the dish looks as good as it tastes.

This is Filipino cooking at its best! These mouth-watering dishes are just a sample of the delights that await the culinary explorer. But the main search will be a familiar part, because Spanish and Chinese influences are everywhere. And the search will not be a difficult journey, because cooking in the Philippines is easy.

Filipino cuisine is famous and unique, and to understand it well you need to know the country’s history and culture. Just as Filipinos are part Malay, Chinese and Spanish, so is the cuisine of their seven thousand island nation.

History

The Malays were among the first people to live in the Philippine Islands twenty thousand years ago. Ancient land bridges that are now under the sea made the migration possible. Chinese traders may have crossed the Yellow Sea as early as 300 AD By the 1400s, they had moved inland and eventually settled as part of the culture.

In 1521, Ferdinand Magellan found the Philippines to be part of the West, and the Spanish era began for more than three hundred years. Those years had a lasting and profound impact on the Philippines. With the departure of the Spanish in 1898, the Philippines began to be controlled by the United States. The Americans brought a new language, new influences and new ideas to the food of the islands, which at that time were rich and diverse as a culture.

American influences

In the post-World War II era, canned food became increasingly available to Filipinos due to the lack of fresh produce and the black market. Filipinos embraced these “new foods” and turned them into tasteless canned food. By roasting corned beef with onions and garlic, they created their own dish. Before the Japanese invasion, American foods came in the form of salads and pies. Construction companies, mining companies and military equipment employed Filipinos, who brought home the wonders of potato salads and macaroni and fruit pies. Although Filipino salads contain a lot of chicken and vegetables not found in the United States, they are almost as “American as apple pie” in shape, size and texture.

Spanish influences

Spanish food supplements are not difficult to find. It is said that about 80 percent of the dishes cooked in the Philippines today came from Spain. In fact, many Filipino foods have Spanish names; surprisingly, some of them are not Spanish! Most importantly, though, the Spanish introduced tomatoes and garlic and the art of cooking onions in olive oil. Whether or not Mexican cooking influenced Filipino cuisine is a matter of debate.

The Mexican Union

The Philippines came under Spanish rule for two reasons; the discovery of the islands by Magellan and the division of the world into two parts of the world by Pope Alexander VI to please Spain and Portugal (two powerful Catholic world powers). In the 1600s, everything east of the mid-Atlantic line was given to Portugal and everything west of the line was given to Spain. The dividing line placed the Philippines, located in the middle of the world, under Spanish rule. Since Spain had to sail west to reach its Pacific territory, the Philippine Islands were controlled by Mexico for more than two centuries. Galleons regularly plyed the waters between Acapulco and Manila, bringing supplies and changes to the Spanish.

Today in Mexico there is a mixture of vinegar, oil, chilli, spices and herbs. It is used in pork dishes such as Puerco en adobo and chuletas de Puerco adobadas. Today in the Philippines, adobo is the closest thing the country has to a traditional food. It is made of chicken and pork that have been boiled and cooked in a mixture of vinegar, soy sauce, garlic and peppercorns. Was it a coincidence, or did Mexicans also contribute to Filipino cuisine?

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