The Colonial Department

<html><p>“There’s a message to it: It’s our responsibility to keep Filipino food popular!”</p><p>At the launch for her book <em>What Recipes Don’t Tell: Philippine Food History in Fifty Words, </em>author and historian Felice Prudente Sta. Maria talked to a rapt audience at the Philippine Book Festival about a long career of writing about food. What new things can food tell us about our own history? How did we adapt techniques and ingredients from abroad… while still preserving our own? And how should we nurture this knowledge for future generations?</p><p>Joining her in this panel were publisher and editor Karina Bolasco, graphic designer and fellow food scholar Ige Ramos, and printmaker Marz Aglipay. Through their shared history with Felice, they deepened the conversation with their own perspectives on creativity, design, and the space for food in the publishing landscape. </p><p>Special thanks to the Ateneo de Manila University Press for inviting me to moderate this panel, and for letting me record this conversation.</p><p></p><p>Support the podcast: <a href="https://patreon.com/thecolonialdept" target="_blank">patreon.com/thecolonialdept</a></p><p>Follow us on IG: <u><a href="https://www.instagram.com/thecolonialdept/" target="_blank">@thecolonialdept</a></u></p><p>Follow us on TikTok: <u><a href="https://www.tiktok.com/@thecolonialdept" target="_blank">@thecolonialdept</a></u></p><p>Email us: <u><a href="mailto:[email protected]" target="_blank">[email protected]</a></u></p><p></p><p><em>The Colonial Dept. Interview is a series where I talk to researchers and authors shining a light on our past.</em></p></html>

<html><p>Sourness, according to Doreen Fernandez, “is a favored Philippine flavor.” Just how sour is sour? “Sour enough to savor, to make the lips pucker and the eyes squint slightly, and yet not too sour—just at the point of perfection.”</p><p>In the spectrum of sensation, sourness can be both sharp and sudden, an acetic shudder down the spine. Asim, the Tagalogs call it. From the earliest written records about the Philippines, it is this taste that has come to define our cooking. “Spanish colonials from the 1500s through the 1800s described indio food as primarily salty and sour,” writes food historian Felice Prudente Sta. Maria. “Both tastes can induce sweat in hot climates and remind the body to keep hydrated and its electrolytes balanced.” Let us trace the pathways of this taste as it evolved in three key dishes: sinigang, kinilaw, and adobo.</p><p></p><p>Follow us on IG: <u><a href="https://www.instagram.com/thecolonialdept/" target="_blank">@thecolonialdept</a></u></p><p>Follow us on TikTok: <u><a href="https://www.tiktok.com/@thecolonialdept" target="_blank">@thecolonialdept</a></u></p><p>Email us: <u><a href="mailto:[email protected]" target="_blank">[email protected]</a></u></p><p></p><p>References:</p><p>Sta. Maria, Felice Prudente (2025). <em>What Recipes Don't Tell: Philippine Food History in Fifty Words. </em>Ateneo de Manila University Press.</p><p>Fernandez, Doreen G. (1988). “Culture Ingested: Notes on the Indigenization of Philippine Food.” <em>Philippine Studies, 36</em>(2), pp. 219-232.</p><p>Fernandez, Doreen G. (1994). <em>Tikim: Essays on Philippine Food and Culture. </em>Anvil Publishing.</p><p>Frank, Hannah E. R.; Amato, Katie; Trautwein, Michelle; Maia, Paula; Liman, Emily R.; Nichols; Lauren M.; Schwenk, Kurt; Breslin, Paul A. S.; Dunn, Robert R. (2022) “The evolution of sour taste.” <em>Proceedings of the Royal Society B: Biological Sciences, 289</em>(1968). <u><a href="https://royalsocietypublishing.org/rspb/article/289/1968/20211918/79292/The-evolution-of-sour-tasteEvolution-of-Sour-Taste" target="_blank">https://royalsocietypublishing.org/rspb/article/289/1968/20211918/79292/The-evolution-of-sour-tasteEvolution-of-Sour-Taste</a></u></p><p>Shaw, Sterling V. Herrera (30 August 2024). “Adobo is ‘paksiw,’ and other terms in Filipino food history.” <em>Philippine Daily Inquirer. </em></p><p>Ladrido, R.C. (1 July 2022). “Tapayan, Gusi, or Martaban: Tales of Stoneware Jars in the Philippines.” <em>VERA Files.</em></p><p>Newman, Yasmin (11 May 2023). “Kinilaw, the age-old dish of the Philippines (and why it's not ceviche).” <em>SBS Food. </em><u><a href="https://www.sbs.com.au/food/article/kinilaw-the-age-old-dish-of-the-philippines-and-why-its-not-ceviche/4alb6pswa" target="_blank">https://www.sbs.com.au/food/article/kinilaw-the-age-old-dish-of-the-philippines-and-why-its-not-ceviche/4alb6pswa</a></u></p><p>Trinidad, Bea. (16 August 2025). “Say ‘kilawin’ instead of ‘Filipino ceviche’, okay?” <em>The Philippine Star. </em><u><a href="https://www.philstar.com/lifestyle/2025/08/16/2465728/say-kilawin-instead-filipino-ceviche-okay" target="_blank">https://www.philstar.com/lifestyle/2025/08/16/2465728/say-kilawin-instead-filipino-ceviche-okay</a></u></p><p>Banez, George (31 August 2025). “Sinigang Through Time: The Filipino Sour Soup with Many Faces, One Soul.” <em>Pressenza Philippines</em></p><p>Pigafetta, Antonio (ca. 1525). “Primo viaggio intorno al mondo.” In Blair, Emma Helen, and Robertson, James Alexander (eds.), <em>The Philippine Islands, 1493-1898</em> (Vol. 33), Arthur H. Clark Company.</p><p>Wertz, S.K. (2013). “The Elements of Taste: How Many Are There?” <em>The Journal of Aesthetic Education,47</em>(1), pp. 46-57 <u><a href="https://www.jstor.org/stable/10.5406/jaesteduc.47.1.0046" target="_blank">https://www.jstor.org/stable/10.5406/jaesteduc.47.1.0046</a></u></p><p>Ferguson, Priscilla Parkhurst (2011). “The Senses of Taste.” <em>American Historical Review, 116</em>(2), pp. 371-384. <u><a href="https://www.jstor.org/stable/23307701" target="_blank">https://www.jstor.org/stable/23307701</a></u></p></html>

<html><p>Before we start Season 8, I have an important announcement about this little podcast. For more info, <a href="https://www.instagram.com/p/DVPjYWmk3Nx" target="_blank">check out this Instagram post</a>.</p></html>

<html><p>“What does it take for a culture that has caused a lot of pain and suffering to have any chance at redemption… or any sense of justice?”</p><p>Tom Sykes’ riotous new book—a collision of a neon-powered 1980s Manila and a disaster-stricken barangay in the 1570s—attempts to answer the question… with many seedy side quests in between. How did he attempt to write his wild, genre-bending vision of the Philippines? And how does <em>Back to the Future</em> figure into it?</p><p>The Colonial Dept. Interview is a bonus show where I talk to researchers and authors who are shining a light on our past.</p></html>

<html><p>What a folk game can tell us about how a datu waged war. An interview with Micah Perez of the UP Diliman Department of History. </p><p>The Colonial Dept. Interview is a bonus show where I talk to researchers and authors shining a light on our past. Know a historian or author I should talk to? Email me at [email protected].</p><p>Thumbnail image: Usernameko/Wikimedia Commons</p></html>