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“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.”
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.
Last week, the poem “This is Just to Say” by the poet William Carlos Williams that I photographed on...
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.
It has been entertaining to listen to how friends abroad managed to cook Filipino food during the lockdown. Ingredients are...
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.
A road trip is always made more interesting if eating somewhere along the way is part of it.
In 2001, I visited Copia, the shortlived Museum of Food and Wine in Napa Valley, and saw a photo exhibit,...
Aspiring food writers look for reliable food guides when visiting a city, town or province in the country.
My brother, an Atenean, told me that when he ate at the Jesuit Residence, the food was always good....
