Group 6 Review of Related Literature

Gian

LOCAL

According to ( Garcia,2018) Kapampángan Cuisine is deeply rooted to Spanish Cuisine but has
many similarities with Malay and even Mexican Cuisine. Kapampangan added a twist by using
the available and abundant ingredients in their area which is also the birth of exotic food. The
diverse and rich flavors of the food is evident in every kapampangan dishes as they put the best
ingredients to produce quality and palatable food that is widely known in the country
tagging Pampanga as the Culinary Capital of the Philippines.Kapampangan Cuisine is
brought by the creativity, hospitality, discriminating taste and experimental people of
Pampanga. Kapampangan don’t just cook based on what was thought to them by the Spaniards,
they create, reinvent and even improve every dishes. Aside from native dishes, Pampango
cooking also manages to concoct up its version of the latest food craze using new
ingredients.Sangkutsa according to Aching Lilian Borromeo, guardian of Pampango
Cuisine, after parboiling it is to stir heavily to allow the meat to render its lard, and when mixed
with marinade yields a fuller and bolder flavors. The simplest explanation is really simple. The
tagalog term sangkutsa simply means “pre-cooking”. Half- cooking is also
acceptable.Sangkutsa is done by adding one to several flavorings to the main ingredients. It can
be water only, or water plus salt, fish sauce, onions, garlic and soy sauce. The last step is boiling
the mix until half done. The boiling time varies depending on commodity.
Culinary Capital of the PhilippinesWhen the Philippines was under Spanish rule, Spanish
friars and sailors taught Kapampangans the basics of Spanish cooking. Kapampangans for being
meticulous when it comes to food evident in the practice such as sangkutsa(precooking) and
preserving food. Kapampangans choose spouses with great cooking abilities not just to have
good cooks at home but a lifetime partner in sharing and spending time preparing food and
making the family’s table refined and with
grace.https://www.willexplorephilippines.com/kapampangan-exotic-food-cuisine-history/

FOREIGN
 Group 6 Review of Related Literature

Ariel Banez

LOCAL

According to (Zulueta,2015) PAMPANGA is the culinary capital of the Philippines, and it’s for
a good reason. It has a rich and vibrant cuisine that is unlike any other, making full use of
ingredients that are locally available and transforming them into gourmet treats. It is home to the
original sisig, and exotic dishes, such ascamaru (mole crickets in crispy fried
and adobo variations) and betute (frog), are part and parcel of the local
cuisine. Pindang damulag (carabao’s meat), as well as deli products,
like tocino, tapa and longganisa,also trace their roots back to Pampanga.

Since Pampanga is a gastronomic haven and is not too far from the Metro, a number of foodies
really make an effort to head for the province and go food-tripping there every now and then.
Others make it a habit to stop over in Pampanga for lunch, snacks or dinner on their drive up to
Baguio and other places in the North, such as Tarlac, Pangasinan, La Union and Ilocos, and on
their way back to Manila.

One of the places in Pampanga which has become a favorite stopover for a good Capampangan
meal for decades now is Everybody’s Café, which is right along MacArthur Highway in San
Fernando, Pampanga. Back in the days when MacArthur Highway was the main route going to
provinces in the Northern part of the country, Everybody’s Café was always packed with diners.
Even when the main road shifted to the Northern Luzon Expressway and MacArthur Highway
became the road less taken, foodies still make that trip to Everybody’s Café to have an authentic
Kapampangan meal.

Foreign

According to (wanderer,2012)Kapampangan FlavorsPampanga is the Food Capital of the Philippines.

They are known for a lot of variety of food that came from the Town. Its flavors came from a lot of
different influences. After all it was under the Spanish Regime for many many years. Added to it is some
Japanese and Chinese infused flavors. Don't forget to mention that a lot of Koreans started to stay in
town to Study, for it is very cheap for them to get an Education in Philippines. So basically, Pampanga is
a huge melting pot of all these rich history. Some of the dishes that came from Pampanga are Sisig, Sisig
Pusu, Sipo Egg and a lot more. Don't worry we will go through those in details later. A lot of the dishes
that I grew up eating reflects on the kind of life that we had. We didn't have a luxury to be picky on what
we eat. Basically we are happy to eat Rice three times a day. It can be with a fish cooked in a different
way or boiled potato yam blossoms/leaves. http://lutong-
kapampangan.blogspot.com/2011/02/kapampangan-flavors.html
 Group 6 Review of Related Literature

Kyla waje

local
According to (Rosemary,2008) A Pampanga Food Trip to Understand Filipino Cuisine
Understanding the traditional dishes of the Philippines was our mission in Pampanga. In spite of
all of the research we had done ahead of time including talking to U.S. Filipino friends , we didn’t
feel like we had a full grasp on Filipino cuisine.
We asked this seemingly simple question to Claude Tayag his answer really surprised us. We
were expecting him to talk about a few key dishes, but instead, he talked for over 15 minutes about
the historical and cultural influences that have shaped Pampanga cuisine and food in the
Philippines.
“There is no such thing as national cuisine, only regional cuisine”, said Claude Tayag. “You
get the best elements from these regions, that they compose the national cuisine.” Claude told us
that he calls this idea, a “culinary quilt.”
One thing to note Claude told us, is that most of the Filipino dishes are named after the cooking
method, not the dish itself.
For example sisig, a local Pampanga dish that we talk about below comes in many versions. You
can find pork sisig as well as seafood options like squid, tuna, milkfish and more.
The point is, every dish is different and is based on the ingredients used, however, the cooking
method remains the same

foreign.
 Group 6 Review of Related Literature

Randel Olavario

LOCAL

According to A taste from the best of Kapampangans

IT IS common knowledge for almost all Filipinos that if you are Kapampangan or a native from
Pampanga, then you are naturally a good cook.
The Kapampangan Food Festival is a proof of this as a variety of native Filipino and Kapampangan
dishes were showcased by Kapampangan chefs as part of the recent weeklong celebration of the 446th
Aldo Ning Kapampangan or Pampanga Day.
The food fest featured main courses such as Pork Belly Bringhe, Kilayin, Morcon, Maya-Maya
Mayonesa, Chicken Galantina, Camaro Taco, Relyenong Batute, Pindang Damulag, Pancit Luglug,
Asadong Dila, and Kalderetang Kambing.
These native dishes were prepared by chefs of Culinarya Pampanga who had the honor of serving their
Kapampangan culinary signatures to President Rodrigo Duterte and other invited guests.
Culinarya Pampanga is a network of chefs and restaurateurs from Pampanga who are committed to
preserve, promote, and pass on the culinary traditions of their province and the Philippines through
research, constant education and training. Members include Rosauro del Rosario, Howard Dizon, Roberto
Sagmit, Claude Tayag, and Lilian Borromeo.
Kapampangan cuisine is said to be noticeably different from that of other groups in the Philippines
especially that deep in its historical roots, Spanish friars and sailors taught Kapampangans the basics of
Spanish cooking which is why Pampanga is dubbed as the Culinary Capital of the Philippines.
Borromeo, who is tagged as a living treasure and food historian, adds truth to this.
“The character of Kapampangans, like me, we consider ourselves ‘mayabang’ (proud). Why? Because we
want the best ingredients, we want our food to be the best so if we think it’s already delicious, we still
find more ways to make it more delicious,” Borromeo said.
She added that unyielding faith and dedication are the characteristics they possess that makes
Kapampangan dishes stand out not just in the country but across the world.
https://www.sunstar.com.ph/article/411226
 Group 6 Review of Related Literature

Annthonette Magbujos

Local

Food is a part of the Filipino culture. Middle-class Filipinos worry about what they are going to
prepare and eat for the next meal. This foresees the pleasure particularly in the Kapampangans for being
meticulous when it comes to food. As a matter of fact, Kapampangans choose spouses with great cooking
abilities not just to have good cooks at home but a lifetime partner in sharing and spending time preparing
food and making the family’s table refined and with grace.
The concern and passion of Kapampangans in preparing food made them famous in the culinary
industry of the Philippines. Kapampangan cuisines are hosts of delectable and mouth-watering dishes. With
its tempting looks, aroma and taste, everyone must try Kapampangan Cuisines because it is all worth it!
Why? Delicious native dishes flood the culinary fare of Pampanga. Exotic dishes also make Kapampangan
cuisine different from any other food trend. Betute (stuffed frog) and Kamaru (mole crickets) are only some
of the extraordinary foodstuffs of Pampanga. You may wonder why Kapampangans cook dishes out of the
weirdest ingredients on earth. Believe it or not, Kapampangans use things that no one will think to be edible
as main course of their food. Aside from native dishes, Pampango cooking also manages to concoct up its
version of the latest food craze using new ingredients. There are a lot to see and try in Angeles City. You
can opt for the usual ordinary fast food or you may try exotic or fine dining. We always got what your
tongue desires here!
If you’re having a hard time finding a Filipino dish that’s tasty, captivating and appetizing, it’s time
for you to try real Kapampangan goodness! Kapampangan dishes will not fail to tickle your appetite!

EXOTIC DISHES

Kapampangans are known for their distinctive talents and specializations in preparing mouth-
watering dishes. Angeles City not only offers local and international cuisines because varieties of exotic
native dishes also flood Kapampangan Culinary Fare. This makes some Pampango foods to be very
eccentric. Due to revolts, floods, disasters and the eruption of Mt. Pinatubo, Kapampangans experienced
extreme famine, hunger and poverty in the 18th century mainly in Angeles City. This is the reason why
Kapampangans create dishes out of the most horrible creatures and weirdest ingredients. Most of these
ingredients are usually found in nature which conserves both money and time. The way Kapampangans
lived many years ago proves how wise they are in making delicious and incomparable dishes in town!
Kapampangan cuisine is incomplete without the presence of exotic dishes. This kind of foods
makes the culinary fare of Pampanga unique from any other types all over the Philippines! Where else can
you find humans who eat insects, frogs and many other weird delicacies? Only in here in Pampanga!
Angeles City serves delicious and tasty Kapampangan exotic dishes. Angeleños are experts in preparing
these unusual exotic foods that’s why it is not new when you see these foods on the menu of Kapampangan
restaurants here in Angeles City. There are many variations of exotic dishes in Angeles City. From the
noxious –looking buro (fermented meat or fish in rice which is likened to be a cat’s vomit), to betute (stuffed
frog) and kamaru (mole cricket) comes many other extraordinary dishes that is worth trying for!
Kapampangans are born to cook and eat frogs, locusts, crickets and many other ugly creatures that
Mother Earth has. They can even eat everything that swims, flies and crawls if they want to. Kapampangans
 Group 6 Review of Related Literature

eat anything edible they know. Tugak (field frogs), daguis pale ampong atbu (field mice found in rice field
and sugarcane plantations), durun (locusts), barag (monitor lizard) and kamaru (mole cricket) are just some
of the matchless ingredients Angeles City can add to your daily appetite. If you’re an adventurous person
who seeks more than what is usual, Angeles City where both gourmet and indigenous food exist is the best
place for you!
 Group 6 Review of Related Literature

Judylyn

Local

According to (Juntado,2013)

cookery and rich cuisine are deemed as the more automatic impressions both Kapampangans and
non-Kapampangans have upon hearing the word ‘Pampanga’ and
whenthinking of the concept of ‘Kapampangan Culture’. This is grounded primarily in theintertw
ine between the history of the province with the history of the Philippines. It
isreadable in Larkin [1972] how the geopolitical realities influenced the relationshipPampanga
had with the rest of the nation. His words borrowed and written here --- thatmost of the families
in the province were involved in some way with the cultivation of
sugarand rice. It is to the extent that Pampanga’s social and economic history is to becomprehend
ed in accordance to a context constructed around farming and its relatedactivities

foreign
Group 6 Review of Related Literature