According to AIM Center for Tourism (Dr. Tan, 2014) entitled “Propelling Filipino Cuisine to the World Stage”, it is stated there that the increasing popularity of food tourism in the Philippines makes the travelers visit the country not only to see the different heritage sites and natural scenery but also to experience the authenticity of flavors of Filipino food has to offer. Travelers often associate destinations with local cuisine. Since culinary tourism develops opportunities for our local cuisine, Filipinos must patronize it.
According to the website of “Its more fun in the Philippines” (www.itsmorefuninthephilippines.com) (Buenavente, 2009) entitled “Kulinarya Food Trips”, the Philippine cuisine is one of the country’s best –kept secret which is not yet known in different parts of the world. The Department of Tourism (DOT) under the management of Sec. Joseph Ace Durano lately launched Culinary Tourism as Kulinarya Filipina as part of Cultural Tourism Program. This program introduces the Philippine authentic flavors to promote the country as a culinary destination. The Department wanted to promote the culinary tours to other well-known culinary centers of our country such as Manila, Ilocos Region, Pampanga, Bulacan, Iloilo, Negros and Davao.
According to Philippine Daily Inquirer (De Lara, 2015) entitled “We have everything in the North”, it states that Northern has a lot to offer- historical scenery, natural scenery- beaches and the terrific rural cuisines. Other than natural destinations and exciting activities in the north provinces, it is also known in delicious authentic cuisine. The north has Pampanga as the culinary capital and Ilocos has their famous bagnet and all those delicious authentic delicacies. According to Sun Star (Flora, 2015), it states that in the city of San Fernando in Pampanga, its provincial government decided to launch the first ever Great Alualu Festival on April 17. Its purpose is to declare “alualu” or the native term in Pampanga for the popular dessert of Filipinos, “halo-halo”. The highlight of this festival plays the important role in creating the authentic Kapampangan Cuisine to be known outside in its province and also all over the world.
According to Sun Star (Pacete, 2015), it stated that one of the provinces of Region 18, Negros, bringing up and promoting the tourism potential of this province for local and foreign tourists. To appoint Pinoy travelers to discover the hidden gems of the Philippine tourism—sights, cuisine, activities, places, people and culture. The Culinary Historians of the Philippines (CHOP) visit the roaming food vendors selling their delicacies in “nigo” (flat basket) to observe the actual buying and selling of “batuan”- a local berry used as souring agent in soup, “kalkag”- dried tiny shrimps, “lamayo”- sun dried fish, and fresh sugarcane juice.
According to Business World Online (Carillo, 2015), it stated that the city’s culinary scene than the fresh durian sold in the streets and all its processed versions in local shops—cakes, pastries, candies, ice cream, and even coffee. By elevating the culinary scene in Davao, held a competition categorized the Filipino Cuisine challenge. Food Tour in Davao. The local government‘s tourism office, with the help of private tourism stakeholders, the heritage tour and food tour will combined and the program is now a part of tourism packages for the visitors.