Significance of the selection
Obviously, taste is very difficult to link in all fields of art however, cuisines ( in connection with taste) can
also be an object for art and culture of a certain country. In the selection, taste has been described and
elaborated through exploration of different tastes. The word eating has also been defined as act of
ingesting the environment, culture -- of foreign countries. In the selection, it was also stated there that
food has always been dynamic which means being subjected to changes and renditions.
In line with this, we can say that the selection significantly contributes to how we will understand art
through taste-- particularly indigenized taste. The selection thought us that culture can be ingested in
such a way that we acquire the culture of the place where a certain food originated. Different versions
have proliferated thus, we can say that idea of "mixed culture" existed.
Moreover, different elements to recognize indigenized dishes were also identified. These elements will
help us to know where such dishes originated.
To sum it up, the selection discussed how tastes has been modified and how taste is being ingested.
CONCLUSION
In conclusion, culture is being ingested because eating is an act of ingesting the environment. The
process of eating does not only focus on the tangible aspect but also in the cultural aspect of it. As a
result of this, different cuisines continuously undergo changes-- absorbing more influences from foreign
countries.
CULTURE INGESTED: NOTES ON THE INDIGENIZATION OF THE PHILIPPINE FOOD
The author of the book, Doreen Gamboa Fernandez, wrote this essay to open our minds on the history
of Phippine food. To explain it in a way the readers can understand, he used the word indigenization.
Due to colonialization, different foereign food are introduced to the Filipinos. Through this, people
consumed the culture of different nations through eating. As the time goes by, Filipinos did not realize
that they are already turning foreign food into Filipino taste and considered as their own, which termed
as Filipinizing.
FIVE ELEMENTS OF INDIGENIZATION
1. Name
Through the name of the food, one can easily distinguish on which country do a Filipino food came from.
One example of this is the Siopao wherein the word "pao", which came from Hokkien, means steamed
bread. This food is recognizably came from the Chinese. Another example is the adobo in which the
author believe to be originated from the word adobado, the of a stewed meat dish in Mexico.
2. Ingredients
Some of the ingredients are said to change as Filipinos make it their own. This is where Filipinizing take
place. When a foreign food's ingredients are changed to Filipino ingredients and when they convertes it
to Filipino taste. One example of this is the pancit which originated from the Chinese. Today, we can
taste different recipe of pancit, from pancit Malabon, pancit habhab and more.
3. Social Position
Some of the food are categorized based on their social position during colonialization. Food such as
siomai, is a special dish for the Chinese but as the time goes by, Filipinos made it affordable for everyone
and now we can buy it on the street. Another example is the beef. For the Spaniards, beef is just an
ordinary dish but for us, Filipinos, it is a speical dish that only rich people can afford.
4. Flavouring
This type of indigenization is about how the Filipino made the taste different from other nation's dishes.
Filipinos used patis, sawsawan and other Filipino ingredient in preparing Filipino dishes to enhance
Filipino taste on the dish.
5. Cooking Process
One process Filipino used in cooking food/dishes is sautéing the garlic, onions and tomatoes to flavor
their dishes, this is call pagigisa. It is believed that sautéing originated from the Chinese. This type of
cooking process has become a standard formula and a secret of good cooking for Filipino dishes.
