In social sciences, the study of foodways explores how the history, traditions and culture of a place influence the food from that area. So I wondered, how did Quezon’s foodways shape the delicately colourful “kiping”?
Read MoreMy taste buds needed to uncover a version of the Philippines that held countless culinary treasures. I wanted to eat my way around the country - realistically, in stages - just like Claude and Mary Ann.
Read MoreGrowing up in Paranaque, the thing I associated most with this nearby province was my family’s annual summer holiday. And if I hadn’t read this book, I would have continued to live knowing just a slice of Cavite’s specialties.
Read MoreWithin 200 pages, chef Gene Gonzalez brings his hometown of Sulipan, geographically from the province of Pampanga, to brilliant life - illustrating the lengths that illustrious families went to prepare both everyday (pag-aldo-aldo) and celebratory fiesta meals.
Read MoreKapampangans (or the people of Pampanga) have built a regional cuisine recognized across the Philippines as one of the best.
Read MoreA people of diverse tongues and customs, Bicolanos are bound together by their almost fanatical devotion to their unique and indigenous cookery.
Read MoreI have never craved a buttery piece of ensaymada bread as much I have while reading Panaderia - a essential addition to all Filipino food-themed bookshelves describing the panoply of breads, biscuits and cakes produced in the Philippines.
Read More