What’s in the pot?

Northern Living - - CONTENTS -

“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.

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