Iloilo’s ‘tinuom’ is like breakfast and ‘merienda’ combined
Aspiring food writers look for reliable food guides when visiting a city, town or province in the country.
Aspiring food writers look for reliable food guides when visiting a city, town or province in the country.
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.
Call it relaxing food, childhood food or comfort food, there’s always a dish that will make us hum in satisfaction.
The gastronomic summit Madrid Fusion is all about innovation, with a lineup of international chefs presenting the latest food trends and techniques.
“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.”
When asked to be involved in the second, expanded edition of “Kulinarya,” published by Anvil Publishing, I thought it was going to be another long process. The first one took about three years to finish.
A road trip is always made more interesting if eating somewhere along the way is part of it.
Looking more relaxed now, Asian Food Channel’s “Next Celebrity Chef” winner Dino Ferrari and finalist Diane Montecillo displayed anew the gung-ho confidence that had set them apart at the start of the contest.
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