[[ Epub ]] ➟ Tikim Author Doreen G. Fernandez – Rvtrek.info
I think because this book is a collection of essays and columns written over long periods of time and published in many different places, this makes the book as a whole a little redundant Still, it s the most comprehensive and historical body of work I have read on Filipino foodways, and that al i was so sad when she diedsinusundan ko pa naman ang articles nya sa PDI I love her writings Food and culture are really inextricable a good gift book even to those who don t read. Classic read A must for anyone who loves Philippine cuisine. The sinigangs and the adobo have several variants in the whole archipelago but it taste delicious still. tae FROM THE BOOK What S CookingThe Old And The New The Provincial And The Pop The Slow And The Fast The Past, The Present, The Future That S What S Cooking In Philippine Cuisine Which Means That, As The Most Popular People Created, People Processed And People Consumed Segment Of Popular Culture, It Is Dynamic And Changing, Living And Lively Writing About Food When One Describes Food, One Does Not Use Words Alone, But The Readers Remembering As Well Of Past Pleasures, Savored Sensations One Writes On And With The Readers Palates, Alluding To Food Tasted As Children, Drawing On Their Reservoirs Of Pleasure In Effect, One Draws On All Of The Culture That Shaped Oneself And One S Readers On Mangoes We Wager That The Mango Memories Of Many A Filipino Still Revolve Around The Fruit Ripening To Fragrance In Maytime Around Fat Golden Halves Dripping Their Juice On Glistening Suman In Antipolo Around Mangoes Peeled Whole With The Hands On Farms And At Fiestasto Drip On Chin And Clothes Around Mangoes Chilled In River Water Rather Than In Refrigerators, While The Feasters To Be Swim In The Rivers Of Childhood Around Mangoes Sweet Because Stolen From Consenting Uncles Or Neighbors Around The Fruit Not As Commercial Product, But As Pledge Of Time And Season And Memory.