Two teams from the College of Tourism and Hospitality Management (CTHM) under the Hospitality Management – Culinary Entrepreneurship Program presented their culinary heritage research during the international virtual symposium titled, “Traditions of Food in Southeast Asia: In Trace of Southeast Asia’s Food Culture,” organized by the Southeast Asian Ministers of Education Organization Regional Centre for History and Tradition (SEAMEO CHAT). It was held from January 26 to 27 via Zoom.
The event’s objective concentrated on the awareness and significance of food culture in the region, highlighting its similarities and diversities.
The first research, titled “Amputi Balitok (White Gold): Explicating the Culinary Significance and Safeguarding Dimensions of Puto Calasiao in Pangasinan, Philippines,” was presented by Dylan M. Cariño, Victor Ian P. Cera, Ma. Sophia J. Medina, Louise Orlane R. Reyes, Arrian Karl A. Zaldivar, and Thomas Dominic M. Zambrano. The research was in partnership with the Municipal Government of Calasiao, Pangasinan. It was co-authored by Ms. Tammy Marie C. Fernandez (Municipal Tourism Officer) and Mr. Gerald L. Quinit (Municipal Agriculturist).
Karen Grace V. Aster, Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, and Ysabella Marie B. Varlez presented the second research. They shared their study titled “Sawsawan: Explicating the Culinary Heritage Significance of Philippine Condiments using Bibliometrics (1972 – 2018)”.
Both teams were mentored and co-authored by Mr. Jame Monren T. Mercado from the CTHM-Department of Tourism Management.
