Food historian: ‘I don’t believe in having a national dish’
Is adobo truly representative of the Philippines? Should the national dish be sinigang because the recipe is easily adapted to different palates? Should it be the kinilaw, the fresh and
Is adobo truly representative of the Philippines? Should the national dish be sinigang because the recipe is easily adapted to different palates? Should it be the kinilaw, the fresh and
Ages ago, when the salt beds came into view, we knew we were in Cavite. That was when we could still swim in Cavite because its waters were unpolluted.
Cavite has a history so rich that it needs to be told. That’s exactly what cookbook designer and author Ige Ramos has been doing by holding talks and
Over lunch, I learned a lot from Ige Ramos, food writer and president of Culinary Historians of the Philippines.
Finally, the last batch of winning essays in the Doreen Gamboa Fernandez Food Writing Award has been edited and laid out in the book “Savor the Word.”
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
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