ON THE LANGUAGE OF FILIPINO FLAVORS
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.