INDICATIVE PROGRAM OF ACTIVITIES

First International Conference on Kapampangan Cuisine & Food Tourism

Holy Angel University, Angeles City, Philippines

Thursday 21 March 2024

8:00 AM ART EXHIBIT OPENING Plaza San Jose

STREET DANCING Guardian Angel Boulevard

8:30 AM CONFERENCE REGISTRATION PGN Auditorium Lobby

CONFERENCE OPENING CEREMONIES PGN Auditorium

9:00 AM National Anthem and Opening Prayer

Poetry Performance: Pamangan Kapampangan

Welcome Remarks
1. Leopoldo Jaime N. Valdes
President, Holy Angel University
2. Hon. Carmelo G. Lazatin, Jr.
Mayor, Angeles City
3. Hon. Anna York Bondoc-Sagum
Representative, Fourth District of Pampanga

Video Presentation

Guest Speaker
Victorino ‘Ino’ Manalo
Chairman, National Commission for Culture and the Arts

Manyaman: Food in Pampango Culture

Prof. Ambeth Ocampo

Donation of Culinary Research Materials

Dr. Felice Prudente Sta. Maria
Colonial-Era Culinary Historian

Song Number

Pampanga as Culinary Capital: Fact or Fiction?

Claude Tayag

KAPAMPANGAN FOOD EXPO Guardian Angel Boulevard

11:00 AM Ribbon-Cutting Ceremonies
Guests: DOT and DTI Officials

12:00 PM Lunch Break

PLENARY SESSIONS I PGN Auditorium

2:00 PM Tamales and Other Dishes: Tracing Mexican Impact

on Filipino Cuisine via the Galleon Trade Route
Dr. Kristyl N. Obispado

2:30 PM Tirar La Casa Por La Ventana: 1800s Sulipan : A Place

Where Capampangan Cuisine and Hospitality Reached
an Early Peak in Filipino History
Augusto Marcelino “Toto” R. Gonzalez III

3:00 PM Reconstructing the Dinner of the 1899 Malolos

Congress: The Grand Birth of a Nation in
Culinary Terms
Eugenio Ramon “Chef Gene” R. Gonzalez

3:30 PM Open Forum

4:00 PM Tiltilan and the Adventurousness of Kapampangan Taste Buds

Most Rev. Pablo Virgilio David, DD, ShTD

BOOK FAIR PGN Auditorium Lobby

4:30 PM Meet & Greet Kapampangan Chefs and Book Authors

Cocktails

Friday 22 March 2024

PLENARY SESSIONS II PGN Auditorium

8:30 AM Kapampangan Cuisine from a Singaporean Point of View

Bryan Koh

9:00 AM Food Writings with a Kapampangan Accent: Genre Bending

with Cookbooks, Blogs and Memoirs
Elizabeth Ann Quirino

9:30 AM Ethnography of Kapampangans’ Appreciation of Good Food

by Smelling
 Dr. Fernando Zialcita

10:30 AM Makurilyu: Food Shaming in the Culinary Capital

Prof. Ige Ramos

11:00 AM Food Memories: When Cooking Meant Fire

and Not Microwave
Prof. Jose Victor Torres

11:30 AM Open Forum

12:00 PM Lunch Break

PARALLEL SESSIONS I Various Venues

1:30 PM Eleccion ding Asan: Fish in the Life of

a Kapampangan Through a Basulto PGN Auditorium
Hon. Lino L. Dizon
Commissioner, National Historical Commission
of the Philippines

River, Marsh and Food in Pampanga PGN 611

Jack Medrana

Culinary Lexicon in Fr. Diego Bergaño’s 1736

Kapampangan-Spanish Dictionary: Unraveling
the Gastronomic Heritage of Pampanga PGN 612
John Edward E. Alfonso

Mapping Pampanga’s Culinary Geography

as Cultural Landscape PGN 613
Frank Ellie Morales

Minindal: A Web-Based Guide and Review Hub PGN 614

Mark Raphael Nuguid

The Story of Everybody’s Café PGN 615

Poch Jorolan

COOKING DEMO STL 501 Culinary Studio

Kuba of Masantol

Panara of Mexico

Putat of Sta. Ana

 Putung Babi of Mabalacat

Buldit Silyo of Minalin

Samani of Arayat

Patcu of Guagua

PARALLEL SESSIONS II Various Venues

2:00 PM Haute Capampangan Cuisine: The Provisions,

Prodigality and Pride of Pampanga’s Old
Landed Gentry PGN Auditorium
Augusto Marcelino “Toto” R. Gonzalez

Notes on the Kapampangan Culinary Lexicon PGN 611

Vincci Santiago

Nanung Asan? Exploring Ancient Kapampangan

Cultural Landscape PGN 612
Joel Pabustan Mallari

Local Food as Antecedent of Tourist Satisfaction

and Destination Loyalty: The Case of the Philippines’
Culinary Capital PGN 613
Heinz Pelayo

How Kapampangan Consumers Construct

the Narrative of Pampanga as the Philippine
Culinary Capital PGN 614
Pamela Faith Musni

The Story of Tollhouse Restaurant PGN 615

Josephine Mendoza

PARALLEL SESSIONS III Various Venues

2:30 PM Historiography of Dog-Eating PGN Auditorium

Ian Christopher Alfonso

Decolonizing the Culinary Capital: Cooking

Processes in Kapampangan Culinary History PGN 611
Ruston Banal

Sizzling Sisig Babi: The Need to Protect

 an Intangible Cultural Heritage PGN 612
Alegria Cruz

The Acceptability Level of Rabbit Meat as

an Alternative to Meat Used in Kapampangan
Dishes PGN 613
Gibs Panganiban

Development of Kapampangan Milk Pudding

(Tibok-Tibok) Enriched with Squash and
Cashew Nuts PGN 614
Clarence M. Cruz, Jon Mark D. Gutierrez,
Joselito O. Javier

Value Chain Analysis of Tamarind in

Central Luzon PGN 615
Jansen Joshua Canlas

PARALLEL SESSIONS IV Various Venues

3:00 PM How to Get a UNESCO Recognition

for Gastronomy PGN Auditorium
Hon. Ivan Anthony Henares
Secretary-General, UNESCO-Philippines

Rediscovering the Matrix of our Cuisine PGN 611

Karen S. Shih

Malinis o Marinat? Google Earth Engine-Based

Water Quality Assessment of the Pampanga River PGN 612
Jim Paolo Bautista

D-TOUR: A Proposed Digital Campaign for

Angeles City’s Food Tourism PGN 613
Ryan Roberto

Capangan Native Capampangan Cuisine: A

Recipe-Recommender System PGN 614
Joseph Sapitanan, Patricia Calara, Jerico Cruz,
Annalyn David, Paulene Ibay

Lazatin Family Home Cooking PGN 615

Yvette Fernandez

PARALLEL SESSIONS V Various Venues

3:30 PM Struggles and Opportunities: A History of
Pamagduman in Sta. Rita in the Aftermath
of the Pinatubo Eruption PGN Auditorium
Larrey Ordoñez

Vanishing Food and the Environment:

Ecological Issues Related to Food and Identity PGN 611
Karen S. Shih

Manila Girl’s Kapampangan Cooking PGN 612

Lizzie Radam Lazo

Culinary Crossroads: Investigating the Effects

of Hansik to Kapampangan Cuisine PGN 613
Lordelyn Yusi

Sustaining Burung Kapampangan Through

Women Empowerment PGN 614
Mark Lapuz

Development of Instant Sabo Bule PGN 615

Mike Haizon David

PARALLEL SESSIONS VI Various Venues

4:00 PM Bikol-Kapampangan Convergences &

Divergences in Culture & Cuisine PGN Auditorium
Kristian Sendon Cordero

Beyond Food: Packaging Pampanga as a Sustainable

Gastronomy Destination PGN 611
Clang Garcia

Continuity and Change of Flavors: Acculturation

in the Local Food Culture of the Cities of
Angeles and Mabalacat PGN 612
Cyril Ann Abalos

Taste Me: Sensory Quality of Lapan Meat in the

Preparation of Bringhe de Bulak PGN 613
John Arrden F. Octaviano

Localized Electronic Book in Cookery 10

Using Kotobee Author Application PGN 614
Laurence Fabiala
 Utilization of Milkfish and Pineapple in Making
Bobotu (Kapampangan Tamales) PGN 615
Shiela May Ayson, Alyssa Desiree Quesada,
Erica Salunga

CLOSING CEREMONIES PGN Auditorium

Awarding of Certificates of Appreciation to Partner

Institutions: Department of Tourism-Region III,
Department of Trade and Industry-Pampanga, HAU School
of Hospitality and Tourism Management

Awarding of Certificates of Appreciation to LGUs

and Organizations/Individuals

Awarding of Winners in the Kapampangan Culinary

Competitions: Cocktail Mixing Challenge, Desserts,
Wellness Cook-off Sisig Challenge, Elite Team Challenge

Closing Remarks
Dr. Tyron Yap
Dean, School of Hospitality and Tourism Management

Closing Song