Batangas Authentic Food Essay

Introduction

Food plays a significant role in people’s lives. These may encompass food as a tool for comfort, reward, as a hobby and also for travel. It has become a defining obsession among the young and urbane, viewing it as a legitimate option for a hobby, a topic of continual discussion and a playground for competition. Food’s transformation from a fetid hobby to a youth-culture phenomenon happens remarkably fast. In these events, food becomes one of the primary reasons in motivating a person to travel (Idov, 2012).

Culinary tourism covers beyond the dining experience. It includes a variety of culinary, agri-tourism and agri-food activities, developed specifically for tourists that showcase food and beverages. This also provides opportunity for visitors to discover dishes indigenous to each region while learning about its unique talents and creativity. The International Culinary Tourism Association also defines Culinary Tourism as, “the pursuit of unique and memorable eating and drinking experiences.” Cuisine is among the most flexible and dynamic elements of culture.

It involves the blending of ingredients and preparations for different cultures. Agricultural diversification, food preservation technology, efficient transportation, awareness of new food preparation techniques, prestige foods and migrations into and out of communities have been ushering supplementary culinary traditions in the Philippines. Culinary traditions are important elements of a people’s history.

As local tourism and heritage conservation become significant to community pride and income, histories about food are needed as reference for contemporary projects and planning. There are many reasons for valuing culinary history (Sta. Maria, 2006). The Philippines’ 7,107 islands, divided into 77 provinces, show an enormous diversity in both their people and landscape. From the rugged cliffs and Ivatans of Batanes Islands through the sophisticated urbanites of Manila to the coral islands and Moslems of Tawi – Tawi, this is a land of extraordinary contrast and variety (Hicks, 2005). Philippine cuisine begin with a simple fare, a variety of vegetables readily gathered from the environment – yams such as taro, an assortment of leaves, coconut milk, fish, and chicken and pig, both of which are native to Southeast Asia.

The Malay-Polynesian kitchen contributions such as coconut milk, varieties of rice, garlic, ginger, salted dried fish, shrimps, fish sauce, leaf-wrapped cuisine and roast pig are the staple. The use of peanuts and spices is more passive than in neighboring countries like Malaysia, Indonesia and Thailand. From the Chinese cuisine evolved the lumpia and pancit which have taken the form of pancit luglug, pancit guisado, pancit marilao, pancit palabok and pancit molo. Spanish cooking introduced meat boiled as in puchero, cooked in vinegar as in adobo, stewed in tomato sauce as in mechado and scopped out and restuffed as relleno; along with desserts like leche flan and pastry such as ensaimada (Roces, 2006).

Heading on the southwestern part of Luzon in the CALABARZON region lays the province of Batangas which offers acclaimed taste sensations. The name Batangas come from the word “batangan” meaning a raft that the people use for fishing in Taal Lake. Two of the world’s rarest freshwater fishes namely maliputo and tawilis are found in Taal Lake. Batangas cow is widely sought throughout the country. It is said to be one of the best species of cattle in the Philippines. Batangas culture is greatly influenced by the Spaniards because of their long period of settlement. Food is an integral part of the Batangas culture. Most Batangueños are farmers and fishermen who sell their own products in the market.

People can find a very hospitable culture in the Batangueños, sharing more than the usual of the food they eat. Tourists keep coming back to Batangas not only for its attractions but also for the authentic food it offers. Batangas cuisine is attractive not because of the presentation of the dish, but because of its essence. The philosophy of cooking in Batangas is that cooking should highlight rather than coat. This study entitled “Culinary Tourism: Assessment of Batangas Cuisine” aims to evaluate the prominence of culinary attractions in Batangas, and the perception of the tourists in the native cuisines.

Statement Of The Problem
The researchers sought the answers to the following questions:
1. What is the profile of the tourists in terms of:
a. Age;
b. Gender;
c. Place of Origin; and
d. Frequency of visit
2. What is the profile of the local dishes in terms of:
a. Ingredients;
b. Presentation;
c. Techniques;
d. History;
e. Geography; and
f. Prevailing Flavors
3. What is the perception of the tourists on the local dishes in terms of:
a. Authenticity;
b. Related programs and activities; and
c. Feedback of tourist on the local dishes
4. Is there a significant relationship between the profile of the tourists and their perception on the local dishes?

Research Objectives
The researchers fulfilled the following objectives:
1. Identify the profile of the tourists in terms of:
a. Age;
b. Gender;
c. Place of Origin; and
d. Frequency of visit.
2. Distinguish the profile of the local dishes in terms of:
a. Ingredients;
b. Presentation;
c. Techniques;
d. History;
e. Geography; and
f. Prevailing Flavors.
3. Determine the perception of the tourist on the local dishes in terms of:
a. Authenticity;
b. Related programs and activities; and
c. Feedback of tourists on the local dishes.
4. Determine the significant relationship between the profile of the tourists and their perception on the local dishes.

Significance Of The Study

This study would be beneficial not only for the researchers but also for the other sectors of the society. The research would be significant for the endeavors of the following people: For hospitality students and professors

The research will serve as a reference for the students and professors in their Hospitality Management courses. This study will also help students and professors to gain a deeper understanding in relation to the study. For the local community

The study will strengthen the awareness of the local community in authentic cuisines of the different municipalities in Batangas. Through this study, they will be more familiar with their own traditional cuisines. For producers of the cuisines

The study will serve as an opportunity to preserve and sustain the cuisines to the future generation. It will be beneficial for the producers of these cuisines to enhance their reputation and prestige. This will also be the source of their revenue if the cuisines will be recognized more by the people.

For the local government

The research will help the local government of Batangas in establishing a framework for the development of Food tourism. It will also help in promoting Batangueño cuisines and the province itself. For the tourists

The research will help the tourists to be more knowledgeable of the authentic cuisines the Batangueños has to offer. It will also guide them in experiencing and familiarizing with the different cuisines in Batangas. For travel entities.

The study will serve as a guide for the travel entities in promoting the Culinary Tourism of Batangas to their clients. It will also serve as a basis for formulating tour packages that will suit the preferences of the clients. For the researchers

The study will be significant for the researchers in enhancing their knowledge about the native cuisines in the province of Batangas. It will serve as a tool in boosting the awareness of the researchers in the field of Food Tourism. For future researchers.

The study will be helpful for the future researchers as their basis for their potential study.

Scope and Limitation

The study only covered Food Tourism of selected areas in Batangas. It also determined the main dishes the Batangueños have to offer. These main dishes included Maliputo, Tawilis, Adobo sa Dilaw, Taghilaw, Tinindag, Bulalo and Sinaing na Tulingan that can be found in Lipa City, Taal, and Sto. Tomas. The dishes selected are most frequently encountered by the researchers in books, magazines, newspapers and government brochures. The study evaluated the perception of the tourists on the local dishes but not those of the local residents. It did not cover the eating habits of the tourists and the ethnic diversity of the dishes. Moreover, the study did not include the native delicacies and beverages.