It has been described in accounts by Antonio Pigafetta in the Magellan expedition, as well as by Spanish missionaries during the Spanish colonial period. A growing number of Filipino restaurants are serving meals kamayan-style. Kamayan may be done in private family meals or in gatherings, parties, picnics, or fiestas. It does not have the strict etiquette and rules of western dining, and the dishes served depend on what is available. It has a general atmosphere of sharing, and participants usually talk throughout the meal. Kamayan is an informal and intimate method of dining. As a rule, soups and stews are not included. Drinks are usually fruit juices, beer, wine, or softdrinks. Desserts are also included, like ripe or unripe Philippine mangoes, pineapples, watermelons, papaya, young coconut, leche flan, and various kakanin (rice cakes). These are provided with a variety of sawsawan (dipping sauces), calamansi, bagoong, as well as pickled vegetables ( atchara). Typical dishes aside from rice, includes inihaw (barbecues, including lechon, whole roasted pork), lumpia, fried meats (like crispy pata), tocino (cured pork), tapa, longganisa (sausages), pancit (noodles), boiled eggs or salted eggs, seafood, dried fish, and blanched, fresh, or stir-fried vegetables. Rice are typically plain steamed white rice that is not too mushy, sinangag (garlic rice), or rice cooked in coconut leaves ( puso). The dishes are arranged equidistantly throughout the table to ensure everyone has equal access. In the Batanes Islands in the northern Philippines, large breadfruit ( tipuho) leaves are used instead in a serving tradition called vunung or vunong. The banana leaves are washed and slightly wilted over open flames to bring out an oily sheen and then laid out on a long table. Kamayan also describes the traditional communal feasts or family meals, where rice and various colorful dishes are placed on banana leaves and eaten together. The other hand isn't used and may instead be used to hold the plate or a drink. The entire process only uses the fingers of one hand. This is done by forming a small mound of rice, adding a piece of the accompanying dish for flavor (the ulam), compressing it into a small pyramid with the fingers, lifting it to the mouth nestled in four cupped fingers, and then pushing it into the mouth with the thumb. Kamayan describes the act of eating with the bare hands, which is the traditional pre-colonial method of eating in Filipino culture. The term may have been derived from " kit and caboodle" caboodle is further derived from boodle or booty. A "boodle fight" is a party in which boodle fare is served. Sources indicate that the term "boodle" is American military slang for contraband sweets such as cake, candy and ice cream. " Salu-salo" means "feast" or "banquet", a reduplication of salo, "to eat together" or "to share food". Both "kamayan" and "kinamot" mean " with the hands", from the root words kamay and kamot, both meaning "hands".
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