Tra­di­tional

Sun.Star Pampanga - - FEA­TURE! -

pa­trons by pro­duc­ers have made them even more in­ac­ces­si­ble to or­di­nary peo­ple.

The habit of many peo­ple to build up on com­mer­cial­ized food stuffs pro­motes the grad­ual “fall­ing out of love” of the lo­cals in the tra­di­tional food del­i­ca­cies forc­ing an even sharper price tag on tra­di­tonal del­i­ca­cies.

“Peo­ple are no longer crav­ing for the food that we serve long ago. They would rather buy those food stuffs filled with preser­va­tives than cook the food that we tra­di­tion­ally pre­pare dur­ing Christ­mas,” Nimfa Manalo, pro­pri­etor of Nimfa’s Deli here, re­marked in the ver­nac­u­lar.

She said most peo­ple now have been more in­ter­ested with easy to pre­pare food.

“In the past, we were asked to cook and pre­pare su­man and kalame for even af­flu­ent fam­i­lies, but now it seems that most peo­ple would rather do their food prepa­ra­tion the eas­ier way,” she said.

She added the high price of the in­gre­di­ents and the painstak­ing time to pre­pare home-cooked del­i­ca­cies like Tsoko­lateng Batirul, Kalame, Su­man and Ma­mon Tus­tado.

Deli mer­chants here point out that the process of mak­ing such del­i­ca­cies for a whole fam­ily would take around four to five hours, de­pend­ing on the vol­ume to be pro­duced.

“Fam­i­lies seem to have stopped in pass­ing out to the next gen­er­a­tion the food tra­di­tion. Those who can­not cook the del­i­ca­cies could not re­sort to deli mer­chants to cook for them since the price alone is very dis­cour­ag­ing,” Manalo said.

De­spite this, deli mer­chants here are hop­ing that the at­ten­tion given by lo­cal gov­ern­ment units in the prov­ince would reawaken the in­ter­est in Ka­pam­pan­gan na­tive cook­ing. They added that the youth should not be de­prived of such in­ter­est.

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