Geography of Food Paper

Topics: Philippine cuisine, Luzon, Philippines Pages: 13 (4612 words) Published: February 11, 2012
Food Culture and Cuisine of the Philippines
GEO509 Major Paper

Student Name: Agustine Ersando
Student Number: 500285719
Section Number: 021
Date of Submission: November 14, 2011

For this major assignment paper, I have chosen to examine the food and cuisine of my home country of Philippines. The Philippines consists of 7,107 islands covering 300,000 square kilometres. The country is divided into three main regions: Luzon in the north, Visayas in the centre and Mindanao in the south. There are a total of 73 provinces and 61 cities. The current population is 85 million, of which 83 is Roman Catholic, 9 percent Protestant, 5 percent Muslim, and 3 percent other religions (Dalton, 2007). The country has more than 150 languages and dialects. The main languages are Tagalog, English, Cebuano (spoken in Cebu), Ilocano (north Luzon), Ilonggo (Iloilo), Bicol, Waray (Leyte), Pampango and Pangasinense (both in Luzon) (Dalton, 2007). The major industries of the Philippines are textiles, pharmaceuticals, chemicals, wood products, food processing, electronics assembly, petroleum refining and fishing. Its primary agricultural products include rice, coconuts, corn, sugar cane, bananas, pineapples and mangoes (Dalton, 2007). Below (Figure 1) is a basic map of the Philippines. This map just gives us an idea of the size and location of the Philippines. The country is located in Southeast Asia, north of Malaysia and south of Taiwan. As we can see, the country is made up of many big and small islands. It is considered an archipelago and therefore it is surrounded by various water forms.

Figure 1 Basic Map of Philippines

Principal Foods
Filipino foods are always very rich and diverse in flavour. Food is an integral part of Filipino culture, whether it be social, economic, or even religious. They value food highly and perceive it as a way of bringing families and communities together. Food is a significant facet of Filipino beliefs and traditions, one of which are the customary fiestas often held in various villages around the country. On average, 60% of the total budget is spent on food while 40% goes to non-food items. Among the food items, the largest single item is rice consumption, which takes up about 16% of the total household budget. Around 9% is spent on meat, 7% on vegetables and fruits, 7% on fish and 4% on eggs and dairy products (Fuwa, Marciano, & Reano, 2010, p. 3).

Filipino foods are also rich in history and innovation. While its roots are mostly influenced by the multitude of ingredients found naturally in the Philippines, it is also inspired by Chinese, Spanish, Arab, Malay and American cuisines (Roa & Roa). The Chinese people, who came to trade, influenced Filipino wives with their cooking such as pansit (noodles), lumpia (vegetables rolled in edible wrappers), siopao (steamed filled buns), and siomai (dumplings). Then when the Spaniards came, they brought influences from not just Spain but also Mexico. They introduced new flavours and ingredients such as cheese, ham, olive oil, saffron, paprika and cured sausages. They introduced paella, which was a dish cooked in fields by Spanish workers combining pork, chicken, seafood, ham, sausages and vegetables, bangus (silvery milkfish), and ensaymada, which are brioche cakes buttered, sugared and sprinkled with cheese (Alejandro & Fernandez, 1998, p. 8). The most noteworthy influence of Americans on Filipino food culture is fast food, the biggest of which is McDonalds.

Before discussing the principal ingredients in Philippines food, we first look into a few of the most common dishes of the country. One of the most popular dishes is adobo, which is braised chicken, pork, beef, or fish cooked in soy sauce, vinegar, garlic and other spices (Roa & Roa). Another favourite is sinigang, which is a boiled sour soup made of fish, shrimps, pork, beef or chicken mixed with vegetables and tamarind leaves (Filipino Foods, 2006). Lechon, a whole...

References: Alejandro, R. G., & Fernandez, D. G. (1998). Food of the Philippines. Tuttle Publishing.
Altoveros, N. C., & Borromeo, T. H. (2007). The State of the Plant Genetic Resources for Food and Agriculture of the Philippines. Department of Agriculture: Bureau of Plant Industry.
Baringer, S. E. (n.d.). The Philippines. Retrieved November 5, 2011, from Countries and their Cultures:
Cabanilla, L
Dalton, D. (2007). The Rough Guide To The Philippines. London: Penguin Group.
Filipino Foods. (2006). Retrieved November 5, 2011, from Philippine Country Guide:
Fuwa, N., Marciano, E
Jolejole-Foreman, M. C., & Mallory, M. (2011). Analyzing Market Price Transmission, Government Intervention and Weather Shocks for Rice Market in the Philippines. Illinois: Department of Agricultural and Consumer Economics.
Mehta, A., & Jha, S. (2010). Missing Rice in the Philippines: Measurement and Meaning. Santa Barbara: Global and International Studies.
Tope, L. R., & Nonan-Mercado, D. P. (2002). Cultures of the World: Philippines. New York: Marshall Cavendish.
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