our culinary heritage
April is Filipino Food Month (FFM) in the Philippines with this year’s theme focused on Kalutong Filipino, Lakas ng Kabataang Makabago — Filipino cooking to empower Filipino youth.
The month-long celebrations are a joint project of the National Commission on Culture and the Arts (NCCA), Department of Agriculture (DA), Department of Tourism (DOT), and the Philippine Culinary Heritage Movement (PHCM).
Filipino Food Month was created to continue the Filipino culture, heritage, and tradition for future generations to inherit, thrive and grow.
Culinary heritage is a growing global movement acknowledging and addressing that the issues and the values it promotes are of global importance and require a united front of diversity and understanding.
Filipino pride and love of food harness the power of gastronomy as a home grown ambassador of diplomacy, friendship, and understanding among nations, cultures, and peoples — proudly sharing our culinary heritage and culture with the whole wide world.
There still is a lot of work to be done in order to advance our understanding of Philippine cuisine, culture, food history, and food anthropology. Filipinos have centuries worth of material in cuisine history for countless gastronomic conversations.
Attending a recent LGU organized workshop, An Kultura han Pagkaon ha Palo — Slow Food Negros had the opportunity to share our advocacy and collaborate with other participants. Ann added gastronomic bonus had us eating our way through specialties specific to the region.
Methodical documentation and mapping of our food heritage and biodiversity is valuable and important. By understanding the basic biology of food we can source and generate food from local flora, fauna, fungi and other organisms. Providing better food options to feed and sustain our communities.
There are many avenues to educate and engage the public in our culinary traditions, local food production, and for exchange of knowledge and skills with food. Some options are already in successful use for ongoing projects and business exchanges within several local and international networks.
Culinary schools and cooking classes can offer courses that focus on regional or traditional cuisine. As well as classes that teach skills that provide hands-on learning experiences, allowing students to work with local ingredients and traditional techniques.
Organize workshops and apprenticeships that offer immersive learning experiences where participants can learn from local food producers, farmers, and chefs. These opportunities can provide a more in-depth understanding of regional cuisine and local food systems, as well as practical skills like preserving, pickling, and butchery.
Offer guided culinary tours of local areas, visit farms, food markets, and artisanal food producers. Participants can learn about the production process of various local foods and get a taste of what is available.
Farm-to-table experiences, such as farm tours, cooking classes, and dinners, offer a unique opportunity to learn about local food production and cuisine. These experiences often involve visiting local farms, meeting farmers and producers, and learning how to cook with seasonal ingredients.
Food festivals and markets provide a chance to sample traditional foods and learn about local food culture. These events often feature cooking demonstrations, workshops, and talks — allowing visitors to gain a deeper understanding of regional cuisine and culinary traditions.
Travel to different regions and countries to explore the local cuisine and ingredients. This can broaden culinary horizons and inspire participants to create new dishes and flavour combinations.
Chefs can visit or apprentice in other kitchens to observe and learn techniques and processes. Which can foster a sharing of ideas and a cross-pollination of culinary traditions.
There are many opportunities for education based on culinary traditions, local food production, and the exchange of knowledge and skills within food.
By engaging with local food systems and learning from experienced producers and chefs, individuals can gain a deeper understanding of regional cuisine. Understanding the importance of preserving food traditions can support local agriculture and build strong and vibrant communities.
Keeping our culinary heritage alive and thriving aims to bring together as many industries, regions, cities, and countries as possible — under the common goal of preserving and promoting our local food heritage and global biodiversity.
Originally published at https://ruraltreks.blogspot.com.
