F&B World - - NEWS - AN­GELO COMSTI Ed­i­tor in Chief an­ @food­dudeph

This might be the year adobo be­comes a sta­ple in house­holds other than our own. Or the Bi­col Ex­press be­comes the base of many West­ern in­ter­pre­ta­tions. It’s been said that Filipino cui­sine will make its pres­ence known in the world’s food scene this 2017, after all. But while our dishes may leave a good im­pres­sion on peo­ple’s palates, I do hope that our peo­ple, prod­ucts, and marked per­son­al­ity will cre­ate the same im­pact, too.

In this is­sue, we fill our pages with in­dus­try sto­ries that make one feel truly proud to be Pinoy. Dili­gence is a trait that de­fines us as peo­ple, and it’s made more ap­par­ent with the way we rise above calami­ties and life’s strug­gles. We dig up the im­pres­sive jour­ney of three in­di­vid­u­als who climbed the lad­der and, with per­se­ver­ance and a com­mend­able work ethic, rose to the top. Equally en­cour­ag­ing are the nar­ra­tives of young farm­ers who are break­ing ground (no pun in­tended) with their move­ment and are not only giv­ing hope to our agri­cul­tural fu­ture but also in­spir­ing their gen­er­a­tion.

We have ded­i­cated a whole sec­tion to crops that have long been in our back­yards and may not be fa­mil­iar to many— sukang paom­bong, dampalit, and herbs like da­hon ng ala­gaw, halom, and kuli­tis— and a fea­ture ze­ro­ing in on our pe­cu­liar fond­ness for sour tastes.

Fi­nally, ac­claimed food writer Micky Fenix pens an in­for­ma­tive piece de­tail­ing how we’ve come to this point—a promis­ing time when Filipino cui­sine is amass­ing at­ten­tion and grow­ing ap­pre­ci­a­tion. Her ar­ti­cle en­ti­tled Our Time Has Come lets you in on what our cui­sine has been through, in­clud­ing the for­eign per­cep­tions of our dis­tinctly fu­sion fare and how our own food has in­flu­enced oth­ers.

Let our sto­ries show you that the beauty of our cui­sine goes beyond the edible. And that our dishes are made even richer with the peo­ple and pro­duce in­volved in mak­ing them.

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