Research Figura and Onoya

University of Saint Anthony
Dr. Santiago G. Ortega Memorial

College of Teacher Education
S/Y 2021-2022
The Blended between food and culture: A look at Gastronomic

Practices in the Rinconada Area
A Research Paper Presented to the Faculty of
College of Teacher Education in University of Saint Anthony
San Miguel, Iriga City
In Partial fulfillment to the Requirements in
Foundation of Social Studies
Researchers
Figura, Ma. Angela B.
Onoya Daniel Jayson

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The Problem
Food shaped the way Filipinos live. Aside from the food itself, there are priceless
memories shared with whoever they’re with, which make it more special. Food glues foreigners,
friends, and the whole family together (regardless of lifestyle differences). This can be observed
in events like birthdays, graduation, anniversaries, or just a simple get-together. This value is
pretty common among Asians but Filipinos take it to a new level. When you happen to buy ice-
cold beer from a convenience store. People won’t hesitate to approach you and invite you to a
table of pulutan (little amounts of food) and buckets of beer.
Filipinos just naturally bring you homey vibes. They even invite people, even strangers
during fiestas, to dine with them in their humble abode. This tradition may also showcase a
social status. You’ll see golden utensils and cutlery beside your plate with dishes whose recipes
are preserved in their ancestry. After the party, hosts would even give food for you to bring
home. A simple gesture like this tells that there are some things money can’t buy.
Filipino food is simple to cook and always a pleasure to serve and eat. The blend of
flavor and texture makes them stand out. Also, the warmth extended to family and friends
motivates Filipinos to ‘cook with love.’ The typical Filipino meal is composed of vegetables,
seafood, dairy, meat, and rice. In fiestas, food is displayed, in its appetizing and mouth-watering
color, in every home as aesthetic. The naturally produced aroma seduces anyone and traps them
in affective means. Its smell makes it unique because of the secret concoction of vegetables,
herbs, oils, citrus, and spices.

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One certain dish can be cooked in many ways and this shows Filipinos’ penchant for
creativity. Everything can be changed, namely, the cooking method, flavor, and ingredients (and
amount of) vary. These make each Filipino food you encounter, exciting, and surprising. Unlike
with other countries conventionally cook one dish by the book, Filipinos cook it in procedures
and ingredients signature to the region where the recipe is invented. Because flavors in the
Philippines are often strong, having only a few spices packs a punch. Here, dishes with simple
and few ingredients are more delicious… and budget-friendly too.
The food tradition is much pronounced on every occasion. Washing the dishes is nothing
compared to the feelings evoked by these Filipino dishes. It seems incomplete and talks are
insubstantial without delights. There are stories linked to such food. Some friend would ask, Do
you remember that halo-halo I ate that made me shiver on a freezing night? Every Filipino dish
you taste is a product of love, merry, history, tradition, and passion.
Rice is part of almost every Filipino meal. Half of a typical plate consists of rice. So
technically, rice contributes to the priceless memories that Filipino food brings. It is a nutritious
source of fiber, vitamins, minerals, and especially, carbohydrates. But too much of this is blamed
for obesity cases in adults, children, and the elderly alike. One contributing factor is white rice
does have a lot of refining processes. Almost everybody can afford it since the Philippines is
primarily an agricultural country. Restaurants may even offer ‘unli-rice,’ meaning unlimited rice.
This means you’ll add a small amount of money to upgrade your one cup rice meal.
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There are many dishes you can make with this staple food. You can boil, steam, fry (with
garlic). It may also be used in baking pastries (as stuffing) or cakes (as in bibingka). In certain
regions, Rice can be fermented to produce strong liquor known as tapuy, a native wine served in
ceremonies, special occasions, and festivals. Sticky (malagkit) rice dishes can warm you up
during a cold, rainy day. Famous examples, of Spanish origins, are champorado, paella, and
arroz caldo.
The blended between food and culture: A look at Gastronomic Practices in the Rinconada
Area it is known for its mostly native foods/local foods where local foods/native foods of
Rinconada are prepared on special occasions. in Rinconada towns and cities. in Iriga city the
most popular not to be missed at the feast every fiesta is the Libas is an ingredient only in Iriga
kitchen aficionados use to give the common Tinuktok (Tinuktuk) as prepared in Iriga, a Bicol
province Tinuktok is what is known as pinangat in the Tagalog part of Luzon Island.
Topped may use specific seafood ingredients like shrimp, fish, crab, or even non-seafood
meat like beef, pork, and chicken. Shrimp recipes for tinuktok are very popular. Any of these
may be used, but they must first be mixed with minced young coconut meat before being
wrapped in gabi leaves and cooked in boiling water with coconut milk, called gata in Tagalog.
The ideal shrimp-tipped recipe is usually served spicy, but some people may prefer the
non-spicy version. it seems to be their most specialty food and in Nabua Rinconada, Nabua is the
mother town of Iriga City, Buhi, Bato, Balatan, Bula, and Baao in Camarines Sur. Nabua has five
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districts: Antacudos, Binoyoan, Caobnan, Lupa and Sabang. here in the part of Rinconada
nabua which is almost every week after mass in the church the Nabuaenos take home the
Pancit/Inulas with Sinapot which is the pancit is noodles and the inulas is a pig's blood with only
the inside of pork roasted and then topped with coconut milk which is the history of one famous
festival in nabua the BOWA-BOWAAN festival the coconut. while the sinapot is made of
banana coated with flour but the flour is dissolved in water then fried that was the most famous
food in Nabua and
also, the name of this resto is Babat Panciteria & Log-Log Hauz. at least not on Sundays
when snacks 9:00 am and 3:00 pm people flock to this pancitan because it is known and the
pancit/dinuguan is delicious cooked here plus the delicacy’s foods prepared in Nabua are more
on kakanin foods which mean kakanin is the name kakanin is derived from two Tagalog words:
“kain” (to eat) and “kanin” (rice). It's an umbrella term for sweets made of glutinous rice and
coconut milk, two ingredients that tropical countries like ours have in abundance. These
ingredients are usually employed in one of two forms. example of kakanin is puto, sapin-sapin,
suman, bibingka, biko, kutsinta, pitsi-pitsi. While in iriga Rinconada what is not missing every
fiesta or the most specialty is the vegetables that have a bit sour taste making it truly different.
in addition to the delicious taste of these foods that give the identity of a place, these
foods are also important to preserve and preserve our culture. an example of this is the
karanowan fiestival which is celebrated in the municipality of bato, this fiestival is celebrated on
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the date of february 14 every year this celebration is held to thank the santisima trinidad
who is the patron saint of the municipality for the good harvest and abundant fishing. known the
Municipality of bato because of the variety of delicious foods just like the tilapia or pikadillo that
can be found in bato lake this fish is also one of the reasons why the municipality is known.
noodles are known in our culture for longevity of life and one of the well -known noodles that
originally came from the municipality of bato is the very popular noodles not only in rinconada
but in the whole of bicol as well. this noodle is the pansit bato . this noodle can be cooked
in so many ways and prepared for various occasions and restaurants. this noodle is known to be
delicious when mixed with inulas and sinapot which is made into a menu in various karenderya
throughout the philippines.
Theoretical Frameworks
This study was supported by several theories:
According to Geetha Reedy theory (2020) The choice of food practices can be influenced
by one's identity in many societies, but has mostly been evaluated in light of the maintenance of
cultural identity in migrant populations. This study focused on understanding the influence of
identity on food practices among individuals in multicultural societies. We conducted 18 focus
group discussions (n = 130) among Indian, Chinese and Malay women in Singapore. Focus
group transcripts were analysed using Thematic Analysis both inductively and deductively.
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Deductive analysis was framed within a Social Representations Approach, a social
psychological theory that allows a deeper understanding of the contextual aspects of identity.
Participants highlighted the central position of food in social events, cultural celebrations, and
persistent traditional beliefs about health (such as ‘hot-cold balance’). These beliefs extended to
the perception of certain traditional foods possessing medicinal properties. Importantly, the
consumption of these traditional foods was accepted as necessary for the maintenance of health
by the women. We propose that while cultural food practices are integral to identity
preservation and identity continuity for Singaporean women from all three racial groups, this is
different to other multicultural societies such as Canada where communities preserve their
cultural food practices, in part, due to fear of cultural identity loss. In addition, cross-cultural
food practices are readily adopted in participants' daily lives for a number of reasons such as the
promotion of health, convenience, and variety.
At times, this adoption blurred boundaries between different cultural cuisines. Food
practices in multicultural societies like Singapore are thus a reflection of everyday
multiculturalism, multicultural social policies, and attitudes towards traditional healthful food
practices, and these aspects need to be considered in the development of public health policies
and interventions.
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As specified in the Nicklas Neuman theory (2009) As an academic field, food studies has
grown rapidly in recent decades, resulting in numerous important and interesting contributions to
our understanding of food issues in different cultures and societies (eating habits, domestic and
public food work, food in the media, cuisines, diet and health discourses, food politics, etc.).
Furthermore, the field’s development is not only expressed through the continued accumulation
of academic publications but also through the research centers, networks, academic conferences,
and undergraduate, master’s, and doctoral programs that have popped up around the globe. The
interested reader can trace the development in several texts published in the last two decades.
Based on Rawlsian theory (2019) The Rawlsian Theory of Food Culture says that, if you
want to judge the quality of a food culture, don’t look at its finest restaurants and best food. Look
to its low-end. Look to its street carts, its gas-station snacks. Look to what you can get in the
airport at 2 AM. Any community can spit up a few nice places to eat, if they throw enough
money at it. What shows real love for food, and real caring, is when people make good food
when they could get away with making crap.
Conceptual framework
The blend between food and culture: A look into the gastronomic practices in rinconada
area
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In this study the researchers will know What are the different foods that are prepared and
originally from Bicol especially in the area of Rinconada which includes the municipalities of
Bato, Nabua, Baao, Buhi, Bula and the city of Iriga.
These foods are also the reason why the whole bicol is known and is also usually
prepared on special occasions especially in the fiestas where their cultures are celebrated. It also
features their various delicacy with their own way of cooking that was inherited from their
ancestors which until now is still the way how they
Statement of the problem
The study aimed to determine the blend between food and culture and a look into the
gastronomic practices in Rinconada area.
1. What are the various dishes or delicacies prepared specially by each of the Rinconada
towns and city.
2. What food are prepared specific to certain occasion rooted in the culture of Rinconada.
3. What culture attachment do people in Rinconada give to these foods
Assumption of the Study

This research study was premised on the following assumptions:
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1. There are various dishes or delicacies prepared specially by each of the. Rinconada
towns and city.
2. There are foods that are always prepared in every specific to certain occasion as their
specialty rooted in the culture of rinconada area.
3. There are always culture attachment do people in rinconada area give to their food.
Hypothesis
In this research the researchers will know what food are always in their menu in every
occasion which is famous and originally came from their municipality here in rinconada area
that's why tourist always returning back in this municipality. The researchers will also find out
what is the culture behind it.
Purpose of the study

The purpose of this study is to aim more and focus more on the blend between food and
culture here in gastronomic practices in Rinconada area where here our place will be better
known for the delicacy foods that came from our cultures the ingredients and recipes that we
own in Rinconada.
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SIGNIFICANCE OF THE STUDY
This research is significant to the following:
Student. This will help them determine the importance of Rinconada food delicacy and
because of these foods we get benefits. It will also help to determine what specific areas they
should focus more and further enhance in order to make the program more responsive towards
preparing the students for their future professions.
Rinconada Community. This will help them realize whether the knowledge and be
educated in blended in the food and culture developed in the program would be useful to them in
their future careers. It will also encourage them to appreciate and the food delicacy of Bicol.
Scope and delimitations
The study will focus on the blend between food and culture and the gastronomic practices
in rinconada area. The primary subject of this research study will consist of the citizens around
rinconada area (Bato, Nabua, Iriga, Buhi, Baao, Bula). The respondents will be limited to ten
(10) people who are citizens of rinconada area with the age raging 20-40 years old.
Definition of terms
Multi-cultural - relating to or constituting several cultural or ethnic groups within a
society.
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Gastronomic - relating to the practice of cooking or eating good food.
Delicacies - fineness or intricacy of texture or structure.
Municipality - a city or town that has corporate status and local government.
Town - an urban area that has a name, defined boundaries, and local government, and
that is generally larger than a village and smaller than a city.
Review of related literature study

This chapters include Review of Related Literature and studies which researchers perused
to shed light on the topic under study.
Foreign literature
The blended between food and culture John Egerton (2016) wrote in Southern Food, “Within the
South itself, no other form of cultural expression, not even music, is as distinctly characteristic of
the region as the spreading of a feast of native food and drink before a gathering of kin and
friends. For as long as there has been a South, and people who think of themselves as
Southerners, food has been central to the region’s image, its personality, and its character.”
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Egerton is right; anyone who identifies as a Southerner or grew up in the South knows
just how central food is to Southern culture. However, these Southern culinary traditions
developed over nearly 400 years of trade between Europe, West and Central Africa, and the
Americas, and reflect the blending of cultures that make up the Atlantic World. As in rest of the
South and on its many plantations, the menu at Hobcaw House was shaped by West African,
Native American and European foodways.
Vatika Sibal (September 2018) People also connect to their cultural or ethnic group
through food patterns. Food is often used as a means of retaining their cultural identity. People
from different cultural backgrounds eat different foods. The areas in which families live and
where their ancestors originated influence food like and dislikes. These food preferences result in
patterns of food choices within a cultural or regional group. In religion, food is one of the most
important parts of religious ceremonies. The role of food in religious culture is an important part
of showing respect among their communities and many of these religions obey the religious
commandments, hence food is prepared in different ways.
Shiva Dindyal, (2003) according to it the religion plays one of the most influential roles
in the choices and subsequent selection of foods consumed in certain societies. For example, in
the Hindu and Buddhist religions the consumption of both pork and beef is frowned upon. This is
because it is considered to not be clean meat. Also, ancient Hindu scriptures prohibit the eating
of these meats. As a result of this the large majority of Hindus and Buddhists (roughly 90%)
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have taken this rule to the extreme. They refuse to eat any meat at all and are strict vegetarians,
despite being allowed to eat chicken and lamb.
Christine Serva says that there Has religion impacted your life in any way? While not
everyone will have practiced religion in their lifetime, most of us will interact with religious
beliefs in some form, from a friend or family member who talks with us about their faith to
hearing about global conflicts that have connections with religious beliefs. Religion can affect
more than a particular person's habits. These beliefs and practices can influence an entire
community, nation, or region. Religious practices shape, and are shaped by, the culture
around them.
Bennie m. miller (2021) according in historical and cultural perspectives of food on the
fairgrounds This special issue of Food, Culture & Society examines how fairs and expositions–at
local, regional, national, and international levels–have reflected and shaped perceptions of food
production, marketing, and consumption for mass audiences. It will consider the perspectives of
fair organizers, publicists, exhibitors, concessionaires, restaurateurs, and participants in
constructing and experiencing the diversity of food cultures on the fairgrounds and the social
situations fairs and expositions can foster. These essays will examine food on the fairgrounds
from a multi-sensory perspective, thinking about food not only as something ingested, but also
engaged through display, art, and performance.
This special issue seeks to place in conversation the scholarship on fairs/expositions with
the history of food cultures around the world, the dynamics of its exhibition and display, and its
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promotion of community cohesion and culinary consciousness in order to demonstrate the
importance of these mass cultural events as sites where local, regional, national, and corporate
culinary identities are simultaneously made and unmade
Karin Nordström (2013) According in Food and health: individual, cultural, or scientific
matters In personalized nutrition, food is a tool for good health, implying an instrumental
relationship between food and health. Food receives a secondary value, while health would
appear to be a descriptive biological concept. This article gives an introduction to cultural
understandings of food and health. The wider definition of food and health is explored in
relation to the commonly used scientific approach that tends to take a more reductionist approach
to food and health. The different discourses on food and health are being discussed in relation to
ethical aspects of personalized nutrition.
The success of personalized nutrition is likely dependent upon the ability to integrate the
scientific approach with everyday cultural, emotional, ethical, and sensual understandings of
food. Health theories can be divided into two principal rival types—biostatistical and holistic.
Biostatistical focuses on survival, while holistic focuses on ability as a precondition for health.
Arguments in favor of a holistic and individualistic theory of health and illness are presented.
This implies a focus on the ability of the individual to realize his or her “vital goals.” A
holistic and individualistic health concept may have a reinforcing effect on the individualized
approach in personalized nutrition.

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It allows focus on individual health premises and related dietary means of health
promotion, as well as an individualized perspective on the objectives of health promotion. An
individualistic notion of health also indicates that people with high levels of vital goals benefit
more easily. To reach beyond these groups is likely difficult. This potential injustice should be
balanced with global preventive medical programs.
Emily Lush (2021) According Culinary Traditions Around the World Cultural elements
that lack a physical form but are instead expressed through knowledge, skill or ritual are equally
important to shaping living culture. These include artistic performances, festivals, social pr Food
and culture are interwoven. The processes involved in preparing, serving and sharing certain
foods and drinks might appear simple, but they often carry important social and cultural
significance.
Recipes and dietary practices can be used to transmit knowledge from one generation to
the next.Making and eating certain foods as part of a celebration can solidify social bonds. For
travellers, getting to know the local food scene and joining in with culinary traditions is one of
the best ways to deepen your knowledge and enrich your experience.actices, oral heritage,
craftsmanship—and of course, gastronomic traditions.

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Sreedhar Reddy and M. Anitha(2020)according to Culture and its Influence on Nutrition
and Oral Health Food habits are one of the most complex aspects of human behavior, being
determined by multiple motives and directed and controlled by multiple stimuli. Food acceptance
is a complex reaction influenced by biochemical, physiological, psychological, social and
educational factors. Metabolic conditions play an important role. Age, sex and mental state are
factors of importance. People differ greatly in their sensory response to foods.
The likes and dislikes of the individual with respect to food move in a framework of race,
tradition, economic status and environmental conditions. For most people food is cultural, not
nutritional. A plant or animal may be considered edible in one society and inedible in another.
Probably one of the most important things to remember in connection with the cultural factors
involved in food habits is that there are many combinations of food which will give same
nutritional results.Culture consist of values, attitudes, habits and customs, acquired by learning
which starts with the earliest experiences of childhood, much of which is not deliberately taught
by anyone and which so thoroughly internalized that it is unconscious but ‘goes deep’
(Fathauer.G.H,1960)2.
Food habits are among the oldest and most deeply entrenched aspects of many cultures
and cannot, therefore, be easily changed, or if forcibly changed, can produce a series of
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unexpected and unwelcome reactions. Food and food habits as a basic part of culture serve as a
focus of emotional association, a channel of love, discrimination and disapproval and usually
have symbolic references.
The sharing of food symbolizes a high degree of social intimacy and acceptance. In many
cultures food has a social or ceremonial role. Certain foods are highly prized; others are reserved
for special holidays or religious feasts; still others are a mark of social position. There are
cultural classifications of food such as ‘inedible’, ‘edible by animals’, ‘edible by human beings
but not by one’s own kind of human being ’‘edible by human being such as self’, ‘edible by
self’. In different cultures, certain foods are considered ‘heavy’, some are ‘light’ some as
‘foods for strength’; some as ‘luxury’.The challenge to health care provider is to be culturally
adaptable, to display cross-cultural communication skills, to remain aware of nonverbal cues that
are culturally motives, and to move toward a trusting interpersonal relationship as quickly as
possible.
Abdul Arif Khan et al (2010) had conducted a study on prevalence of dental caries
among the population of Gwalior (India) in relation of different associated factors. They found
that incidence of dental caries was higher in female. High number of dental caries patients was
observed among vegetarian population. 21–30-year age group was found to be most infected
with dental caries. This study helpful to analyze respective role of different dietary factors
including protein rich diet, age, gender etc. on the prevalence of dental caries, which can be
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helpful to counteract the potential increase in the cases of dental caries and to design and plan
preventive strategies for the persons at greatest risk.
Dr. Francesca Muccini(2016) according to article Special Issue "Food, Culture, and
Heritage. Identity Formation through Eating Customs" Food and foodways have attracted the
attention of many scholars, particularly in the last decade. The fungibility, along with the
ubiquity of food, in individual or social life makes it more than “just” food. It exists, in fact,
within a complex network of social, cultural, and economic relations. It permeates a wide range
of media: from film, TV shows, literature, to new media (blogs, Internet, YouTube, etc.).
Recently, food studies have gained academic respectability, becoming an essential issue of
scrutiny within disciplinary contexts. One major, though by no means exclusive, focus of
this volume is how do we benefit from a better understanding of food and foodways?
Food features in our daily lives in innumerable ways. A diet expresses ethnic, cultural,
religious, and class association; it establishes gender roles; it is essential in rituals and customs;
and it explicates diverse behaviors, aspirations, and ideas of selfhood. Ceremonies and rituals in
particular often include food (lamb for Easter, Passover seder plate, birthday cakes, etc.),
representing and expressing significance in a distinctively aesthetic fashion.
Food preferences are not fixed at birth; it is possible for our food inclinations to change
in a matter of minutes, as the result of sensitive changes in our internal state. Often, we develop
love, dislike, or aversion to certain foods just because they are linked to happy or unpleasant
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experiences. Essentially, our food preferences are flexible and can be altered as we associate
them with types of environments and circumstances. An aroma, a whiff, a texture, or a color may
offer a glimpse into a moment from the past.
Sandra Cherro Osorio (2021) according in the article Blending tradition and modernity:
This study examines the design and delivery of gastronomic experiences at restaurants of High
Peruvian cuisine. Besides the presentation of creative dishes, food is also used to communicate a
discourse of authenticity and innovation. Changes in local cuisine were originally initiated by a
group of chefs who received education or work experience abroad and later decided to return to
Peru to open their own businesses.
The aim was to identify particular criteria employed in the development and delivery of
gastronomic experiences at these restaurants. This qualitative study used narrative inquiry to
capture the participants’ stories and the particularities of the socio-cultural context where they
took place. A total of 15 in-depth face-to-face interviews took place with renowned chefs.
Findings indicated that chefs, identified as cultural brokers, selectively chose to retain elements
of the local culinary system as the foundation of their creations, however, menus also reflected
the chef’s creativity and innovative style.
The provision of superior service was also a key component of the gastronomic
experience. This included utilization of quality ingredients, attention to ambience and consistent
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service provision. Gastronomic experiences created and delivered by local chefs could then play
a major influence in the development of the food sector.
F. Xavier Medina, María del Pilar Leal and José A. Vázquez-Medina (2018) Tourism and
Gastronomy In recent times, gastronomy (including wine as well as other beverages with strong
cultural ties) has received a certain amount of attention in relation to tourism. However, there is
little recent scholarship by anthropologists and other social scientists that deals with this topic.
To help a better understanding of this phenomenon in the case of Brazil, Barbosa and Collaço
present in their article a systematic review (2007-2016) of the Brazilian tourism studies
regarding gastronomy in the area of Humanities, analyzing the scientific production of authors
linked to Brazilian institutions, including also a content analysis of some articles and of the
academic trajectories. The interesting results of the article show that there is a Brazilian subfield
of tourism studies regarding gastronomy that is recent, growing and demands contributions from
several areas of knowledge due to its interdisciplinary object.
Lin et al (2010Indeed, there is a growing interest in the social analysis of the relation
between tourism and gastronomy. Nowadays, a big part of the scholar literature about
gastronomy and tourism have been focused on its role as an economic driver and as a marketing
element
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Mak et al (2012) According to this article who contend that the body of the literature
about the relation between tourism and food can be gathered in four large categories: “food as a
tourist attraction/ product; food consumption patterns, tourists´t dining experiences and tourists´
special interest in food events/activities in destinations”.
Local literature
Jame Monren T. Mercado and Avi Ben P. Andalecio (2020) according to this it explicates
the culinary heritage significances of pancit in Luzon Island, Philippines using the Heritage
Documentation Approach. From that context, this paper highlights the different kinds and
variations of pancit based on cultural and heritage aspects of the community and its related
characteristics such as the raw ingredients, selling points, cooking equipment, and tools; process
of cooking, consumption, and the disposal and recycling of wastes. The researchers make
use of different
theoretical frameworks from international and national cultural charters and conventions.
In the conduct of the research, the researchers used observation as the documentation process,
which was based from the cultural heritage mapping. In-depth interviews were utilized to
determine the perspectives of the major stakeholders specifically the local government units
(LGUs) specifically the Tourism; and Culture and Arts Office; local
culinary historians, owners of the restaurants or people who are known for practicing the
culinary tradition; and the non-government organizations (NGOs) who are managing and
safeguarding the culinary tradition.

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Bicolano’s Culture in Merlinda Bobis’ Novel (2015) according to this article it aims to
unravel the culture of the Bicolano’s as the theme highlighted in Merlinda Bobis’ Banana Heart
Summer. As a contemporary novel, Banana Heart Summer depicts the material and nonmaterial
culture of Region V known as the Bicol Region. The paper presents an analysis of the novel’s
creative representation of food towards characters and their relationships with one another. The
researcher employed Freud and Lacan’s psychoanalyzes particularly on the pleasure and reality
principles. Likewise, the cultural and gender studies and semiotics are applied in the treatment of
material. This descriptive-qualitative type of analysis employed on the novel highlights how
cultural-domestic issues and socio-political problems brought along by poverty for food and love
can be triumphed over through strong family bonds, religion-induced faith, culture-bound
tradition, and palatable dishes on the table. The entire novel suggests hope and positivity amidst
the evident “hunger”. It offers awareness of the different types of hunger brought along by the
socio-historical and political issues. The understanding of one’s culture provides a better view of
the world; this worldview may help identify the locale’s distinctiveness. Keywords - Literature,
Bicolano’s material and nonmaterial culture, socio-historical and political issues, descriptive-
qualitative analysis, semiotics, cultural and gender studies, Philippines Past and present practices
of the Malay food heritage and culture in Malaysia

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Food Studies: An Interdisciplinary Journal (2012) according to this article it explores
new possibilities for sustainable food production and human nutrition. It provides an
interdisciplinary forum for the discussion of agricultural, environmental, nutritional, health,
social, economic, and cultural perspectives on food. Articles range from broad theoretical and
global policy explorations to detailed studies of specific human-physiological, nutritional, and
social dynamics of food. Food Studies: An Interdisciplinary Journal examines the dimensions of
a “new green revolution” that will meet our human needs in a more effective, equitable, and
sustainable way in the twenty-first century.
DOREEN G. FERNANDEZ (2020) Culture Ingested: Notes on the Indigenization of
Philippine Food Philippine Studies: Historical and Ethnographic Viewpoints is an internationally
refereed journal that publishes scholarly articles and other materials on the history of the
Philippines and its peoples, both in the homeland and overseas. It believes the past is illuminated
by historians as well as scholars from other disciplines; at the same time, it prefers
ethnographic approaches to the history of the present. It welcomes works that are theoretically
informed but not encumbered by jargon. It promotes a comparative and transnational sensibility,
and seeks to engage scholars who may not be specialists on the Philippines. Founded in 1953 as
Philippine Studies, the journal is published quarterly by the Ateneo de Manila University through
its School of Social Sciences.

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Newly Weds Foods (2018) Filipino Cuisine; A Blending of History Filipino cuisine is a
sum of Philippine history, from the influences of Southeast Asian cooking brought by trade to
the colonial influences brought by conquest. In recent years, because of domestic migration,
tourism, national food businesses, mass media and social media, regional dishes from the
different islands have gone beyond their immediate borders and become part of the national
table. Today’s Filipinos are able to acquaint themselves with the food of their own country.
Rosa Paul,aCuevasAnnalynde and GuiaMattyDemont(2017)according to this article the
Developing a framework of gastronomic systems research to unravel drivers of food choice
Nutritional and dietary interventions and the introduction of novel food products and ingredients
require a thorough understanding of the drivers of food choice, which are embedded in local
context and culture. We developed a framework of “gastronomic systems research” (GSR) to
understand culture-specific consumer food choice, and contextualise it to a target population of
urban, middle- to high-income Filipino consumers to assess the domestic niche market potential
of traditional rice varieties in the Philippines. The GSR framework was contextualized through
expert elicitation involving chefs and nutritionists, and validated through a consumer survey
conducted during a food exposition. Using the GSR framework, we determined indicative rice
consumption patterns of the target population and the specific rice quality attributes they require
for specific rice-based dishes and rice consumption occasions. The GSR framework also reveals
S/Y 2021-2022
possible entry points for nutritional and dietary interventions and the introduction of novel food
products and ingredients.
The GSR framework, therefore, has the potential to aid policymakers and food value
chain stakeholders in designing culture-sensitive and context-appropriate interventions not only
to help consumers improve their diets, but also to help farmers access niche markets for novel
food products and ingredients and thereby improve their livelihoods and preserve cultural
heritage.
Kittler et al (2012) Food is not just about sustenance; its consumption is embedded in
rules, behaviors, and etiquette. This implies that food consumption and food choice are shaped
by one’s context, may it be cultural and/or socioeconomic. Therefore, in the quest to understand
what drives people’s food choices, we must consider a holistic approach to find knowledge gaps
and intervention points in the food chain.
Hammond and Dubé(2012) according to this article spillovers of this approach to food
choice research have been limited so far. Studies that took the holistic approach at identifying
drivers of food choice focused more on the factors that affect the availability of healthy food to
consumers (e.g., the agri-food system, the environmental system, and the health/disease system)
Loose and Jaeger (2012) according to this article the developed a framework which
conceptualizes individual food choice events or eating occasions as being shaped by three main
factors, i.e., product, person, and place. Their descriptive approach enables observing patterns
and variability in food choice events and studying factors separately or jointly.
S/Y 2021-2022
Scholderer et al. (2013) proposed “meal mapping”, a methodology which allows
segmenting meals based on empirical assessments of fit between “meal centers” and side
components. Although both approaches substantially contribute to the understanding of food
choice, neither of them adopts a systemic view of food choice. A hierarchical, multi-level system
approach could dramatically enhance our understanding of the drivers of food choice, and
facilitate the identification of multiple entry points and impact pathways for nutritional and
dietary interventions and the introduction of novel food products and ingredients.
Jane Dacumos (2014) According to this article the Philippine Cuisine As with most
Asian countries, the staple food in the Philippines is rice. It is most often steamed and served
during meals. Leftover rice is often fried with garlic to make sinangag, which is usually served at
breakfast together with a fried egg and cured meat or sausages. Rice is often enjoyed with the
sauce or broth from the main dishes. In some regions, rice is mixed with salt, condensed milk,
cocoa, or coffee. Rice flour is used in making sweets, cakes and other pastries. While rice is the
main staple food, bread is also a common staple.
Reddoorz (2021) According to this article the Exploring Spicy Cuisines in Bicol The
Bicol region located in the southern part of Luzon is known for its creamy – thanks to coconut
milk (gata) – and chili-infused cuisines that are enjoyed and celebrated throughout the country.
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Vero Zamesa(2018) You can't go to Bicol and not try some authentic Bicol Express. The
dish embodies the kind of cooking Bicolanos are known for: creamy, flavorful, and has just the
right amount of spice to give it a kick. It creates such a perfect harmony with plain white rice, the
flavors playing off of one another to make for one unforgettable meal.
Sharwin Tee(2021)Detailed Guide to Local Cuisine of the Philippines Philippine cuisine
has several foreign influences that have successfully melded with local, indigenous
cuisine.Indigenous Filipino food is heavily influenced by Chinese cuisine, brought along by the
various traders and later on, Chinese immigrants mainly from Fujian region of China and the
Cantonese.Filipino food is also heavily influenced by the cuisine of its different colonizers like
the Spanish, who ruled the Philippines for 300 years, the Americans, who ruled the Philippines
for a number of decades, the Japanese, who ruled a few years during World War II, and the
British for a couple of years (bringing along Indian workers with them).There are also Mexican
influences as workers and traders from the galleon trades brought ingredients and dishes to
Philippine shores. Plus, there are native food from the country’s Islamic regions, which were
influenced by the neighboring Southeast Asian countries.
Patricia Bianca Taculao(2021) Celebrating food, culture, and the Filipino with the
Filipino Food Month according to DA Secretary William Dar, this year’s Filipino Food Month
will not only celebrate Filipino food and heritage but will also give thanks to the various heroes
who help make food available and accessible to the Filipinos.“We, at the Department of
S/Y 2021-2022
Agriculture, enjoin you to take a moment to reflect on the contributions of our farmers
and fishers for their food security contributions and their roles as frontliners during the
pandemic,”
Synthesis of the Art
The related literature and studies review provided vital information and insights for the present
study.
Foreign Literature
The Article of Egerton is right; anyone who identifies as a Southerner or grew up in the South
knows just how central food is to Southern culture. However, these Southern culinary traditions
developed over nearly 400 years of trade between Europe, West and Central Africa, and the
Americas, and reflect the blending of cultures that make up the Atlantic World. As in rest of the
South and on its many plantations, the menu at Hobcaw House was shaped by West African,
Native American and European foodways.
The Article of Vatika Sibal People also connect to their cultural or ethnic group through
food patterns. Food is often used as a means of retaining their cultural identity. People from
different cultural backgrounds eat different foods. The areas in which families live and where
their ancestors originated influence food like and dislikes. These food preferences result in
patterns of food choices within a cultural or regional group. In religion, food is one of the most
important parts of religious ceremonies. The role of food in religious culture is an important part
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of showing respect among their communities and many of these religions obey the
religious commandments, hence food is prepared in different ways. The article of Shiva Dindyal)
according to it the religion plays one of the most influential roles in the choices and subsequent
selection of foods consumed in certain societies. For example, in the Hindu and Buddhist
religions the consumption of both pork and beef is frowned upon. This is because it is considered
to not be clean meat. Also, ancient Hindu scriptures prohibit the eating of these meats. As a
result of this the large majority of Hindus and Buddhists (roughly 90%) have taken this rule to
the extreme. They refuse to eat any meat at all and are strict vegetarians, despite being allowed to
eat chicken and lamb.
The Article of Christine Serva says that there Has religion impacted your life in any way?
While not everyone will have practiced religion in their lifetime, most of us will interact with
religious beliefs in some form, from a friend or family member who talks with us about their
faith to hearing about global conflicts that have connections with religious beliefs. Religion can
affect more than a particular person's habits. These beliefs and practices can influence an entire
community, nation, or region. Religious practices shape, and are shaped by, the culture around
them.
The Article of Bennie m. miller is according in historical and cultural perspectives of
food on the fairgrounds This special issue of Food, Culture & Society examines how fairs and
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expositions–at local, regional, national, and international levels–have reflected and
shaped perceptions of food production, marketing, and consumption for mass audiences. It will
consider the perspectives of fair organizers, publicists, exhibitors, concessionaires, restaurateurs,
and participants in constructing and experiencing the diversity of food cultures on the
fairgrounds and the social situations fairs and expositions can foster.
These essays will examine food on the fairgrounds from a multi-sensory perspective,
thinking about food not only as something ingested, but also engaged through display, art, and
performance. This special issue seeks to place in conversation the scholarship on
fairs/expositions with the history of food cultures around the world, the dynamics of its
exhibition and display, and its promotion of community cohesion and culinary consciousness in
order to demonstrate the importance of these mass cultural events as sites where local, regional,
national, and corporate culinary identities are simultaneously made and unmade
The article according to Karin Nordström (2013) According in Food and health:
individual, cultural, or scientific matters In personalized nutrition, food is a tool for good health,
implying an instrumental relationship between food and health. Food receives a secondary value,
while health would appear to be a descriptive biological concept. This article gives an
introduction to cultural understandings of food and health. The wider definition of food and
health is explored in relation to the commonly used scientific approach that tends to take a more
reductionist approach to food and health. The different discourses on food and health are being
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discussed in relation to ethical aspects of personalized nutrition. The success of
personalized nutrition is likely dependent upon the ability to integrate the scientific approach
with everyday cultural, emotional, ethical, and sensual understandings of food. Health theories
can be divided into two principal rival types—biostatistical and holistic. Biostatistical focuses on
survival, while holistic focuses on ability as a precondition for health. Arguments in favor of a
holistic and individualistic theory of health and illness are presented. This implies a focus on the
ability of the individual to realize his or her “vital goals.” A holistic and individualistic health
concept may have a reinforcing effect on the individualized approach in personalized nutrition. It
allows focus on individual health premises and related dietary means of health promotion, as
well as an individualized perspective on the objectives of health promotion. An individualistic
notion of health also indicates that people with high levels of vital goals benefit more easily. To
reach beyond these groups is likely difficult. This potential injustice should be balanced with
global preventive medical programs.
The article according to Emily Lush (2021) According Culinary Traditions Around the
World Cultural elements that lack a physical form but are instead expressed through knowledge,
skill or ritual are equally important to shaping living culture. These include artistic performances,
festivals, social pr Food and culture are interwoven. The processes involved in preparing, serving
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and sharing certain foods and drinks might appear simple, but they often carry important
social and cultural significance. Recipes and dietary practices can be used to transmit knowledge
from one generation to the next. Making and eating certain foods as part of a celebration can
solidify social bonds. For travelers, getting to know the local food scene and joining in with
culinary traditions is one of the best ways to deepen your knowledge and enrich your experience
practices, oral heritage, craftsmanship—and of course, gastronomic traditions.
The article according to Sreedhar Reddy and M. Anitha(2020)according to Culture and
its Influence on Nutrition and Oral Health Food habits are one of the most complex aspects of
human behavior, being determined by multiple motives and directed and controlled by multiple
stimuli. Food acceptance is a complex reaction influenced by biochemical, physiological,
psychological, social and educational factors. Metabolic conditions play an important role. Age,
sex and mental state are factors of importance. People differ greatly in their sensory response to
foods. The likes and
dislikes of the individual with respect to food move in a framework of race, tradition, economic
status and environmental conditions. For most people food is cultural, not nutritional. A plant or
animal may be considered edible in one society and inedible in another. Probably one of the most
important things to remember in connection with the cultural factors involved in food habits is
that there are many combinations of food which will give same
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nutritional results.Culture consist of values, attitudes, habits and customs, acquired by
learning which starts with the earliest experiences of childhood, much of which is not
deliberately taught by anyone and which so thoroughly internalized that it is unconscious but
‘goes deep’ (Fathauer.G.H,1960)2. Food habits are among the oldest and most deeply entrenched
aspects of many cultures and cannot, therefore, be easily changed, or if forcibly changed, can
produce a series of unexpected and unwelcome reactions.
Food and food habits as a basic part of culture serve as a focus of emotional association,
a channel of love, discrimination and disapproval and usually have symbolic references. The
sharing of food symbolizes a high degree of social intimacy and acceptance.In many cultures
food has a social or ceremonial role. Certain foods are highly prized; others are reserved for
special holidays or religious feasts; still others are a mark of social position. There are cultural
classifications of food such as ‘inedible’, ‘edible by animals’, ‘edible by human beings but not
by one’s own kind of human being’, ‘edible by human being such as self’, ‘edible
by self’.
In different cultures, certain foods are considered ‘heavy’, some are ‘light’ some as
‘foods for strength’; some as ‘luxury’.The challenge to health care provider is to be culturally
adaptable, to display cross-cultural communication skills, to remain aware of nonverbal cues that
are culturally motives, and to move toward a trusting interpersonal relationship as quickly as
possible.
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The article according to Abdul Arif Khan et al had conducted a study on prevalence of
dental caries among the population of Gwalior (India) in relation of different associated factors.
They found that incidence of dental caries was higher in female. High number of dental caries
patients was observed among vegetarian population. 21–30-year age group was found to be most
infected with dental caries. This study helpful to analyze respective role of different dietary
factors including protein rich diet, age, gender etc. on the prevalence of dental caries, which can
be helpful to counteract the potential increase in the cases of dental caries and to design and plan
preventive strategies for the persons at greatest risk.
The article of Dr. Francesca Muccini according to article Special Issue "Food, Culture,
and Heritage. Identity Formation through Eating Customs" Food and foodways have attracted the
attention of many scholars, particularly in the last decade. The fungibility, along with the
ubiquity of food, in individual or social life makes it more than “just” food. It exists, in fact,
within a complex network of social, cultural, and economic relations. It permeates a wide range
of media: from film, TV shows, literature, to new media (blogs, Internet, YouTube, etc.).
Recently, food studies have gained academic respectability, becoming an essential issue of
scrutiny within disciplinary contexts.
One major, though by no means exclusive, focus of this volume is how do we benefit
from a better understanding of food and foodways?

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Food features in our daily lives in innumerable ways. A diet expresses ethnic, cultural,
religious, and class association; it establishes gender roles; it is essential in rituals and customs;
and it explicates diverse behaviors, aspirations, and ideas of selfhood. Ceremonies and rituals in
particular often include food (lamb for Easter, Passover seder plate, birthday cakes, etc.),
representing and expressing significance in a distinctively aesthetic fashion.
Food preferences are not fixed at birth; it is possible for our food inclinations to change in
a matter of minutes, as the result of sensitive changes in our internal state. Often, we develop
love, dislike, or aversion to certain foods just because they are linked to happy or unpleasant
experiences. Essentially, our food preferences are flexible and can be altered as we associate
them with types of environments and circumstances. An aroma, a whiff, a texture, or a color may
offer a glimpse into a moment from the past.
The article according to Sandra Cherro Osorio (2021) according in the article Blending
tradition and modernity: This study examines the design and delivery of gastronomic experiences
at restaurants of High Peruvian cuisine. Besides the presentation of creative dishes, food is also
used to communicate a discourse of authenticity and innovation. Changes in local cuisine were
originally initiated by a group of chefs who received education or work experience abroad and
later decided to return to Peru to open their own businesses. The aim was to identify particular
criteria employed in the development and delivery of gastronomic experiences at these
restaurants. This qualitative study used narrative inquiry to capture the participants’ stories and
the particularities of the socio-cultural context where they took place. A total of 15 in-depth face-
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to-face interviews took place with renowned chefs. Findings indicated that chefs,
identified as cultural brokers, selectively chose to retain elements of the local culinary system as
the foundation of their creations, however, menus also reflected the chef’s creativity and
innovative style. The provision of superior service was also a key component of the gastronomic
experience. This included utilisation of quality ingredients, attention to ambience and consistent
service provision. Gastronomic experiences created and delivered by local chefs could then play
a major influence in the development of the food sector.
F. Xavier Medina, María del Pilar Leal and José A. Vázquez-Medina (2018) Tourism and
Gastronomy In recent times, gastronomy (including wine as well as other beverages with strong
cultural ties) has received a certain amount of attention in relation to tourism. However, there is
little recent scholarship by anthropologists and other social scientists that deals with this topic.
To help a better understanding of this phenomenon in the case of Brazil, Barbosa and
Collaço present in their article a systematic review (2007-2016) of the Brazilian tourism studies
regarding gastronomy in the area of Humanities, analyzing the scientific production of authors
linked to Brazilian institutions, including also a content analysis of some articles and of the
academic trajectories. The interesting results of the article

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show that there is a Brazilian subfield of tourism studies regarding gastronomy that is
recent, growing and demands contributions from several areas of knowledge due to its
interdisciplinary object.
The article according to Lin et al Indeed, there is a growing interest in the social analysis
of the relation between tourism and gastronomy. Nowadays, a big part of the scholar literature
about gastronomy and tourism have been focused on its role as an economic driver and as a
marketing element
The article according to Mak et al According to this article who contend that the body of the
literature about the relation between tourism and food can be gathered in four large categories:
“food as a tourist attraction/ product; food consumption patterns, tourists´t dining experiences
and tourists´ special interest in food events/activities in destinations”.
Many of the students conducted and gave reasons on the need to evaluate the blended between
food and culture: A look at Gastronomic Practices in the Rinconada Area
Local literature
The article according to Jame Monren T. Mercado and Avi Ben P. Andalecio according
to this it explicates the culinary heritage significances of pancit in Luzon Island, Philippines
using the Heritage Documentation Approach. From that context, this paper highlights the
different kinds and variations of pancit based on cultural and heritage aspects of the community
and its related characteristics such as the raw ingredients, selling points, cooking equipment, and
tools; process of cooking, consumption, and the disposal and recycling of wastes.
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The researchers make use of different theoretical frameworks from international and
national cultural charters and conventions. In the conduct of the research, the researchers used
observation as the documentation process, which was based from the cultural heritage mapping.
In-depth interviews were utilized to determine the perspectives of the major stakeholders
specifically the local government units (LGUs) specifically the Tourism; and Culture and Arts
Office; local culinary historians, owners of the restaurants or people who are known for
practicing the culinary tradition; and the non-government organizations (NGOs) who are
managing and safeguarding the culinary tradition.
Bicolano’s Culture in Merlinda Bobis’ Novel (2015) according to this article it aims to
unravel the culture of the Bicolano’s as the theme highlighted in Merlinda Bobis’ Banana Heart
Summer. As a contemporary novel, Banana Heart Summer depicts the material and nonmaterial
culture of Region V known as the Bicol Region. The paper presents an analysis of the novel’s
creative representation of food towards characters and their relationships with one another. The
researcher employed Freud and Lacan’s psychoanalyzes particularly on the pleasure and reality
principles. Likewise, the cultural and gender studies and semiotics are applied in the treatment of
material. This descriptive-qualitative type of analysis employed on the novel highlights how
cultural-domestic issues and socio-political problems brought along by poverty for food and love
can be triumphed over through strong family bonds, religion-induced faith, culture-bound
tradition, and palatable dishes on the table.
The entire novel suggests hope and positivity amidst the evident “hunger”. It offers
awareness of the different types of hunger brought along by the socio-historical and political
issues. The understanding of one’s culture provides a better view of the world; this worldview
may help identify the locale’s distinctiveness. Keywords - Literature, Bicolano’s material and
nonmaterial culture, socio-historical and political issues, descriptive- qualitative analysis,
semiotics, cultural and gender studies, Philippines Past and present practices of the Malay food
heritage and culture in Malaysia
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Food Studies: An Interdisciplinary Journal (2012) according to this article it explores new
possibilities for sustainable food production and human nutrition. It provides an interdisciplinary
forum for the discussion of agricultural, environmental, nutritional, health, social, economic, and
cultural perspectives on food. Articles range from broad theoretical and global policy
explorations to detailed studies of specific human-physiological, nutritional, and social dynamics
of food. Food Studies: An Interdisciplinary Journal examines the dimensions of a “new green
revolution” that will meet our human needs in a more effective, equitable, and sustainable way in
the twenty-first century.
This article according to DOREEN G. FERNANDEZ Culture Ingested: Notes on the

Indigenization of Philippine Food Philippine Studies: Historical and Ethnographic Viewpoints is
an internationally refereed journal that publishes scholarly articles and other materials on the
history of the Philippines and its peoples, both in the homeland and overseas. It believes the past
is illuminated by historians as well as scholars from other disciplines; at the same time, it prefers
ethnographic approaches to the history of the present. It welcomes works that are theoretically
informed but not encumbered by jargon. It promotes a comparative and transnational sensibility,
and seeks to engage scholars who may not be specialists on the Philippines. Founded in 1953 as
Philippine Studies, the journal is published quarterly by the Ateneo de Manila University through
its School of Social Sciences.
This article according to Newly Weds Foods Filipino Cuisine; A Blending of History
Filipino cuisine is a sum of Philippine history, from the influences of Southeast Asian cooking
brought by trade to the colonial influences brought by conquest. In recent years, because of
domestic migration, tourism, national food businesses, mass media and social media, regional
dishes from the different islands have gone beyond their immediate borders and become part of
the national table. Today’s Filipinos are able to acquaint themselves with the food of their own
country.
The article according to Rosa Paul,aCuevasAnnalynde and GuiaMattyDemont according

to this article the Developing a framework of gastronomic systems research to unravel drivers of
food choice Nutritional and dietary interventions and the introduction of novel food products and
ingredients require a thorough understanding of the drivers of food choice, which are embedded
in local context and culture. We developed a framework of “gastronomic systems research”
S/Y 2021-2022
(GSR) to understand culture-specific consumer food choice, and contextualize it to a

target population of urban, middle- to high-income Filipino consumers to assess the domestic
niche market potential of traditional rice varieties in the Philippines. The GSR framework was
contextualized through expert elicitation involving chefs and nutritionists, and validated through
a consumer survey conducted during a food exposition. Using the GSR framework, we
determined indicative rice consumption patterns of the target population and the specific rice
quality attributes they require for specific rice-based dishes and rice consumption occasions. The
GSR framework also reveals possible entry points for nutritional and dietary interventions and
the introduction of novel food products and ingredients. The GSR framework, therefore, has the
potential to aid policymakers and food value chain stakeholders in designing culture-sensitive
and context-appropriate interventions not only to help consumers improve their diets, but also to
help farmers access niche markets for novel food products and ingredients and thereby improve
their livelihoods and preserve cultural heritage.
The article according to Kittler et al Food is not just about sustenance; its consumption is
embedded in rules, behaviors, and etiquette. This implies that food consumption and food choice
are shaped by one’s context, may it be cultural and/or socioeconomic. Therefore, in the quest to
understand what drives people’s food choices, we must consider a holistic approach to find
knowledge gaps and intervention points in the food chainthe article according to Hammond and
Dube according to this article spillovers of this approach to food choice research have been
limited so far. Studies that took the holistic approach at identifying drivers of food choice
focused more on the factors that affect the availability of healthy food to consumers (e.g., the
agri-food system, the environmental system, and the health/disease system)
The article according to Lose and Jaeger according to this article the developed a
framework which conceptualizes individual food choice events or eating occasions as being
shaped by three main factors, i.e., product, person, and place. Their descriptive approach enables
observing patterns and variability in food choice events and studying factors separately or
jointly.
This article according to Scholderer et al. proposed “meal mapping”, a methodology

which allows segmenting meals based on empirical assessments of fit between “meal centers”
and side components. Although both approaches substantially contribute to the understanding of
S/Y 2021-2022
food choice, neither of them adopts a systemic view of food choice. A hierarchical, multi-level
system approach could dramatically enhance our understanding of the drivers of food choice, and
facilitate the identification of multiple entry points and impact pathways for nutritional and
dietary interventions and the introduction of novel food products and ingredients.
The article according to Jane Dacumos According to this article the Philippine Cuisine
As with most Asian countries, the staple food in the Philippines is rice. It is most often steamed
and served during meals. Leftover rice is often fried with garlic to make sinangag, which is
usually served at breakfast together with a fried egg and cured meat or sausages. Rice is often
enjoyed with the sauce or broth from the main dishes. In some regions, rice is mixed with salt,
condensed milk, cocoa, or coffee. Rice flour is used in making sweets, cakes and other pastries.
While rice is the main staple food, bread is also a common staple.
The article according to Reddoorz According to this article the Exploring Spicy Cuisines
in Bicol the Bicol region located in the southern part of Luzon is known for its creamy – thanks
to coconut milk (gata) – and chili-infused cuisines that are enjoyed and celebrated throughout the
country.
The article according to Vero Zamesa You can't go to Bicol and not try some authentic
Bicol Express. The dish embodies the kind of cooking Bicolano’s are known for: creamy,
flavorful, and has just the right amount of spice to give it a kick. It creates such a perfect
harmony with plain white rice, the flavors playing off of one another to make for one
unforgettable meal.
This article according to Sharwin Tee Detailed Guide to Local Cuisine of the Philippines
Philippine cuisine has several foreign influences that have successfully melded with local,
indigenous cuisine. Indigenous Filipino food is heavily influenced by Chinese cuisine, brought
S/Y 2021-2022
along by the various traders and later on, Chinese immigrants mainly from Fujian region
of China and the
Cantonese.Filipino food is also heavily influenced by the cuisine of its different

colonizers like the Spanish, who ruled the Philippines for 300 years, the Americans, who ruled
the Philippines for a number of decades, the Japanese, who ruled a few years during World War
II, and the British for a couple of years (bringing along Indian workers with them).There are also
Mexican influences as workers and traders from the galleon trades brought ingredients and
dishes to Philippine shores. Plus, there are native food from the country’s Islamic regions,
which were influenced by the neighboring Southeast Asian countries.
The article according to Patricia Bianca Tacula o( Celebrating food, culture, and the
Filipino with the Filipino Food Month according to DA Secretary William Dar, this year’s
Filipino Food Month will not only celebrate Filipino food and heritage but will also give thanks
to the various heroes who help make food available and accessible to the Filipinos.“We, at the
Department of Agriculture, enjoin you to take a moment to reflect on the contributions of our
farmers and fishers for their food security contributions and their roles as frontliners during the
pandemic,”
Research Gap
In general, some studies have a tangible bearing on this study. There were
studies that focus on the recipes of various food in every region while
some focus not only on the recipes but also on the effects on health and there are
also, some that aims to find the possible solutions to preserve the food and its culture. Others
have a lot of differences and some similarities, but
not a single study focused on the perspective of cultural attachment on food specially here in
rinconada area. The researcher used the quantitative type of research design to gather data. This
identified gap was filled up in this study
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Research Methodology
This chapter presents the research design, population and sample of the study, research
instruments, data gathering procedures, and statistical treatment of data.
Research Method Used

This study used a descriptive survey method used to assess socio-demographic profile such as
sex, age, year and course, and email address; preference of blended between food and culture: A
look at Gastronomic Practices in the Rinconada Area .2020-2021. Descriptive research is a
purposive process of data gathering, analyzing, classifying and tabulating data about prevailing
conditions, practices, beliefs, processes, trends, and cause-effect relationships and then adequate
and accurate interpretation about such data with or without aid of statistical treatment Population
and Sample of the Study The respondents of this study came from rinconada community
systematic sampling is used to select set of numbers, samples from the different strata in of
rinconada area.
Data gathering tools

The instrument used was a researcher-made of interview to gather the needed data for the
student’s profile. The draft of the interview was drawn out based on the researcher’s
understanding of previous studies, professional literature, published and unpublished thesis
relevant to the study. In the preparation of the instrument, the requirements in the designing of
good data collection instrument were considered. For instance, statement describing the
situations or an issue pertaining was toned down to accommodate the knowledge preparedness of
the respondents. Open-ended options were provided to accommodate to free formatted views
related to the topics or issues. In this way, the instrument is authorized to obtain valid responses
of the students. Preference for the use of the structured interview is premised on several research
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assumptions such as a) cost of being a least expensive means of gathering data, b) avoidance of
personal bias, c) less pressure for immediate response, and giving the respondents a greater
feeling of anonymity. In the end, it encouraged open responses to sensitive issues at hand. In
addition, the instrument was validated by few consultants and former professors before it laid on
to the study.
Preparation of interviews
The Interviews was presented to the adviser for comments, corrections, and suggestions
on the content. Research Procedure the original title proposed by the researcher was checked,
revised and rechecked by the researcher’s adviser to maintain conformity on the subject of
research. The interviews that aim to draw out proper responses on the objectives of this study
were constructed. This interview – made by the researcher and was presented to, analyzed and
checked by the research adviser to ensure the validity of responses it would elicit. Permit to
conduct research and study was secured of letter requesting permission of the advisers of the
third year in College of Teacher in Education in University of Saint Anthony.
Statistical Data Tool
The following statistical procedure were used to interpret the data gathered from
respondents of the study. This interview was used to gather the result of all the respondents in the
interviews assigned by the respondents during the actual data gathering

S/Y 2021-2022
procedure
Notes
https://aestheticsforbirds.com/2019/03/15/a-rawlsian-theory-of-food-culture/
https://www.researchgate.net/publication/287244886_Food_and_Cultural_Studies
https://www.google.com/search?q=theory+about+food+and+culture&sxsrf=AOaemvJsu1
https://www.google.com/search?q=theory+about+food+and+culture&sxsrf=AOaemvItEwPQmH
u14wgtmVmme2ZIzYyiDA%3A1633431582766&source=hp&ei=HjBcYejWK8Oh-Qb-
nrbAAw&oq=&gs_lcp=ChFtb2

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University of Saint Anthony

Dr. Santiago G. Ortega Memorial

The Blended between food and culture: A look at Gastronomic

A Research Paper Presented to the Faculty of

College of Teacher Education in University of Saint Anthony

San Miguel, Iriga City

In Partial fulfillment to the Requirements in

Foundation of Social Studies

Figura, Ma. Angela B.

Onoya Daniel Jayson

table of pulutan (little amounts of food) and buckets of beer.

herbs, oils, citrus, and spices.

and few ingredients are more delicious… and budget-friendly too.

you taste is a product of love, merry, history, tradition, and passion.

food in Nabua and

throughout the philippines.

This study was supported by several theories:

identity on food practices among individuals in multicultural societies. We conducted 18 focus

Deductive analysis was framed within a Social Representations Approach, a social

promotion of health, convenience, and variety.

practices in multicultural societies like Singapore are thus a reflection of everyday

when they could get away with making crap.

Bato, Nabua, Baao, Buhi, Bula and the city of Iriga.

ancestors which until now is still the way how they

Statement of the problem

Assumption of the Study

Purpose of the study

SIGNIFICANCE OF THE STUDY

This research is significant to the following:

preparing the students for their future professions.

Scope and delimitations

Multi-cultural - relating to or constituting several cultural or ethnic groups within a

Gastronomic - relating to the practice of cooking or eating good food.

Delicacies - fineness or intricacy of texture or structure.

that is generally larger than a village and smaller than a city.

Review of related literature study

Native American and European foodways.

commandments, hence food is prepared in different ways.

despite being allowed to eat chicken and lamb.

fair organizers, publicists, exhibitors, concessionaires, restaurateurs, and participants in

engaged through display, art, and performance.

culinary identities are simultaneously made and unmade

appear to be a descriptive biological concept. This article gives an introduction to cultural

ethical aspects of personalized nutrition.

approach in personalized nutrition.

promotion, as well as an individualized perspective on the objectives of health promotion. An

balanced with global preventive medical programs.

craftsmanship—and of course, gastronomic traditions.

is a complex reaction influenced by biochemical, physiological, psychological, social and

factors of importance. People differ greatly in their sensory response to foods.

have symbolic references.

preventive strategies for the persons at greatest risk.

representing and expressing significance in a distinctively aesthetic fashion.

offer a glimpse into a moment from the past.

Peru to open their own businesses.

the chef’s creativity and innovative style.

a major influence in the development of the food sector.

several areas of knowledge due to its interdisciplinary object.

special interest in food events/activities in destinations”.

safeguarding the culinary tradition.

of the Malay food heritage and culture in Malaysia

interdisciplinary forum for the discussion of agricultural, environmental, nutritional, health,

global policy explorations to detailed studies of specific human-physiological, nutritional, and