ON THE LAN­GUAGE OF FILIPINO FLA­VORS

Let’s Eat - - NEWS -

Afew days ago, there was a healthy dis­cus­sion on my Face­book page about what con­sti­tutes a “lan­guage” ver­sus what de­fines a “di­alect”. No less than the ven­er­a­ble Claude Tayag chimed in, and the con­sen­sus was this: Ilokano, Ka­pam­pan­gan, Ta­ga­log, Bikolano, Waray, Ce­buano, Hili­gaynon, Maranao, and Tausug are all unique lan­guages – not mere di­alects— each one, in­de­pen­dent and sin­gu­lar. In the same way, I opined, that even in a con­tigu­ous con­ti­nent such as Europe: French, Ger­man, Ital­ian, and Rus­sian all de­vel­oped in­de­pen­dently, and each, as dif­fer­ent from each other as Pan­gasi­nan’s and Maguin­danao’s lan­guages are in our archipelago. Such is the char­ac­ter and di­ver­sity of our shared his­tory, and this is re­flected not only in our speech and writ­ing, but trans­lated in our multi-cul­tural cuisines as well.

Ear­lier this year, we fea­tured the culi­nary spe­cial­ties of Pam­panga; and just last month, we fea­tured the com­fort food of Iloilo and Ba­colod. And while those re­gions’ dishes are ar­guably the most fa­mil­iar, and pop­u­lar, across the Philip­pines, there re­ally is so much more. Much, much more… to dis­cover, to taste, to en­joy, and to love. We con­tinue our Filipino food tour in this is­sue, and we’re very happy that you’re along for the ride.

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