Stuck in slump season? 5 quick solutions to hit refresh
If you ask me, I’m feeling the slump. There’s the burn from the first half of the year now that it’s July. It’s…
Serving Filipino food to a market that hardly knows anything about the cuisine, let alone the Philippines, can be both an advantage and a disadvantage.
There'll be Nashville hot fried chicken sliders, Filipino BBQ chicken skewers, and heirloom tomato soup, among others.
How can banana flavor be further incorporated in a banana cue? Filipinos being Filipinos poked fun at the mystery.
Germany was the last leg of the cultural diplomacy program of the Department of Foreign Affairs’ “Kulinarya: A Culinary Tour with Chef Myrna Segismundo.”
Team Kulinarya is a group formed to present Filipino food to four European cities—London, Brussels, The Hague and Berlin. The team was composed of three chefs, Myrna Segismundo, Jill Sandique and Raul Ramos, with me as writer to chronicle the activities and to give a talk on Filipino food.
Filipino food is something we’re all familiar with—but it’s always a welcome surprise when these well-loved and familiar dishes are prepared at a higher level.
Whenever Filipino food is discussed, its Malay aspect seems to be the least known in our culinary history.
Cultural appropriation seems to be the hot issue of the day—and frankly I don’t give a damn. The best responses have already been written, intricate arguments and refutations that wrestle with food and power and politics and history.
Despite the rise and popularity of new cuisines, the tweaks on traditional recipes by chefs and the entry of foreign food franchises, it seems that most Filipinos would always crave for typical local dishes we all grew up with. Hence, our conclusion: Filipino comfort food still rules.
WatchCut, the prominent Facebook page behind the "100 Years of Beauty" videos, recently produced a video of their "American Kids Try" episode featuring Filipino foods on Wednesday. The kids, most of them from Filipino heritage, tried out dishes such as tuyo, dinuguan, balut, and taho, and later expressed their feedback to each dish.
