Relevant bibliographies by topics / Filipino cuisines

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Filipino cuisines'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Filipino cuisines"

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Datu, Apolinar, Julius Beltran, Rossana Liray, Rommel Orquiza, and Christopher Takano. "Assessing Pinas Sarap TV Show as a Travel Motivation in Promoting the Filipino Cuisines as Anticipated by Selected Tourism and Hospitality Management Students in a University Located in Manila." Psychology and Education: A Multidisciplinary Journal 30, no. 9 (2025): 1436–41. https://doi.org/10.5281/zenodo.14652425.

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This study explores the role of the Pinas Sarap TV show as a travel motivation tool in promoting Filipino cuisine, as perceived by selected Tourism and Hospitality Management students at a private university in Manila. It investigates how the program influences various factors in travel, including accessibility, attractions, culture, education, and gastronomy. A descriptive quantitative research design was employed there were 60 respondents in this study. Data were collected through a survey questionnaire. The statistical methods employed in this study were the percentage, weighted mean, and T
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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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Churillo, Thessa Obrero. "Filipino “Kulinarya” Cuisine and Chronic Kidney Disease." Journal of Renal Nutrition 24, no. 4 (2014): e31-e35. http://dx.doi.org/10.1053/j.jrn.2014.04.003.

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Micha Ella Pantoja Aliwalas, Stefhanie Datoy Bibal, Angelica Valencia Cases, Mary Ann Ordanza Eran, Eugene Edroso Mendoza, and Jewel Loren Silva Narvaez. "Tourists’ satisfaction on native Filipino cuisine of Isdaan floating restaurant as destination and gastronomical attraction of Calauan, laguna." International Journal of Science and Research Archive 14, no. 2 (2025): 1137–42. https://doi.org/10.30574/ijsra.2025.14.2.0440.

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The study aimed to examine tourists’ satisfaction with Isdaan Floating Restaurant in Calauan, Laguna, renowned for offering native Filipino cuisine in a unique dining environment. It assessed how various factors, such as food quality, price-quality, and service quality, affected the overall dining satisfaction of tourists at Isdaan Floating Restaurant. A survey questionnaire was utilized to achieve the objectives of the study. A quantitative approach was employed to acquire an in-depth perspective on tourists’ satisfaction with the native Filipino cuisine offered by Isdaan Floating Restaurant
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Cabasal, Lea M., and Evelyn B. Cristobal. "UNLOCKING THE POTENTIAL OF POWDERED SOURSOP (Annona muricata): A COMPREHENSIVE INVESTIGATION OF ITS UTILIZATION AS A NATURAL SOURING AGENT AND ITS ACCEPTABILITY IN VARIOUS RECIPES." Ignatian International Journal for Multidisciplinary Research 2, no. 5 (2024): 1432–46. https://doi.org/10.5281/zenodo.11201635.

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This study investigated the utilization of powdered soursop as a natural souring agent in Filipino cuisine, focusing on its incorporation into three sinigang recipes: Pork Sinigang, Fish Sinigang, and Beef Sinigang. Employing experimental and survey methodologies, the research explored the acceptability of powdered soursop across diverse groups (80 respondents) comprising children, teenagers, adults, and food experts. Through sensory evaluation and nutritional analysis, the study assessed the organoleptic qualities and nutritional composition of powdered soursop, highlighting its potential as
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Deng, Wen, and Maria Virginia Kitan. "Cultural Differences between China and the Philippines in Dietary Habits." International Journal of Education and Humanities 17, no. 2 (2024): 133–36. https://doi.org/10.54097/e8p5n728.

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This study explores the cultural differences between Chinese and Filipino dietary habits, examining the historical, social, and cultural factors influencing their food practices. The objectives are to analyze the origins and evolution of food cultures in both countries, compare their staple foods, cooking methods, and dining practices, and investigate how food fosters social communication and cultural transmission. Using a comparative analysis approach, the study reviews literature and historical sources to understand the cultural significance of dietary habits in China and the Philippines.The
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Catacutan, Jessie Mae. "Contextualized Innovative Recipe Book of Mudfish Utilizing Various Cooking Styles to Enhance Gastronomic Experiences." Psychology and Education: A Multidisciplinary Journal 43, no. 4 (2025): 510–18. https://doi.org/10.70838/pemj.430410.

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Food is a powerful medium through which culture is expressed, preserved, and transmitted across generations. More than sustenance, it embodies stories, traditions, and identities that reflect a community’s values and way of life. However, in today’s globalized and fast-paced society, traditional culinary knowledge is increasingly at risk of being forgotten. This study aimed to address this concern by developing a contextualized recipe book titled Haluan, featuring twenty-five (25) diverse mudfish recipes—an ingredient of cultural significance in Filipino cuisine. The recipe book was designed a
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S.S, Sumayya, Sreelekshmi S.G, and Murugan K. "CULTIVATION AND ECONOMICAL PERSPECTIVES OF GRACILLARIA: MARINE SEAWEED." Kongunadu Research Journal 4, no. 2 (2017): 73–79. http://dx.doi.org/10.26524/krj206.

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For decades, seaweed has been of biological, industrial, and pharmaceutical importance. Because of their nutraceutical potential, seaweed has been used as a food throughout Asia. Traditional Chinese medicine used aqueous hot extracts of certain seaweeds in the treatment of cancer. Further, the Japanese and Chinesecultures have used seaweeds to treat goiter and other glandular problems since 300 BC. The Romans used seaweeds in the treatment of wounds, burns, and rashes. The Celts noted that ordinary seaweed contracted as it dried and then expanded with moisture. In Scotland during the 18th cent
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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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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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Dissertations / Theses on the topic "Filipino cuisines"

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San, Jose Joana Rosalinda Paño. "The lack of Filipino restaurants in Lisbon: creating and brand strategy and visual identity for BARKADA - a Filipino restaurant & bar in Lisbon." Master's thesis, 2019. http://hdl.handle.net/10400.26/31058.

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Why is branding important? It is because people often choose a product based on the perceived value of what they think the product is worth rather than its actual value. In this case, visual identity has an important role in increasing awareness of an underrated cuisine, and in establishing and nurturing a sustainable relationship with customers. In this project, the designer taps into her ability to see and recognize the value of the brand then transforms that understanding into the visual identity of the brand. The end result of this project-based thesis is a visual identity consisting of a
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Books on the topic "Filipino cuisines"

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Gelle, Gerry G. Filipino cuisine: Recipes from the islands. Red Crane Books, 1997.

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Villanueva, Aida S. Filipino cuisine: A Centro Escolar University centennial collection. Centro Escolar University Pub., 1998.

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Woodland, Mike. Guide on Healthy Ancient Filipino Diets: The Complete Recipes and Cuisines. Independently Published, 2021.

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CARL, Brantley. Tasty Filipino Food Cookbook : Traditional Philippines Recipes: Filipino Cuisine. Independently Published, 2021.

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Filipino Cuisine: Recipes from the Islands. Museum of New Mexico Press, 2008.

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Filipino Cuisine Recipes From The Islands. Red Crane Books, 2002.

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7

Filipino Recipes: Delicious Cuisine from the Philippines. Independently Published, 2022.

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8

LINDSEY, Carroll. Filipino Cuisine: How to Cook Philippines Foods. Independently Published, 2022.

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9

Pastucha, Jeffrey. Filipino Cuisine: How to Cook Philippines Foods. Independently Published, 2022.

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Filipino cuisine: A concoction of different vegetables. Academic Pub., 2007.

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Book chapters on the topic "Filipino cuisines"

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"A Global Recipes Cookbook." In Human Resource Management. San International Scientific Publications, 2025. https://doi.org/10.59646/rc/336.

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The world is a vast and diverse culinary landscape, where every country boasts its own unique recipes, ingredients, cooking techniques, and equipment. Throughout my career, I have been fascinated by these global flavors and traditions. Since 2006, I have been teaching international recipes, and while theoretical materials are widely available, finding a comprehensive collection of worldwide recipes in a single book that aligns with academic curricula has always been a challenge. To bridge this gap, I started compiling and documenting recipes from various international cookbooks while conductin
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Conference papers on the topic "Filipino cuisines"

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Caya, Meo Vincent C., Febus Reidj G. Cruz, Patricia Joy R. Blas, Miriam M. Cagalingan, Renalen Grace L. Malbas, and Wen-Yaw Chung. "Determining spoilage level against time and temperature of tomato-based Filipino cuisines using electronic nose." In 2017 IEEE 9th International Conference on Humanoid, Nanotechnology, Information Technology, Communication and Control, Environment, and Management (HNICEM). IEEE, 2017. http://dx.doi.org/10.1109/hnicem.2017.8269443.

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You might also be interested in the extended bibliographies on the topic 'Filipino cuisines' for particular source types:
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