Study of filipino cuisine
Related Literatures According to Pineda & Quimpo (2012) “Filipino food may not be as famous as that of its Thai and Vietnamese neighbors. But with more than 7,000 islands and a colorful history, this archipelago has some delicious dishes of its own.”
According to Gerel, & Wayne, R. (n.d), “Filipino foods are rich in both cultural traditions and innovation. While its roots are mainly influenced by the diversity of ingredients found naturally in the Philippines, it is also influenced by Malay, Chinese, Spanish, Arab, and American cuisines. And it is marked by creativity.”
According to Kulinarya (2008), “Food plays a major role in promoting a country’s national identity and culture. But while millions of Filipinos live and work in countries around the world with a considerable number employed in the hospitality industry–Filipino cuisine has yet to make its mark overseas.”
According to Albert Tt. (2013), “Practically every culture in the world has created its own interpretation of this crucial yet very basic need. Filipinos are no exception and in fact, are extremely passionate and vested in the foods that they create and consume.”
Food tourism
Culinary tourism as part of a tourism strategy for a locale has received growing support. Though the literature seems to support a connection between tourism and gastronomy, little is known about its value in traditional gastronomic regions versus nontraditional locales. (Harrington & Ottenbacher, 2010).
According to Sims (2010) “to argue that local food can play an important role in the sustainable tourism experience because it appeals to the visitor's desire for authenticity within the holiday experience. Which local foods are conceptualised as “authentic” products that symbolise the place and culture of the destination.”
According to Henderson (2009) “Food is the subject of various types of tourism product and is a common theme in marketing, by businesses and destination authorities. Tourism in which
According to Gerel, & Wayne, R. (n.d), “Filipino foods are rich in both cultural traditions and innovation. While its roots are mainly influenced by the diversity of ingredients found naturally in the Philippines, it is also influenced by Malay, Chinese, Spanish, Arab, and American cuisines. And it is marked by creativity.”
According to Kulinarya (2008), “Food plays a major role in promoting a country’s national identity and culture. But while millions of Filipinos live and work in countries around the world with a considerable number employed in the hospitality industry–Filipino cuisine has yet to make its mark overseas.”
According to Albert Tt. (2013), “Practically every culture in the world has created its own interpretation of this crucial yet very basic need. Filipinos are no exception and in fact, are extremely passionate and vested in the foods that they create and consume.”
Food tourism
Culinary tourism as part of a tourism strategy for a locale has received growing support. Though the literature seems to support a connection between tourism and gastronomy, little is known about its value in traditional gastronomic regions versus nontraditional locales. (Harrington & Ottenbacher, 2010).
According to Sims (2010) “to argue that local food can play an important role in the sustainable tourism experience because it appeals to the visitor's desire for authenticity within the holiday experience. Which local foods are conceptualised as “authentic” products that symbolise the place and culture of the destination.”
According to Henderson (2009) “Food is the subject of various types of tourism product and is a common theme in marketing, by businesses and destination authorities. Tourism in which