Promoting Indigenous  Filipino Food Ingredients through Digital ‘Social Tags’ Project Leader: MARK RAYGAN E. GARCIA   Inst...
Aims and Objectives <ul><li>Promote  indigenous Filipino food ingredients in modern-day cooking  using digital tools  (web...
<ul><li>Produce  instructional videos  of cooking demonstrations for online access and availability on  discussion  platfo...
Methodology (1 of 3) <ul><li>Phase 1 Orientation </li></ul><ul><ul><li>Profiling  </li></ul></ul><ul><ul><li>Expectation-S...
Phase 1 Implementation
 
 
 
 
 
 
 
Ingredients Ranking 1 Kalamunggay Nilag-ga  2 Tabyos Nilag-ga 3 Kalabasa Nilubihan  4 Kapayas Atsara  5 Patani Ginisa  6 T...
 
Questions  Why do you use these Filipino food ingredients? If you had the money, would you still use and serve these Filip...
 
Methodology (2 of 3) <ul><li>Phase 2 Demonstration </li></ul><ul><ul><li>On-site Step-by-Step Preparation & Cooking </li><...
Phase 2 Implementation
 
 
 
 
 
LOLITA PARTOSA Dish: Sinakol  Age:  45 Children: 6 Education: Elementary Grad Docu. Tool:  LG KP500  ALICIA TUQUERO Dish: ...
ROSALIE ELLOREN Dish: Tortang Talong  Age:  41 Children: 3 Education: 2 nd  Year HS  Docu. Tool: S ony Cybershot  ANALIZA ...
JILL HULGUIN Dish: Humbang Nangka  Age:  26 Children: 4 Education: High School Grad  Docu. Tool: S ony Cybershot  MAHLOU C...
Methodology (3 of 3) <ul><li>Phase 3 Packaging </li></ul><ul><ul><li>Transcription & Translation  </li></ul></ul><ul><ul><...
 
 
 
Outcomes <ul><li>Promotion of the Maayong Tubig community (livelihood and resource availability; culture: sense of belongi...
Applications/Outputs  <ul><li>Integration into curriculum/program as a service-learning activity. (Education, Nutrition an...
Conclusions <ul><li>Food choices are influenced by at least two things:  </li></ul><ul><li>(a) availability of resources <...
Recommendations <ul><li>Conduct a national (and/or regional) online dialogue on indigenous food with focus on:  </li></ul>...
References Website:  www.smarkideas.com  (Project Documents > Indigenous Food) Facebook: “Indigenous Food Ingredients” You...
 
 
 
Daghang salamat ! Project Leader: MARK RAYGAN E. GARCIA    Institution: Silliman University, Dumaguete City, Philippines  ...
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AUDRN Project on "Promoting Indigenous Filipino Food Ingredients through Digital 'Social Tags'"

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Presented during the conference, "Discovering Local Knowledge in the 21st Century," conducted May 9-13, 2011 at Miriam College, Philippines . Project documents at: http://smarkideas.com/project-documents/indigenous-food/

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  • Method (Design, Participants, Data Gathering Procedure, Data Analysis --if applicable)  You may refer to this blog post  which offers a list of methodologies -  http://people.audrn.net/forum/topics/public-scientific-method
  • Method (Design, Participants, Data Gathering Procedure, Data Analysis --if applicable)  You may refer to this blog post  which offers a list of methodologies -  http://people.audrn.net/forum/topics/public-scientific-method
  • Method (Design, Participants, Data Gathering Procedure, Data Analysis --if applicable)  You may refer to this blog post  which offers a list of methodologies -  http://people.audrn.net/forum/topics/public-scientific-method
  • Method (Design, Participants, Data Gathering Procedure, Data Analysis --if applicable)  You may refer to this blog post  which offers a list of methodologies -  http://people.audrn.net/forum/topics/public-scientific-method
  • Method (Design, Participants, Data Gathering Procedure, Data Analysis --if applicable)  You may refer to this blog post  which offers a list of methodologies -  http://people.audrn.net/forum/topics/public-scientific-method
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  • AUDRN Project on "Promoting Indigenous Filipino Food Ingredients through Digital 'Social Tags'"

    1. 1. Promoting Indigenous Filipino Food Ingredients through Digital ‘Social Tags’ Project Leader: MARK RAYGAN E. GARCIA   Institution: Silliman University, Dumaguete City, Philippines Website:   www.smarkideas.com Email:  markraygan@yahoo.com
    2. 2. Aims and Objectives <ul><li>Promote indigenous Filipino food ingredients in modern-day cooking using digital tools (website, YouTube, Facebook) </li></ul><ul><li>Develop “social tags” on identified indigenous Filipino food ingredients to establish their cultural/historical relevance. </li></ul>
    3. 3. <ul><li>Produce instructional videos of cooking demonstrations for online access and availability on discussion platforms. </li></ul><ul><li>4. Facilitate the strengthening of the Filipino identity through increased awareness of indigenous Filipino food ingredients. </li></ul><ul><li>5. Assist in addressing malnutrition and promoting healthy eating using indigenous food recipes. </li></ul>
    4. 4. Methodology (1 of 3) <ul><li>Phase 1 Orientation </li></ul><ul><ul><li>Profiling </li></ul></ul><ul><ul><li>Expectation-Setting </li></ul></ul><ul><ul><li>Identification & Ranking of Indigenous Ingredients </li></ul></ul><ul><ul><li>‘ Town Hall’ Discussion on Food as Identity </li></ul></ul><ul><ul><li>Tasking </li></ul></ul><ul><ul><li>* Documentation; Popularization on Facebook </li></ul></ul>
    5. 5. Phase 1 Implementation
    6. 13. Ingredients Ranking 1 Kalamunggay Nilag-ga 2 Tabyos Nilag-ga 3 Kalabasa Nilubihan 4 Kapayas Atsara 5 Patani Ginisa 6 Talong Torta 7 Sayote Ginisa 8 Okra Nilag-ga 9 Balatong Nilat-an 10 Monggos Ginisa 11 Puso sa Saging Pinirito 12 Tinangkong Nilag-ga 13 Nangka Hinumba
    7. 15. Questions Why do you use these Filipino food ingredients? If you had the money, would you still use and serve these Filipino food ingredients? What memories of your childhood can you remember through these Filipino food ingredients? If your children would refuse to use these Filipino ingredients, how would you feel? Why do you think young people today, especially those living in urban areas, do not have the same appreciation for these Filipino food ingredients? What can be done about it?
    8. 17. Methodology (2 of 3) <ul><li>Phase 2 Demonstration </li></ul><ul><ul><li>On-site Step-by-Step Preparation & Cooking </li></ul></ul><ul><ul><li>Interviews (Instructional; Anecdotal) </li></ul></ul><ul><ul><li>Tasting & Critique </li></ul></ul><ul><ul><li>* Documentation (using mobile phone & ordinary camera) </li></ul></ul>
    9. 18. Phase 2 Implementation
    10. 24. LOLITA PARTOSA Dish: Sinakol Age: 45 Children: 6 Education: Elementary Grad Docu. Tool: LG KP500 ALICIA TUQUERO Dish: Tortang Puso Saging Age: 27 Children: 3 Education: Grade 1 Docu. Tool: Sony Digicam BLECY ENCILAY Dish: Nilubihang Kalabasa Age: 26 Children: 3 Education: High School Grad Docu. Tool: Blackberry 8810
    11. 25. ROSALIE ELLOREN Dish: Tortang Talong Age: 41 Children: 3 Education: 2 nd Year HS Docu. Tool: S ony Cybershot ANALIZA GADINGAN Dish: Ginisang Mongos Age: 34 Children: 2 Education: College Level Docu. Tool: Sony Digicam CANESIA GADINGAN Dish: Nilat-ang Tabios Age: 21 Children: 1 Education: - Docu. Tool: Canon Digicam
    12. 26. JILL HULGUIN Dish: Humbang Nangka Age: 26 Children: 4 Education: High School Grad Docu. Tool: S ony Cybershot MAHLOU CASTUMBRAS Dish: Ginisang Balataong Age: 25 Children: 1 Education: 3 rd Year HS Docu. Tool: Nokia 3120 C
    13. 27. Methodology (3 of 3) <ul><li>Phase 3 Packaging </li></ul><ul><ul><li>Transcription & Translation </li></ul></ul><ul><ul><li>Nutritional Content Analysis </li></ul></ul><ul><ul><li>Video Development </li></ul></ul><ul><ul><li>Uploading (Facebook, YouTube, www.smarkideas.com ) </li></ul></ul>
    14. 31. Outcomes <ul><li>Promotion of the Maayong Tubig community (livelihood and resource availability; culture: sense of belonging and oneness; characteristic of resilience). </li></ul><ul><li>Reinforcement of the value of local Filipino food recipes vis-à-vis sense of pride and identity. </li></ul><ul><li>“ Outsiders’” appreciation for indigenous Filipino food ingredients (“discovery” of what already exists for generations). </li></ul><ul><li>Widened reference and discussion options. </li></ul>
    15. 32. Applications/Outputs  <ul><li>Integration into curriculum/program as a service-learning activity. (Education, Nutrition and Dietetics, Socio-Anthro, Communication) </li></ul><ul><li>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) </li></ul><ul><li>Adoption of methodologies as an approach to undertaking IRE-related initiatives. </li></ul>
    16. 33. Conclusions <ul><li>Food choices are influenced by at least two things: </li></ul><ul><li>(a) availability of resources </li></ul><ul><li>(b) personal affinity/experience. </li></ul><ul><li>Food builds up identity; identity roots from what links you to family (clan or generation; ancestry) or a personal experience. </li></ul><ul><li>Food bridges cultural divide. </li></ul><ul><li>* Nothing beats the sincerity of people in grassroots communities. </li></ul>
    17. 34. Recommendations <ul><li>Conduct a national (and/or regional) online dialogue on indigenous food with focus on: </li></ul><ul><li>(a) extent by which food builds identity </li></ul><ul><li>(b) interconnectedness [yet distinctness] of localities/ </li></ul><ul><li> cultures through food ingredients </li></ul><ul><li>(c) food-related threats (actual and/or potential) to culture </li></ul><ul><li>2. Outputs in #1 to be consolidated into an/a I/R/E material. </li></ul><ul><li>3. Integration as a service-learning activity. (Twist: SL via the Net) </li></ul>
    18. 35. References Website: www.smarkideas.com (Project Documents > Indigenous Food) Facebook: “Indigenous Food Ingredients” YouTube: www.youtube.com/user/smarkideas
    19. 39. Daghang salamat ! Project Leader: MARK RAYGAN E. GARCIA    Institution: Silliman University, Dumaguete City, Philippines Website:   www.smarkideas.com Email:  markraygan@yahoo.com
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