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Promoting Indigenous Filipino Food Ingredients through "Social Tags”
 

Promoting Indigenous Filipino Food Ingredients through "Social Tags”

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Presented by Mark Raygan Garcia during the Discovering Local Knowledge Conference/Workshop at Miriam College. View the Conference agenda here, ...

Presented by Mark Raygan Garcia during the Discovering Local Knowledge Conference/Workshop at Miriam College. View the Conference agenda here, http://www.slideshare.net/audrn/conference-workshop-program

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Promoting Indigenous Filipino Food Ingredients through "Social Tags” Promoting Indigenous Filipino Food Ingredients through "Social Tags” Presentation Transcript

  • Promoting Indigenous Filipino Food Ingredients through Digital ‘Social Tags’Project Leader: MARK RAYGAN E. GARCIAInstitution: Silliman University, Dumaguete City, PhilippinesWebsite: www.smarkideas.comEmail: markraygan@yahoo.com
  • Aims and Objectives1. Promote indigenous Filipino food ingredients in modern- day cooking using digital tools (website, YouTube, Facebook)3. Develop “social tags” on identified indigenous Filipino food ingredients to establish their cultural/historical relevance.
  • 1. Produce instructional videos of cooking demonstrations for online access and availability on discussion platforms.4. Facilitate the strengthening of the Filipino identity through increased awareness of indigenous Filipino food ingredients.5. Assist in addressing malnutrition and promoting healthy eating using indigenous food recipes.
  • Methodology (1 of 3)Phase 1 Orientation • Profiling • Expectation-Setting • Identification & Ranking of Indigenous Ingredients • ‘Town Hall’ Discussion on Food as Identity • Tasking * Documentation; Popularization on Facebook
  • Phase 1 Implementation
  • Methodology (2 of 3)Phase 2 Demonstration • On-site Step-by-Step Preparation & Cooking • Interviews (Instructional; Anecdotal) • Tasting & Critique * Documentation (using mobile phone & ordinary camera)
  • Phase 2 Implementation
  • LOLITA PARTOSA ALICIA TUQUERO BLECY ENCILAYDish: Sinakol Dish: Tortang Puso Saging Dish: Nilubihang KalabasaAge: 45 Age: 27 Age: 26Children: 6 Children: 3 Children: 3Education: Elementary Grad Education: Grade 1 Education: High School GradDocu. Tool: LG KP500 Docu. Tool: Sony Digicam Docu. Tool: Blackberry 8810
  • ROSALIE ELLOREN ANALIZA GADINGAN CANESIA GADINGANDish: Tortang Talong Dish: Ginisang Mongos Dish: Nilat-ang TabiosAge: 41 Age: 34 Age: 21Children: 3 Children: 2 Children: 1Education: 2nd Year HS Education: College Level Education: -Docu. Tool: Sony Cybershot Docu. Tool: Sony Digicam Docu. Tool: Canon Digicam
  • JILL HULGUIN MAHLOU CASTUMBRASDish: Humbang Nangka Dish: Ginisang BalataongAge: 26 Age: 25Children: 4 Children: 1Education: High School Grad Education: 3rd Year HSDocu. Tool: Sony Cybershot Docu. Tool: Nokia 3120 C
  • Methodology (3 of 3)Phase 3 Packaging • Transcription & Translation • Nutritional Content Analysis • Video Development • Uploading (Facebook, YouTube, www.smarkideas.com)
  • Outcomes1. Promotion of the Maayong Tubig community (livelihood and resource availability; culture: sense of belonging and oneness; characteristic of resilience).2. Reinforcement of the value of local Filipino food recipes vis-à- vis sense of pride and identity.3. “Outsiders’” appreciation for indigenous Filipino food ingredients (“discovery” of what already exists for generations).4. Widened reference and discussion options.
  • Applications/Outputs1. Integration into curriculum/program as a service-learning activity. (Education, Nutrition and Dietetics, Socio-Anthro, Communication)• Utilization as a reference (or subject) for online discussions among students and/or faculty on local knowledge (how seemingly trivial items such as food build identity)• Adoption of methodologies as an approach to undertaking IRE- related initiatives.
  • Conclusions1. Food choices are influenced by at least two things: (a) availability of resources (b) personal affinity/experience.• Food builds up identity; identity roots from what links you to family (clan or generation; ancestry) or a personal experience.• Food bridges cultural divide.* Nothing beats the sincerity of people in grassroots communities.
  • Recommendations1. Conduct a national (and/or regional) online dialogue on indigenous food with focus on: (a) extent by which food builds identity (b) interconnectedness [yet distinctness] of localities/ cultures through food ingredients (c) food-related threats (actual and/or potential) to culture2. Outputs in #1 to be consolidated into an/a I/R/E material.3. Integration as a service-learning activity. (Twist: SL via the Net)
  • ReferencesWebsite: www.smarkideas.com (Project Documents > Indigenous Food)Facebook: “Indigenous Food Ingredients”YouTube: www.youtube.com/user/smarkideas
  • Daghang salamat!Project Leader: MARK RAYGAN E. GARCIAInstitution: Silliman University, Dumaguete City, PhilippinesWebsite: www.smarkideas.comEmail: markraygan@yahoo.com