Chapter 1 Introduction to Gastronomy.pptx Chapter 1 Introduction to Gastronomy.pptxChapter 1 Introduction to Gastronomy.pptxChapter 1 Introduction to Gastronomy.pptxChapter 1 Introduction to Gastronomy.pptxChapter 1 Introduction to Gastronomy.pptxChapter 1 Introduction to Gastronomy.pptxChapter 1 Introduction to Gastronomy.pptxChapter 1 Introduction to Gastronomy.pptxChapter 1 Introduction to Gastronomy.pptx

4. The art or science of good eating
Relating to the practice of cooking or eating good food.

5. Gastronomy is about much more than food.
It reflects the culture, heritage, traditions and
sense of community of different peoples. It is a way of
promoting understanding among different cultures, and
of bringing people and traditions closer together.

7. Type of tourism activity which is characterized by
the visitor’s experience linked with food and related
products and activities while travelling.
It reflects the culture, heritage, traditions and sense
of community of different peoples. It is a way of promoting
understanding among different cultures, and of bringing
people and traditions closer together.

8. Filipino cuisine has developed from the different cultures
that shaped its history; it is like other Southeast Asian cuisines
but with heavy Spanish influence. Some ingredients of the
Mexican cuisine, such as corn, tomato and chili, have also
found their way to the Philippines.
Filipino Cuisine

9. Filipino cuisine is distinguished by its bold combination
of sweet (tamis), sour (asim), and salty (alat) flavors. Filipino
palates prefer a sudden influx of flavor, although most dishes
are not heavily spiced. While other Asian cuisines may be
known for a more subtle delivery and presentation, Filipino
cuisine is often delivered all at once in a single presentation.

11. The origins of Filipino food lie with the Malayo-Polynesians, who
were responsible for its most common ingredient: rice. Around 3200 BC,
they settled in the Philippines and brought farming and cooking methods
that included steaming, boiling, and roasting over a fire. Protein often
included livestock, seafood, and the occasional reptile.
The Evolution of
Philippine Gastronomy

12. Spanish settlers brought with them chili peppers, tomatoes, corn,
potatoes, and the method of sautéing with garlic and onions.
Spanish dishes were eventually incorporated into Philippine
cuisine with the more complex dishes usually being prepared for special
occasions. Some dishes such as paella or arroz de valenciana remain
largely the same in the Philippine context.
The Evolution of
Philippine Gastronomy

13. Chinese food became a staple of the panciterias or noodle shops
that sprang up in the nineteenth century, but were often marketed with
Spanish names. The influence of comida china (Chinese food) is seen in
dishes like arroz caldo (congee), morisqueta tostada (an obsolete term for
sinangag or fried rice), and chopsuey.
The Evolution of
Philippine Gastronomy

14. Today, Philippine cuisine continues to evolve as new techniques,
styles of cooking, and ingredients find their way into the country.
Traditional dishes both simple and elaborate, indigenous and foreign-
influenced, are seen as are more current popular international viands and
fast food fare.
The Evolution of
Philippine Gastronomy

15. The Different
Cooking
Methods in
Filipino Term

16. "Adobo/Inadobo" − cooked in vinegar, oil, garlic and soy sauce. It could
also refer to just roasting on a wok, with light oil, garlic and salt, as in
adobong mani (peanut adobo).
"Babad/Binabad/Ibinabad" − to marinate.
"Banli/Binanlian/Pabanli" − blanched.
"Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish
paste bagoong.
Different Cooking Method

17. "Binalot" – literally "wrapped." This generally refers to dishes wrapped in
banana leaves or even aluminum foil. The wrapper is generally
inedible.
"Buro/Binuro" − fermented.
"Daing/Dinaing/Padaing" − marinated with garlic, vinegar, and black
peppers. Sometimes dried and usually fried before eating.
"Guinataan/sa Gata" − cooked with coconut milk.
Different Cooking Method

18. "Guisa/Guisado/Ginisa" or "Gisado" − sautéed with garlic, onions and/or
tomatoes.
"Ihaw/Inihaw" − grilled over coals.
"Kinilaw" or "Kilawin" − marinated in vinegar or calamansi juice along with
garlic, onions, ginger, tomato, peppers.
"Laga/Nilaga/Palaga" − boiled, sometimes with onions and black
peppercorns.
Different Cooking Method

19. "Minatamis" − cooked with sugar, or with other sweeteners such as
panucha (panela).
"Paksiw/Pinaksiw" − cooked in vinegar.
"Prito/Pinirito" − fried or deep fried. From the Spanish frito.
"Relleno/Relyeno" – stuffed.
"Tapa/Tinapa" – dried and smoked. Tapa refers to meat treated in this
manner, mostly marinated and then dried and fried afterwards.
Different Cooking Method

20. How to
enjoy
Filipino
Food?

21. 1. Eating is treated as a social affair
2. Eat three big meals and several smaller ones in between
3. It isn’t a meal without rice
4. Eat with a fork and spoon
5. Know how (and when) to eat with your hands
6. Get creative with sawsawan or condiments
7. Be an adventurous eater
8. Avoid taking the last piece of food on a serving plate
How to enjoy Filipino
food?