Culinary Culture In The Philippines

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Pampanga is widely known as the Culinary Capital of the Philippines, this term started way back from 1903 to 1991 at the Clark Air Base which is a military facility for both Americans and Filipinos. According to a well known Kapampangan Chef from Bale Dutung and 1956 Downtown Cafe, Claude Tayag stated that Pampanga got its reputation because of the good food (Diaz, 2016).
Pampanga has a rich and dynamic culinary culture. Because of social, political, economic and cultural history, the tradition carrying its cuisine was shaped through the years. Because of the merging of local and international palate a mixture of western and eastern cuisine was born. The fertile land and rivers of Pampanga is one of the reasons why the kapampangan kitchen has abundant food resource. The Pampanga River facilitated the trade of resources with Manila and other neighboring regions. Because of this Kapampangans also adopted their cultures (Paras, Jose. n. d.).
There are reports that Kapampangans acquired the knowledge to cook from foreign influences like the Spanish colonizers and it was said that they learned quickly and improvised from Spanish dishes using ingredients found in Pampanga (, 2009). These great cooks pass their culinary expertise to their families (Garcia, 2013). As we often hear “When in Pampanga, Eat!” because every street in the province will welcome you to rich flavors in every serving that you will surely love and enjoy (, 2009). The base’s

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