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.
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.
“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.”
My brother, an Atenean, told me that when he ate at the Jesuit Residence, the food was always good....
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 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.
In 2001, I visited Copia, the shortlived Museum of Food and Wine in Napa Valley, and saw a photo exhibit,...
Last week, the poem “This is Just to Say” by the poet William Carlos Williams that I photographed on...
My cook used to come to the house once a week to do the weekly menu. The prepared dishes,...
Aspiring food writers look for reliable food guides when visiting a city, town or province in the country.
