Laguna State Polytechnic University: Republic of The Philippines Province of Laguna

Republic of the Philippines
Laguna State Polytechnic University

Province of Laguna
ISO 9001:2015 Certified
Level I Institutionally Accredited
THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

Province of Laguna
I. INTRODUCTION ABOUT THE REGION
Region Y is located at the center of the Philippines, it is a rich and well visited
region. It is consisted of 4 provinces the Malaya, Masaya, Mabuhay and Marikit. It is
known to be the cleanest region in the whole country. Most of the country’s
production of coconut milk is coming from this region.
Put the information here, make it clean, don’t just copy and paste, ieedit
naman.Ganan po ang format naka indent ang first word then nakajustify sya.Pede
nyong paghiwa hiwalayin ang mga info lalo nasa geographical profile gawen nyong
ganto.
II. GEOGRAPHICAL FEATURE
a. Location
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b. Population
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Province of Laguna

c. Livelihood
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kayong maillagay or ilalagay na under geo profile.
III. TOURISM
Put a brief/update of the tourism status of the region.
a. Classification of Attractions
 Natural
Top 3 or 2 na kilala sa region, pede nyo idivide kunyari tig iisa bawat
provinces ng region kayo bahala basta dapat lahat ng provinces e meron
kahit pa other classification.
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 Man-made –same format as sa natural attraction hanggang sa events.

Province of Laguna

 Cultural
 Events
IV. TOURISM ACTIVITIES

Top 5 naman na tourism activities na meron sa region na yon- same format.
 Tourism Activity 1
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 Tourism Activity 2 –same format as Tourism Activity 1 hanggang 5.


Province of Laguna
V. CULTURE
Vigan, a well-preserved Spanish-Filipino village and a true showcase for Spanish
presence in the islands, is located in Ilocos, a bastion of heritage preservation in the
Philippines. Other attractions include the ancestral homes of the colorful characters of
Philippine history, which are now museums. In Batac, Ilocos Norte, the body of the
region's most notorious son, former president Ferdinand Marcos, is preserved in a glass
case at the Marcos Museum and Mausoleum.
Ilocanos are recognized for their hard work and frugality, as well as their
resilience in the face of adversity. The Ilocano personality is defined by respect and
modesty in daily interactions; they live simply, focusing on work and productivity. Fabric
weavers and potters, for example, are well-known for their skilled craftsmanship.
Elements of Region ___ Culture
 Language
The main languages spoken are Tagalog, Chabacano and English. Chabacano,
sometimes spelled as Chavacano, is a creole originally spoken by majority of the
Cavitenos that lived in Cavite City and Ternate after the arrival of the Spaniards three
centuries ago.
 Beliefs
The Ilocano has a complex system of beliefs and behaviors that it uses to interact
with the world. These beliefs and practices, which his forefathers developed and
nurtured, guide him through life's stages. However, it's likely that many of these values
and practices are losing favor among today's Ilocanos.
 WEDDING TRADITION – The groom makes a panagpudno (formal

announcement) to the soon- to-be bride’s parents about his intention of
marrying their daughter. His parents will then visit the bride’s parents to

Province of Laguna

set the wedding date. Usually, parents consult a planetario, which is like
an almanac that identifies “lucky” days. Another highlight of the feast is
the bito where in guests contribute cash to the newlyweds either by

dropping money onto the plates or by pinning bills to the couple’s
clothes.
 DEATH TRADITION - To announce a death of a family member, a piece of
a to ng wood is lit in front of the deceased’s house. It is kept burning until
after the burial. The fire is extinguished with white wine. Before the
funeral, relatives pay respect by kissing the deceased’s hands or raising it
to his/her forehead(mano). Those who attended the burial in the
cemetery must return to the deceased’s home by taking a different route
from the one they’ve taken to get there. Upon arrival, they must wash
their face sand hands. It is said to remove the power of death.
 Values
Region 1 values their study, industry, patients and also their products. They have
different products that everyone likes it start with blanket weaving, basketry, shell craft,
broom making, pottery- making, wine and vinegar making, jewelry making, wood and
stone craft, among others jars and antiques can also be bought in Vigan, Rice, Corn,
Sugarcane, Coconut, Cassava and Garlic.
 Norms
What is (and is not) acceptable in interpersonal interactions is governed by
norms, which include societal expectations for appropriate and inappropriate conduct.
Since norms can construct an atmosphere that can either promote or reduce violence
and its deleterious consequences, social and cultural norms have a significant impact on
individual actions in a wide range of ways, including violence and its prevention. The
Ilocanos are known for being hardworking, appreciative, simple and determined.
However, they are also known as stingy or “kuripot”. Of course, the Ilocanos being
called stingy and cheap is just treated as a joke or pun among Filipinos and not as a
negative regional stereotype.
 Laws
The Department of Trade & Industry – Region 1 (DTI-Region 1) maintains a strong
commitment as the catalyst for intensified private sector activity to accelerate and
sustain economic growth and to champion both business and consumers in the region.
We endeavor to be an instrument to fight poverty, nurturing industries and MSMEs to
generate exports, jobs, investments, and ensuring the protection and empowerment of
consumers.

Province of Laguna

The key factor for an organization’s success is the ability to continuously anticipate
changes and stay ahead of others. The DTI-Region 1 has been working hard to institute
excellence in the organization thru our Quality Management System (QMS). Our QMS
framework puts processes and systems to manage the smooth flow of business
transactions and the delivery of services to our clients, as well as, the flexibility to
monitor and continually improve performance within the organization.
Cultural Practices
The rituals for Region 1 people where more on Festivals. Farmer’s Festival, Bacarra This
festival highlights a street dance parade participated by dressed up farmers with their products,
agro-industrial, trade fair, contest of the biggest farm harvest and livestock and "pinaka"
contests of agro products. Magdadaran: Talip Festival, Adams & Carassi in tribute of the ancient
peace pact that has brought lasting peace between and among ethnic tribes in the province of
Ilocos Norte. This also aims to cultivate and highlight their rich culture, customs and indigenous
traditions.
Bacarra Festival : https://www.youtube.com/watch?v=_Kg0PhML73E
Magdadaran Festival: https://www.youtube.com/watch?v=nGKmUCHkSVU
Cuisine
Today, the Ilokano people have preserved this cooking method—fresh, simple,
abundant in flavor, and healthy. This is why the dishes from the region have this certain charm
in them, and these ten take the spotlight:
 Pinakbet
Alternatively, called Pakbet by the locals, this vegetable dish is perhaps the embodiment
of Ilokano cuisine. The average bowl of Pinakbet is created with almost any vegetable—if you
know the lyrics to the folk song “Bahay Kubo,” you will have an idea of what these veggies are.
The majority of those mentioned in the song are ingredients to Pinakbet.
Afterwards, they are boiled until cooked, seasoned with the region’s signature bagoong
or fish sauce, and pink shrimp paste. Others may add pork belly with this vegetable dish.
 Dinengdeng
This dish is often interchanged with Pinakbet because of their similar method of cooking
and appearance. Both are vegetable soup dishes, and both use a variety of vegetables.

Province of Laguna

The difference between the two, however, is that while Pinakbet contains the more
colorful “Bahay Kubo” veggies, Dinengdeng only tends to use green or yellow ones—malunggay
leaves and fruits (the long pods), squash and squash blossoms, and alakon blossoms, to name a
few. Tossing in grilled pieces of fish or other meat is also frequently done here.
 Tupig
Made from glutinous rice and coconut milk, Tupig can serve both as a snack and a
dessert. Rice soaked with water is mixed with coconut milk, and then a small amount of mixture
is wrapped in a strip of banana leaf like shanghai rolls.
Afterwards, these are cooked in a grill—the result: a slightly charred and smoky taste of
a sweet, coconut-ty, and sticky dessert. The small amount of serving will actually leave you
craving for more. Sadly, this exotic taste cannot be replicated by what is served in restaurants.
 Dinakdakan
Ilokanos are people who do not like the sight of leftovers. This is why they turn any
present raw ingredient into something impressive. This also applies to Dinakdakan, a sisig-like
dish that is made from not just grilled pieces of pork, but grilled pieces of the oftentimes
discarded parts: pig face, ears, liver, tongue, and yes, brain.
Afterwards, these smoky pieces are tossed into a mixture of calamansi, red onions, and
sometimes ginger and red chili peppers. The mashed brain is used to add texture and cream to
the dish. Modern takes on this dish use mayonnaise as an alternative to the brain.
 Pinapaitan
“Pait” is a Filipino word which means “bitter,” and “pinapaitan” roughly translates to
“make bitter.” This name actually sums up the taste of this dish. Made with very thin strips
tender beef, ox tripe, small intestines, heart, bile, and large green chilies, Dinakdakan will take
you on a roller coaster of flavors.
The bitterness can be toned down by squeezing some calamansi to the dish, and by,
surprisingly, eating it while it’s very hot. Even those who are not bitter by heart can thoroughly
enjoy this dish.
 Sinanglaw

Province of Laguna

Most Ilokano dishes use a lot of the discarded parts of meat like innards. The
hardworking and thrifty mentality of the Ilokanos are just some of the reasons why they enjoy
transforming any leftover into a delicacy. Sinanglaw is another example of this. Sinanglaw is like
Pinapaitan, only this time, it does not have a bitter taste.
Although bile and ox tripe are used in this dish, the former is diluted, and a larger
helping of beef tendons and beef brisket are used. After cooking the meat in low heat for
several hours, the resulting, flavorful soup is seasoned with ginger, sour tamarind, and finger
chilies.
 Empanada
Super Super Special Empanada
Ilocano Cuisine – Super Special Empanada
Most parts of the Ilocos Region have been heavily influenced by Spanish colonizers. One
proof of this is the presence of Empanada in the local cuisine. Although it is Spanish in origin,
the Ilokanos gave this fried dough snack a twist that is exclusively their own.
Unlike its European variants, Ilokano Empanada uses sweetened dough, is flaky, and
contains ground pork, diced potato, carrot, and peas.
 Vigan Longganisa
Vigan Longganisa is Ilocos Region’s uniquely salty and spicy sausage delicacy. While
other regions produce sweet sausages, the locals use various marinades, such as Sukang Iloko,
that give Vigan Longganisa that distinct tang.
Garlic is also abundantly used in creating this, and the resulting flavor makes Vigan
Longganisa unique. Some parts of the region use thoroughly cleaned pork intestine as an
alternative sausage case.
 Igado
Made from pork tenderloin and innards, Igado is a popular Ilokano dish that makes you
want to eat more rice. This dish does have its bitter notes, but the sweet-and-sour taste of the
pork tenderloin, which is soaked in Sukang Iloko, soy sauce, and pepper, evens this out.
Although the dish has no broth, it has a rich and thick texture, further enhanced by the
crisp of red bell peppers and green peas.

Province of Laguna
 Insarabasab
Another must-try grilled Ilokano delicacy is Insarabasab, the region’s version of Sisig.
Like some of the dishes in this list, what makes Insarabasab different is Sukang Iloko. Pork belly
or shoulder pieces are marinated overnight with Sukang Iloko, calamansi, and garlic.
Afterwards, they are cooked in an “Insarabasab” way— “something burned in the fire”.
This is also another distinguishing factor of this dish. The meat pieces are allowed to
sear a little to give a smoky flavor. The grilled pork is then mixed with raw red onions and red
chilies.
VI. References
https://www.dti.gov.ph/regions/region-1/
https://www.slideshare.net/judyanntulao/region-1-cultures-and-traditions
https://www.slideshare.net/ajoygorgeous/region-1-ilocos-region-117429465
https://www.slideshare.net/joy806/region-4a?next_slideshow=1

Province of Laguna
VII. Work Assignment
NAMES DUTIES
Mario Reporter/leader
Maria Ppt or ppt support- pag support taga
search ng mga nilalagay sa ppt
Marie Written report or written report support
Mark Reporter support-kunyari iniassign na
din ni leader na magreport
Kung walang ginawa sa group reporting wag ilagay ang name matic 0 ang ilalagay ko
na grade.

Province of Laguna

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Republic of the Philippines

Laguna State Polytechnic University

ISO 9001:2015 Certified

Level I Institutionally Accredited

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

Level I Institutionally Accredited

I. INTRODUCTION ABOUT THE REGION

II. GEOGRAPHICAL FEATURE

Put the caption below the picture

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

Put the caption below the picture

Put the caption below the picture

Then proceed with the info.(same format, indent and justify)

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

IV. TOURISM ACTIVITIES

Put the caption below the picture

Then proceed with the info.(same format, indent and justify)

 Tourism Activity 2 –same format as Tourism Activity 1 hanggang 5.

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

Level I Institutionally Accredited

 WEDDING TRADITION – The groom makes a panagpudno (formal

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

the bito where in guests contribute cash to the newlyweds either by

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

Level I Institutionally Accredited

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

Level I Institutionally Accredited

VII. Work Assignment

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

ISO 9001:2015 Certified

Level I Institutionally Accredited

THC5 PHILIPPINE TOURISM GEOGRAPHY AND CULTURE

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