Abstract
Pancit in the Philippines is known as one of the acculturated dishes of the Filipinos from the Chinese. Filipinos accepted the culinary tradition and became as one of the indigenized culinary identities. This qualitative study explicates the culinary heritage significances of pancit in Luzon Island, Philippines using the Heritage Documentation Approach. From that context, this paper highlights the different kinds and variations of pancit based on cultural and heritage aspects of the community and its related characteristics such as the raw ingredients, selling points, cooking equipment, and tools; process of cooking, consumption, and the disposal and recycling of wastes. The researchers make use of different theoretical frameworks from international and national cultural charters and conventions. In the conduct of the research, the researchers used observation as the documentation process, which was based from the cultural heritage mapping. In-depth interviews were utilized to determine the perspectives of the major stakeholders specifically the local government units (LGUs) specifically the Tourism; and Culture and Arts Office; local culinary historians, owners of the restaurants or people who are known for practicing the culinary tradition; and the non-government organizations (NGOs) who are managing and safeguarding the culinary tradition. All of the gathered data were analyzed through the use of thematic analysis and repertory grid. Documentary evidences were assessed and analyzed to determine the perspectives of the previous and current researchers and authors. From the research, a total of 101 kinds of pancit dishes were documented from 8 regions in Luzon. These were all differ from its characteristics and significances, but each dish contributes to the context of the community’s story and cultural value. In the end of the research, the researchers identified that the culinary tradition of pancit in Luzon was developed based from regionalism, indigenization, and significance.
Highlights
In the Philippine context, as quoted: “the land in which it was born shaped Philippine food, and so were its cooking processes, ingredients, meal patterns, flavor principles, ways of serving, and social functions” [1]
This study aims to answer the question on how is pancit significant in the Philippine culinary heritage on its historical, culinary, agricultural, aesthetic, economic, health, spiritual, social, and symbolical aspects
For the documentation of the culinary tradition, the researchers used a template that was based on the concepts of heritage documentation from the policies of the National Commission for Culture and the Arts (NCCA) [33], Cultural Mapping by the University of Santo Tomas Graduate School–Center for Conservation of Cultural Properties and the Environment in the Tropics (USTGS-CCCPET) [34] and the Culinary Mapping template in a town or barangay [32]; In-depth Interview–this is a qualitative type of research that seeks to determine a comprehensive in-sight from a person with the condition of having only a small group of respondents [35]. This established the perspectives of the stakeholders the Local Government Units (LGUs), local culinary historians, owners of the restaurants or people who are known for practicing the culinary tradition, and, if applicable, Non-Government Organizations (NGOs) who are managing and/or safeguarding the culinary tradition on the culinary heritage significance as an intangible cultural property of the community and how it helps them in their lifestyle; and Readings from Primary and Secondary References—as part of any heritage and cultural research, tedious archival, and documentary work were required
Summary
In the Philippine context, as quoted: “the land in which it was born shaped Philippine food, and so were its cooking processes, ingredients, meal patterns, flavor principles, ways of serving, and social functions” [1]. Food is affected by the historical and cultural development of the society and passed down through generations. In that sense, it contributes to the uniqueness and differences of food as it is compared from one place to another. Food is considered to be a heritage of the community. Culinary traditions come from the influences and changes of history of a certain place; society continues to use it from an individual, to the family to the community; and conserves, preserves and shares it to future generation. According to [3], culinary tradition is considered to be part of the main domains of the intangible cultural heritage under social practices, rituals, and festive events
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