Filipino cuisine/ja: Difference between revisions

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[[File:Chino Pansitero by José Honorato Lozano.jpg|thumb|中国の''pancitero''が''pancit''を提供している様子]]

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~~The galleon exchange was mainly between~~ [[Manila]] ~~and~~ [[Acapulco]]~~, mainland~~ [[New Spain]] ~~(present-day~~ [[Mexico]]~~), hence influence from Mexican cuisine brought a vast array of both New World and Spanish foodstuffs and techniques. Directly from the Americas were primarily crops:~~ [[maize]], [[chili pepper]]s, [[bell pepper]]s, [[tomato]]~~es,~~ [[potato]]~~es,~~ [[peanut]]s, [[chocolate]], [[pineapple]]s, [[coffee bean]]s, [[Pachyrhizus erosus|''~~jicama~~'']]~~, various~~ [[Cucurbita|~~squashes~~]], [[annatto]]~~, and~~ [[avocado]]~~s, among others. Mexicans and other Latin Americans also brought various Spanish cooking techniques, including~~ [[sofrito]]~~, sausage making (~~''~~longganisa~~''~~, despite more akin to~~ [[Chorizo|''~~chorizos~~'']]), [[Baking|~~bread baking~~]]~~, alongside many dishes giving way to locally adapted~~ [[empanada]]s, [[paella]]s, [[~~omelette~~]]~~s called~~ ''~~tortas'', and~~ [[tamale]]s.

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 [[File:Chino Pansitero by José Honorato Lozano.jpg|thumb|中国の''pancitero''が''pancit''を提供している様子]]
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+ガレオン船の交易は主に[[:en:Manila|マニラ]]と[[:en:Acapulco|アカプルコ]]、[[:en:New Spain|ヌエバ・エスパーニャ本土]]（現在の[[:en:Mexico|メキシコ]]）の間で行われたため、メキシコ料理の影響により、新世界とスペインの両方から多種多様な食材と調理法がもたらされた。アメリカ大陸からは主に作物、すなわち[[maize/ja|トウモロコシ]]、[[chili pepper/ja|唐辛子]]、[[bell pepper/ja|ピーマン]]、[[tomato/ja|トマト]]、[[potato/ja|ジャガイモ]]、[[peanut/ja|ピーナッツ]]、[[chocolate/ja|チョコレート]]、[[pineapple/ja|パイナップル]]、[[coffee bean/ja|コーヒー豆]]、[[Pachyrhizus erosus/ja|''ヒカマ'']]、様々な[[Cucurbita/ja|カボチャ]]、[[annatto/ja|アナトー]]、[[avocado/ja|アボカド]]などが直接もたらされた。メキシコ人や他のラテンアメリカ人も、[[sofrito/ja|ソフリート]]、ソーセージ作り（[[Longganisa/ja#Philippines|''ロンガニサ'']]は[[Chorizo/ja|''チョリソ'']]に似ているが）、[[Baking/ja|パン焼き]]など様々なスペインの調理法をもたらし、それによって地元に適応した[[empanada/ja|エンパナーダ]]、[[paella/ja|パエリア]]、''[[torta/ja|トルタ]]''と呼ばれる[[omelette/ja|オムレツ]]、[[tamale/ja|タマレス]]などの多くの料理が生まれた。
-The galleon exchange was mainly between [[Manila]] and [[Acapulco]], mainland [[New Spain]] (present-day [[Mexico]]), hence influence from Mexican cuisine brought a vast array of both New World and Spanish foodstuffs and techniques. Directly from the Americas were primarily crops: [[maize]], [[chili pepper]]s, [[bell pepper]]s, [[tomato]]es, [[potato]]es, [[peanut]]s, [[chocolate]], [[pineapple]]s, [[coffee bean]]s, [[Pachyrhizus erosus|''jicama'']], various [[Cucurbita|squashes]], [[annatto]], and [[avocado]]s, among others. Mexicans and other Latin Americans also brought various Spanish cooking techniques, including [[sofrito]], sausage making (''longganisa'', despite more akin to [[Chorizo|''chorizos'']]), [[Baking|bread baking]], alongside many dishes giving way to locally adapted [[empanada]]s, [[paella]]s, [[omelette]]s called ''tortas'', and [[tamale]]s.
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