ASSIGNMENT # 1

If you were the Regional Director of the Department of Tourism in Region VI, what types of
assistance will you request from the Secretary of the Department of Tourism to promote
gastronomical tourism?
If I were the Regional Director of the Department of Tourism in Region VI, the assistance
that I will request from the Secretary of Department of Tourism to promote gastronomical
tourism are financial aid/investment for funds, marketing and promotions in Region VI.
Every time there is a festival in Region VI, they will give financial aid where in this
financial aid will be used in building an establishment where every province can display
their products/cuisines originated in that specific province. It can be also use as a venue of
expo to present their cuisines. Marketing and promotion should also be requested because
some of the cuisines in Region VI is not that well-known by the help of DOT, they can visit
our region try our prominent cuisines. By this they will know what information they can
disseminate, and what are the tourism programs can do and present.

Conduct research on the origin of gastronomical tourism in the Philippines.

The Gastronomy of the Philippines is a set of culinary customs associated with the inhabitants of
the Philippines, this cuisine is highly influenced by both Southeast Asian cuisines and some
European ones such as Spanish cuisine. As a general rule, Filipinos traditionally have three
meals a day: almusal (breakfast), tanghalian (lunch) and hapunan (dinner), plus an
afternoon snack called a snack. Although they can also eat 6 times a day.
The first influence in the Philippines, in Pre-Hispanic times, is noticeable in the preparation of
certain foods by cooking in water, steaming, or roasting. These methods are applied to a wide
range of foods ranging from carabao (water buffalo), cow, chicken and pork, to shellfish, fish,
mollusks, etc. The Malays cultivated rice in Asia from 3200 BC. C. Trade routes in pre-
Hispanic times were made with China and India introducing the uses of toyo (soy sauce) and
patis (fish sauce) into the Philippine diet, as well as the stir-frying method and the preparation of
Asian-style soups.
The arrival of the Spaniards caused some culinary customs to be changed, introducing chili
peppers, tomato sauce, corn and the method of sautéing with garlic called stew, which can
currently be found defined with this word in Philippine cuisine. Preservation of some foods
with vinegar and spices is used today and is a method introduced by the Spanish in the
local cuisine. There are adaptations to Spanish dishes in Philippine cuisine and they are very
popular, such as paella, which in the Philippine version is a kind of Valencian rice, local versions
of chorizo, escabeche and adobo.
During the nineteenth century, Chinese cuisine began to exert its influence in the form of bakery
or noodle shops that began to be established throughout the territory. So much so that sometimes
the names are mixed in this way that has arroz caldo (rice and chicken in a broth) and morisqueta
tostada (an old term for sinangag or fried rice).
Since the beginning of the XNUMXth century, the appearance of other cultures brought
other styles and that is why, currently, the influence of American, French, Arabic, Italian
and Japanese cuisine is noticeable, as well as the introduction of new culinary processes.
And then came American. Following the Spanish–American War, the United States took
control of the Philippines in 1898, and stayed until 1946. The U.S. military introduced a
slew of American fast foods: hot dogs, hamburgers, SPAM, and fried chicken among them.
They also brought with them the “cooking with convenience” techniques of freezing, pre-
cooking, and putting anything and everything into a sandwich.
Canned evaporated milk or sweet condensed milk was also introduced, replacing fresh milk
in Spanish-influenced desserts like leche flan. Canned sauces and processed cheeses also
made an appearance.