JANE C. GARCIA

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. Aims and Objectives
1. 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.

3. 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.

4. 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

5. Phase 1 Implementation

15. 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)

16. Phase 2 Implementation

22. LOLITA PARTOSA ALICIA TUQUERO BLECY ENCILAY
Dish: Sinakol Dish: Tortang Puso Saging Dish: Nilubihang Kalabasa
Age: 45 Age: 27 Age: 26
Children: 6 Children: 3 Children: 3
Education: Elementary Grad Education: Grade 1 Education: High School Grad
Docu. Tool: LG KP500 Docu. Tool: Sony Digicam Docu. Tool: Blackberry 8810

23. ROSALIE ELLOREN ANALIZA GADINGAN CANESIA GADINGAN
Dish: Tortang Talong Dish: Ginisang Mongos Dish: Nilat-ang Tabios
Age: 41 Age: 34 Age: 21
Children: 3 Children: 2 Children: 1
Education: 2nd Year HS Education: College Level Education: -
Docu. Tool: Sony Cybershot Docu. Tool: Sony Digicam Docu. Tool: Canon Digicam

24. JILL HULGUIN MAHLOU CASTUMBRAS
Dish: Humbang Nangka Dish: Ginisang Balataong
Age: 26 Age: 25
Children: 4 Children: 1
Education: High School Grad Education: 3rd Year HS
Docu. Tool: Sony Cybershot Docu. Tool: Nokia 3120 C

25. Methodology (3 of 3)
Phase 3 Packaging
• Transcription & Translation
• Nutritional Content Analysis
• Video Development
• Uploading (Facebook, YouTube,
www.smarkideas.com)

29. Outcomes
1. 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.

30. Applications/Outputs
1. 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.

31. Conclusions
1. 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.

32. Recommendations
1. 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 culture
2. 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)

33. References
Website: www.smarkideas.com (Project Documents > Indigenous Food)
Facebook: “Indigenous Food Ingredients”
YouTube: www.youtube.com/user/smarkideas

37. Daghang salamat!
Project Leader: MARK RAYGAN E. GARCIA
Institution: Silliman University, Dumaguete City, Philippines
Website: www.smarkideas.com
Email: markraygan@yahoo.com