Salt, Foodways, and Coastal Landscapes: The Materiality of Asin Tibuok Production in Alburquerque, Bohol, Philippines

Rachelle C. Lacea

Among the many materials that shaped past food systems in the Indo-Pacific, salt stands out as both a vital culinary commodity and a product of intricate coastal technologies. This paper examines the traditional production of asin tibuok, only produced in the town of Alburquerque, in the island province of Bohol in the Central Philippines, as a case study for understanding the materiality of salt, the ecological and cultural components of coastal foodways. Drawing on an ethnographic documentation, historical descriptions that were detailed in the 17th-century Spanish historical records by Jesuit chronicler Father Ignacio Alcina (1610-1674), including the scholarly works of Andrea Yankowski, this paper explores the material processes involved in the production of the asin tibuok. By examining the interplay of fire, seawater that is filtered through ash derived from coconut husks, earthenware pots, and coastal environments, the study highlights how asin tibuok production reflects a complex system of environmental knowledge and the coastal resource use embedded within Boholano foodways. Situated within the broader maritime landscapes of the western part of the North Pacific Ocean, these practices illustrate how coastal communities historically engaged with marine resources, technological innovation, and local materials to sustain food production. Ultimately, this paper demonstrates how living traditions of salt-making can contribute valuable perspectives for interpreting the materiality of food and the archaeological signatures of coastal food production in the Indo-Pacific.