Republic of the Philippines

SORSOGON STATE UNIVERSITY

College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

PHILIPPINE GASTRONOMICAL TOURISM

(CHAPTER 1)

Group 1 :

Casaba, Ruth Karen

Deona, Gwyneth

Detera, Roxanne

Esmeria, Gianne Camille F.

Frayna, Maryluz

Grantos, Kristalyn Mae U.

Lasap, Charisse G.

Moral, Jay Anne

Palcotilo, Althea A.

Prudencio, Alexis

Terwel, Christine Jane M.

(BS IN TOURISM MANAGEMENT – 3D)

Mrs. Kristy Ranera

INSTRUCTOR
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

OBJECTIVES

➢ To analyze the evolution of Filipino cuisine within the context of cultural exchanges, regional

variations, and influences from both indigenous practices and foreign colonizers, and to

explore of gastronomy in tourism development.

➢ To critically examine how Filipino culture is reflected in its cuisine, and explore the interplay

between cultural identity, food practices, and the tourism sector.

➢ To explore the symbiotic relationship between food and tourism identifying key opportunities

for sustainable development and local community involvement in gastronomical tourism.

➢ To apply principles of Filipino hospitality, focusing on the art and technique of serving Filipino

dishes while incorporating proper etiquette, presentation, and cultural sensitivity.

INTRODUCTION TO FILIPINO CUISINE

What is Filipino Cuisine?

Filipino cuisine is a vibrant and diverse culinary tradition that reflects the Philippines' rich cultural
history and regional variations. It's a unique blend of indigenous, Spanish, Chinese, American, and
Southeast Asian influences, resulting in a wide range of flavors, cooking techniques, and dishes.

The Evolution of Filipino Cuisine within the context of cultural exchanges and influencers
from both indigenous practices and foreign colonizers.

Filipino cuisine is a vibrant tapestry woven from centuries of history, cultural exchange, and adaptation.
Its evolution reflects the nation's rich heritage, showcasing a dynamic blend of indigenous traditions,
foreign influences, and modern innovations.

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

Indigenous Roots: The Foundation of Filipino Cuisine

Before the arrival of external influences, Filipino cuisine was deeply rooted in the traditions and
resources of the indigenous peoples who inhabited the archipelago. The Austronesian people, who
migrated to the Philippines thousands of years ago, brought with them rice cultivation techniques,
fishing practices, and a reliance on local ingredients like root crops and seafood. This period laid
the foundation for Filipino culinary identity, with dishes like adobo, kinilaw, and sinigang likely
originating from pre-colonial times.

Sinigang Adobo Kinilaw Root Crops

Austronesian People

3400 B.C
The earliest evidence of rice in the Philippines was found in the Cagayan Valley.

Chinese Influences:
The Chinese, particularly, had a profound impact, introducing ingredients like toyo (soy sauce), and
patis (fish sauce), as well as dishes like pancit, lumpia, siomai and siopao. Stir-frying, a technique
brought by the Chinese, became a staple in Filipino cooking.

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

The impact of Chinese influences extends beyond specific dishes. The use of soy sauce and other
soybean products, such as tokwa, tahuri, miso, tausi, and taho, is a testament to the Chinese
influence on Filipino cooking. The adoption of stir-frying, steaming, and braising methods, inspired
by Chinese cooking, has enriched the culinary landscape in the Philippines

Stir Fry Braising Steaming Pansit Lumpia Taho

Siopao Tahuri Tokwa Miso Tausi Siomai

Malay-Indonesian Influences: Coconut Milk and Spices

The southern region of the Philippines, particularly Mindanao, was significantly influenced by Malay-
Indonesian culture. This influence is evident in the use of coconut milk, turmeric, ginger, garlic,
lemongrass, and chilies in dishes from this region. Dishes like rendang, and ginataang manok
exemplify the Malay-Indonesian infusion of flavors into Filipino cuisine.

Coconut Milk Turmeric Ginger Garlic

Lemon Grass Chilies Ginataang Manok Rendang

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

Spanish Colonial Period: A Fusion of Flavors

The Spanish colonization of the Philippines (1565-1898) marked a significant turning point in Filipino
cuisine. This period saw the introduction of chili peppers, tomatoes, corn, potatoes, chorizo, and
longganisa, which dramatically altered the flavors and textures of Filipino dishes.

The Spanish influence is evident in dishes like adobo, a classic Filipino stew that combines vinegar,
soy sauce, and garlic, and paella, a rice dish with Spanish origins. The introduction of sofrito, a base
for many Spanish sauces, also became a staple in Filipino cooking.
Spanish colonization also had a significant impact on Filipino cuisine. Foods like avocado, coffee, and
sausage were introduced by the Spanish, enriching Filipino culinary traditions and creating a unique
Hispanic-Asian fusion.
Along with their culture and customs, they introduced wheat as a staple grain and the art of baking
bread.

Chili Peppers Tomatoes Corn Potatoes Chorizo

Sausage Wheat Bread Avocado

Adobo Sofrito Paella Coffee

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

American Colonial Period: Modernization and American Influences

The American occupation of the Philippines (1898-1946) brought about further culinary changes.
Americans introduced Filipinos to fast food, including hotdogs, hamburgers, ice cream, and
American-style fried chicken, which became popular staples. They also introduced convenient
foods like spam, corned beef, instant coffee, and evaporated milk, which have since become
integral parts of Filipino cuisine.

Corned Beef Instant Coffee Evaporated Milk Spam

Hamburger Hotdog Ice Cream American Style

Fried Chicken

Japanese Colonial Period:

The Japanese occupation (1942-1945) brought a direct influx of Japanese food culture. With it new
ingredients and cooking methods that were previously unfamiliar to Filipinos. Japanese staples like soy
sauce, miso, and mirin were introduced, adding depth and complexity to Filipino dishes.

Japanese cooking techniques, such as tempura, grilling, and steaming, were also adopted by
Filipinos, resulting in dishes that showcased the freshness and natural flavors of the ingredients.

Tempura Grilling
Mirin

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

21st Century

Filipino cuisine is undergoing a dynamic evolution, blending its rich history with modern culinary trends.
This fusion of traditional flavors and contemporary innovations is creating a vibrant and diverse food
culture that is gaining recognition on the global stage.

Culinary Journey Through the Philippines: Regional Cuisine Delights

A Guide to the Unique Flavors of Luzon, Visayas, and Mindanao

LUZON: The Heart of Filipino Cuisine

PAMPANGA – The Culinary Capital
Sisig – Chopped pig’s face and belly, originated from a Kapampangan dish.
Tocino – Sweet-cured pork, influenced by Spanish preservation techniques.
Longganisa – Filipino sausage with unique regional flavors.

ILOCOS – Hearty & Savory Dishes

Bagnet – Deep-fried crispy pork belly, famous in Vigan.
Pinakbet – Vegetable stew with shrimp paste, created by Ilocano farmers.
Empanada – Spanish-inspired snack filled with longganisa and green papaya.

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

BICOL – Spicy & Coconut-Based Cuisine

Bicol Express – Pork stewed in coconut milk and chili, named after a train route.
Laing – Dried taro leaves cooked in coconut milk and spices.

BATANGAS – Home of Beef Specialties

Bulalo – Beef shank and bone marrow soup, famous in Batangas and Tagaytay.
Adobo sa Dilaw – A turmeric-based version of adobo, influenced by Malay traders.

VISAYAS: The Seafood Paradise

CEBU – The Lechon Capital
Lechon Cebu – Spit-roasted whole pig with crispy skin, called the “best pig ever” by Anthony
Bourdain.

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

BACOLOD- The City of Grilled Delights

Chicken Inasal – Grilled chicken marinated in vinegar, calamansi, and annatto oil.

ILOILO – Home of Iconic Soups

La Paz Batchoy – Noodle soup with pork, liver, and chicharon, created in the 1930s.
Pancit Molo – Filipino-style wonton soup, influenced by Chinese settlers.

MINDANAO: A Fusion of Flavors

ZAMBOANGA – The Seafood Haven
Curacha – A local deep-sea crab served with Alavar sauce (a Spanish-Malay fusion).

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

GENERAL SANTOS– The Tuna Capital

Satti – Grilled chicken skewers with a spicy sauce, influenced by Tausug cuisine.
Rendang – A slow-cooked beef dish from Indonesia, adopted by Mindanao’s Moro communities.

A Culinary Adventure Across the Philippines

Each dish in Filipino cuisine reflects the country’s history, culture, and rich natural resources. With
influences from Spain, China, Malaysia, and indigenous traditions, Filipino food is a celebration of
flavors, adaptation, and creativity.

Explore, taste, and experience the diverse flavors of the Philippines!

INTRODUCTION TO GASTRONOMY AND TOURISM

➢ Gastronomy and tourism are two exciting areas that come together to create memorable
experiences for travelers.
➢ Gastronomy is all about food and how it connects to culture and history. It's basically the art and
science of good eating. Every dish has a story, showing the unique ingredients and traditions of
a place.
➢ It has evolved over centuries. It started as a way to appreciate food, but by the 18th century, it
became a "philosophical exploration" of taste and enjoyment.
➢ Tourism is about traveling for fun or exploration, helping people discover new places and
cultures. Many travelers today want real experiences, leading to the rise of culinary tourism,
where food plays a big role in their adventures. Tourists love trying local dishes, enjoying street

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

food, taking cooking classes, and attending food festivals, allowing them to dive into the food
traditions of the places they visit.

TYPES OF TOURISM

1. Domestic Tourism: Travelling within your own country

2. International Tourism: Travelling to another country
3. Adventure Tourism: Activities like hiking, diving, or mountain climbing
4. Eco-tourism: Visiting natural areas while preserving the environment

HISTORICAL BACKGROUND OF TOURISM

➢ Early forms of tourism can be traced back to ancient Egypt, Greece, and Rome, where people
traveled for religious festivals and trade.
➢ The Grand Tour of Europe, popular during the 17th and 18th centuries, was considered a rite
of passage for wealthy young Europeans.
➢ Thomas Cook, the British pioneer, organized the first packaged tour in 1841, marking the
beginning of modern tourism.

DEFINITION OF CULTURE AND CUISINE

CULTURE

➢ Culture refers to the socially constructed and learned ways of behaving and believing that identify
individual and distinct social groups. It is a shared practice of a group of people. These may
include the following: beliefs, values, knowledge, assumptions, experiences and ideas, customs,
rituals, symbols, myths and legends of the people in the community, social activities, economics,
politics, agriculture, industries, laws and ways of justice, security, health, environment,
education, and religion.
➢ Culture shapes a person’s identity and influences the way how he/ she thinks, behaves, and
forms his/her values system. It is a dynamic based on new developments in society that can
impact a group of people. These are passed on from one generation to the next, and some of
the elements may change over time.

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

CUISINE
➢ Cuisine is a type of food that is cooked in a specific way based on a culture’s ingredients, region,
and traditions.
➢ Manner of preparing food : style of cooking.

Some Examples of Filipino Cuisine:

Main Dishes:

Adobo Letson Chicken Inasal

Sinigang Pansit

Street Foods and Snacks:

Lumpia Balut Kwek – Kwek Chicharon

Desserts:

Halo – Halo Ube Halaya Maja Blanca

Leche Flan
CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

Beverages:

Buko Juice Kapeng Barako

SYNERGIES OF GASTRONOMICAL TOURISM

➢ Synergies of gastronomical tourism refer to the mutually beneficial relationships and
interactions that arise from the intersection of food and travel. It’s about how food and tourism
work together to create positive outcomes for both travellers and the destinations they visit.

1. Cultural Preservation & Exchange

➢ Tourists experience authentic local culture through food, while communities preserve
culinary traditions and knowledge.
2. Economic Growth & Diversification
➢ Gastronomical tourism creates jobs in restaurants, farms, and food businesses, boosting
local economies and reducing reliance on mass tourism.
3. Sustainable Development
➢ Tourists are drawn to locally sourced, seasonal food, encouraging sustainable agriculture
and reducing food miles.
4. Community Empowerment
➢ Food tourism initiatives often involve local communities in the development and operation
of food tours, cooking classes, and food businesses, empowering them economically and
preserving their cultural identity.
5. Enhanced Tourist Experience
➢ Food makes travel more interesting and memorable, helping tourists understand a place
better.
6. Innovation & Creativity
➢ Food tourism encourages chefs to create new and exciting dishes, making food more
appealing to tourists.

CHAPTER I
 Republic of the Philippines
SORSOGON STATE UNIVERSITY
College of Business and Management
BS Tourism Management – Sorsogon City Campus
Magsaysay St., Sorsogon City
E-mail Add.: [email protected]

7. Regional Development
➢ Food tourism can helpless famous places attract tourists, spreading the benefits of tourism
more evenly.

BASIC CONCEPTS OF FOOD AND CULTURE

1. Food as a reflection of change:
➢ Food also changes over time.
➢ New technologies, influences from other cultures, and changes in lifestyle affect how
people eat.
2. Food as a way of preserving tradition:
➢ Food serves as a way of preserving traditions and cultures.
➢ Teaching recipes and food preparation to the next generation ensures the continuation
of cultures.
3. Food as a symbol of identity:
➢ Food serves as a symbol of identity for an individual, family, or community.
➢ Traditional foods reflect the history, customs, and beliefs of a culture. For example, Adobo
in the Philippines is not just food, but a symbol of being Filipino.
4. Food as a way of interacting:
➢ Food serves as a bridge in interacting with other people.
➢ Sharing food demonstrates love, care, and closeness to one another. - Foods are used
in special occasions, such as feasts, weddings, and celebrations.
5. Food as a way of expressing culture:
➢ Food serves as a way of expressing culture through recipes, preparation, and eating
habits.
➢ Foods can showcase the skills, technology, and knowledge of a culture. For instance,
eating sushi in Japan demonstrates the skill of preparing raw fish.

CHAPTER I