PGT MODULE 1-5

• GASTRONOMICAL TOURISM- These days’ tourists are becoming very curious about exploring new cuisines, ingredients, spices, vegetables, lentils, etc. Eating in context of Tourism industry is one of the most important physical needs. Food being a basic need--- people has made an outing out of it to get to know the nowadays local dishes are best way through people say a lot about themselves on the platter they serve.
• Gastronomic Tourism - Or food tourism nowadays plays a vital role in decision making process of tourists in choosing a destination. Gastronomic Tourism also helps in finding out new cultures and religions. Local food has become the prime motivation for the travellers to connect towards a destination
• Bourdieu 1985, also supports the theory that food of a particular destination could increase the overall food knowledge of tourists. Gastronomy tourism also helping in overall destination brand building. According to one of the author, food tourism involves preparing and presenting the food according to the local customers and traditions.
• What are the 4 types of Various Gastronomic Activities?

  cookery workshops, food events, food tours, food fairs
• Gastronomy- Takes into consideration the discovery, production, survey, research, experience and documentary about the food training and food reflexes of the human body and its nutritive value as a whole.
• Concept of Gastronomy- The aim of Gastronomy is to maintain a healthy wellbeing of the best resources available providing with the best nutrition under any circumstances--- to enjoy and survive also thrives in one’s life. The visual appeal and palatal strength also plays an important role
• Philippine Gastronomy


  • Being a tropical country, food spoilage and food safety is the biggest concern
  • Philippine climate and temperature falls in the HACCP danger zone temperature ranges of 5-60 degrees Celsius
• Bacterial growth causing food borne diseases


  Cannot survive in environments that are too sweet, salty or acidic
• Earliest forms of food preservation

  1. Cooking in different forms of sugar

  2. Salting

  3. Adding acid such as vinegar in "paksiw"

  4. Adding souring agents like calamansi juice and tamarind in "sinigang"
• These earliest forms of food preservation attributed to the Filipino flavor preference of SWEET, SALTY and ACIDIC
• The Evolution of Philippine Gastronomy - Being a tropical country, food spoilage and food safety is our biggest concern. cannot survive in environments that are too sweet, salty or acidic. Prior to refrigeration our ancestors didn’t know this but they figured food lasted longer if they cooked it in different forms of sugar, salted it, and added acid such as vinegar in “paksiw” or souring agents like calamansi juice and tamarind in “sinigang”. These earliest forms of food preservation attributed to the Filipino flavor preference of SWEET, SALTY and ACIDIC
• what are the three filipino profiles?

  tamis, alat, asim
• The Nose Knows - Langhap sarap was an advertising campaign made popular by local food chain Jollibee. It is noticeable that Filipinos smell their food before eating. The Filipino habit of smelling food before consuming was really to check for spoilage and is still a practice today.
• Use of Sawsawan (dipping sauces) - Our ancient cooking methods were very simple like boiling, grilling, roasting and steaming. Today this is known as SUTUKIL -sugba , tula (tinola) and kinilaw
• The uses of sawsawan or dipping sauces are meant to enhance the flavor of these very simple dishes. It is still customary to use an assortment of dipping sauces in the Filipino table. The staples are combinations of?


  soy sauce fish sauce vinegar calamansi And at times chili
• Flavor Juxtaposition -Juxtaposition is defined as the placing of compositional elements side-by-side, with the intention of comparing or contrasting them (Merriam-Webster). Flavor juxtaposition is a Modernist Cuisine trend of contrasting different flavors or textures (i.e: salty with sweet, sour and sweet, soft food with crunchy) of our foods. It has however has been a part of our food culture and is not something new. Such are the combinations of the following dishes:
• the sweet tooth- Our love for sugar is the result of being one of the biggest producers in the world. In its abundance we use it on everything. Often food is too sweet and needs to be toned down for the international market. We put sugar in almost all our dishes, perhaps to counter balance the sour and saltiness of our food. To a certain extreme we even put sugar in our spaghetti, and our 3-in-1 coffee sachets tastes more of sugar than coffee.
• Naming our Dishes - Filipino dishes are named after the cooking method. This naming convection uses the “cooking method” first and then the “ingredient” used.
• Eating with Hands - Our ancient ancestors believed that eating with our hands gave connection with food and the earth. It is also considered a non-violent way of eating, thus in the modern Filipino table only a spoon (to scoop rice) and a fork is set-up. For convenience using the hands is socially acceptable when eating seafood like crustaceans and finger foods like chicken
• Rice is our Staple - Rice is the staple food and most important crop. Eating rice is so important that no grain should be wasted and left in a plate. In the Philippines a real meal must consist of rice, therefore a sandwich is considered only a snack. Filipino breakfast is heavy and is served with rice. This tradition was done to provide farmers with nourishment needed for field work. Kakanin (rice cakes) signifies stickiness of the family or close family ties. Throwing rice to a bride and groom during a wedding symbolizes blessings of fertility and of prosperity
• Biodegradable Packaging - Ancient Filipino food was cooked and wrapped in banana leaves, pandan, palm leaves, coconut husks, bamboo, breadfruit leaves, and other forms vegetation found in the forest. Clapotsa were used in cooking to prevent reactions from food with acid. Pottery, carved wood, stone slabs, large shells, and baskets (kaing) lined with banana leaves were used to serve food.
• Austronesian Ancient Food Culture In the Austronesian migration pattern theory (4000-2000 BC) it is believed that there is a shared evolution of race, language and culture with the following Austronesian nations.
• Austronesian Ancient Food Culture In the Austronesian migration pattern theory (4000-2000 BC) it is believed that there is a shared evolution of race, language and culture with the following Austronesian nations:Taiwan(Formosa),brunei, east timor, indonesia, malaysia, philippines, singapore, pattani region of thailand, chamic areas of vietnam, cambodia
• The Foreign influences Chinese - Chinese traders introduced frying, soy sauce, eating noodles for long life
• Spanish Introduced fiestas, tomatoes, peppers, rich stews, and dairy based desserts like leche flan. Lechon or roasted pig became the center of a lavish feast. The Spaniards introduced Catholicism and introduced many pork dishes. Eating pork was a way to identify the Muslims who were averse to such a diet
• Americans The Americans introduced processed, canned and fast food. In the 20th century, the Philippines became the only non-tea drinking culture nation in Asia. Our colonial mentality and hot tropical weather gave preference to soft drinks, making us one of the biggest consumers of cola in Asia. A positive contribution of the Americans to our food culture is the emphasis on food safety and sanitation standards. Such strictness in hygiene was implemented in American franchise restaurants and was later adopted by the local restaurant industry
• Pascal Ong - A French chronicler, defines gastronomy as the set of rules of eating and drinking as an “art of the table” and makes it different from good cooking (home cuisine) or fine cooking (haute cuisine). Pascal Ong fragments the unearthing of gastronomy near to the French reign of Louis XIV when people notice in coming up of rules to classify between good and bad method and extensive philosophy to define good culinary taste. The bountiful and sophisticated cuisine and practice of the French coast became the culinary model for the French.
• Alexander Grimond - dela Rayniere Was the first food writer who did gastronomic work elevating the position of food discussion to a regimented level based on his view of French ritual, moral, and values in search of a unique eating experience.
• Food Tourism - Also refers to a search of our ingenious dish and its local, simple origin. It includes the gathering up of complete know how of the region’s food festivals, cultures, food habits, restaurants, etc. Together with the production process, raw materials used in making a gourmet dish and eating it from the hands of their famous makers. What bring authenticity to gastronomic tourism are the local people assuring the produce they give is from that particular region only.
• Filipino Cuisine - Filipino cuisine is composed of the cuisines of 144 distinct ethno-linguistic groups found throughout the Philippine archipelago. However, a majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan (Cebuano, Hiligaynon and Waray), Chavacano and Maranao ethno-linguistic groups. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins
• Ilocos Region - Because of the proximity to the sea, Ilocano loves salty foods. There are varieties of dried fish in the region. They also offer dishes from freshly picked local vegetables like pinakbet and dinengdeng. Don’t go home until you tried Vigan empanada, longganisa and bagnet.
• Cagayan Valley - The Philippines is rich in seafood and Cagayan Valley offers the freshest fish, crabs, lobster, and others. The province is also rich in fresh foods. If you are looking for exotic foods, you can try:
• Central Luzon - Pampanga is known for sweet delicacies and processed meat like tocino. Pastillas (milk candy), ensaymada and inipit are sweet desserts made in Bulacan. You must also try binagis, kamaniang, and sisig.
• Southern Tagalog - The region is rich in coconuts. Many dishes are mixed with gata (coconut milk) such
• Western Visayas -Taste the world’s sweetest mango found in Guimaras. La Paz batchoy was found in Ilo-ilo. Capiz is the “Seafood Capital of the Philippines” and offers cheap and fresh seafood. You must also look for the famous bistek (beef), pinamalahan (pork stew in sweet sauce), sinambagan nga baboy (tamarind pork soup), and pancit molo
• Central Visayas - Cebu, Siquijor, Bohol, Negros, and the remaining provinces offer a unique taste. Who can resist the crunch of festive Cebu Lechon? You must also try biko topped latik (rice cake), kalamay (sweet gelatinous rice) and suman (cooked gelatinous rice in banana leaves).
• Eastern Visayas - Eastern Visayas also offers their finest foods. Like Cebu, they have their own version of Lechon de Leche. Tacloban serves authentic Visayan cuisine like crispy pata, sug-law (combined blue marlin and pork), patatim, and turon with langka.
• Zamboanga Peninsula - Going to Zamboanga can make you feel visiting Spain because of their dialect “Chavacano” which sounds Hispanic. Because of its proximity to Malaysia; their foods have curry, chilli, and spices. The Peninsula offered mouth-watering dishes like Curacha (crab dish), Ensalada de latu (seaweed salad), Zamboanga Octopus, Zamboanga Moresqueta Frito, Kilawin de Pescao and Agar-agar salad.
• Northern Mindanao - Taste the sweetest lanzones when you visit this region. Camiguin offers pastel- a sweet, soft bun with yema inside. You can also enjoy a native delicacy called kiping (ground cassava drizzled with melted sugar syrup).
• Davao - is famous for its “inihaw na panga” and exotic fruits like “durian,” “pomelo, ” mangosteen” and “rambutan .”