Magellan would kill for goats

“The Battle of Mactan has an underlying food story.”

“Pigafetta’s Philippine Picnic” has been pegged as the Philippine contribution to the global celebration of the Quincentennial of the First Circumnavigation, 1519-1522, but slim as it is with just a little over 150 pages, the book is of much weight, drawn as it is from Italian scholar Antonio Pigafetta’s “,” which Felice considers as the earliest published account on Philippine food.

“Because preserved food—by drying, salting, brining, pickling, packing in syrup—had limited lifespans during the Renaissance, all expeditions foraged, hunted, and fished along their routes,” said Felice. “In theory when thereached its 12th month, July 1520, it should have sailed back to Spain. Or they should have been given provisions for 10 more months. But the intrepid Magellan believed they could avoid hunger. After all, the leg along the South American coast offered plentiful fresh food.

‘The study of pre-colonial cuisine is a combination of archaeological findings and Pigafetta’s story.’ “It’s full of stories about food in 1521. The picnic is for the reader to discover,” says Felice of “Pigafetta’s Philippine Picnic,” citing that among the things the reader, whether Filipino or foreigner, may glean from the book is that “our Filipino ancestors cooked fish with broth, pork with broth, roasted fish and served it with raw ginger, and roasted pork. They cooked rice in earthen pots, millet in leaf packets, and rice in leaf packets.

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