A road trip is always made more interesting if eating somewhere along the way is part of it.
“Pagkain” is the title of the food photography exhibit that was recently launched at the Renaissance Shanghai Yangtze Hotel in China. It features the food images of Neal Oshima, accompanied by text I had written, both taken from the book “Kulinarya: A Guidebook to Philippine Cuisine.”
There wasn’t even time to look around and choose what to place on the plate. The jamon was being cut and those red and white streaks were too tempting for me to pass. Cava was also being passed around, refreshing on that hot afternoon.
The lingering thought among those who attended the recent Madrid Fusion Manila food congress was, could they taste any of the dishes presented. Yes, they could have, if they had reserved seats for the dinners held at various restaurant venues.
Ige Ramos had wanted to write about Cavite cuisine ever since he was a finalist in the 2004 Doreen Gamboa Fernandez (DGF) Food Writing Award. His essay was “Memory of Taste: The Chavacano Bacalao” and he wrote his name then as Guillermo G. Ramos.
Sundays at my home require special food. Which is why the first day of the week is also market day, when the freshest seafood, whether clams or fish or shrimp, are cooked right after being cleaned. The clams are best as soup, the shrimps simply boiled, and the fish—one kind gets grilled and another made into kinilaw.
The first Moro dish I tasted was a Tausug piyanggang manok. It was cooked by a friend who had married a German, whose family is really from Jolo.
It was the fourth in the Serie Kulynarya 2018 calendar, a series of collaborations with Gonzalez and outstanding chefs who are given
Out of the ashes—or, more accurately, lahar—has risen an oasis of sorts in Porac, Pampanga, which had been desolate after the eruption of Mt. Pinatubo in 1991.
Aspiring food writers look for reliable food guides when visiting a city, town or province in the country.
