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Bikol Studies > VISUAL ARTS AND CRAFTS > Flashcards

VISUAL ARTS AND CRAFTS Flashcards

1
Q

(also known as the alpajor
and alakdan) – flat necklace chain
of the 18th century.

A

Agrimon

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2
Q

the intricate golden
bead necklace of the 19th century.

A

Tamborin

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3
Q

Today, this tradition of earthenware making is preserved
mainly by

A

women in Bigajo Norte in Libmanan, Camarines
Sur, and in Bolo and Baybay in Tiwi, Albay.

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4
Q
A
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5
Q

specimens dug up in
Masbate have 15
different patterns
combining triangles
and scallops among
other designs.

A

The Kalanay pottery

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6
Q

pivoted turntable.

A

Gayangan

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7
Q

cylindrical tin mold used in forming slabs for jar bodies.

A

Hurnahan

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8
Q

the paddles

A

Pambikal

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9
Q

the anvil stone

A

Gapu

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10
Q

the top part of a broken jar
wrapped in a mat or sack.

A

Hapin

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11
Q

novelties and toys

A

Kawatan

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12
Q

cooking pot

A

Koron

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13
Q

unit faucet water jars

A

Gripo

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14
Q

kettlelike pots

A

Kaldero

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14
Q

pitchers

A

Golgoreta

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15
Q

charcoal burning stoves

A

Pugon sa uling

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16
Q

flower pots

A

Masetera

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17
Q

The abaca industry is intertwined with the history of Camalig. Since the
Spanish times until about the 1970s,

A

Camalig was identified with abaca
home industries, from abaca slippers, placemats, sinamay to quality abaca
fibers. Abaca contributed much to the prosperity of the town. And the town
had just the right topography, climate, soil and farmers for healthy abaca
cultivation.

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17
Q

The art of abaca weaving has been

long developed in

A

Albay and
Camarines Sur.

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17
Q

Bikol has always excelled in the

A

carving of religious statues.Known masters of the craft are Barcenas of Naga, Neglerio of Nabua in
Camarines Sur, and Castro Vibar and his sons, although there seems to
be a sculptor of religious images in every town. Favorite subjects are
the Virgin, San Antonio, San Isidro Labrador, the Santo Niño, and Christ
on the Cross.

18
Q

LATIK

A

a traditional rice cake delicacy made from glutinous rice that is
soaked overnight and then mixed with coconut milk and sugar. They are soft, slightly sweet, and have a distinct coconut flavor,
making them a popular treat in Catanduanes and a delightful
dessert for locals and visitors alike.

19
Q

PANCIT

DINUGUAN

A
19
Q

LONGGANISA

DE

GUINOBATAN

A

a Filipino sausage from Guinobatan in the province of Albay, Philippines. It is made from
ground pork seasoned with a unique blend of spices, including garlic, vinegar, salt, pepper, and
other local herbs. The dish has a distinct sweet and savory flavor and is often characterized by
its slightly reddish color, and it is usually enjoyed as a breakfast dish or as an accompaniment
to rice or bread.

20
Q

MARCASOTES

A
21
Q

RICE PUTO

MACAPUNO

A
22
Q

KAMOTE PIE

A

a very simple pie dessert made from sweet potatoes. Crafted with love and care, the pie’s
essence lies in its ability to highlight sweet potatoes’ rich flavors and earthy undertones, creating a
delightful treat that captivates taste buds with every heavenly bite.

23
Q

BINIRIBID

A

also referred to as “pilipit,

” which consists of coconut milk and rice flour,

then deep-fried and coated with either white or brown sugar glaze.

24
Q

BADUYA WITH

CHEESE

A
25
Q

BADUYA WITH

CHEESE

A
26
Q

a delicacy for pasalubong found in local pili candy stores in Sorsogon, Albay,
and other areas of the Bicol Region. It is made of muscovado sugar and pili nut
wrapped in Hamilig Leaves, which adds a distinctive taste and aroma to the
conserva.

A

CONSERVA DE

PILI

27
Q

a pen shell found mostly in rocks or shallow ocean bottoms.
It can be used as a versatile dish such as fried, adobo, or
cooked in coconut milk with many chilies or one of Bicol’s
well-known dishes, the Bicol Express.

A

BALUKO

28
Q

RICE PUTO

MACAPUNO

A

steamed cake made of rice flour stuffed with fruit jam.

29
Q

FORMOSA

PINEAPPLES

A

known as the “Queen Pineapple” and is recognized as the Philippines’ sweetest pineapple,
with its sucrose content higher than varieties commonly grown in the country. It has also
made Camarines Norte one of the major pineapple exporters in the Philippines.

30
Q

Pili nuts can be eaten raw, or roasted before
coating in brown and refined sugar, thus
called

A

PILI NUT

CANDIES

31
Q

BINUTONG

A

made up of glutinous rice and coconut cream wrapped in banana leaves. This delicacy is
commonly served as breakfast or “meryenda” and goes well with hot chocolate or coffee.

32
Q

also known as “sangkaka,

” which refers to a thick, sweet, syrupy stuff made from fresh coconut

milk cooked with brown sugar until it becomes a spreadable consistency.

A

KALAMAY

33
Q

SILI ICE CREAM

A
34
Q

a local delicacy that originates from the town
of Gubat. It combines grated cassava, brown
sugar, eggs, and coconut milk, topped with
pili nuts, and cooked in the slow and old way
using firewood.

A

TIMITIM

35
Q

a delicacy made from 100% pure cacao beans known for their rich and distinct flavor, showcasing the natural
essence of cacao without any additives. This can make traditional champorado (chocolate hot porridge) and
other cacao-based treats.

A

TABLEA/CACAO

36
Q

one of the renowned delicacies which is made out of glutinous rice, peanuts, raw sugar, and
coconut oil. The mixture is placed on a bed of banana leaves and steamed to perfection.

A

ANGKO

37
Q

one of Bicol’s well-known dishes traditionally made with pork, coconut
milk, shrimp paste, and various chili peppers. Its savory, creamy, and zingy
taste creates a satisfying and spicy culinary experience.

A

BICOL EXPRESS

38
Q

SMOKED FISH

OUT OF HELL of

LOLA Sayong
Eco-SurFarm

A
39
Q

small breads with pili nuts and a yema-like filling, great for snacks and perfect to pair with coffee or tea.

A

PANDECILLOS

40
Q

one of the popular dishes known for its flavorful combination of coconut milk and chili peppers,
which consists of fresh taro leaves, shredded young coconut, and various seafood like fish or
shrimp. The ingredients are simmered together in a mixture of coconut milk, ginger, garlic, and
spices, creating a rich and creamy stew with a hint of spiciness.

A

PINANGAT

41
Q

IHAW NA

TALABA

A
42
Q

dish made from dried taro leaves cooked in
coconut milk, shrimp paste (bagoong), chili
peppers, and often includes pieces of meat or
seafood for added flavor. The dish is known for
its creamy texture, rich coconut flavor, and a
subtle spiciness from the chili peppers.

A

LAING

43
Q

a unique warm beverage made by roasting and
grinding rice grains, which are then brewed to produce
a rich and aromatic coffee-like drink, creating a
harmony of rich aroma, velvety smoothness, and a hint
of island mystique.

A

CATANDUANES
RICE COFFEE

44
Q

PILI TART

A
45
Q

a milk candy traditionally made of carabao’s milk, and sugar

A

CARMELADO

Bikol Studies (4 decks)

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