HISTORY OF ADOBO

The word adobo is derived from the Spanish word adobar, which means marinade
or pickling sauce. The existence of the tangy dish was first recorded in 1613 by
the Spaniard Pedro de San Buenaventura. In the dictionary he was compiling,
Buenaventura listed the tart viand as adobo de los naturales for its similarity to
Spanish and Mexican dishes that went by the same name. But while our
favorite ulams moniker boasts of a pure Spanish lineage, little else about
our adobo can and should be attributed to our Hispanic conquerors. According to
the food historian Raymond Sokolov, the ingredients for adobo already existed in
the Philippines before Ferdinand Magellan even laid eyes on our shores. Because
the dishs original name was never recorded (and in a case of what Sakolov calls
lexical imperialism), the Spanish label stuck.

Like many cultures based in warm climates, Filipino natives developed various methods of
preserving food. They cooked using moist-heat methods like steaming or boiling. To keep their
edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity
and high sodium content produced a hazardous environment for spoilage-causing bacteria. The
Chinese traders who later visited our islands introduced soy sauce to early Filipinos. It soon
found its way into our nameless vinegar-braised dish, eventually displacing salt altogether.
While our adobo shares its name with a couple of Hispanic dishes, there are key differences
between the Filipino version and its Spanish and Mexican cousins. The Spanish adobo sauce is
distinctly spiced and fiery, with at least three kinds of chili peppers, tomato paste, and cinnamon
among its ingredients while the Mexican rendition uses lemon juice, cumin, and Mexican
oregano. On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar,
which not only flavors but also tenderizes the meat.

History
Main article: History of pizza

Pizza Margherita, the archetype of Neapolitan pizza

The ancient Greeks covered their bread with oils, herbs and cheese.[14]

Modern pizza evolved from similar flatbread dishes in Naples, Italy in the 18th or early 19th
century.[15] Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard,
cheese, and basil. It is uncertain when tomatoes were first added and there are many conflicting
claims.[15] Until about 1830, pizza was sold from open-air stands and out of pizza bakeries, and
pizzerias keep this old tradition alive today.
A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented
in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza
maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the
three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of
the Italian flag: red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of
pizza was then named after the Queen as "Pizza Margherita",[16] although recent research casts
doubt on this legend.[17]
Pizza was brought to the United States with Italian immigrants in the late nineteenth century; [18]
and first appeared in areas where Italian immigrants concentrated. The country's first pizzeria,
Lombardi's, opened in 1905.[19] Following World War II, veterans returning from the Italian
Campaign after being introduced to Italy's native cuisine proved a ready market for pizza in
particular.[20] Since then pizza consumption has exploded in the U.S.[21] pizza chains such as
Domino's, Pizza Hut, and Papa John's, pizzas from take and bake pizzerias and chilled and
frozen from supermarkets, make pizza readily available nationwide. It is so ubiquitous, thirteen
percent of the U.S. population consumes pizza on any given day.[22]