5. Our Austronesian roots
• The name Austronesia comes from the Latin austrālis “southern”
plus the Greek νήσος (nesos) “island”. However, in contemporary
terminology, the word Austronesia pertains to the regions where
Austronesian languages are spoken.
• Austronesia then covers almost half of the globe, although mostly
ocean and oceanic islands, starting from Madagascar to the west
until Easter Island, to the east.
• Austronesia as a region has three traditional divisions: Taiwan
(Formosa), the Maritime Southeast Asia, and Austronesian Oceania
(Micronesia, Melanesia, and Polynesia)
• We share a mother tongue and a common taste for coconut,
yam, sour food, sea food, fermented food and pork.
8. “Kinilaw” in Visayas “Kilawen” in Luzon,
“keleguen” in Guam and the Marianas:
Raw fish with souring agent
• Raw seafoods can
also be savored in
Fiji, Tahiti, Samoa,
Hawaii – though
with a souring
It is highly probable that Kinilaw inspired Ceviche
because citrus fruits were originally not endemic to the Americas.
17. Our tongues have been transformed
not only by the food we ate but by the
languages we spoke.
A quick quide on how foods are named
A dish was named via
– Main Ingredient
• Bulalo (Beef bones)
– Cooking method
• Nilaga (Boiled)
– What it was cooked in
• Puchero (Stew pot) literally cooked in a pot
19. • Our schools do not emphasize heritage
• A strange obsession with “pure” culture
• Poor international image of the Philippines
20. •People resort to an
easy and popular
reference with the Balut
•Majority of Local Chefs
Indegenous cooking as
a cornerstone of
•We apologize when
serving simple honest
to goodness Filipino
21. Many Filipinos focus on ‘Pinoy Pride’. Thinking Pinoy is
distinct and pure and is above other cultures.
We sometimes have an over-obsession with pure culture.
24. Henri II married Catherine de
Medici, an Italian. As Queen
(1547-1559) showed the
importance of eating on
separate plates, glass cups,
25. Only since the 1800s when Alexander Kurakin,
Russian ambassador to France, popularized table
service à la russe where each course is served
sequentially, instead of simultaneously.
26. Bifteck from Beefsteak
Choucroute from Sauerkraut
Mayonnaise from the Catalan
aioli (brought in by Marchal
Mahon in the 18th
• But such is French
originality that all of
indigenized and re-
invented with a new
28. How do we mainstream
• Make it easy for people to understand
what it is.
• Tell a story-make it relevant
• Make it available always
• Keep pushing