After last month’s celebration of Women’s Month, we are off to the next big event to toast local food.
A proponent of what is now a law designating April as Filipino Food month is the Philippine Culinary Heritage Movement , a private sector-led advocacy group led by chef Jam Melchor along with book author Nina Daza-Puyat, food editors Nana Ozaeta and Marilen Fontanilla. During her watch as Department of Agriculture Undersecretary for High Value Crops, Evelyn Laviña supported this bill until it became a law.
This is why we need to remind ourselves what Filipino flavors are all about. It is especially crucial to let children taste sinigang, adobo and paksiw before these flavors are totally forgotten. While we advocate for continuous consumption of local fruits like santol, mabolo, atis, caimito and chico so they may not disappear, we should not forget recipes. Recipes are handed down from one generation to the next using local ingredients like kamias, sampaloc, batuan and sua for sinigang.
You will find history in our cooking as many dishes did not need refrigeration – paksiw and adobo, because these were created when refrigeration was not yet available. That must have been the Spanish time, before the Americans came with refrigerators. Filipino food is a melange of influences – and you are a collaborator in shaping our food culture with what recipes you choose to serve in your home. They say a people with no culture is a people without a soul. So let us enrich our already checkered food heritage with our continuous choice of local ingredients and let us bring back those recipes our forefathers passed on to our parents.
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