Pangasi, also known as pangase or gasi, are various traditional Filipinorice wines from the Visayas Islands and Mindanao.[1] They could also be made from other native cereals like millet and job's tears. Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as pitarrillos.[2]
Aside from being consumed recreationally, pangasi figured prominently in the rituals of the babaylan shamans in various Filipino ethnic groups. Pangasi was mentioned by early Spanish explorers as being common in the Visayas, though it has largely disappeared throughout most of its range in modern times. It survives in some areas of Visayas and Mindanao.[3][4]
In the Zamboanga Peninsula, pangasi (more commonly spelled as "pangase") refers to three different kinds of wines among the Subanen people of the Zamboanga Peninsula. Traditional pangase is made either from rice or job's tears (adlay) fermented with a starter culture (tapay) and typically spiced with ginger (in modern times, hot peppers are also used). It is fermented inside jars known as bandi or tibod for two weeks to three years. However, modern pangase are increasingly being made with cassava tubers, which was introduced by the Spanish to the Philippines.[7][8]
^ abGico, Emma T.; Ybarzabal, Evelyn R. "Indigenous Rice Wine Making in Central Panay, Philippines". Central Philippine University. Retrieved May 4, 2019.
^Gibbs, H.D.; Holmes, W.C. (1912). "The Alcohol Industry of the Philippine Islands Part II: Distilled Liquors; their Consumption and Manufacture". The Philippine Journal of Science: Section A. 7: 19–46.
^Demetrio, Feorillo Petronilo A., III (2012). "Colonization and Alcoholic Beverages of Early Visayans from Samar and Leyte". Malay. 25 (1): 1–18.
^Garvan, John M. (1912). "Report on the drinks and drinking among the Mandaya, Manobo, and Mangguangan Tribes". The Philippine Journal of Science: Section A. 7: 106–114.
^Caldo, Gloria A.; Hiroshige, Sakai (1985). "Microbiological studies on pangasi, a rice wine in Mindanao". The Philippine Agriculturist. 68 (4).
^Jocano, F. Landa (1958). "The Sulod: A Mountain People In Central Panay, Philippines". Philippine Studies. 6 (4): 401–436. JSTOR 42720408.
^Nabua, Wilson C.; Tugahan, Valerio A.; Malate, Renato F. (2013). Production, Processing and Marketing of Pangase Wine: A Subanen Identity(PDF). Philippine Agricultural Economics & Development Association.
^"Proponents see steady market for Adlay wine of Zamboanga's Subanen tribe". BusinessMirror. Retrieved May 4, 2019.
March 03, 2023
pangasi, also, known, pangase, gasi, various, traditional, filipino, rice, wines, from, visayas, islands, mindanao, they, could, also, made, from, other, native, cereals, like, millet, tears, other, native, filipino, alcoholic, beverages, made, from, cereal, g. Pangasi also known as pangase or gasi are various traditional Filipino rice wines from the Visayas Islands and Mindanao 1 They could also be made from other native cereals like millet and job s tears Pangasi and other native Filipino alcoholic beverages made from cereal grains were collectively referred to by the Spanish as pitarrillos 2 PangasiTypeRice wineCountry of originPhilippinesRegion of originVisayas MindanaoIngredientsRiceAside from being consumed recreationally pangasi figured prominently in the rituals of the babaylan shamans in various Filipino ethnic groups Pangasi was mentioned by early Spanish explorers as being common in the Visayas though it has largely disappeared throughout most of its range in modern times It survives in some areas of Visayas and Mindanao 3 4 In Panay Island in the Western Visayas pangasi is traditionally fermented with various leaves as well as sugarcane juice among the Suludnon people This is very similar to the pangasi also called agkud of the Lumad peoples of Mindanao 1 5 6 In the Zamboanga Peninsula pangasi more commonly spelled as pangase refers to three different kinds of wines among the Subanen people of the Zamboanga Peninsula Traditional pangase is made either from rice or job s tears adlay fermented with a starter culture tapay and typically spiced with ginger in modern times hot peppers are also used It is fermented inside jars known as bandi or tibod for two weeks to three years However modern pangase are increasingly being made with cassava tubers which was introduced by the Spanish to the Philippines 7 8 See also EditBahalina Basi Tapuy Nipa palm vinegar Kaong palm vinegarReferences Edit a b Gico Emma T Ybarzabal Evelyn R Indigenous Rice Wine Making in Central Panay Philippines Central Philippine University Retrieved May 4 2019 Gibbs H D Holmes W C 1912 The Alcohol Industry of the Philippine Islands Part II Distilled Liquors their Consumption and Manufacture The Philippine Journal of Science Section A 7 19 46 Demetrio Feorillo Petronilo A III 2012 Colonization and Alcoholic Beverages of Early Visayans from Samar and Leyte Malay 25 1 1 18 Garvan John M 1912 Report on the drinks and drinking among the Mandaya Manobo and Mangguangan Tribes The Philippine Journal of Science Section A 7 106 114 Caldo Gloria A Hiroshige Sakai 1985 Microbiological studies on pangasi a rice wine in Mindanao The Philippine Agriculturist 68 4 Jocano F Landa 1958 The Sulod A Mountain People In Central Panay Philippines Philippine Studies 6 4 401 436 JSTOR 42720408 Nabua Wilson C Tugahan Valerio A Malate Renato F 2013 Production Processing and Marketing of Pangase Wine A Subanen Identity PDF Philippine Agricultural Economics amp Development Association Proponents see steady market for Adlay wine of Zamboanga s Subanen tribe BusinessMirror Retrieved May 4 2019 Retrieved from https en wikipedia org w index php title Pangasi amp oldid 1128113558, wikipedia, wiki, book, books, library,
