When the pandemic started her lonely work-from-home life in 2020, Abi Balingit channeled all her energy into the one thing that brought her joy: baking. In her tiny, dimly lit, shared kitchen, she produced hundreds of “pasalubong” (souvenir) boxes filled with especially creative treats that blended the Filipino treats and Western style baked goods she grew up with. Each time, she’d sell out within hours and donated the proceeds to support her community in need.

With a distinct lack of Filipino restaurants to be found, the road to tasty Filipino food begins and ends at home. In his debut cookbook, Marvin demonstrates that Filipino cuisine can be prepared in any kitchen—from Manila to Los Angeles and everywhere in-between. Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts—providing easy-to-follow, tried-and-true recipes that serve as a guide to the pleasures of Filipino cooking.

Cocina Sulipeña is a cookbook that partakes of family history and social history. It presents hometown cooking from Sulipan in Pampanga, a town no longer on the maps, its memory hovering between Calumpit, Bulacan, and Apalit, Pampanga. Some dishes come from Kapampangan daily fare, like Suam a Tulya; others like Lengua

Eat and cook like a Filipino with this tantalizing cookbook filled with traditional recipes. Puckeringly sour adobos with meat so tender you can cut it with a fork. National favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles), tamales by way of early Mexican immigrants, and Arab-inflected fare. These dishes and more reflect the influence and ingredients of the Spaniards and Americans, among others, who came to the islands—but Filipinos turned the food into their own unique cuisine.

In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture. From adobo to pancit, lumpia to kinilaw, the authors trace the origins of native Filipino foods and the impact of foreign cultures on the cuisine.

This encyclopedia contains the whole panoply of beliefs and customs taken from the lowlanders and ethnic tribes in the Philippines. The first chapter alone contains 2,153 entries of “Actions,” which are humanly important in the lives of people, and which also feature highly in the imagination of the people, and therefore have much symbolism attached to them.

This encyclopedia contains the whole panoply of beliefs and customs taken from the lowlanders and ethnic tribes in the Philippines. The first chapter alone contains 2,153 entries of “Actions,” which are humanly important in the lives of people, and which also feature highly in the imagination of the people, and therefore have much symbolism attached to them.

From ampapagot (Cebuano for triggerfish) to ligaya (bread with red filling from Bicol) to ukuh ukuh (a Tausug dish resembling a sea urchin risotto), this dictionary gathers more than 8,000 terms relating to food ingredients, dishes, cooking styles, preparation techniques, and utensils, among others. For anyone who cooks or simply loves Filipino food, this book is a vital reference and an excellent cookbook supplement.

This dictionary is a compilation of 4,000 Tagalog roots, affixes, stems, compounds, and idioms.

Sixteen-year-old Sarah (it's pronounced SAH-rah, thank you) has a successful blog creating fusion recipes. When Sarah is invited to compete on Cyber Chef, a virtual cooking competition that soars in popularity at the height of the pandemic, her twists on her Baba's recipes are not enough to pique the palate of the show's producers. She is pushed to present dishes that represent her Filipinx culture, but these flavours are foreign to her since her parents raised her emphatically Jewish.

Since first arriving in Canada, the Filipino community has contributed invaluably — and too often invisibly — to the fabric of Canadian society. In this anthology of Filipino-Canadian writing, Magdaragat explores the diverse intricacies of these growing yet underrepresented peoples, continuing the vital work of recognizing and celebrating their cultural contributions.

For Bryan Koh, Milkier Pigs & Violet Gold marked his first foray into the world of cookbook publishing. It was the first Filipino cookbook written by a foreigner, inspired by the food he had enjoyed during his childhood and that which he encountered on travels throughout the Philippines.

Twelve-year-old Philly is literally pulled into an action-packed adventure while mourning the loss of her lola when she opens an old book and finds herself tossed into the fantastical land of Uwi.

"An Introduction to Kulitan, the Indigenous Kapampangan Script" is a comprehensive thesis on the indigenous Kapampángan script, Kulitan, that includes the history and development of the script, the folklore and mysticism attached to it, and a basic reading and writing instructions.

This book presents a sixteenth-century Philippine ethnography based on contemporaneous sources. It does not attempt to reconstruct that society by consideration of present Philippine societies, or of features believed to be common to all Austronesian peoples. Nor does it seek similarities with neighboring cultures in Southeast Asia, though the raw data presented should be of use to scholars who might wish to do so. Rather it seeks to answer the question: What did the Spaniards actually say about the Filipino people when they first met them? It is hoped that the answer to that question will permit Filipino readers today to pay a vicarious visit to the land of their ancestors four centuries ago.

In 1947, colonial Iberian maritime scholar Professor Charles R. Boxer acquired a late sixteenth-century manuscript written by an anonymous scribe who had compiled several eyewitness accounts of both Spanish and Portuguese expeditions to Asia and the Pacific. Through detailed descriptions and lavish illustrations, this manuscript depicted the customs, costumes, and ways of life of the various peoples of East and Southeast Asia, particularly the Philippine Islands.

Father Demetrio has been concerned with Philippine Mythology and Folklore for a good number of years now even before these themes moved into the brighter light of more general attention and interest. For some time now he has been interested, not only in gathering together data on Philippine folklore, folk beliefs and practices, but in instituting a dialogue between philosophy and theology and the world of myth and symbol in Philippine context.

In 1616, an English adventurer, Nathaniel Courthope, stepped ashore on a remote island in the East Indies on a secret mission - to persuade the islanders of Run to grant a monopoly to England over their nutmeg, a fabulously valuable spice in Europe. This infuriated the Dutch, who were determined to control the world's nutmeg supply. For five years Courthope and his band of thirty men were besieged by a force one hundred times greater - and his heroism set in motion the events that led to the founding of the greatest city on earth.

In this volume the reader will find a number of papers devoted to various aspects of life in the Mountain Province as a whole, along with a detailed survey of the economic, cultural and religious life of the Kalingas of Madukayan, and a series of studies on the agriculture, language and folklore of the Sagada Igorots.

Pigafetta’s Philippine Picnic: Culinary Encounters During the First Circumnavigation, 1519-1522 is the story of explorers coping with unfamiliar foods and strange cultures in uncharted realms. They were on a royal mission to find a western route to the Spiceries for Spain. Antonio Pigafetta's experiences on the voyage

In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times

This book is an attempt to narrate the epic of the Filipino people from their obscure beginnings during pre-Spanish epochs to the colonial days of the 18th century. Various authors, notably Spanish and American, had chronicled this period. Inevitably, however, it was interpreted either from the Spanish or the American point of view, depending upon the author’s nationality. By reason of this fact, our historiography all too often has been colored by racial bias, national bigotry, or personal ignorance. There is, therefore, a need for a new interpretation of our history.