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GOV’T BODY TO PRESERVE PH CULINARY TRADITION URGED

Stressing the need to fully maximize the whole landscape of the country’s gastronomical potential, a lawmaker proposed the creation of a government body that would be responsible to formulate and implement policies, as well as developing programs and opportunities for the gastronomy and culinary heritage sector.

Pangasinan 4th District Representative Christopher De Venecia, Chairman of the Special Committee on Creative Industry and Performing Arts, authored House Bill 619 which would create the Committee on Philippine Gastronomy and Culinary Heritage.

“As a traditional cultural expression, the country’s gastronomy and culinary heritage form part of Philippine culture and identity.”

In the explanatory note of the bill, De Venecia clarified that as a traditional cultural expression, the country’s gastronomy and culinary heritage form part of Philippine culture and identity.

“However, there has been no formal government body that is tasked to study and develop the field,” the veteran legislator said.

“Filipino food has recently made its mark in the culinary world, with KASAMA being the first Filipino restaurant to be awarded the first Michelin Star.“

The seasoned lawmaker pointed out that Filipino food has recently made its mark in the culinary world, with KASAMA being the first Filipino restaurant to be awarded the first Michelin Star.

He described the future of Philippine gastronomy as bright provided there is a proper avenue for it to grow.

As defined in the bill, the term “gastronomy” refers to the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good cooking.

Meanwhile, “culinary heritage” is about the dishes or recipes that forefathers or ancestors used to cook or make, incorporating the origins of food-related activities of a cultural group or region.

The proposed Committee on Philippine Gastronomy and Culinary Heritage would be under the National Commission for Culture and the Arts (NCCA), under the Subcommittee on Cultural Heritage.

The body would, among other things, formulate policies, plans, and programs to ensure the further development, enrichment, propagation, promotion, and preservation of Filipino cuisine, Filipino culinary heritage, heirloom food, and gastronomy.

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