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    Food and Cuisine of The Philippines

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    Arcelita Aninon Magbanua
    Filipino cuisine varies greatly across the archipelago's many islands and regions due to its geographic diversity and ethnic influences. Dishes from Ilocano in the north are known for vegetables and seafood like pinakbet, while Kapampangan cuisine features sausages and Bicol in the south is famous for its spicy dishes like Bicol Express. Regional cuisines also include favorites from Visayas like batchoy and lechon. Philippine cuisine has been influenced by Chinese, Spanish, American, Japanese, and Mexican cultures and is known for its use of rice and dipping sauces at most meals, which are often enjoyed using hands.

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    Food and Cuisine of The Philippines

    Uploaded by

    Arcelita Aninon Magbanua
    20 views2 pages
    Filipino cuisine varies greatly across the archipelago's many islands and regions due to its geographic diversity and ethnic influences. Dishes from Ilocano in the north are known for vegetables and seafood like pinakbet, while Kapampangan cuisine features sausages and Bicol in the south is famous for its spicy dishes like Bicol Express. Regional cuisines also include favorites from Visayas like batchoy and lechon. Philippine cuisine has been influenced by Chinese, Spanish, American, Japanese, and Mexican cultures and is known for its use of rice and dipping sauces at most meals, which are often enjoyed using hands.

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    food and cuisine of the Philippines

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    Filipino cuisine varies greatly across the archipelago's many islands and regions due to its geographic diversity and ethnic influences. Dishes from Ilocano in the north are known for vegetables and seafood like pinakbet, while Kapampangan cuisine features sausages and Bicol in the south is famous for its spicy dishes like Bicol Express. Regional cuisines also include favorites from Visayas like batchoy and lechon. Philippine cuisine has been influenced by Chinese, Spanish, American, Japanese, and Mexican cultures and is known for its use of rice and dipping sauces at most meals, which are often enjoyed using hands.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    20 views2 pages

    Food and Cuisine of The Philippines

    Uploaded by

    Arcelita Aninon Magbanua
    Filipino cuisine varies greatly across the archipelago's many islands and regions due to its geographic diversity and ethnic influences. Dishes from Ilocano in the north are known for vegetables and seafood like pinakbet, while Kapampangan cuisine features sausages and Bicol in the south is famous for its spicy dishes like Bicol Express. Regional cuisines also include favorites from Visayas like batchoy and lechon. Philippine cuisine has been influenced by Chinese, Spanish, American, Japanese, and Mexican cultures and is known for its use of rice and dipping sauces at most meals, which are often enjoyed using hands.

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    The cuisine of the Philippines is one of the world’s most distinct, fueling the country's various

    culinary and food tours. And each island has their own unique flavor which make their
    restaurants known or famous and attracts more tourist due to its unknown taste of dishes.
    That's why Filipino cuisine is known to be highly local and regional. With the Philippines being
    one of the world’s largest archipelagos, Filipino cuisine varies greatly by region, province,
    island, and ethnic group. While you can get by with the usual Filipino breakfast fare and the two
    contenders for the Philippine national dish, adobo and sinigang, there are hundreds of cuisines
    spread across the archipelago.

    As a geographically divided country populated by dozens of ethnic groups, regionality plays a


    large part in Filipino cooking. The most prominent of Filipino cuisines that should be visited by
    tourist are Tagalog, Visayan, Ilocano, Kapampangan, Bicol, and Filipino-Chinese. The cuisine of
    Ilocano is rich in fresh vegetables and seafood; they are best known for pinakbet or dinengdeng
    (vegetable dish with minced pork or fish paste), but they are also recognized for unusual exotica
    such weaver ant larvae (abuos) and "jumping salad" made from tiny live shrimp. The cuisine of
    Cordilleran peoples (also known as "Igorot") enjoy roasted meat with a hefty helping of native
    spices. Longganisa (pork sausage), tocino (cured pork), and sisig are all part of the
    Kapampangan cuisine. The cuisine of Katagalugan (Bulacan, Nueva Ecija, Metro Manila,
    CALABARZON) is rich in rice, pork, and desserts. Chicharon (pork rinds), steaming rice, and
    rice cakes are all popular in Bulacan (kakanin). Batangas cuisine is rich in fish, but it is also
    famed for bopis (pork lung and heart sautéed with chilis, tomatoes, and onions) and lomi. There
    is also a local coffee variation known as kapeng barako that many visitors enjoy.In Bicol cuisine,
    the famous Bicol Express/sinilihan (slow-cooked pork stew with green peppers and onions in
    coconut milk) and laing/pinangat are two of the spiciest Filipino dishes (pork or fish stew
    wrapped in taro leaves). Finally, the most famous dishes in Visayan cuisine include Iloilo City's
    La Paz Batchoy, Bacolod's inasal and inato chicken, and Cebu's lechon. There are also other
    regions and ethnic groups that have their own dishes but they are often unknown to visitors.
    Nevertheless, it is still a must to acknowledge other regions' dishes to taste and discover some
    other distincts food and cuisine.

    Other than unique dishes from different regions, Philippine cuisine has also several foreign
    influences that has a number of foreign influences that have effectively blended with the native
    cuisine. Filipino cuisine has been highly influenced by Chinese cuisine, which was brought in by
    various traders and later, Chinese immigrants. Filipino cuisine is also heavily influenced by the
    cuisines of the Philippines' various invaders, including the Spanish, who reigned for 300 years,
    the Americans, who controlled for decades, the Japanese, who governed for a few years during
    World War II, and the British, who ruled for a few years. Mexican influences can also be found,
    as products and meals were brought to the Philippines by workers and dealers from the galleon
    trade. Cataloging Filipino dishes is really difficult, especially for foreigners, because they are
    local, regional, seasonal, and influenced by a variety of various international cuisines.

    It is indeed difficult to truly define Filipino food in just a few sentences but there are some
    important facts that identify our Philippine cuisine. The cuisine is best enjoyed with rice. Every
    meal, even snacks and breakfast, is best served and enjoyed with rice in some form or another
    in the Philippines. We could also consume food up to 4-7 times per day. Sawsawan, or dipping
    sauces, are popular and encourage in Filipino cuisine. In making sauces, the most commonly
    used in are Calamansi or Philippine lime, soy sauce, vinegar, fish sauce, onions, garlic, and
    chiles. We could eat as much as 5-7 times a day. Early breakfast, breakfast, morning snack,
    lunch, afternoon snack, dinner, and pulutan (small bites while drinking beer or hard liquor).
    Filipino cuisine encourages the use of sawsawan or dipping sauces. This is usually a
    combination of calamansi (Philippine lime), soy sauce, vinegar, fish sauce, onions, garlic and
    chilies. Traditionally, Filipino food is best enjoyed using hands in place of utensils. This practice
    is called kamayan. And the most important fact is that food is such an integral component of
    Filipino culture that you will often be asked, "Kumain ka na ba?" " (Have you eaten?) and the
    host will normally serve you food regardless of your response, especially if you are visiting
    someone's home. It is more fun in the Philippines!

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