29 Questions
What is the main concern in the Philippines when it comes to food?
Food spoilage and food safety
How many hours are allocated for the unit module on Philippine Gastronomic Tourism?
3hrs
What is the main objective of studying the evolution of Philippine Gastronomy?
To study the evolution of Philippine Gastronomy
What is the name of the module being studied?
The Evolution of Philippine Gastronomy
What is allowed in terms of modifying this material?
Creating an edited version, enhancement or a supplementary work
What is the publisher's claim regarding the materials included in this module?
The publisher does not claim ownership over the materials
During which time period is the Austronesian migration pattern theory believed to have occurred?
4000-2000 BC
Which of the following countries is NOT part of the Austronesian nations?
Myanmar
What is the commonality among native Southeast Asians, according to Anthropologist Wilhelm Solheim II?
Closely related culturally and genetically, but not linguistically
What is the name of the School Administrator mentioned in the text?
Wilbert A. Mañusca
What is the unit duration for studying the Evolution of Philippine Gastronomy?
3hrs
What is the Filipino equivalent of Vietnamese nuoc cham and Thai nam pla?
Patis
Which of the following dishes is NOT of Chinese influence in Filipino cuisine?
Leche flan
What is the common ingredient used in Filipino, Malaysian, and Singaporean desserts?
Sago
Which of the following is a characteristic of Filipino cuisine influenced by the Spanish?
Rich stews
What is the purpose of using banana leaves in Filipino cuisine?
To wrap and cook food
What is the staple food in Filipino cuisine?
Rice
What temperature range is the Philippines in, which is a danger zone for bacterial growth?
5-60 degrees Celsius
What type of environments cannot support bacterial growth?
Environments that are too sweet, salty or acidic
What was the primary reason why our ancestors cooked food with sugar, salt, and acid?
To preserve food and prevent spoilage
What is the Filipino flavor preference characterized by?
Sweet, salty and acidic
What is the purpose of smelling food before eating in the Filipino culture?
To check for spoilage
What is the name of the ancient cooking methods used by Filipinos, which includes boiling, grilling, roasting, and steaming?
Sutukil
Who is considered the first food writer to elevate food discussion to a regimented level?
Alexander Grimond dela Rayniere
What is included in the concept of Food Tourism?
The gathering of complete know-how of the region's food festivals, cultures, and food habits
What brings authenticity to gastronomic tourism?
The local people assuring the produce is from that particular region
What is recognized by UNESCO as a Culture Heritage in 2010?
Mediterranean diet of Spain
What do culinary tourists look for in addition to a unique eating experience?
A host to increase their sense of experience in that region
What is a characteristic of gastronomic tourism?
Eagerness to know about the region's culture
Study Notes
The Evolution of Philippine Gastronomy
- The Austronesian migration pattern theory (4000-2000 BC) suggests a shared evolution of race, language, and culture among Austronesian nations, including Taiwan, Brunei, East Timor, Indonesia, Malaysia, Philippines, Singapore, Pattani region of Thailand, Chamic areas of Vietnam, and Cambodia.
- The Philippines shares similar food cultures with its Southeast Asian neighbors, including:
- Fish sauce (Patis in Philippines, nuoc cham in Vietnam, nam pla in Thailand)
- Shrimp paste (Bagoong in Philippines, Belcan in Malaysia, Kapi in Thailand)
- Kare-kare (similar to curry)
- Halo-halo (similar to ice kacang in Malaysia, Indonesia, and Singapore)
- Gulaman (similar to agar agar, Gula Melaka, and palm sugar with sago or jelly in Malaysia, Indonesia, and Singapore)
- Use of coconut milk
- Shared method in the production of rice cakes
- Similar ingredients (calamansi, lemon grass, kang kong, ginger, tamarind, rice flour)
- Use of banana leaves to wrap and cook food
- Rice as a staple
Foreign Influences on Philippine Gastronomy
- Chinese traders introduced:
- Frying
- Soy sauce
- Eating noodles for long life
- Comida China (Chinese food that has become Filipino staples, such as Siomai, Siopao, Taho, Hopia, Pancit, Miki, Mami, Lomi, Lumpia, and Congee)
- Spanish introduced:
- Fiestas
- Tomatoes
- Peppers
- Rich stews
- Dairy-based desserts like leche flan
- Lechon or roasted pig
- Catholicism
- Pork dishes
Filipino Flavor Profile
- Filipino flavor profile is characterized by:
- Tamis (Sweet)
- Alat (Salty)
- Asim (Acidic)
- These flavors are attributed to the earliest forms of food preservation, which involved cooking in different forms of sugar, salt, and acid to prevent food spoilage.
Food Culture and Gastronomic Tourism
- The Filipino habit of smelling food before consuming is a practice that originated from checking for spoilage.
- Use of sawsawan (dipping sauces) is a common practice in Filipino cuisine.
- SUTUKIL (sugba, tula, and kinilaw) is an ancient cooking method that involves boiling, grilling, roasting, and steaming.
- Food tourism refers to the search for unique and authentic local dishes and their origins.
- Gastronomic tourism involves the gathering of knowledge about a region's food festivals, cultures, food habits, restaurants, and production processes.
- Culture plays a significant role in gastronomic tourism, as it adds authenticity to the experience and encourages people to learn about a region's culture.
Explore the world of Philippine gastronomical tourism through this self-paced learning module, designed specifically for Senior High School students. This module covers the essential topics and concepts related to gastronomical tourism in the Philippines. Learn about the culture, history, and significance of food in the country's tourism industry.
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