Liba et al.
, J Tourism Res Hospitality 2017, 6:3
DOI: 10.4172/2324-8807.1000170
Review Article
Native Rice Delicacies of Naic,
Cavite: An Exploratory Study of
Gastronomical Past, Present and
Future
Liba RT*, Reyes ARC, Alea AJA, Barros HJS, De Rosas PAR,
Torre ARSD and Lachica JG
Abstract
There is a lack of initiatives regarding the preservation of culinary
heritage in the Philippines; or if it is not lacking, those initiatives
remain unheard of. The discussions in this research study will
focus on discovering the authentic rice delicacies of Naic, Cavite,
determine their current state at present, and talk about the potential
impacts that have already affected them or might affect them in the
future such as commercialization and industrialization. This study
will also discuss if these rice delicacies may be considered as Naic,
Cavite’s food heritage, through the use of bases and approaches
concerning food heritage by Jacinthe Bessière. To find ways on how
to preserve Naic, Cavite’s rice delicacies are the last objective of this
study, together with the propagation of knowledge with regards to
the subject matter.
Results of this study indicated that the distinct rice delicacies of
Naic, Cavite can be considered as their food heritage according to
the bases of Bessière for food heritage. However, one rice delicacy
of the town can no longer be considered as part of Naic, Cavite’s
food heritage because its main ingredient is no longer being locally
produced by the town. In addition to this, there are also impacts that
certainly affect these rice delicacies at present. The researchers
concluded the study with various means of preserving Naic, Cavite’s
food heritage.
Keywords
Authenticity; Commercialization; Food heritage; Industrialization;
Preservation; Socio-Anthropological approach; Sociological approach
Introduction
The rapid development of global system greatly affects culinary
system in which for example in the West, the local and regional
cuisines have been modified and new techniques such as freezing and
processing foods as well as preservation techniques like irradiation
affects the taste of the regional cuisine [1]. This scenario refers to
commercialization, industrialization, and technological advancement
of as a whole. Chew [2] on the other hand, stated that “local cultural
heritage, services, local spaces, community relations, and anything
that can be made to create economic profit become targets of
*Corresponding author: Ryan T Liba, College of Tourism and Hospitality
Management, University of Santo Tomas Manila, Philippines, Tel: +63 926-129-7113;
E-mail: ryanliba1@yahoo.com
Received: February 13, 2017 Accepted: June 07, 2017 Published: June 12,
2017
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commercialization nowadays.”Because of these circumstances, the
focus of this study is to discover various authentic rice delicacies of
the Municipality of Naic in the province of Cavite, this paper also
discussed if these can qualify to represent Naic’s food heritage, and to
find ways on how to preserve these dishes for the next generation in
spite of commercialization and industrialization.
Cavite, regarded as a province with a very rich history, could also
be regarded as a province with a very rich cuisine. De Guzman [3]
stated in her article entitled A Slice of the Past SavoredNow in Naic,
that according to Mr. Guillermo “Ige” Ramos, a well-known food
writer, graphic designer and a native of Cavite, Caviteño cuisine is a
point of pride for Caviteños - enjoyed just as it was in the old days,
perhaps only its manner of is cooking enhanced (or made quicker)
with the use of some modern innovations like the electric stove. But
essentially, the ingredients used and the preparation of each dish,
remain the same - ensuring that a slice of the past continues to be
savored today.
Alonso and Krajsic [4] had said that food heritage often becomes
an integral part of people’s lives, accompanying them in their journey,
evoking images, memories and pride. Therefore, this study is deemed
important because food heritage is a very important part of a person’s,
and particularly a place’s identity because it ignites pride among the
locals. Preservation of food heritage is vital as it also plays a role in the
identity of the people and of the place.
Statement of the problem
A. What are the authentic rice delicacies that reflect Naic,
Cavite’s distinct food heritage?
B. What is the historic depth and territorial grounding of these
authentic rice delicacies?
C. What approach by Bessière (between sociological and socio-
anthropological approach) could best define the rice delicacies
as Naic, Cavite’s food heritage?
D. What are the impacts of commercialization, industrialization,
modernization, and technological advancement to the said
food?
E. Based on the findings of this study, in what ways can these rice
delicacies be preserved?
Literature Review
Food heritage
“Food Heritage, in its sense, is quite cosmic. It is an identity marker
and a factor of differentiation for every social group” [5]. Bessière
[6] said that food heritage can also serve as a marker of regional
identity, the source of ‘specificity’, in that it determines similarity
and difference. In line with this, it is said that “Heritage are legacies
from the past, what we live with today, and what we individually or
collectively pass on to future generations. It may have different levels
of significances like individual, family, band, community, province,
region, country or world” [7]. Harrison [8] defined heritage as what
we inherit from the past and use in the present day in form of tourism,
education and community development. “Heritage foods as well
Citation: Liba RT, Reyes ARC, Alea AJA, Barros HJS, De Rosas PAR, et al. (2017) Native Rice Delicacies of Naic, Cavite: An Exploratory Study of Gastronomical
Past, Present and Future. J Tourism Res Hospitality 6:3.

doi: 10.4172/2324-8807.1000170

form a valuable ‘blueprint’ of its culture and custom, whereby food and pristineness. The constructivist viewpoint advocates the notion
represents more than just a mere physical need, but a celebration of that all judgments are colored by the prevailing market forces and
the local and authentic.” [4]. environments. The essentialist and constructivist negotiation points
to a co-creation of authenticity based by the suppliers and the
According to Bessière [9] local cuisine contributes to a destination’s
consumers. Theoplacity is the notion that argues that consumers can
identity, as an integral part of the travel experience for many travelers.
have an optimal and exhilarating experience in objectively authentic
“By using and promoting local cuisines, destinations can differentiate
settings. The readings based on this perspective relate to completely
themselves in the eyes of potential customers” [10-13] stated that food
commodified forms of authenticity such as hyper-real settings and
is often a primary market of individual and group identity. Food is
carefully constructed pseudo-backstage. It is also stated in the study
therefore extremely effective; its taste on the individual and group often
that pure authenticity is often referred to as objective authenticity in
incites strong emotions, while the communal, commensal experience
documented literature. It implies true, original, genuine, actual and
of such sensation binds people together, not only through space but
unchanged versions of heritage. According to Robinson and Clifford
time as well as individuals collectively remember past experiences with
[18] in terms of representational efforts on the part of ethnic restaurants,
certain meals and imagine their ancestors having a similar experience.
worthy of note are the tailored dimensions or markers of authenticity
When this occurs, food is transformed into heritage. The ways in
reported by: (1) preparation, cooking styles, and equipment used
which the cultivation, preparation, and consumption of food is used
(food and beverage are produced authentic to medieval times); (2)
to create identity claims of “cultural heritage” on local, regional,
verbal and written description of menus, dishes and ingredients
national and international scales. “Heritage foods are believed to be
(food and beverage are described or labeled as authentic to medieval
authentic and can be claimed as one’s group’s heritage over another
times); (3) sourcing and selection of ingredients (food and beverage
because of the specific minerals in the soil, weather condition, and
ingredients are authentic to medieval times); (4) presentation of
topography, as well as the traditional ways humans has manipulated
food platters and accoutrements on the table (food and beverage are
those environmental conditions. It is believed, and largely verifiable,
presented authentic to medieval times); (5) combination of other
that these components create a specific physiological “taste” in the
authenticating agents on perceived taste (the food and beverage taste
ingredients or the dishes that inevitably would change if the same
to medieval times); (6) role playing and costuming of service staff
plants or animals were cultivated elsewhere” [13]. Romulo-Puyat said
(food and beverage served authentic to medieval times); (7) menus
that native dishes are beginning to disappear from Filipinos’ dining
and dishes attempting to replicate that perceived as medieval (food
tables despite the fact the much of a country’s heritage is embedded
and beverage are traditionally medieval); and (8) packaging of agents
within its cuisine. The Department of Agriculture [14] is currently
of authenticity to deliver an experience distinctive of the medieval.
aiming to revive Filipino heritage food, and they are not doing this for
Consumers’ demand for authenticity is stimulated by their desire
the sole reason of preserving Filipino culture and diversity, but also
for products that can bring an element of differentness to their lives.
to highlight the importance of using locally produced ingredients, or
In addition, authenticity allows individuals to escape the alienation
those that are being produced by smallholder farmers. People should
and meaninglessness of modern life. Thus, a prominent theme in the
try to return to the days when home cooking was their primary source
published literature on the topic of authenticity is that a product with
of sustenance, and recreate dishes that their mothers and grandparents
a more natural, home-made or handmade appearance has a greater
created for them, if Filipinos wish to preserve their culinary heritage.
likelihood of being judged to be authentic. Consumers, thus, search
They must strive to bring these dishes, as well as the methods and
not just for an authentic end product, but also for the ‘unusual social
equipment used, back to their tables. Filipinos must also re-awaken
and cultural conditions under which the product was produced’.
their thirst to learn to cook with the palayok, with banana leaves
Indeed, it is ‘a form of cultural authenticity through food which is
and the bamboo tubes savoring the flavor of our alugbati, saluyot
being sought and cooked” [19]. Taylor [20] stated that consumer
and malunggay. According to Besa [15] Filipinos would not only be
demands for foods that are seemingly to be “traditional” and “local”
in danger of seeing their culinary heritage disappear, but also they
can also be viewed as linked to a quest for authenticity. Debates about
may even start to lose their Filipino identity as well as the healthy and
the meaning and validity of authenticity have played a central role
vitality of the country. This implies that, heritage serves as a marker of
in tourism literature with Taylor claiming that “there are atleast as
an identity and it can differentiate one social group from another. It is
many definitions of authenticity as there are those who write about
the expression of the culture and values of the different regions. It is
it. Summing up the ideas of various authors, authenticity means the
also said that it is impossible to fossilize a regional food because of the
originality, and uniqueness of one produce; their significance, their
continuous growth of technology and skills.
roots are known and verified, whilst their essence and appearance
Authenticity of local food are one. Authentic local food is one of the primary motivations for
a tourist visit a particular destination. It is usually what the tourists’
According to Lindholm [16] Authenticity is regarded as a look for because it mirrors the culture, traditions and customs of a
central value in the social construction of heritage sites. He defined place.
authenticity as original, real and pure; they are what they purport to
be, their roots are known and verified, their essence and appearance Authenticity of the food is usually based on the following: 1)
are one”. In order to prove that something is authentic, it is necessary ingredients used, 2) cooking method, 3) culture and 4) distinctiveness
to establish a provenance for it, give it an identity, and know its root of the dish.
to verify its origin. Chhabra [17] said that there is a discussion on
Impacts to food heritage
how authenticity can be defined. According to him, it is based on
five perspectives: objective/essentialist, constructivist, negotiated, Chew [2] stated that there are various observable impacts that
existentialist, and theoplacity. The essentialist or the objective notion affect one’s own food heritage in many ways. Local cultural heritage,
refers to being original and genuine, such as being manufactured in services, local spaces, community relations, and anything that can be
the place of origin or made or produced locally by ethnic communities, made to create economic profit become targets of commercialization.

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Citation: Liba RT, Reyes ARC, Alea AJA, Barros HJS, De Rosas PAR, et al. (2017) Native Rice Delicacies of Naic, Cavite: An Exploratory Study of Gastronomical
Past, Present and Future. J Tourism Res Hospitality 6:3.
As a focus of tourism development, commercialization has already
become very salient and commodifying processes are already
powerfully re-shaping the heritage practices and the products. In
line with this it is being questioned whether commercialization is
achieving its major positive mission in tourism development which
is to support the local economy and enrichment of local residents.
According to Nwegbu, Eze and Asogwa [21] the most important far
reaching effect of cultural globalization is the commercialization of
culture. Production distribution and consumption of cultural goods
and services have become commodities along with the essentials of
life. Music, food, clothes, fashion, art, sports images, etc. are now sold
in the market, imported and exported. For example, what was once
an element of a local cultural way of life has become a product rather
than something unique which have made to suit specific needs and
circumstances. The impact is that the familiar and the old artifacts
are being discarded. The fact is that these will be lost simply because
they are not valued by global markets. The progressive emergence
of a global system has worn away at local culinary systems, despite
simultaneously providing certain benefits. “In the West, local or
regional cuisines have been modified, occasionally even eliminated
in large measure - by freezers, new processing and preservation
techniques such as irradiation, packaged foods, improved transport
and the like. Similar changes are rapidly unfolding in the non-western
world as well” [1].
As observed “this ecosystem is one in which the quality and
sustainability of mass urban food has become irreversibly dominant
feature, and has generated issues of standardization, aesthetics,
nutrition and hygiene that are quite specific to the quality of food”
(Harvey et al.,). Kearney [22] said that income as a variable is self-
evident ‘urbanization’ entails marketing distribution infrastructures,
large supermarkets owned by multinational corporations, and
better transport system, greater availability of processed foods,
meat and dairy products and imports of food supply particular fast-
food outlets leading to a greater range of food choices has affected
consumption trends and changing diets of local food. Urbanization,
industrialization, market liberalization, increased incomes and
affordability has affected the consumption of food, convergence of
diets and “westernization” of food lifestyle, increased intake of meat,
fat, processed foods, sugar and salt also nutrition transition has
resulted to food production, loss of biodiversity, land use, water use,
greenhouse gas emission and sustainability of stocks thus suffered the
consequences regarding health, disease of urbanization and affluence
(nutrition-related non-communicable diseases) and increases in
social inequality. The factors that affect the Food Heritage are the
commercialization, modernization and technological advancement
and each factor has positive and negative impacts to the regions
product.
Methodology
The researchers used an exploratory research design to determine
the various authentic rice delicacies in Naic, Cavite. The exploratory
method was applied in terms of conducting direct interviews with the
makers of Naic’s rice delicacies, food researchers and historians, as
well as farmers and agriculturists. Kowalczyk [23] defined exploratory
research as an idea or an observation of a researcher and further
explores it thus laying groundwork for future studies. The researchers
also joined a food tour conducted by the Culinary Historians of the
Philippines. This study obtained information through interviews to
experts who are believed to give reliable information for this study. Also,
the researchers gathered other facts from books, journals and magazines.
Volume 6 • Issue 3 • 1000170
doi: 10.4172/2324-8807.1000170
The researchers used guide questions for the direct interviews,
and these were based on this study’s research questions. The guide
questions were composed to delineate the authentic rice delicacies of
Naic, Cavite, the stand of each of these rice delicacies based on the bases
of food heritage by Bessière, the definition of these rice delicacies based
on the sociological approach and socio-anthropological approach, the
potential impacts of industrialization and commercialization to this
food heritage and lastly, the possible preservation ways or method
for the food heritage. Added to this, the researchers also used video
recording and voice recording during the interview process which
were consented by the respondents.
Direct interviews
The researchers interviewed a representative of the Tourism
Office both from the Cavite Provincial Capitol and Municipal Hall
of Naic. Moreover, the researchers contacted the members of the
Association of the Culinary Historians of the Philippines and other
potential interviewees associated in food writing, food anthropology,
farming, and agriculture. The researchers informed the experts on the
nature and purpose of the study.
Gathering of other information
The researchers also obtained data from a wide selection
of journals, books and magazines that were used as supporting
documents for the information gathered in the interviewing process.
These included Alab ng Puso: Kinagisnang Lutuin at Kuwentong
Pagkain ng Cavite, by Mr. Ige Ramos in which he provided the
researchers a PDF copy of its unedited version, and the article A Slice
of the Past Savored Now in Naic by Susan De Guzman in her feature
in Cook Magazine for July 2013 [3].
Data analysis
In presenting, interpreting and analyzing the data gathered, the
method of content analysis was used. Berg [24] said that in content
analysis, researchers examine artifacts of social communication;
it is any technique for making inferences by systematically and
objectively identifying special characteristics of messages. Content
analysis includes coding and classifying of date in which it highlights
the important findings to make sense of the data collected. This data
analysis method was applied to this study through extracting the
most important as well as the most useful information gathered, and
making sense of these data through analyzing its significance based
on the research questions and the guide questions. The researchers
analyzed every part of the data collected, starting from the bases of
food heritage by Bessière and discussing and analyzing at the same
time the historic depth and territorial grounding of each rice delicacy.
The same process of discussing and analyzing was also done for the
definition of food heritage, down to the impacts of commercialization
and industrialization, to come up with a more comprehensive analysis
and to formulate a sound set of recommendations.
Results and Discussion
Bases of food heritage
R. Sebastian (personal communications, March 4, 2015) a DOT
official and the president of Naic Historical Society, narrated that
Naic, one of the 17 municipalities of the Province of Cavite, was
once a part of Maragondon, another municipality of the province. It
was once a barangay of the said municipality, founded in the 1600s,
a hacienda owned by the Jesuits. The Jesuits named the hacienda as
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Citation: Liba RT, Reyes ARC, Alea AJA, Barros HJS, De Rosas PAR, et al. (2017) Native Rice Delicacies of Naic, Cavite: An Exploratory Study of Gastronomical
Past, Present and Future. J Tourism Res Hospitality 6:3.
Hacienda de San Isidro de Labrador, but, there came a time when the
Dominicans gained control over the hacienda.
In 1791, Naic was established as a separate town from
Maragondon. It is said that its establishment as a separate town was
unique because the town was first established before the church,
which was uncommon during these times. Previously during the
Spanish era, it was required that a church be established first prior to
naming an area as a town. Prior to Naic establishing a church of their
own, the people attend masses in the church of Maragondon. It was
only from 1796, some five years later, that the first church in Naic was
established. The church in Naic was governed, not by friars, but by
Filipino priests. In those times, Naic was still a hacienda.
Since Naic was historically a hacienda, this may prove that the
town was already an agricultural area during the Spanish era, or
perhaps even before they have colonized the country. This event may
prove that because of the vast farm lands in the town, one of the main
resources locally produced in Naic would perhaps be rice.
Naic is said to be the only town in the country to prove that friars
controlled the feudal economy of the Philippines, most especially of
the town due to the fact the large amount of farm land in the area was
believed to be the friars’ estate lands. Even today, it is still a feudal
economy as Naic houses the Casa Hacienda de San Isidro Labrador,
which was renamed as the Casa Hacienda de Naic. Its name was
changed due to the Department of Tourism of Naic believing that
San Isidro Labrador was more of an identity of the Quezon Province.
Casa Hacienda de Naic back then served as an office and rest house
of the Dominican friars, particularly the Chinese Dominicans
from Binondo, Manila. In the area, there were several warehouses,
istangkilyo in Spanish, used in storing the rice harvested from the
lands. There was a path leading to the nearby river, where one could
ride a boat bound for Manila. Presently, some edifices of the Casa
Hacienda still stand, while the others were destroyed during the
Japanese occupation.
The warehouses or istangkilyo found in the Casa Hacienda would
prove that rice is indeed the number one crop being planted by the
local people, as they intended to build edifices specifically made for
the storage of freshly-harvested rice.
The town of Naic has two patron saints; namely, Immaculate
Conception and their patron menor, San Isidro Labrador, the patron
saint for farming and agriculture. Historically, the local people of
Naic celebrated the feast day of the Immaculate Conception through
dancing with the saint, conducted every December 8th. As time went
by, the town elders told the local people to stop this practice as it is
disrespectful to dance with the Virgin Mary as she is the virgin mother
of all. Instead, the local people danced with San Isidro Labrador. They
believed that such practice, which is called karakol, is done to give
thanks to the saint for the bountiful harvest as well as a form of prayer
to wish for rain, because irrigation back then was poor.
The discovery of Naic’s rice delicacies might have been based on
the fact that because the town often received a bountiful harvest in
terms of rice, they have to figure out various ways and methods on
how to cook the rice aside from steaming it; thus, Naic’s rice delicacies
came to life.
Unlike in other parts of the country where the locals consume
corn, camote or sweet potato, and other sources of carbohydrates as
their staples, the people of Naic consider rice as their number one
staple food, as it is the crop abundant in the town. This consideration
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of the local people to rice as their number one staple food just means
that through time, the people were greatly accustomed by the fact
that rice is their staple food and top source of carbohydrates, which
molded their lifestyle as Caviteños and their culture in a deeper sense.
Naic, despite being considered mainly as an agricultural town
because of their vast farms lands, is also known for its involvement in
the fishery industry. It is partly bounded by the Manila Bay and has
several fishing areas.
According to the Socio-Economic Profile of Cavite [25], rice is
grown in lowland areas and is also evident in the upland areas of
Cavite. The top producers of rice in the province are the municipalities
of Naic having 13,730.82 metric tons of harvest, Gen. Trias with
9,504.18 metric tons, Tanza recorded at 8,099.01 metric tons, and the
City of Imus registered at 7,998.00 metric tons.
This statistical data would validate that Naic is really an
agricultural area and would prove that because of the huge amount of
their rice harvest, it is but just to assume that rice delicacies are vital
representations of the town’s culture and eating lifestyle.
The municipality of Naic is located at the western part of the
province along the shorelines of Manila Bay which coastline is
connected to Naic, Cavite; Maragondon, Trece Martires City and
Tanza can be found to the east. Situated beyond the southern portion
of Naic is Indang and the Western Maragondon, and the majority of
the upland towns and some of the lowlands trade with Naic because
of their strategic geographical location. Its land area is 76.24 sq. km.
This territorial grounding gives a strong foundation to their heritage
which can be added to the historical background of the said area.
There are three kinds of rice mainly used in Naic: malagkit,
pururutong or the purple rice, and the milagrosa which is a fragrant
variant of rice. Since the town locally produced the malagkit variety
of rice, it validly reflects that their rice delicacies are genuine and
authentic from Naic.
R. Sebastian (personal communications, March 4, 2015),
mentioned that there is no specific date of history that these delicacies
have been produced, but he cited that Naic, Cavite has already been
making these delicacies even before the Spanish era and that there
were no signs of alteration and tampering of ingredients, that all of
the primary ingredients used in these delicacies can be found and
produced in Naic, Cavite. G. Ramos (personal communications,
March 14, 2015) also stated that these delicacies have been produced
by the locals using the available resources in their area before the
colonization period of Spain, and that the only historical information
available was information passed through oral tradition such as the
Sinudsod. Locals thought of making a rice delicacy out of leftover
rice rather than throwing it away or feeding it to livestock. Therefore,
it would clearly state that Naic’s rice delicacies have a very deep
connection with their history as well as to their territory, not to
mention they are an agricultural area up until now.
Typically, the locals in the area steam the rice when it comes to
cooking the rice, or pagsasaing in Tagalog. The locals also prepare
rice through two other methods; through grinding it, or paggiling,
to make rice dough or galapong, and through pounding, or pagpipig,
to make rice crispies or pinipig, a name derived from the process
of making it. These methods are included in the preparation and
cooking processes of the rice delicacies, most especially the grinding
or paggiling because most of these rice delicacies grind the rice first
before actually cooking it.
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Citation: Liba RT, Reyes ARC, Alea AJA, Barros HJS, De Rosas PAR, et al. (2017) Native Rice Delicacies of Naic, Cavite: An Exploratory Study of Gastronomical
Past, Present and Future. J Tourism Res Hospitality 6:3.
Back when molo wrappers were very hard to find, the local people
of Naic had their own version of the famous Chinese food, siomai.
They wrap the ground pork in cooked malagkit rice and then steamed
it. Only very few people still cook this particular dish today.
Rice is also used as a secret ingredient in Naic. The rice dough or
galapong serves as a thickening agent to traditional Filipino dishes
like Kare-kare and Sinigang. The people of the town usually eat rice
not just for breakfast, lunch, and dinner, but also as snacks. Simply
cooked malagkit rice mixed with coconut milk or gata and sugar is
considered a snack for the locals. Another favorite snack of theirs is
cooked milk or gata poured in freshly-pounded rice crispies. Rice,
more importantly, is cooked to make different kinds of kakanin,
which is very common when it comes to Filipino merienda. This just
shows that rice is a very important part of a Naic snack or merienda
because they creatively find different ways on how to maximize the
use of their local resources, most especially rice which is their number
one staple food.
Rice delicacies of cavite based on the approaches sociological
approach
According to the concept of sociological approach to strategic
action, definition of food heritage is based on different stages of the
agro-food chain; starting with production, processing, distribution/
marketing up to the consumption stage. In an interview conducted to
E. Riñen (personal communications, March 19, 2015) the Assistant
Manager of the International Rice Research Institute (IRRI),
information related to expertise, process, distribution and marketing
of the malagkit or glutinous rice were given: Sociological approach
started with the production of the palays and in the case of Naic,
Cavite the Malagkit or glutinous rice varieties that are used in making
the rice delicacies.
During the earlier days, where technology is not yet advance,
there were no specific names used in identifying the glutinous
rice seeds. The hacienderos or the hacienderas were the only one
who gave the seeds to be planted to the farmers. Since Naic has a
rich topography that is very suited for agricultural farming, there is
abundance of farmlands in the place and their primary product is
rice. There were three major rice varieties produced in the town and
these are the malagkit, pururutong and milagrosa. Also there were two
primary methods used in agriculture the kaingin method where the
area for farming was prepared through cutting the dead plants and
later burned it and the wet method where they planted rice near the
areas with dikes.
In the present day, Malagkit or Glutionous rice has several
varieties namely: NSIC Rc13 (malagkit 1), NSIC Rc15 (malagkit
2), NSIC Rc17 (malagkit 3), NSIC Rc19 (malagkit 4), UPL Ril, BPI
Ril, IR65, NSCI Rc21 SR (malagkit 5). These names were given
for easy identification and each variety has already descriptions
and specifications with regards to the proper planting, the average
and maximum yield, the maturity and other information that are
written in a pamphlet and being taught to the farmers. Also, the
agricultural sector of the Philippines have government agencies
such as the Department of Agriculture, Agriculture and Fisheries
Market Information Service and Bureau of Plant Industry that are
responsible for the development and growth of agricultural fishery
of produce of a place, dissemination of market of information of
the products to the media and authorizing Seed Certification and
Phytosanitary Certificates of the products respectively. These are
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the agencies which has expertise with relation to the production
process of the agricultural products.
Processing
The processing aspect of the glutinous rice is not different from
the processing of other rice varieties. First, it is important to check
the quality of the seeds in which the seeds should be certified by the
National Seed Quality Control Services which can be verified through
a blue label patched on the sacks. The use of certified seeds is very
important for it will result in good harvest with healthy seedlings and
will boost the harvest percentage by 5-10%. The characteristics of a
healthy seed are pure, clean, consistent size and shape and have an
85% or more level of growth. After checking the seeds to be used,
the next step is the preparation of the land where the land should
be flattened so that the grass and snails can be easily eradicated. The
depth of water in the fields should only be between 2-5 cm and the land
should be plowed at least twice every week. The third step is planting
seeds simultaneously by several farmers so that multiplication and
circulation of insects and seed sickness will be avoided. The rice fields
should have 30 days or more to rest and seeds should be planted
fourteen days before and fourteen days after. The next step is the
nutrient management where nitrogen fertilizer is sprinkled and there
should be adequate nutrients to early panicle initiation and flowering
stages so that there will be a good germination grain and achieving
its maximum yield of harvest. Over supply of nutrients sprinkled
leads to susceptibility of the rice to pests. Nutrients from fertilizers
like nitrogen, phosphorus, potassium, sulfur and zinc must be used
efficiently and effectively. Proper management of nutrients improves
crop growth and yield also efficient use will decrease costs. After
this, water levels should be managed because this severely affects the
growth or yield of crops so it is very important that excess water and
drought stress it avoided. Next will be the pest management. Pest
management is very vital because in only knowing what affects the
growth of the grain, the agro-ecosystem, and plant care system will
certainly help to understand the ability of harmful pests. Last is the
harvest management where crops should be cut and threshed at the
right time. The crop should be firm and in golden yellow color before
reaping it. Reaping and threshing should be conducted at the right
time to ensure best grain quality.
Distribution/Marketing
In the past the farmers gave their produce to the hacienderos and
they will be the one to sell or mill this palay or crops. The farmers will be
only given their salary and seeds to use for the next harvest. Today, the
farmers who own hectares of field choose whether to mill the crop sell
it directly to the miller or to the highest bidder or to the middleman.
The following are some of the important marketing channels
existing in the marketing of rice.
A. Producer  Middle Men  Public Distribution System
(Consumer)
B. Producer  Miller  Consumer (Village Sale)
C. Producer  Miller  Retailer  Consumer (Local Sale)
D. Producer  Wholesaler  Miller  Retailer  Consumer
E. Producer  Village Merchant  Miller  Retailer 
Consumer
F. Producer  Government Procurement  Miller  Retailer
 Consumer
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Past, Present and Future. J Tourism Res Hospitality 6:3.
G. Producer  Middle Men  Whole Sale Dealer  Retailer 
Consumer
H. Producer  Middle Men/Commission Agent  Miller 
Other States  Consumer.
I. Producer  Middle Men/Commission Agent  Miller 
Wholesaler  Retailer  Consumer.
Also, there are various kinds of marketing used for the distribution
of the glutinous rice: Direct marketing which involves marketing of
produce by the farmers directly to the consumers/millers without
the involvement of any middlemen. Next is contract marketing
where the product is marketed by farmers under a pre-agreed trade
in contract with an agency engaged in trading or processing. A
producer will produce and deliver to the contractor, a quantum of
required quality of produce, based upon the anticipated yield and
contracted acreage, at a pre-agreed price. Then there is a cooperative
marketing that includes a group of producers joining together and
registering themselves under respective State Cooperative Societies
Act to market their produce jointly. Forward trading is an agreement
or a contract between a seller and purchaser, for a certain kind and
quantity of a product for making delivery at a specified future time, at a
contracted price. And future contracts where the quality and quantity
of products, the time of maturity of the contract, place of delivery, etc.
are standardized and contracting parties have to negotiate only the
rate at which contract is entered into.
Consumption
Since before, the locals of Naic, Cavite consumed this glutinous
rice by making or cooking it into rice delicacies such as the Sinudsod,
Alikaya, Muche sa Gata, Bibingkang Kanin and Palutang . Until now,
this delicacy is being made and served and in fact each one of this
delicacy has a rich symbolic meaning for the locals. This only shows
that locals of Naic make use of the ingredients which are available
and is clearly agriculture is one of the industries that Filipinos are
known for.
Socio-anthropological approach
Naic is one of the top growers of palay, this might have been the
reason why the locals have created many kinds of rice delicacies.
The locals use these palays to produce such unique rice delicacies.
It became a part of their living and celebration of their festivals. It is
usually served as a merienda. These rice delicacies today serves as an
identity of Naic. The locals believe that they are the only ones creating
such delicacies but it is threatened by commercialization because
there is a scarcity of palay and they have to get to other municipality.
Also the recipes are not passed on to younger generations making the
delicacies extinct.
The socio-anthropological approach articulates the different
aspects of the socio-gastronomic arena: the realm of edibles, the food
system, preparation, the consumption methods, definition of a meal,
the ways food is eaten, cutlery, meal frequency, production cycles,
sharing customs, table manners, and the role of gastronomic identity.
Sinudsod is made of glutinous rice, sugar, coconut milk and ice.
The food system of Sinudsod starts from the farmers’ market in which
the prices of the ingredients are determined by the local government,
which is later bought by the local producers for the consumption of
the local people of Naic. For the preparation: Combine the soaked
glutinous rice and bahaw (every scoop of soaked glutinous rice is
equal to one cup of bahaw). Grind the soaked glutinous rice and
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bahaw until it becomes a liquid. Pour the liquid into a pan in a
rounded shape, in a similar fashion to cooking a pancake. When holes
form on the top to form a solid layer, it is already cooked. The next
part of the process is making the soup, by combining coconut milk,
sugar and ice in the preferred proportions to achieve the level of the
taste desired. Combining the soup with the cooked rice will complete
the process. This delicacy is famously consumed as a merienda during
afternoon. Sinudsod means scraped off, as the rice is scuffed off from
the pan pounded, mixed with ground “glutinous rice” and made into
a pancake-like batter. Sinudsod is perfect for summer season because
it is similar in nature to the halo-halo and is typically eaten using a
spoon. The production cycle began with the ingredients due to be used
for the cooking being sold to consumers for consumption. Sinudsod
is especially famous in Naic, Cavite, and is the only place you are able
to taste it. The importance of Naic’s Sinudsod recipe goes back to the
Spanish era where it was sold along the streets of Naic, Cavite and has
deep connections with its town people, especially in terms of their
religious aspect which is served especially for the feast of their patron
Immaculate Conception.Naic, Cavite is an agricultural land area; it is
the top producer of rice in the whole province of Cavite. Since before,
all the ingredients used in making Sinudsod is harvested in the vast
agricultural land of Naic, Cavite which contributes to the authenticity
of the rice delicacy. At present, since the province of Cavite is being
converted as an industrialized area, the number of agricultural fields
decreases which resulted to a huge decline in number of produced
crops. This eventually yields to an increase in the selling price of the
glutinous rice or malagkit in Naic, Cavite and sooner or later Naic,
Cavite needed to get their supply of glutinous rice or malagkit
from other places of the Philippines.
The food system of the Sinudsod from the first stage or
production until the consumption of the consumers is still being
observed today. The traditional preparation of Sinudsod made used
of wood for scraping the Sinudsod from the pan and the rubbing of
banana leaves to the pan so that the mixture of Sinusod will not be
burnt at the bottom part. The use of traditional tools in cooking adds
an authentic experience and distinct taste of the food being eaten,
but because of modernization and influence of technology most of
the kakanin maker in Naic, Cavite make use of Teflon plan to cook
this delicacy easily. According to one of the kakanin makers, they
still use the traditional kitchen tools in making this delicacy if there
are no bulk orders, because if there are several orders they tend to
maximize everything to meet the demands of the market. Sinudsod
up until now has a religious tie in which it is a form of gratitude to
the Immaculate Conception their patron saint and this reflects the
immaculateness of their patron saint as represented by its all white
color. This is why during the feast day of Immaculate Conception this
is the rice delicacy that the community eats.
Alikaya is made of pururutong, a purple variety of rice. Before,
pururutong is being planted in Naic, Cavite as one of their rice
varieties, but nowadays there are no pururutong being planted since
most of the agricultural lands are converted to subdivisions. This is
the main reason why most of the kakanin makers make use of food
coloring because the price of pururutong is very expensive for them to
buy. One of the kakanin makers, Mrs. Julia Soriano said that instead
of making the price of Alikaya higher than the original price in order
to have a profit, they chose to reduce the serving of it so that many
people will still buy. The food system of the Alikaya from the first
stage or production until the consumption of the consumers is still
being observed at present. A traditional cooking tool, which is made
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Past, Present and Future. J Tourism Res Hospitality 6:3.
of stone, is use in grinding the glutinous rice. Until now, kakanin
makers still use this kind of stone because it contributes to the unique
taste of Alikaya. This rice delicacy was made and sold during special
occasions like All Souls Day and All Saints Day as a tradition of family
union.
Muche sa Gata, is made of monggo, sugar, water and achuete or
annatto seeds soaked in hot water. The ingredients are sold in the
farmers’ market, where the prices are dictated by the local government
before being sold to the local consumers. The procedure of making
Muche sa Gata are the following: Soak the monggo seeds then add
sugar to sweeten it. Mix it until the water disappears, ensuring that
it does not become too hard or too soft. For the wrapper: Soaked
glutinous rice and wait for 2 hours before grating it. After grating
it, harden by kneading it then add the achuete for the coloring. Put
all ingredients in your palm then flatten it. Muche sa Gata is served
as a snack and can be consumed more than twice a day using a
spoon. Muche sa Gata is a sticky treat of orange rice dough filled with
mashed sweet mung bean smothered in sweet coconut cream sauce.
The production process of Muche sa Gata starts from the production
of raw ingredients that will be processed for consumption. Muche sa
Gata is one of the kakanins that people serve during the Holy Week,
Christmas and even during occasions such as All Saints Day and All
Souls Day. It can also serve as a substitute for meat during Holy Week
and form of a bond or unity during familial celebrations.
Muche sa Gata is made of glutinous rice that is being harvested
from Naic, Cavite. Just like the mentioned rice delicacies, the
problem that this kakanin is facing is the conversion of agricultural
lands of Naic, Cavite into subdivisions. This has a major impact in
the authenticity of this delicacy since there will be a time where the
glutinous rice will be importing from other provinces which may
resulted in higher cost.
Bibingkang Kanin is composed of glutinous rice, sugar, coconut
milk and jack fruit strips. The ingredients were sold from the farmers’
market, where the local government dictates the prices before the
ingredients are sold for the cosumption of local consumers. To
prepare Bibingkang Kanin: soak glutinous rice in equal amounts of
water overnight or a minimum of 4 hours. Grind a small amount of
the mixture in a rock grinder before gradually adding the soaked rice
little by little until it produces the consistency of light dough. Add
sugar and jack fruit strips to the glutinous rice dough. Then, pour a
thin layer of glutinous dough over an oven pan covered with banana
leaves (which has previously been passed over on open flame, to soften
the fibers) and bake in a clay pan. When almost cooked, heat coconut
milk and add sugar in low fire until it becomes sticky. Pour the sticky
coconut mixture over the baked glutinous rice. Bake until it becomes
golden brown. This is consumed as a snack or as a dessert that can be
eaten more than once a day. It is typically eaten using hands, or with
knife and fork. The production process of Bibingkang Kanin starts
from the production of raw ingredients that will be processed for
consumption, which will in turn be sold to the local consumers. The
sharing custom of this is like the Alikaya, and Muche sa Gata; this is
part of their tradition of serving this during Holy Week, Christmas
and All Saints and All Souls Day. The role of gastronomic identity
markers is that Bibingkang Kanin is also made in different provinces
around the Philippines, but the importance of Naic’s Bibingkang
Kanin recipe goes back to the Spanish era where this were sold along
the streets of Naic, Cavite and has deep connections with its town
people.
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Bibingkang Kanin is made of glutinous rice and is cooked
traditionally in a clay pot and prepared by putting on the banana
leaves in the container. In present times, aside from the problem of
agricultural lands being converted into industrial estates, another
dilemma of this rice delicacy is the use of oven instead of traditional
clay pot in cooking this delicacy. The use of traditional clay pot is
seldom use in Naic, Cavite due to the fact that they need to produce
these rice delicacy as fast as they can especially during holiday seasons.
This practice has contributed to the diminishing value and symbolism
of this rice delicacy as fast pace environment emerges.
Palutang (Glutinous Rice Balls) is made of glutinous rice, water,
coconut milk, sugar and grated coconut. The ingredients are sold
from the farmers’ market, where the local government dictates the
prices before the ingredients are sold to the local consumers. To
prepare Palutang : Mix ground glutinous rice with water before
adding water very slowly while mixing until a firm ball can be made
out of the mixture. Get a small lump of rice dough, about the size of
a marble. Form it to a round shape by rolling it around the palms
before pressing lightly with the fore finger. Drop the Palutang in
boiling water one by one. Cooked Palutang will usually start floating
within 30 seconds. After retrieving them, place the rice balls in cold
water to prevent sticking. Serve with muscovado sugar and grated
coconut. This delicacy is served as a snack or a dessert that can be
eaten more than once a day. This is eaten with hands or even with a
fork. The production process of Palutang starts from the production
of raw ingredients, which will later be sold to the local consumers for
consumption. Its sharing customs involve passing this tradition from
generations to generations.
Palutang (Glutinous Rice Balls) is composed of malagkit or
glutinous rice. Eating of Palutang is still very evident in Naic,
Cavite especially this has a deeper connection with the beliefs of
the community with regards to prosperity. Traditionally, Palutang
is cooked in a clay pot which contributes to the distinct taste of it.
But, at present, the use of clay pot is not being practiced anymore as
more advanced cooking tools are can be used for faster production.
The change of traditional methods of cooking greatly affects the
uniqueness and identity of the Palutang and other rice delicacies,
since the custom is being change for the convenience of others.
Impacts to food heritage
The researchers found that there are several impacts that affect
the authenticity and social significance of Cavite’s food heritage.
Industrialization
According to the Cavite Socio-Economic and Physical Profile
[25], industrialization is a process in which a society or country (or
world) transforms itself from a primarily agricultural society into one
based on the manufacturing of goods and services. Cavite is already
considered as a highly industrialized province as it is manifested by
an increasing number of industrial establishments. Businessmen are
persuaded to invest in rural areas such as Cavite because they offer
lower cost of labor compared to urban areas. This phenomenon
affects Cavite’s food heritage in terms of acquisition of the land
area by various factories and other industrial establishments, which
should be allotted mainly for agricultural purposes, as the primary
ingredient for most of the Caviteño dishes is rice.
Urbanization
According to Anderson, et al. [26] urbanization is the process by
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Past, Present and Future. J Tourism Res Hospitality 6:3.
which large numbers of people become permanently concentrated in
relatively small areas, forming cities. Since the Province of Cavite is
already considered as a highly industrialized area, this phenomenon
causes people to migrate to Cavite in the hopes of finding a stable
job in the manufacturing industry that will support one’s family.
This, moreover, causes real estate developers such as Avida Land
Corporation to build residential subdivisions and villages in the
province to cope with the demands of the migrating people. And this
incident causes the acquisition of land area by these residential areas,
resulting in industrialization.
Modernization
Kumar [27] explained that modernization, in sociology, the
transformation from a traditional, rural, agrarian society to a secular,
urban, industrial society. This phenomenon is considered to impact
food heritage as this modifies the traditional ways of living of people
in a locality that will be replaced by modern ones. An instance of
this is the prevalence of fast food establishments whereby people are
no longer interested in cooking home-made meals which they can
share as a family, but instead dine out to these establishments where
food is prepared in an instant. Kare-kare, for example, is a Filipino
dish which requires so much effort in preparing and cooking which
nowadays in our modern world, people tend to dine in Quick Service
Restaurants (QSRs) instead where they will be served with the food
they desire without getting tired of the effort required in cooking the
dish. This causes stubbornness in the local people who may begin to
disregard the traditional way of life.
Technological advancement
It cannot be denied that technology is becoming more advanced
and more innovativenowadays in this modernized world. There has
been a rapid emergence of more advanced appliances, gadgets, and
other devices that, day by day, makes people’s life easier and effortless.
That is the reason why more people nowadays are becoming used
to the ease of life that technology brings. In just one press or click
of a button, what you need is already in your hands in an instant
in the palm of your hands.This has affected food heritage as the
younger generation today are being accustomed to the easier way
of living to the point that they may no longer be interested in the
traditional processes of preparing a locality’s food heritage. One of
the respondents who is also a kakanin maker F.
Solis (personal communications, March 7, 2015), said that because
of the very complicated cooking methods of their rice delicacies, her
only daughter whom she plans to pass the knowledge of making
kakanin is not interested. Mrs. Solis added that her daughter is not
interested as she prefers to work in a more advanced environment
like offices rather than making rice delicacies at home. The traditional
processes of making these delicacies require a lot of physical effort,
like the process of mixing which takes more than two hours. Sadly,
younger generations do find this as a tiring effort.
Another point to this phenomenon is that technological
advancement affects food heritage in terms of using alternatives to
be used in cooking the rice delicacies instead of using the traditional
tools and equipment. This affects food heritage because the use of
these alternatives make the food inauthentic. As what J. Soriano
(personal communications, March 14, 2015) observed whenever they
have orders, they tend to use ovens for faster production to meet the
demands of their customers.
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Commercialization
Commercialization, according to Goldsmith (2003) is broadly
defined as the process of developing a business enterprise from an
idea, through feasibility and implementation, to its acceptance into
a market. Because businesses nowadays tend to offer innovative
products that will surely catch the attention of their potential market,
it is with this phenomenon that the authenticity of local food, more
especially to a locality’s food heritage, is being affected. Chew [2]
stated that commercialization has already become very salient and
commodifying processes are already powerfully re-shaping the
heritage practices and the products. Moreover, Nwegbu, Eze and
Asogwa [21] said that what was once an element of a local cultural
way of life has become a product rather than something unique which
have made to suit specific needs and circumstances.
One instance of this phenomenon is the use of food coloring or
other coloring agents in making local products. This is a modification
of traditional way of preparing them, which in effect modifies the
taste of the finished product as well. An example of this is the Alikaya.
One of the respondents, J. Soriano (personal communications, March
14, 2015), a well-known expert in Naic with regard to making rice
delicacies, stated that the local people of Naic often ask her the reason
behind the taste difference between their Alikaya and the Alikaya
being sold in public markets. It is because of the use of food coloring
of other kakanin makers in making Alikaya that made a great effect to
the taste of the finished product. This move is being done nowadays
due to the high cost of producing the pururutong, a rice variety which
is naturally purple in color, as it is not abundant in Cavite anymore
and has to be acquired from Ifugao or Nueva Vizcaya. In comparison,
Mrs. Soriano still insists in using this rice variety in the making of her
Alikaya so that its authenticity will still remain. She said that their
solution in addressing the higher cost of pururutong is to decrease
the portion size or to increase their selling price. Their Alikaya is even
being exported because of the positive feedback they receive for every
order of the delicacy they make.
In addition to these impacts, there are other specific reasons why
the rice delicacies from Naic are slowly losing its authenticity and social
significance according to R. Sebastian (personal communications,
March 4, 2015), the Tourism Operations Officer of the Department of
Tourism and a local of Naic, Cavite. One reason is that the ones who
are knowledgeable about the recipes of these rice delicacies and of
how to cook them die without passing the knowledge to the younger
people; thus, burying with them to their grave the knowledge they
possess about those recipes. An example of such circumstance is the
Tamales, which is not being cooked anymore during these times in
Naic.
Another reason is that the local people are lazy when it comes to
making and cooking these rice delicacies. From an interview with J.
Manio (personal communications, March 7, 2015), a local of Naic
who sells rice delicacies for almost 57 years, told the researchers that
the problems nowadays with regard to making a kakanin are: first that
people are becoming lazy with regard to cooking in the traditional
ways due to the required time and effort. Second, their children and
grandchildren no longer want to continue their family traditions of
cooking kakanins, since they prefer to work in a company rather than
being a mere cook of rice delicacies, so their tradition is in danger
of being forgotten. As her grandchildren seem to lack the passion
in cooking that she has, they tend to migrate to other countries and
settle there. Next, the ingredients are too costly to the point that it
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Past, Present and Future. J Tourism Res Hospitality 6:3.
has becoming increasingly difficult to make any profits. Lastly, the
DOT officials have recommended to add cooked transparent gelatin
cubes and shredded coconut meat to beautify the physical look of the
Sinudsod as well as to slightly modify its original taste since they are
pushing it as the primary product of Naic, Cavite. But, according to
G. Ramos (personal communications, March 14, 2015), people must
not tamper the authenticity of the food just to please the foreign
visitors. For example, if they do not like bagoong, so be it; that is their
problem, but the food has to remain as it is. He even compared the
tempura and sushi of Japan to our dishes, and stated that the recipes
of Japanese dishes are not being modified to suit or adapt to other
nationalities, in fact, even their names remain as it is, spoken and
understood all over the world, in Japanese language.
Conclusions and Recommendations
Conclusion
Naic, Cavite has a very rich agricultural lands as it possess the soil
fertility that is very conducive to agricultural products such as rice.
Naic, Cavite is not only the place that is rich with agricultural produce
but it is also a place with a rich culinary history and tradition as it has
rice delicacies namely Sinudsod, Muche sa Gata, Bibingkang Kanin
and Palutang , that embody its opulent historical past and continued
to strive to sustain their traditions and culinary treasures that our
Filipino ancestors passed down through the generations. These
culinary traditions and recipes are already threatened to disappear in
the near future due to commercialization and industrialization. Aside
from this, the current generation that should be trying to acquire this
particular tradition is already losing interest in inheriting the culinary
traditions and recipes due to the modernized ways of living that we
are currently experiencing in this day and age.
In order to preserve this culinary heirloom, preservation ways
such as documentation and information dissemination is hugely
important. Naic, Cavite is one of the many places in the Philippine
archipelago wherein the culinary traditions are fast becoming non-
existing. Food heritage is an important part of one’s identity as well
as a way of reflecting how Filipino values their rich traditions and
customs.
Recommendations
Based on the findings and conclusion of this study, the following
recommendations are set forth for the preservation and propagation
of knowledge regarding Naic’s food heritage:
A. The Naic Municipal Government should provide information
about the different food products of their place by developing
an official website or a link of the products on networking
sites. Internet is fast becoming an effective way of information
dissemination. Also, the local government can promote these
food products through arranging and organizing food tours,
which the Culinary Historians of the Philippines already
initiated.
B. Cooperative groups in Naic, Cavite could organize sessions
discussing and teaching the recipes of their food heritage
to the local residents as another means of propagation of
knowledge.
C. The municipality of Naic should have a specific branch or
commission that shall focus mainly on the preservation and
conservation of the food heritage of their specific place so
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that the endangered culinary traditions and practices may be
preserved for future generations.
D. Naic, Cavite could showcase their authentic dishes by
celebrating an annual festival about their culinary heritage
and conduct competitions which will be participated in by
the locals.
E. Since the backbone of Philippine industries is the agricultural
sector, food writers could be persuaded to formulate
cookbooks that shall feature products that reflect the
authentic produce of the agricultural sector of each region,
city or municipality as a means of propagation of knowledge.
F. Print and broadcast media could also be encouraged to make
several documentaries about Philippine food heritages to
bring awareness and knowledge to viewers who may not have
a schema of the food heritage.
G. The National Commission for Culture and the Arts (NCCA)
of the Philippines should have a sub-commission that will
mainly focus on the Culinary Arts so that the food heritages
of each of the region, cities and municipalities in particular,
in the Philippines will be strictly preserved, documented, and
propagated to the public. According to a study of Bessière [9],
the French government in the 1980s decided to publish a list
of their culinary heritage, initiated by the National Council
for Culinary Art of France. This initiative can serve as the
basis for the Philippine government to start acting upon this
matter of discovering Philippine food heritage.
H. The Technical Education and Skills Development Authority
(TESDA) could include in their food-related programs a
course about the Philippine regional cuisines that showcases
authentic dishes of the provinces in the country so that
partakers in the course can revive their sense of nationalism
and identity. On top of this, it would serve the purpose of
pertaining greater knowledge in relation to our rich culinary
traditions.
I. The Department of Education (DepEd) should integrate to
the subjects Home Economics and Livelihood Education
(HELE) for grade school students and to the Technological
Livelihood Education (TLE) for high school students, the
importance of Philippine cuisine, and regional cuisines in
particular, and teach them the basics on cooking the native
dishes of the Philippines. It is for the students to become
aware and knowledgeable of the rich culinary culture and
history of the Philippines.
J. The Commission on Higher Education (CHED) should also
include in the curriculum of universities and colleges offering
Hotel and Restaurant Management and Culinary programs
as well as other food-related programs a specific course about
Philippine and regional cuisines and food historiography
which will help in strengthening the students’ sense of
identity and nationalism, aside from offering international
cuisine courses that showcase the dishes of other countries.
As how Mr. Ige Ramos would put it: “Before studying about
French cuisine and other international cuisines, be familiar
with the grammar of your own food first because it is only in
knowing your own that you can appreciate what others have
to offer.
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Past, Present and Future. J Tourism Res Hospitality 6:3.
References
1. Mintz SW, Du Bois CM (2006) The anthropology of food and eating. Annual
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Author Affiliation Top
College of Tourism and Hospitality Management, University of Santo Tomas
Manila, Philippines
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