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Tikim: Essays on Philippine Food and Culture by Doreen G. Fernandez Pdf
Tikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Philippine foodways through its people, places, feasts, and flavors.
Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934-2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world.
Gendering the Trans-Pacific World introduces an emergent interdisciplinary and multidisciplinary field that highlights the inextricable link between gender and the trans-Pacific world. The anthology examines the geographies of empire, the significance of intimacy and affect, the importance of beauty and the body, and the circulation of culture.
Biyaheng Pinoy: A Mindanao Travelogue is one of the most significant Mindanao travelogues written in recent times. It chronicles the author's extensively varied travels across Mindanao while documenting highlights of his sojourns in thirty-six well-written essays. He wrote of the places of great interest to him, indigenous people he encountered, events he witnessed as he journeyed, people he got to know, and the varieties of ingredients and ways of cooking foods distinctive to those places. This book is a journey of a mind actively at work in doing baseline cultural research and reflecting the author's work; such a design for a book is virtually a kind of intellectual biography.
In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks. Filipinx offers 100 deeply personal recipes—many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian-American cuisine—then returned to her roots, discovering in her family’s home cooking the same intense attention to detail and technique she’d found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic—all pantry staples—but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens.
The Philippines Is Not a Small Country by Gideon Lasco Pdf
This book is an exploration of the Philippines as a beautiful land, a home to a diversity of peoples, a nation-in-the-making, and a country at the heart of the world. Drawing from anthropology, history, contemporary events, popular culture, and the author's field experiences and travels, the essays draw connections between nature and culture, self and society, the local and the global, as well as the past and the present in order to arrive at a deeper, fuller, critical, yet hopeful view of a country that is larger than many imagine it to be.
In Global Hakka: Hakka Identity in the Remaking Jessieca Leo offers a needed update on Hakka history and a reassessment on Hakka identity in the global and transnational contexts, and views the concept of ‘being Hakka’ in the 21st century as Hakkaness – a quality determined by lifestyle and personal choice.
“Micky’s culinary trek around our beloved Philippines had her documenting the recipes and cooking traditions of numerous towns and cities she visited. . . . Country Cooking leaves an exciting trail that leads us to where Micky has set the table for us . . . to see, smell, feel, and savor the richness of the cuisine our Filipino kitchens so generously offer.” — Myrna Segismundo, author of Philippine Cuisine: Home-Cooking Wherever You Might Be
