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Journal articles on the topic 'Cuisine philippine'

Author: Grafiati

Published: 11 December 2022

Last updated: 29 July 2024

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1

O. Marco, Ninevetch Grace, and DBM HM. "A COMPARATIVE STUDY OF CULINARY PRACTICES OF HOMEGROWN COOKS AND CHEFS IN CONTEMPORARY PHILIPPINE CUISINE OF HEIRLOOM RECIPES OF CALABARZON." Acta Scientifica Malaysia 3, no. 2 (2019): 17–20. http://dx.doi.org/10.26480/asm.02.2019.17.20.

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2

WIRADARMA, HUDA, DHIKA RINO PRATAMA, YULI SULISTYA FITRIANA, et al. "Another New Species of the Cyrtodactylus annulatus Complex (Squamata: Gekkonidae) from Maratua an Adjacent Island to Borneo, Indonesia." Zootaxa 5428, no. 3 (2024): 373–92. http://dx.doi.org/10.11646/zootaxa.5428.3.3.

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The region of Borneo is very interesting in its diversity of gekkonid lizards of the genus Cyrtodactylus. Until now, it is known to harbor 14 described species. Herein, we described a new member of this genus from the adjacent island of Maratua. Cyrtodactylus tehetehe sp. nov. is named after the specialty of the traditional cuisine of the Derawan Islands (sticky rice with coconut milk and a little salt wrapped in sea urchin skin, Echinoidea spp.). The new species forms a tight phylogenetic clade with Philippine taxa allied to C. annulatus and is sister to the Palawan species C. tautbatorum, a

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Ong, Ardvin Kester S., Yogi Tri Prasetyo, Atheena Rhezelle B. Manguray, et al. "Evaluating factors influencing customers’ intention to eat Korean cuisine “Samgyeopsal” in the Philippines: A structural equation model forest classifier approach." PLOS ONE 18, no. 5 (2023): e0286077. http://dx.doi.org/10.1371/journal.pone.0286077.

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Samgyeopsal has become a widely popular cuisine in the Philippines since 2014. The rise of Samgyeopsal is evident worldwide as it is available in countries such as the United States, Northern, and Southern Asia. This study aimed to explore the intention to eat Samgyeopsal during the COVID-19 pandemic utilizing structural equation modeling and random forest classifier. With a total of 1014 responses collected online, the result showed that utilitarian and hedonic motivation, Korean influence, and attitude led to very high actual behavior in east Samgyeopsal in the Philippines. Moreover, subject

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Gamata, DBM-HM, CHP, Jesus N., and Antonino F. Alejandro, DBA. "An Exploratory Study of the Gastronomic Use of Edible Flowers in Restaurant Menus: Basis for a Marketing Framework." Tourism and Sustainable Development Review 2, no. 2 (2021): 40–58. http://dx.doi.org/10.31098/tsdr.v2i2.53.

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Edible flowers have recorded several uses in local and international cuisines. The presence of these beautifully tasty and fragrant ingredients on restaurant menus becomes more common. In the Philippines, there was an evident research gap on the visibility and lack of available references or reviews affecting awareness on the gastronomic use of the edible flowers in the context of restaurant contemporary menus and cuisines. This exploratory study aimed to gather helpful details and information that can be useful in creating a strategic restaurant marketing framework. Data covered the evaluatio

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Saab, Raquel A., and Stephanie Saavedra. "Quarantine Cuisine Food Behavior and Personal Well-Being of Personnel in A Private HEI in The Philippines: A Mixed Method." British Journal of Multidisciplinary and Advanced Studies 4, no. 3 (2023): 38–70. http://dx.doi.org/10.37745/bjmas.2022.0203.

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This paper analyzes the quarantine cuisine food behavior of the participants during the COVID-19 pandemic and their personal physical, mental, and emotional well-being. Using the concurrent nested mixed method design, a survey was conducted among the 65 personnel of a private Higher Education Institution in Northern Mindanao, Philippines. Data from this survey were used to probe the personnel’s experiences using a semi-structured interview. The results showed a significant relationship between the budget for food, food storage, safety and sanitation, eating habits and the physical, mental, soc

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Azarias, Ranec, Antonette F. Garcia, and Virginia G. Garlejo. "Heirloom Food Preservation Techniques and Languages of the Indigenous Peoples of Cervantes, Ilocos Sur, Philippines." Journal of Humanities and Social Sciences Studies 4, no. 1 (2022): 262–69. http://dx.doi.org/10.32996/jhsss.2022.4.1.26.

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In every society, culture remains to be the primary identity that distinguishes its members from other societies. Two of the ways in which culture is accentuated and manifested are the society’s language and food or cuisine. As such, investigating them revitalizes, promotes, and preserves one society’s culture. In such context, this study was conceptualized and implemented to document the indigenous food preservation techniques and language of the people of Cervantes, Ilocos Sur, Philippines. Through community immersion, interviews, observation, the study revealed that salting, smoking, drying

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7

Cruz, Wilma M., and Feorillo Petronilo A. Demeterio III. "Preserving Heritage in Diaspora: A Study of Kapampangan Identity in Winnipeg." Philippine Social Science Journal 6, no. 4 (2024): 63–71. http://dx.doi.org/10.52006/main.v6i4.882.

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The preservation of ethnic identity in a host society requires the ability of an individual to manage a balance between the need to adapt and the desire to remain connected to one's roots. Thus, this article investigates how the Kapampangans, one of the major ethnic groups in the Philippines, imagine and preserve their culture and ethnic identities in Winnipeg, Manitoba, Canada. Five (5) Kapampangan participants were identified through the snowball technique. It was found that the Canadian government supports individuals in preserving their culture and identity through programs, activities, an

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8

Ong, Ardvin Kester S., Yogi Tri Prasetyo, Armand Joseph D. Esteller, et al. "Consumer preference analysis on the attributes of samgyeopsal Korean cuisine and its market segmentation: Integrating conjoint analysis and K-means clustering." PLOS ONE 18, no. 2 (2023): e0281948. http://dx.doi.org/10.1371/journal.pone.0281948.

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Samgyeopsal is a popular Korean grilled dish with increasing recognition in the Philippines as a result of the Hallyu. The aim of this study was to analyze the preferability of Samgyeopsal attributes which includes the main entree, cheese inclusion, cooking style, price, brand, and drinks using Conjoint Analysis and market segmentation using k-means clustering. A total of 1018 responses were collected online through social media platforms by utilizing a convenience sampling approach. The results showed that the main entrée (46.314%) was found to be the most important attribute, followed by che

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9

Besmonte, Edgardo. "Identification and Safeguarding of Intangible Cultural Heritage (ICH) of Tabaco City, Philippines, through Cultural Mapping." Journal of Education, Management and Development Studies 2, no. 2 (2022): 1–10. http://dx.doi.org/10.52631/jemds.v2i2.106.

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Safeguarding intangible cultural heritage (ICH) includes identification, documentation, research, preservation, protection, promotion, enhancement, and transmission through formal and non-formal education. This paper identified the conditions and status of the intangible cultural heritage (ICH) of Tabaco City, Philippines, identified the threats to the preservation of ICH, and determined the measures taken to safeguard the ICH. It utilized purposive sampling and adopted the Cultural Mapping of the NCCA in the documentation and identification of ICH in Tabaco City that employed ethnography thro

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10

Quijano, Ma Florisa T. "Value chain-based development plan for the calamansi (Citrus microcarpa) industry." International Journal of ADVANCED AND APPLIED SCIENCES 10, no. 8 (2023): 140–47. http://dx.doi.org/10.21833/ijaas.2023.08.016.

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Calamansi, a staple condiment in Filipino cuisine, plays a pivotal role in the culinary heritage of the Philippines. The province of Nueva Ecija, situated in Central Luzon, has emerged as the primary producer of calamansi in the region. This study investigates the calamansi industry's dynamics in Nueva Ecija over a six-year period, encompassing 18 municipalities. A comprehensive analysis reveals that 756,136 calamansi trees are cultivated across 1,200 hectares of land, involving 1,481 farmers. Regrettably, both production and cultivation area have witnessed a declining trend during this period

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T. Santos, Roberto Rudolf. "Perspectives of Maranao People at Zamboanga del Sur about Halal Food." International Journal of Research and Review 11, no. 6 (2024): 237–43. http://dx.doi.org/10.52403/ijrr.20240627.

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This study provides insights into the broader context of religiosity and cultural and societal aspects of Halal consumption from the viewpoints of Maranaoans in Zamboanga del Sur, Philippines. It highlights the growing interest in Halal food markets around the world and its particular significance to the Maranaoan community, which is primarily Muslim living in a multicultural environment. It emphasises how strategic it is to comprehend how people thinks about Halal cuisine to promote inclusion and Filipino economic development within the Halal food industry. The study conducted in-depth interv

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12

"Local Cuisine Attraction in the Rice Terraces of the Cordilleras: A World Heritage Site of the Philippines." Asian Journal of Research in Business and Management, March 1, 2023. http://dx.doi.org/10.55057/ajrbm.2023.5.1.10.

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Food is not only vital to the physical body; it is likewise linked to the whole tourism experience. This study determined the local cuisines offered to tourists and the major driving forces of tourists’ local food preferences and consumption through data drawn from tourists of the Rice Terraces of the Cordilleras which one of the World Heritage Sites in the Philippines. This study further determined the relationship of the tourists’ food preferences in relation to demographics and the tourists’ personality traits. This study employed quantitative survey conducted through fieldwork in the ident

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13

Santarita, Jeofe. "Beyond Eating: Theorizing the Trinitas of Food in Southeast Asia." Scientia - The International Journal on the Liberal Arts 11, no. 2 (2022). http://dx.doi.org/10.57106/scientia.v11i2.1.

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Since time immemorial, food has been the primary reason that family, friends, and new acquaintances are gathered. In recent years, food remains the star of the gathering and is further highlighted with the emergence of social media and heightened by the popularity of food selfies. This development requires a deeper understanding of food, especially heritage dishes of Southeast Asia, beyond eating. In past decades, several cookbooks, historical narratives, blogs, and vlogs on food were beautifully done both in the Philippines and beyond. However, there is no study yet that primarily theorizes t

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14

Aster, Karen Grace V., Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, Ysabella Marie B. Varlez, and Jame Monren T. Mercado. "Sawsawan: explicating the culinary heritage significance of Philippine condiments using bibliometrics (1972–2018)." Journal of Ethnic Foods 10, no. 1 (2023). http://dx.doi.org/10.1186/s42779-023-00186-3.

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AbstractThe Philippine condiment, or sawsawan, comes in many forms such as suka (vinegar), toyo (soy sauce), patis (fish sauce), and calamansi (Philippine lime), to name a few. This paper aims to create a bibliographic database surrounding sawsawan with the goal of preserving the culture and adding information on Filipino heritage, as well as garnering attention and appreciation for Philippine condiments to further the nation’s culinary heritage. The qualitative research approach was used to investigate three themes of culinary heritage significance: aesthetics, social relevance, and symbolic

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15

Fernandez, Doreen G., and Ambeth R. Ocampo. "Grande Cuisine in the Philippines." Petits Propos Culinaires, July 10, 2024, 77–89. http://dx.doi.org/10.1558/ppc.30076.

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At the Oxford Symposium in 2000, Food and the Memory, two food historians from the Philippines, Doreen Fernandez and Ambeth Ocampo, described aspects of the culinary creativity of the now-vanished city of Sulipan, beyond the northern shore of the Bay of Manila, where the delta of the Rio Grande meets the sea. Memories have been preserved by the life’s work of one man in particular, Gene Gonzalez. Doreen Fernandez sketches in the outlines of the style, where influences from France, Spain, Malaya, China and the South Seas created a potent mixture. Ambeth Ocampo concentrates on a single event, a

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16

Mendoza, Jimlea Nadezhda, Giulia Mattalia, Baiba Prūse, et al. "“Wild fish are a blessing”: changes in fishing practices and folk fish cuisine around Laguna Lake, Northern Philippines." Journal of Ethnic Foods 8, no. 1 (2021). http://dx.doi.org/10.1186/s42779-021-00106-3.

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AbstractSeveral coastal communities rely heavily on wild-caught fish for personal consumption and their livelihoods, thus being sensitive to the rapid global change affecting fish availability. However, in the last century, aquaculture has been increasingly adopted. To understand the uses and changes of wild-caught fish, we conducted 30 semi-structured interviews with fishers of Laguna Lake, Philippines. Fishermen, with up to 60 years’ experience, reported catching 31 fish species as a staple food. The taxa with the greatest variety of food uses were the farmed Oreochromis aureus, and the wild

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17

Pascua, Fame. "Dim-Sum Over Milk Tea: Taiwan’s 21st Century Gastrodiplomacy and Some Lessons for the Philippines." Scientia - The International Journal on the Liberal Arts 10, no. 1 (2021). http://dx.doi.org/10.57106/scientia.v10i1.131.

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Gastrodiplomacy is said to have emerged in Asia as an attempt by an Asian country to differentiate its unique flavor that is often mistaken to be that of a neighboring country. Even before the term gastrodiplomacy was coined, countries have practiced this approach to establish a national identity. Taiwan's Tourism Bureau officially started to emphasize food as a means of attraction in 2009. Although Taiwan's gastrodiplomacy is known as "dim-sum diplomacy," pearl milk tea is also listed under the "snack and beverages” category of Taiwan food for tourists. Tea, on the other hand, is a pivo

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18

Mercado, Jame Monren Tapalla, and Eric Babar Zerrudo. "Pamanang Kulinarya: Developing a Safeguarding Plan for Culinary Heritage Using the Statement of Significance – The Case of Lomi in Lipa City, Batangas, Philippines." SPAFA Journal 2 (October 8, 2018). http://dx.doi.org/10.26721/spafajournal.v2i0.584.

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Heritage constitutes the identity of a community. An important heritage of a community is food, often defined as culinary or gastronomic heritage. This mixedmethod research developed a safeguarding plan for culinary heritage, specifically for lomi in Lipa City, Batangas, using the Statement of Significance. Different theoretical paradigms were used, especially anthropological theories like acculturation and modernization, and conservation frameworks such as UNESCO, ICOMOS and GCI heritage charters and conventions. To trace the significance of lomi, the researchers collected physical evidence b

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19

Sinclair, Michelle, Maria José Hötzel, Natasha Y. P. Lee, et al. "Animal welfare at slaughter: perceptions and knowledge across cultures." Frontiers in Animal Science 4 (May 12, 2023). http://dx.doi.org/10.3389/fanim.2023.1141789.

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Most people around the world eat meat and billions of animals are slaughtered each year to meet that demand. For many, eating meat is a biocultural activity steeped in tradition and formative in cuisines and identity. Eating meat, however, comes with a myriad of ethical and practical considerations. In tandem with animal rights and environmental sustainability concerns surrounding the impact of animal slaughter for meat, animal welfare science has identified numerous ways animals may suffer on an individual level during various methods of slaughter. Practices of slaughter differ around the wor

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