Filipino Gastronomy PDF

Food is served all at once, not in GASTRONOMY courses. IN THE Spoon and fork are the primary utensils, with eating by hand common. PHILIPPINES...

Food is served all at once, not in GASTRONOMY courses. IN THE Spoon and fork are the primary utensils, with eating by hand common. PHILIPPINES Native Ingredients Vinegars (coconut, sugarcane, nipa Filipino Cuisine palm, kaong). Filipino cuisine is composed of the Souring agents from fruits & leaves. cuisines of more than a hundred distinct ethno-linguistic groups found Sauces and condiments (bagoong, throughout the Philippine archipelago. buro, atsara, calamansi, toyo, suka, patis, etc.). Majority of mainstream Filipino dishes are from various ethno-linguistic groups Rice, native fruits, vegetables, coconut, including the Ilocano, Pangasinan, offal (liver, intestine, feet, tongue, blood), Kapampangan, Tagalog, Bicolano, seafoods. Visayan (Cebuano, Hiligaynon, Waray), Chavacano, and Maranao groups. Evolution of Filipino Cuisine The style of food making has evolved 1. Pre-colonial: from Austronesian origins (shared with Malaysian and Indonesian cuisines) to a Food connected to rituals, social mixed cuisine of Indian, Chinese, structures, environment. Spanish, and American influences. Use of locally sourced ingredients and traditional cooking/preservation Distinct Characteristics methods like grilling, boiling, steaming, Centers on the combination of sweet roasting. (tamis), sour (asim), and salty (alat). In Key ingredients: rice, root crops, Bicol, the Cordilleras, and among coconut, native vegetables. Muslim Filipinos, spicy (anghang) is a base flavor. Preservation techniques like drying, smoking, fermentation were common. "Malinamnam" – savory and fragrant quality. 2. Austronesians: Pairing of sweet and salty flavors for Migrated from Taiwan 5,000-6,000 pleasing combinations. years ago. Traditionally, cooking and eating are Brought rice cultivation, coconut, informal, communal affairs centered on spices, and introduced steaming and the family kitchen. boiling (e.g. nilaga, sinigang). 3. Indian/Indonesian: 7. American: Influenced rice-based delicacies Introduced fast food: hot dogs, (bibingka, puto, puto bumbong). hamburgers, fried chicken, ice cream. Introduced ingredients like ginger, Convenient foods: spam, corned beef, turmeric, lemongrass. instant coffee. Kare-kare from Sepoys during British Modern cooking appliances and baking occupation (Seven Years' War). techniques. Atchara from Indian achar via 8. Japanese: Southeast Asia. Influenced through the use of soy 4. Chinese: sauce, emphasized rice dishes. Trading since 9th or 10th centuries. Impact on fusion dishes blending Filipino and Japanese culinary traditions. Introduced soy sauce, black beans, tofu, noodles, and stir-frying. Filipino Food & Culture Popular dishes: lumpia, siopao, pancit. 1. Most Filipino dishes are named after 5. Spanish: cooking techniques, not specific ingredients. Ruled from 1521-1898. 2. Unlike other Southeast Asian cuisines, Introduced sofrito (tomato, onion, Filipino food is rarely spicy. garlic in oil) and various New World produce: chili peppers, corn, potatoes, 3. Sour flavors dominate Filipino cuisine tomatoes, and avocado. (sourced from fruits, leaves, fermentation). Stewed dishes like menudo, afritada, caldereta. 4. The Philippines has a diverse selection of vinegars (coconut, Adobo – one of the most popular pineapple, sugar cane, palm). dishes. 5. The cuisine is best enjoyed with rice. 6. Mexican: 6. Filipinos eat 5-7 times a day. Manila-Acapulco Galleon Trade brought avocado, guava, chocolate, 7. Dipping sauces (sawsawan) like tamales, etc. calamansi, soy sauce, vinegar, patis are common. Tamales influenced tamal (Filipino version). 8. Eating with hands (kamayan) is a traditional practice. Empanada. 9. Common condiments: banana catsup, bagoong, buro. 10. Filipinos often greet visitors with “Kumain ka na ba?” (Have you eaten?), showing the importance of food in socializing. What Makes Philippine Gastronomy Special? A mix of different cultures, known as "one of the world’s earliest fusion cuisines." Offers distinctive aromas, flavors, and colors, with creativity and diversity in dishes. Highly local and regional, with a focus on communal eating. Traditional tools, cooking methods, and manners of eating are key aspects of Filipino gastronomy.