Sign up to save your podcasts
Or
Share Ep. 5: The Philippines Before Colonization (Ancestral Filipino Food History)
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Ep. 5: The Philippines Before Colonization (Ancestral Filipino Food History)
Before adobo, before halo-halo — there was an older story.
In this episode, we travel to the ancestral Philippines, uncovering the pre-colonial foods that sustained island communities long before global trade changed everything.
From rice terraces to coconut groves, fermented fish to clay-pot cooking, we explore how Filipino ancestors found balance in flavor, health, and spirit. You’ll learn how dishes like tinola, kinilaw, and sisig began, how vinegar and salt preserved life, and why “mother’s cooking” still holds sacred meaning today.
This isn’t just food history — it’s a reminder that our ancestors already knew how to thrive.
Because when we honor what they built…
Reconnection is Power.
Website: https://tyreehumphrey-shop.fourthwall.com/
YouTube: @THERIPSUPPLY
TikTok: @tyree.humphrey
Instagram: @swankszn_
References:
Sta. Maria, F. P. (2021). Food in Identity: A Shortened Story of Philippine Branding. The Philippine Reporter – (Insights on pre-colonial cuisine, nayanáya hospitality, Pigafetta’s account of first foods)
Garcia, J. L. (2021). So, what were we eating before Magellan came? BusinessWorld Online – (Louella Alix’s talk on sutukil, Pigafetta’s recordings of kinilaw, etc.).
Tayag, C. (2021). Sisig’s Origin Story. Positively Filipino – (1732 Kapampangan dictionary definition of sisig, pregnancy practice, evolution of sisig).
Tordesillas, R. (2018). No shame in sisig: Filipino chefs and scholars say they are overcoming a century of stereotypes. PRI – The World – (Discussion of diaspora food shame and pride).
Turkell, M. H. (2023). From The Philippines With Vinegar: Filipino Food’s Bright Future Abroad. VinegarProfessor.com – (Role of vinegar in Filipino cuisine and preservation).
Culinary Collective ATL (2025). Your Guide to Filipino Food Culture – (Overview of Filipino flavor trifecta and communal food culture) .
Wikipedia – Asín tibuok – (Traditional Visayan salt-making methods and regional salt varieties).
Bergaño, D. (1732). Vocabulario de la lengua Pampanga – (Recorded the term liyag/liag as a word of endearment in Kapampangan, akin to Tagalog “liyag”) .
View all episodes
By Tyree HumphreyBefore adobo, before halo-halo — there was an older story.
In this episode, we travel to the ancestral Philippines, uncovering the pre-colonial foods that sustained island communities long before global trade changed everything.
From rice terraces to coconut groves, fermented fish to clay-pot cooking, we explore how Filipino ancestors found balance in flavor, health, and spirit. You’ll learn how dishes like tinola, kinilaw, and sisig began, how vinegar and salt preserved life, and why “mother’s cooking” still holds sacred meaning today.
This isn’t just food history — it’s a reminder that our ancestors already knew how to thrive.
Because when we honor what they built…
Reconnection is Power.
Website: https://tyreehumphrey-shop.fourthwall.com/
YouTube: @THERIPSUPPLY
TikTok: @tyree.humphrey
Instagram: @swankszn_
References:
Sta. Maria, F. P. (2021). Food in Identity: A Shortened Story of Philippine Branding. The Philippine Reporter – (Insights on pre-colonial cuisine, nayanáya hospitality, Pigafetta’s account of first foods)
Garcia, J. L. (2021). So, what were we eating before Magellan came? BusinessWorld Online – (Louella Alix’s talk on sutukil, Pigafetta’s recordings of kinilaw, etc.).
Tayag, C. (2021). Sisig’s Origin Story. Positively Filipino – (1732 Kapampangan dictionary definition of sisig, pregnancy practice, evolution of sisig).
Tordesillas, R. (2018). No shame in sisig: Filipino chefs and scholars say they are overcoming a century of stereotypes. PRI – The World – (Discussion of diaspora food shame and pride).
Turkell, M. H. (2023). From The Philippines With Vinegar: Filipino Food’s Bright Future Abroad. VinegarProfessor.com – (Role of vinegar in Filipino cuisine and preservation).
Culinary Collective ATL (2025). Your Guide to Filipino Food Culture – (Overview of Filipino flavor trifecta and communal food culture) .
Wikipedia – Asín tibuok – (Traditional Visayan salt-making methods and regional salt varieties).
Bergaño, D. (1732). Vocabulario de la lengua Pampanga – (Recorded the term liyag/liag as a word of endearment in Kapampangan, akin to Tagalog “liyag”) .