Filipino Christmas Dishes from the 1900s

Filipino Christmas food did not look the same a hundred years ago. As ingredients changed and new influences arrived, families adapted their Noche Buena dishes to fit their lives and tastes.

This episode looks back at holiday recipes from the 1900s and how they reveal the creativity, practicality, and history behind Filipino celebrations.

Resources:
1. Felice Prudente Sta. Maria (main source)
– The Lure of Liking and Being Liked: Philippine Cuisine at the Turn of the Nineteenth Century.
Budhi: A Journal of Ideas and Culture, Ateneo de Manila University.
– The Governor-General’s Kitchen: Philippine Culinary Vignettes and Period Recipes, 1521–1935.
Anvil Publishing, 2014.
– Food and Life in the Philippines During the American Period.
2. Doreen G. Fernandez
– Tikim: Essays on Philippine Food and Culture. Anvil Publishing, 1994.
– Culture Ingested: Notes on the Indigenization of Philippine Food.
3. Trade & Food Imports (1898–1930) (American Period: Imports & Retail Expansion)
– Doeppers, Daniel. Food Supply and Colonial Change in Manila, 1850–1940. Journal of Asian Studies.
– Rafael, Vicente. White Love and Other Events in Filipino History.
– Almario, Virgilio (ed.). Food in Philippine History. Cultural Center of the Philippines.
4. https://archive.org/details/masasarap-na-lutuing-pilipino
5. PASKO, The Philippine Christmas. Reynaldo Gamboa Alejandro, Lourdes B. Ilusorio, Melissa Y. Moran