1.
Philippines’ Cultures and
Food Traditions
JUAN MARTIN R. GUASCH

2.
Objectives:
Through this event, students would be able to:
1. Promote our own.
2. Familiarize themselves with different Cultures being practiced in
the Philippines that would help them in understanding Heritage and
Cultural Tourism.
3. Discover Local Cuisines that would encourage continuous learning
of culinary, and food and beverages. This also shows support to the
Department of Tourism’s Initiative to promote Culinary Tourism in the
Philippines.
4. Share their insights and realization about the differences of
Cultures and Cuisines in each region.
5. Learn through an OBE approach.

3.
Basic Things
We need to know about
Food and Cooking

4.
Why do we eat?

5.
Because WE ARE HUNGRY

6.
Because of the TASTE

7.
Because NUTRITIONAL VALUE
or
because of our HEALTH

8.
COOKING CUISINE DISH
From Middle English “cook”
From Latin “coquus”
It has a very direct origin from
the Latin word
for kitchen or cookstove: culina.
Culina itself derived from the
Latin word coquere, meaning
“to cook.”
Old English disc "plate, bowl,
platter," from Latin discus "dish,
platter, quoit," in Medieval
Latin "a table, dais, desk,
pulpit," from Greek diskos "disk,
platter"
Is the ART, TECHNOLOGY,
SCIENCE and CRAFT of
preparing FOOD for
CONSUMPTION
Is a style of COOKING
characterized by distinctive
ingredients, techniques
Is a specific food preparation
A distinct article or variety of
food
Ready to eat or be served
Transforming raw food by way
of direct or indirect heat
transference or chemical
reaction
Asian Cuisine
African cuisine European
cuisine
Cuisines of the Americas
A dish may be served on
tableware or may be eaten out
of hand
Instructions for preparing a dish
are called RECIPES

9.
Components of Cooking
The Technique
Skills
Ingredients
Tradition

10.
Common Trends in Cooking
• TRADITIONAL
• FUSION OR ENCULTURATION
• DECONSTRUCTIVE
• MOLECULIST

11.
Traditional
“We work on what We have”

12.
Fusion Technique

13.
Fusion Cuisine
replace
substitute
fuse
incorporate

14.
Pork Adobo
Banh Mi

15.
Deconstructive
This gastronomic concept involves changing the
appearance of the various ingredients used in a
dish, but preserving and even reinforcing the
intensity of their flavors. To do this, each of the
components is treated separately, changing and
transforming presentation, textures and forms,
and playing with temperatures.

16.
Deconstructed
Kare Kare

17.
The Philippines
•Short history
•3 major islands: Luzon Visayas Mindanao
•Characteristic of the Philippines
•Language
•History
•Religion

18.
PHILIPPINE GEOGRAPHY

19.
Types of Events
• Corporate Events
• Sports Events
• Socio-cultural events
• Historical events
• Life Cycle events
• Religious events

20.
The Filipino family is very important.
When you are in the Philippines, you will
notice how Filipino families stick together

21.
Ysabel Padilla y Cruz

22.
VICENTE SR.
GUASCH Y RUIZ

23.
GREGG
BUSINESS
SCHOOL
1927

24.
MY MOTHER
CONCEPCION
DELA ROSA

25.
VICENTE PADILLA
GUASCH II
1921 @ UST

26.
GOLDEN
JUBILLARIAN
AT UST

27.
WHEN I WAS IN
HIGH SCHOOL
1983

28.
SAN BEDA
AB PHILETS
1986

29.
GOLDEN
WEDDING
ANNIVERSARY

30.
BUHAY SA
SOFITEL

31.
BARTENDING
FLAIRTENDING
2003-2006

32.
NAGDIDIKIT SA
UNIFORM

33.
PCGA

34.
ASIAN
INSTITUTE
OF
MARITIME
STUDIES

35.
BALIUAG UNIVERSITY MSHTM

36.
Guasch’s Family Food Traditions

37.
Espesyal na Luto ng Tatay ko
Bacalao (Stewed Cod Fish)
Paboritong Luto ng Nanay ko
Pinakbet

38.
Araw araw na kainan

39.
Pilipinong Almusal
ang mga “silogs”

40.
Ang Mga Adobo

41.
Ang Arosep
(sea grapes)
Ang Pako
(edible fern)

42.
Ang mga Merienda

43.
Ang Hapunan

44.
STEW vs SOUP
STEW SOUP
Complete meal, may be the entree Starters, separate from the entree
LESS LIQUID WELL COVERED WITH WATER OR STOCK
is a combination of larger-cut ingredients like
vegetables, meat, or fish that are just barely covered
with cooking liquid, and simmered over low heat for a
lengthier period of time
It’s made with a combination of ingredients like
vegetables, meat, or fish that are well-covered with
water or stock, brought to a boil, and then simmered
to extract flavor
During cooking the liquid reduces into a gravy that is
served with the solid ingredients, which are the main
focus of the meal
is that liquid is the main component of this dish,
whether it’s a brothy, creamy, or puréed soup

45.
Iba’t Ibang STEW
• Menudo Sarciado
• Afritada (Chicken Cacciatore) Callos
• Mechado Tinola
• Puchero Sinigang
• Kaldereta Bacalao
• Kare-kare
• Escabeche
• Lengua estofada
• Pesa

46.
Menudo
Afritada
Puchero
Mechado
Kalderetang Baka

47.
Kare
Kare
Escabeche Lengua Estofado
Sarciado
Callos

48.
Ang mga sinigang
Sinigang na baboy
(Sauteed Pork in Tamarind Soup)
Sinigang na
bangus sa miso
(milkfish in sour
miso soup)
Sinigang sa
bayabas
In guava fruit soup

49.
Tinolang Manok
(Chicken in Ginger Broth)
Pesa
Tinolang Isda
(Fish in Ginger Soup)

50.
Birthday Pambata at Pangmatanda

51.
Isaw
Kwek-kwek
Addidas / Helmet
Betamax

52.
Ibang lebel na
pagkaing Pinoy

53.
Kilawing
KambingRoasted Goat in vinegar and ginger

54.
Papaitan
Beef Bile Soup
Bitter Goat Stew
Dinuguan
Pork Blood Stew

55.
Adobong Kamaru

56.
P P
R A
I L
T A
O K
N A
G

57.
Mga pagkain pang espesyal na okasyon
•SEMANA SANTA
•PASKO
•BAGONG TAON
•FIESTA

58.
AAAAAAH
‘Di ko na kaya
Gutom na ako!

59.
Thank you South Mansfield College
Thank you Mr. Jerwin Derilo
and
Thank you Mark Gabriel Aguilar!

60.
References
• https://traveltips.usatoday.com/food-culture-philippines-17408.html
• https://nomadicboys.com/famous-foods-philippines/
• https://primer.com.ph/blog/2017/03/27/watch-filipino-food-culture-
at-flavors-of-the-philippines-2017/
• https://balitangamerica.tv/feastibal-celebrates-philippine-innovative-
and-traditional-cuisine-featuring-known-filipino-chefs/
• https://prezi.com/2r3-7an2vsyb/filipino-cultural-food/
• https://www.thespruceeats.com/filipino-cooking-and-culture-
3030285

61.
References
• https://everything-filipino.com/filipino-culture-on-family-and-food/