It must have been during one of the food trips organized by the late Doreen Fernandez, the Inquirer’s well-regarded food and cultural critic (and our English teacher in college), that we stopped over in a town called San Juan in Ilocos Sur to savor street barbecue.
There have been a number of Filipino chefs who have tried their luck inside the competitive kitchens of Top Chef, but no one else has flaunted his roots more than Sheldon Simeon.
This was a most blessed foodie year, but what made it most distinguished was the patriotism that underscored each effort, each event.
When I told history professor Dr. Rico Jose that I was visiting the National Archives of Japan to ask about their records on the Philippines, he suggested that I also go to see his friend, Dr. Takefumi Terada at Sophia University.
Ask any Filipino here or abroad why our cuisine is not as popular among Westerners—unlike Thai, Vietnamese, Malaysian even Singaporean dishes—and you will get a variety of explanations. Our cooking has too much oil, or the colors are not that appealing, or the food is unhealthy.
Here are some interesting stuff we discovered about the “Promiscuous” singer during the press con.
A few months ago, I got an e-mail from Memphis, Tennessee. It said that the Philippines was chosen as host country for this year’s Memphis in May celebration.
Memphis in May is an annual celebration that features the host country’s music, dance, arts, culture, cuisine, etc.
Finance Secretary Cesar Purisima believes one of the best ways to show the rich culture and generosity of the Philippines is by inviting foreign guests to a Pinoy home and serving them true-blue Pinoy food and entertainment.
Cooking schools and classes are everywhere nowadays. Yesterday’s kusinero is today’s celebrity chef. Yesterday’s vocation is today’s career. Cooking was something mothers simply excelled in, something ladies were expected to do. Cooking was part of Home Economics, a mandatory subject in high school. Today, it’s a diploma course all its own. For aspiring chefs today, [...]
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