Traditional Science learning in local recipes: A cross-disciplinary exposition

Abstract

Purpose: The main objective of this research is to science concepts in local dishes and delicacies in 34 barangays in the Municipality of Ajuy, Iloilo, Philippines. Furthermore, to value its contribution to LGU and academe. Methods: This qualitative research specifically used ethnoscience through interviews, focus group discussion (FGD), and observation. But because of the pandemic, automated micro-targeting using Facebook (FB) was also used. All the responses of the informants were coded, analyzed, triangulated, and themed. Findings/application: Out of 34 barangays in the Municipality of Ajuy, 6 have local dishes, and 11 for local delicacies were recorded. However, most of these foods were not local from Ajuy but were adapted from neighboring places and islands. All the identified food, “barikutsa” (sugar and coconut milk candy) for delicacy, and “Patotin filled with Valenciana” for dish stood out the most due to no preservatives and processed ingredients. The local dishes and delicacies reflect the unique Philippine traditions—the abundance of local resources from land and sea. Informants identified nine science concepts: cooking techniques, traditional tools, taste, health benefits, local resources, preservation, fermentation, safety, and environmental friendly packaging.These local dishes and delicacies can be critical to the academe and local government units (LGU) such as livelihood programs, curriculum, OTOP, and cultural identity. As a result, the study suggested to different stakeholders in the municipality to work together to enhance the local cuisines. Also, it introduced “Patotin filled with Valenciana” and “barikutsa” in any municipal activities and encouraged educators to integrate into the curriculum. Ajuy’s best and unique cookeries must be enhanced and preserved to boost tourism, and finally,improved way of living. Keywords: Dishes and delicacies; local resources; science concepts; municipality of Ajuy