Kabarawan
| Type | Mead |
|---|---|
| Country of origin | Philippines |
| Region of origin | Visayas |
Kabarawanwas a traditionalpre-colonialFilipinomead-likealcoholic drink.It was made from boiling the ground up aromatic bark of the kabarawan tree (Neolitsea villosa) until it was reduced to a thick paste. It was then mixed with an equal amount ofhoneyand fermented. It was traditionally consumed from jars with reed or bamboostraws.The wine was mentioned by early Spanish colonists as being made by theVisayan people.However, the tradition has been lost in modern times.[1][2][3]Kabarawantree bark is also used to flavor other types of native wines, likeintusandbasi,which are both made from sugarcane juice.[4][5]
See also[edit]
References[edit]
- ^Scott, William Henry (1990). "Sixteenth-Century Visayan Food and Farming".Philippine Quarterly of Culture and Society.18(4): 291–311.JSTOR29792029.
- ^Fenix, Micky (2013-07-03)."Filipinos are the world's biggest consumers of gin, but…".Philippine Daily Inquirer.Retrieved5 May2019.
- ^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 fromthe originalon 2019-05-09.Retrieved5 May2019.
- ^Aranas, Jennifer (2015).Tropical Island Cooking: Traditional Recipes, Contemporary Flavors.Tuttle Publishing. p. 11.ISBN978-1-4629-1689-4.
