What’s in the pot?
“Eating is the occasion for the rites and rituals of our lives. Eating is praxis in social amenities. Eating is language that speaks of the nuances of what we are. Eating is making alive the various and variegated conjugation of our lives.” Renowned food journalist Doreen Fernandez couldn’t have said it any better in the introduction of Tikim.
Chefs and farmers alike are consciously making efforts to bring back the glory days of Filipino food. Last August, the Department of Agriculture organized an organic, natural, and indigenous food fair called Philippine Harvest. Also earlier this year, chef Tatung Sarthou released his first cookbook Philippine Cookery, which revolves around pre-Hispanic cooking techniques.
Living in an archipelago has its advantages. We get fresh produce from the highlands, the lowlands, and our bountiful seas.We have rich traditions of indigenous cookery— though many are now lost in this fast-modernizing nation. In our October issue, we take time to hit the history books to rediscover the beauty and diversity of Filipino food culture, in the hopes of inspiring you to hit the wet market, find what’s in season, and get cooking without preservatives.