{"id":38248,"date":"2015-01-11T22:09:36","date_gmt":"2015-01-11T14:09:36","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=38248"},"modified":"2015-01-11T22:09:36","modified_gmt":"2015-01-11T14:09:36","slug":"embutido-featured-in-the-new-york-times","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/01\/11\/embutido-featured-in-the-new-york-times\/","title":{"rendered":"\u2018Embutido\u2019 featured in The New York Times"},"content":{"rendered":"
\"screenshot<\/a>
screenshot of The New York Times feature<\/a><\/figcaption><\/figure>\n

MANILA\u00a0— Another local meat dish usually served during fiestas has been featured in US daily newspaper, The New York Times (NYT).<\/p>\n

In the article ‘The Rich Tradition of Filipino Embutido,’ NYT writer Francis Lim described the dish as an “egg-stuffed, raisin-speckled meatloaf.” which was “crammed with instant Pinoy comforts.”<\/p>\n

“There’s a certain homely elegance to the dish, a rustic fanciness in rolling ground pork around boiled eggs so that, when sliced, there’s sunny yellow in the middle,” Lim wrote.<\/p>\n

“But I was fascinated by the stuff that joined the pork party: raisins, sweet relish, ketchup, cheese, and of course, canned meats like vienna sausages and smoked ham,” he added.<\/p>\n

Lim also mentioned in his article how the embutido was originally an adaptation of Spanish sausages.<\/p>\n

“…During the American occupation, from 1898 to 1946, it became suffused with American products: An adaptation of an adaptation,” he noted.<\/p>\n

He noted how a few younger Filipinos he had spoken to confessed that they don’t love embutido and treated it with the kind of emotional distance typically reserved for, say, fruitcake.<\/p>\n

“Looking at the ingredients, I wouldn’t have believed it could be delicious either, but… I am a convert,” he said.<\/p>\n

Click here for The New York Times<\/a> article.<\/p>\n","protected":false},"excerpt":{"rendered":"

MANILA\u00a0— Another local meat dish usually served during fiestas has been featured in US daily newspaper, The New York Times …<\/p>\n","protected":false},"author":44,"featured_media":38249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1482,69],"tags":[],"class_list":["post-38248","post","type-post","status-publish","format-standard","has-post-thumbnail","category-breaking","category-food","mauthors-azer-n-parrocha","mauthors-philippines-news-agency"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/38248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=38248"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/38248\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/38249"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=38248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=38248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=38248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}