Kinilaw is at least one hundred years old and one of the earliest food discoveries.
In cultural historian Doreen Fernandez’s essay, “Food At the Very Beginning,” she says that kinilaw, the seafood dish similar to a ceviche, has been in the country since 10th and 13th centuries AD.
During the 1987 Balangay excavation in Agusan del Norte, the researchers also found the tabon-tabon, which is a green fruit, and bones of yellowfin tuna. Fernandez says that both of these were cut in the same way as how the kinilaw is prepared today.
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Kinilaw is at least one hundred years old and one of the earliest food discoveries.
In cultural historian Doreen Fernandez’s essay, “Food At the Very Beginning,” she says that kinilaw, the seafood dish similar to a ceviche, has been in the country since 10th and 13th centuries AD.
During the 1987 Balangay excavation in Agusan del Norte, the researchers also found the tabon-tabon, which is a green fruit, and bones of yellowfin tuna. Fernandez says that both of these were cut in the same way as how the kinilaw is prepared today.