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Journal articles on the topic 'Filipino cuisines'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

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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3

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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4

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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6

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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9

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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11

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

datu, apolinar, Julius R. Beltran, Rossana B. Liray, Rommel H. Orquiza, and Christopher T. Takano. "<p>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</p>." SSRN Electronic Journal, 2025. https://doi.org/10.2139/ssrn.5211418.

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13

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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14

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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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

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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