MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
PHILIPPINE POPULAR CULTURE
CUISINE
FINALS
LESSON 6
________________________________
Learning Objectives:
At the end of the lesson, the students will be able to:
-List the various local delicacies in the Philippines.
Know the other popular food in the Philippines.
Prepare a delicacy in the chosen regions.
Appreciate the value of the different popular cuisines in the Philippines.
INTRODUCTION:
Filipino cuisine is steadily gaining popularity around the world for its spice-
packed flavorful dishes. Over thousands of years, other countries’
occupation in the Philippines have influenced the Filipino food we know
today. Filipino cuisine is constantly growing and changing –– from the their
first encounter with the Chinese, who introduced the small group of islands
in the Pacific to rice, soy sauce, and the egg roll (aka future lumpia), siu mai
(hello pockets!) to their interaction with the Spanish, who introduced
cutlery, tomatoes and cattle-raising, and the Americans who brought
canned meats and kitchen appliances. While the cuisine is always evolving,
traditional Filipino culture and cooking are still represented in each dish,
some even with a hint of peaceful resistance.
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
ACTIVITY:
ANALYSIS:
ABSTRACTION:
History Of Philippine Cuisine
A. Articles
HISTORY AND INFLUENCES
During the pre-Hispanic era in the Philippines, the preferred Austronesian
methods for food preparation were boiling, steaming and roasting. The
ingredients for common dishes were obtained from locally raised livestock.
These ranged
from kalabaw (waterbuffaloes/carabaos), baka (cows), manok (chickens)
and baboy (pigs) to various kinds of fish and seafood. In 3200 BCE,
Austronesians from the southern China (Yunnan-Guizhou Plateau)
and Taiwan settled in the region that is now called the Philippines. They
brought with them knowledge of rice cultivation and other farming
practices which increased the number and variety of edible dish ingredients
available for cooking.
Direct trade and cultural exchange with Hokkien China in the Philippines in
the Song dynasty (960-1279 AD) with porcelain, ceramics, and silk being
traded for spices and trepang in Luzon. This early cultural contact with
China introduced a number of staple food into Philippine cuisine, most
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
notably toyo (soy sauce; Chinese: 豆 油 ; Pe̍h-ōe-jī: tāu-yu), tokwa;
(tofu; Chinese: 豆干 ; Pe̍h-ōe-jī: tāu-koaⁿ), toge (bean sprout; Chinese: 豆芽; Pe̍h-
ōe-jī: tāu-koaⁿ), and patis (fish sauce), as well as the method of stir
frying and making savory soup bases. Many of these food items and dishes
retained their original Hokkien names, such as pancit (Chinese: 便 ê 食 ; Pe̍h-
ōe-jī: piān-ê-si̍t) (Chinese: 扁 食 ; pinyin: biǎn shí), and lumpia (Chinese: 潤
餅 ; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ). The Chinese food introduced during this
period were food of the workers and traders, which became a staple of the
noodle shops (panciterias), and can be seen in dishes like arroz
caldo (congee), sinangag (fried rice), and chopsuey.
Trade with the various neighboring kingdoms
of Malacca and Srivijaya in Malaya and Java brought with it foods and
cooking methods which are still commonly used in the Philippines today,
such
as Bagoong (Malay: Belacan), Patis, Puso (Malay: Ketupat), Rendang, Kare-
kare and the infusion of coconut milk in condiments, such
as laing and Ginataang Manok (chicken stewed in coconut milk). Through
the trade with the Malay-Indonesian kingdoms, cuisine from as far away
as India and Arabia enriched the palettes of the local Austronesians
(particularly in the areas of Southern Luzon, Mindanao, Sulu, Palawan,
the Visayas and Bicol, where trade was strongest). These foods include
various dishes eaten in areas of the southern part of the archipelago today,
such as puto derived from Indian cuisine puttu, kurmah, satti and biryani.
Spanish colonizers and friars in the 16th century brought with them
produce from the Americas like chili peppers, tomatoes, corn, potatoes, and
the method of sautéing with garlic and onions. Chili leaves are frequently
used as a cooking green. Spanish (and Mexican) dishes were eventually
incorporated into Philippine cuisine with the more complex dishes usually
being prepared for special occasions. Some dishes such as arroz a la
valenciana remain largely the same in the Philippine context. Some have
been adapted or have come to take on a slightly or significantly different
meaning. Arroz a la cubana served in the Philippines usually includes
ground beef picadillo. Philippine longganisa despite its name is more akin
to chorizo than Spanish longaniza (in Visayan regions, it is still known
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
as chorizo). Morcon is likely to refer to a beef roulade dish not the bulbous
specialty Spanish sausage.
Today, Philippine cuisine continues to evolve as new techniques, styles of
cooking, and ingredients find their way into the country. Traditional dishes
both simple and elaborate, indigenous and foreign-influenced, are seen as
are more current popular international viands and fast food fare. However,
the Filipino diet is higher in total fat, saturated fat, and cholesterol than
other Asian cuisines.
https://en.wikipedia.org/wiki/Philippine_cuisine / October 2012
FILIPINO FOOD HISTORY
BY JAY ⋅ NOVEMBER 27, 2009 ⋅
Philippine food has evolved over several centuries from its Malayo-
Polynesian origins to a varied cuisine with many Hispanic cultural
influences, due to the many Latin American and Spanish dishes brought to
the Philippines during the Spanish colonial period. It has also received
varying degrees of influence from Chinese, American, and other Asian
cuisine. Filipinos eat three time a day which is breakfast, lunch and dinner
plus additional meal in the after which is meryenda or snacks.
Filipino cooking reflects the history of the islands. On a Malayan base,
Chinese, Hindu, Spanish and American ingredients have been added
through centuries of foreign influence and surprisingly, a blend with a
distinctiveness of its own has emerged. In city of Manila, this mixture is
most in evidence. Far from the capital city, however, one can still sample
the simple dishes that native Filipinos eat Many of these dishes are
remarkably close to native fares still found in Indonesia, Malaysia, Thailand
and other Asian countries. As with most Asian countries, the staple food in
the Philippines is rice although foreign recipes have become a regular
practice in food preparation. Coconut milk or gata is often used as an
ingredient on popular dishes such as lumpia (rolls) and pancit (noodles).
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
The most famous dish is lechon (roast pig) and because of its vast
coastlines, the Philippines also has an abundance of excellent seafood. Most
restaurants offer seafood cooked one way or another, the most popular
being the broiled (inihaw/inasal). Other dishes include shrimp, rock lobster,
crab, oysters, squid and fish.
Malayo-Polynesians during the pre-Hispanic era in the Philippines prepared
food by boiling, steaming, or roasting. They use their usual live stocks like
water buffalo, chicken, fish and some uses monitor lizard and snakes.
Filipino was introduce to in cultivating rice and corn when the Austronesian
people from Southern China Yunnan Plateau and Taiwan came to
Philippines.
The Chinese who came to trade stayed on the Philippines. They taught their
Filipino wives their dishes, and thus Filipino-Chinese food came to be.
Example are noodles, lumpia, siopao and siomai. When restaurants were
established in the 19th century, Chinese food became a staple of the
pansiterias, with the food given Spanish names for the ease of the clientele;
this comida China includes arroz caldo and morisqueta tostada. When the
Spaniards came, the food influences they brought were from both Spain and
Mexico, as it was through the vice-royalty of Mexico that the Philippines
were governed. This meant the production of food for an elite, nonfood-
producing class, and a food for which many ingredients were not locally
available. Today, Philippine cuisine continues to evolve as new techniques
and styles of cooking find their way into one of the most active melting pots
of Asia.
Native Filipino cooking is not too spicy despite the fact that spices are
plentiful and readily available in the islands. The basic staple is rice of
which hundreds of varieties are cultivated. Main source of protein is fish
which abound in oceans, lakes, rivers, streams and ponds. Meat, especially
pork and poultry, is also commonly eaten. Beef is readily available but is
more expensive; the cattle industry not being well developed in the country.
Veal and lamb are not too popular but goat meat is considered a delicacy in
some parts of the country as are frogs, rabbits and deer.
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
It is often when sampling native Filipino dishes that one appreciates the
regional variations in the country. For while it is true that Filipino culture is
homogeneous, there are specific differences in cooking and food
preferences that readily identify the regional origin of many dishes.
Although these differences are not as pronounced as in the regional
variations of Chinese cooking, for instance, they are widely recognized in
the country where regionalism plays an important role because of its
geographical division into many island-groups.
http://kumain.com/filipino-food/filipino-food-history/
PHILIPPINE FOOD CULTURE AND HISTORY
SEPTEMBER 10, 2012 BY ARADMIN
The Philippines country culture starts in a tropical climate divided into rainy
and dry seasons and an archipelago with 7,000 islands. These isles contain
the Cordillera Mountains; Luzon’s central plains; Palawan’s coral reefs; seas
touching the world’s longest discontinuous coastline; and a multitude of
lakes, rivers, springs, and brooks.
The population—120 different ethnic groups and the mainstream
communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan
lowlanders—worked within a gentle but lush environment. In it they shaped
their own life ways: building houses, weaving cloth, telling and writing
stories, ornamenting and decorating, preparing food.
The Chinese who came to trade sometimes stayed on. Perhaps they cooked
the noodles of home; certainly they used local condiments; surely they
taught their Filipino wives their dishes, and thus Filipino-Chinese food came
to be. The names identify them: pansit (Hokkien for something quickly
cooked) are noodles; lumpia are vegetables rolled in edible wrappers;
siopao are steamed, filled buns; siomai are dumplings.
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
All, of course, came to be indigenized—Filipinized by the ingredients and by
local tastes. Today, for example, Pansit Malabon has oysters and squid,
since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice
crisps, because the town is within the Luzon rice bowl.
When restaurants were established in the 19th century, Chinese food
became a staple of the pansiterias, with the food given Spanish names for
the ease of the clientele: this comida China (Chinese food) includes arroz
caldo (rice and chicken gruel); and morisqueta tostada (fried rice).
When the Spaniards came, the food influences they brought were from both
Spain and Mexico, as it was through the vice-royalty of Mexico that the
Philippines were governed. This meant the production of food for an elite,
nonfood-producing class, and a food for which many ingredients were not
locally available.
Fil-Hispanic food had new flavors and ingredients—olive oil, paprika,
saffron, ham, cheese, cured sausages—and new names. Paella, the dish
cooked in the fields by Spanish workers, came to be a festive dish
combining pork, chicken, seafood, ham, sausages and vegetables, a
luxurious mix of the local and the foreign. Relleno, the process of stuffing
festive capons and turkeys for Christmas, was applied to chickens, and even
to bangus, the silvery milkfish. Christmas, a new feast for Filipinos that
coincided with the rice harvest, came to feature not only the myriad native
rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and
cheese-sprinkled) to dip in hot thick chocolate, and the apples, oranges,
chestnuts and walnuts of European Christmases. Even the Mexican corn
tamal turned Filipino, becoming rice-based tamales wrapped in banana
leaves. The Americans introduced to the Philippine cuisine the ways of
convenience: pressure-cooking, freezing, pre-cooking, sandwiches and
salads; hamburgers, fried chicken and steaks.
Add to the above other cuisines found in the country along with other global
influences: French, Italian, Middle Eastern, Japanese, Thai, and Vietnamese.
They grow familiar, but remain “imported” and not yet indigenized.
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
On a buffet table today one might find, for example, kinilaw na tanguingue,
mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps
coconut milk; also grilled tiger shrimp, and maybe sinigang na baboy, pork
and vegetables in a broth soured with tamarind, all from the native
repertoire. Alongside there would almost certainly be pansit, noodles once
Chinese, now Filipino, still in a sweet-sour sauce. Spanish festive fare like
morcon (beef rolls), embutido (pork rolls), fish escabeche and stuffed
chicken or turkey might be there too. The centerpiece would probably be
lechon, spit-roasted pig, which may be Chinese or Polynesian in influence,
but bears a Spanish name, and may therefore derive from cochinillo asado.
Vegetable dishes could include an American salad and a pinakbet
(vegetables and shrimp paste). The dessert table would surely be richly
Spanish: leche flan (caramel custard), natilla, yemas, dulces de naranja,
membrillo, torta del rey, etc., but also include local fruits in syrup (coconut,
santol, guavas) and American cakes and pies. The global village may be
reflected in shawarma and pasta. The buffet table and Filipino food today is
thus a gastronomic telling of Philippine history.
What really is Philippine food, then? Indigenous food from land and sea,
field and forest. Also and of course: dishes and culinary procedures from
China, Spain, Mexico, and the United States, and more recently from
further abroad.
What makes them Philippine? The history and society that introduced and
adapted them; the people who turned them to their tastes and accepted
them into their homes and restaurants, and especially the harmonizing
culture that combined them into contemporary Filipino fare.
PHILIPPINE CUISINE: ITS ORIGINS AND INFLUENCE
The cooking style, methods and ingredients associated with Philippine
cuisine have evolved from its Malayo-Polynesian origins. The Philippines is
at a crossroads of shipping lanes. As a result, many cultures have
influenced its cuisine. It can be considered as a melting pot of mixed
cuisines with many Hispanic, Chinese, American, and other Asian influences
adapted to indigenous ingredients and the local palate.
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
During the pre-Hispanic era in the Philippines foods were prepared mainly
by boiling, steaming, or roasting. The foods ranged from the usual livestock
such as cow, water buffalo, pig and chicken to various kinds of fish and
seafood. Filipinos have been cultivating rice since 3200 BC when
Austronesian ancestors from the southern China Yunnan Plateau and
Taiwan settled in what is now the Philippines.
Trade with Hokkien China in the Philippines prospered prior to the arrival
of the European nations, going back as early as the Song dynasty (960–1279
BC) with porcelain, ceramics, and silk being traded for spices and trapang
in Luzon. This early cultural contact with China introduced a number of
staple foods into Philippine cuisine, most notably soy sauce, tofu, beans
sprouts, pickled mustard greens, white radish, bamboo shoots, chinese
celery, water chestnuts, lemongrass and fish sauce. Common cooking
methods were also introduced such as stir frying, deep frying and making
savory soup bases. Many of these food items and dishes retained their
original Hokkien names, such as pancit and lumpia. Filipinos incorporated
the new Chinese cooking methods but added their own indigenous
ingredients. As a result, pancit is not complete without a twist of calamansi
and lumpia is served with a dipping sauce of vinegar and crushed garlic.
Malaysian spice traders brought seasonings from the Spice Islands and
introduced satay.
Spanish colonization from 1521 to 1898 brought with it a new cuisine. Food
historians claim that 80% of Filipino dishes are of Spanish origin. Along
with the Spanish influence came Mexican flavors. The Spanish introduced
dishes from the Iberian Peninsula, as well as North, Central and South
America: olive oil, wine, European seasonings, peppers, tomatoes, corn,
potatoes, and the method of sautéing with garlic, onions and tomatoes.
Even today, many Filipino dishes are based on garlic, onion and tomatoes,
remnants of a Spanish influence.
Spanish (and Mexican) dishes were eventually incorporated into Philippine
cuisine with the more complex dishes usually being prepared for special
occasions. Since Spanish food emphasized meat and dairy products, which
were considered luxury items, Spanish fare was considered upper class,
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
fiesta cuisine, while Chinese food was considered everyday cuisine. Many
Spanish-derived dishes show up on the table only at Christmas, New Year or
fiesta like relleno, mechado, pochero, leche flan. Some dishes such as arroz
a la valenciana remain largely the same in the Philippine context. Some
have been adapted or have come to take on a slightly or significantly
different meaning. Arroz a la cubana served in the Philippines usually
includes ground beef picadillo. Philippine longganisa despite its name is
more akin to chorizo than Spanish longaniza. Morcon is likely to refer to a
beef roulade dish not the bulbous specialty Spanish sausage.
The marriage of Chinese and Spanish cuisines became eminent during the
rise of the panciterias in the 19th century. Pansit, congee or arroz caldo,
fried rice, lumpia longganisa and chopsuey became staples of these
panciterias. Adobo is also a by-product of both Spanish and Chinese
influence. In Spanish cuisine, adobo refers to a pickling sauce made from
olive oil, vinegar, garlic, oregano, paprika, thyme, bay leaf and salt. The
Filipinos embraced their favorite flavors (vinegar, garlic and bay leaf),
included peppercorns and nodding to the Chinese influence, added soy
sauce. They adapted it to be a stewing sauce for chicken and pork, but
maintained its Spanish moniker. Once again, the Filipino palate affirmed
itself.
From 1898 to 1946, American influences added yet another dimension to
the Filipino food culture–speed and convenience. Within a generation, not
only did Filipinos speak English, they became consumers of American
products – prepackaged foods, canned goods and fast foods.
Today the Philippine cuisine continues to evolve as new ingredients and
cooking techniques, styles and methods find their way into the country. A
fusion of different dishes from earlier traders, Asian immigrants and former
colonizers and the Filipinos’ love for cooking resulted into a unique
Philippine cuisine – a melting pot of eastern and western cuisine and a
gastronomic delight that has been savored for centuries.
By Fernandez, Doreen. “Culture Ingested: On the Indigenization of
Philippine Food.” 2010.
MonCA
LEVEL 1
Accredited
Monkayo College of Arts, Sciences and
Technology
L.S. Sarmientoa, Sr. St., Poblacion, Monkayo, Davao de
Oro ,8805
APPLICATION:
Task 1: Group Activity
Group 1: NCR, Region 1, & 2
Group 2: CAR, Region 3, & 4A
Group 3: Region 4B, 5, & 6
Group 4: Region 7, 8, & 9
Group 5: Region 10, 11, and 12
Group 6: BARMM & CARAGA
Direction:
1. In your group, based on your assigned regions, search for the famous
delicacies. At least 2 delicacies in every region, 2 viands and 2
desserts or kakanin.
2. In writing for the regional delicacies, include its origin and how it is
prepared.
3. Write this in a 1 (one) whole sheet of paper.
4. Submit the paper before 5 PM at the faculty office and place it on my
table.
5. Your output will serve as your quiz and attendance.
CLOSURE:
REFERENCES:
https://foodnetphilippines. wordpress.com/2016/11/08/first-blog-post/
