Taste of Control: Navigating Culinary Influence and Power in Philippine Society

Name: Mikhaela Allyza M. Caisip

Course & Section: Bachelor of Science in Industrial Engineering – IEE31
Subject: Philippine History
Professor: Jumel G. Estrañero
 I. INTRODUCTION AND BACKGROUND OF THE STUDY

The book "Taste of Control: Food and the Filipino Colonial Mentality under American
Rule" by René Alexander D. Orquiza, a historian from 20 th Century America. The book secured
victory in the 2021 Gourmand Awards, earning recognition in both the Asian Section and
Culinary History Section.

Filipino cuisine, celebrated for its delectable fusion of diverse influences, underwent a
transformation under American colonization during the 1890s. In the eyes of the Americans,
however, this rich culinary tradition was perceived as inferior and lacking in nutritional value.

The narrative unfolds within the context of a broader cultural conflict, as the Americans
sought to impose their preferences on the Philippines, considering it a battleground for molding
the islands into a reflection of their homeland. "Taste of Control" unravels the complexities of
this culinary clash, offering insights into the intricacies of how food became a tool in the
American-led campaign to reshape Filipino culture during the period of colonization.

Taste of Control delves into the impact of American colonization on Filipino cuisine,
examining how it influenced what Filipinos ate, how they cooked, and their perception of their
national culinary identity. René Alexander D. Orquiza, Jr., a food historian, meticulously
explores this historical transformation using a range of rare archival sources, such as letters from
American soldiers, cosmopolitan restaurant menus in Manila, and textbooks from local home
economics classes.

By tracing changing attitudes towards food, the book uncovers the subtle yet profound
ways in which American colonialism shaped Filipino culinary practices. Orquiza highlights
resistance against this influence, drawing attention to Filipino cookbooks that defended the
nation's traditional cuisine and culture amid the colonial project.

Despite lasting less than fifty years, the psychological impact of American colonial
occupation on the Philippines, as revealed in Taste of Control, is enduring. Orquiza argues that
the legacy of this period has left lasting scars, fostering a belief among many Filipinos that their
traditional cooking practices, crops, and tastes are inferior. This book posits that food culture
served as a battleground for asserting and negotiating Filipino identity, making it clear that the
wounds of colonial influence on Filipino cuisine are still felt today."
 II. CONCEPTUAL / THEORETICAL FRAMEWORK

Guideposts for the Study:

Culinary Hegemony: A Deep Dive into Dominance and Taste Perception

The study on culinary hegemony is a thorough exploration of how specific cuisines and
flavors assert dominance, consequently shaping the culinary landscape and molding societal
perceptions of taste. By scrutinizing the factors contributing to the prevalence of certain culinary
traditions, the research aims to uncover the intricate dynamics at play. Investigating the
establishment of culinary hegemony involves delving into historical, cultural, and economic
dimensions, ultimately shedding light on the nuanced ways in which dominant flavors come to
be accepted and celebrated.

Power Dynamics in Food Production: Navigating Control Across the Supply Chain

This facet of the study involves a meticulous examination of the power dynamics
inherent in the entire food production chain. From multinational corporations to local producers,
each entity wields a certain degree of control and influence over what reaches the consumers'
plates. The research will dissect the intricacies of this influence, investigating how decisions
made at various stages of production impact consumer choices. By understanding the forces at
play within the food production system, the study seeks to highlight the broader implications for
both the industry and consumers.

Cultural Appropriation in Cuisine: Unraveling the Threads of Borrowing and Redefining

The exploration of cultural appropriation in cuisine delves into instances where culinary
traditions are borrowed, redefined, and, at times, commodified. This aspect of the study aims to
dissect the implications of such practices on both the cultures being borrowed from and the
cultures doing the borrowing. By examining specific cases of culinary appropriation, the research
seeks to elucidate the socio-cultural consequences and the potential for misunderstandings or
conflicts. Furthermore, the study explores how culinary appropriation contributes to the
evolution of food culture, recognizing both its pitfalls and its potential for fostering cross-cultural
understanding when approached respectfully.

In essence, these guideposts collectively form a comprehensive framework for the study,
promising a nuanced and insightful exploration of the complex interplay between dominance in
culinary preferences, power dynamics within food production, and the intricate web of cultural
appropriation in the world of cuisine.
 III. ANALYSIS

Globalization of Palate: Navigating Culinary Borders

This facet of the study involves a meticulous analysis of the globalization of culinary preferences
and its profound impact on traditional Philippine cuisine. The research aims to dissect how
international food trends permeate local culinary landscapes, transforming traditional recipes and
influencing the preferences of the Filipino palate. By examining specific instances and trends,
the study seeks to unravel the intricate balance between preserving cultural authenticity and
embracing global influences.

Branding and Culinary Identity: Decoding the Significance of Culinary Labels

This observation delves into the realm of culinary branding and its influence on perceptions of
prestige and social status. The study aims to explore how certain culinary brands and labels
contribute to the shaping of culinary identity, examining the ways in which these factors
influence consumer choices. By analyzing branding strategies and their impact on culinary
preferences, the research seeks to unravel the subtle nuances of how individuals perceive and
engage with food in a social context.

Media's Role in Shaping Tastes: Unmasking the Influence of the Screen

This aspect of the study scrutinizes the pervasive influence of media, including food blogs, TV
shows, and social media, on shaping public taste preferences and culinary trends. Through a
detailed examination of specific media channels and their impact on culinary discourse, the
research aims to uncover how these platforms contribute to the dissemination of food trends,
shaping not only what people eat but also how they perceive and value different cuisines.

Street Food vs. Fine Dining: Exploring Culinary Societal Divides

This observation focuses on the intriguing dichotomy between street food and fine dining,
investigating how societal perceptions of taste vary across these distinct culinary experiences.
The study aims to analyze the cultural and social factors that influence preferences for street food
or fine dining, exploring how individuals navigate these choices as expressions of taste and
cultural identity.

Health and Wellness Trends: Balancing Nutrition and Culinary Preferences

This analysis delves into the evolving influence of health and wellness trends on culinary
choices. Investigating how dietary preferences shift and impact traditional food practices, the
research aims to uncover the delicate balance between health-conscious choices and the
preservation of cultural culinary heritage.

Regionalism and Culinary Diversity: Safeguarding Cultural Richness

This aspect of the study examines the preservation of regional culinary identities in the face of
globalization. The research seeks to explore how diverse flavors and cooking techniques
contribute to the cultural richness of different regions, emphasizing the significance of
safeguarding and celebrating local culinary diversity.

Food as a Form of Resistance: Culinary Acts of Defiance

This observation investigates instances where food choices serve as acts of resistance or
rebellion, challenging established culinary norms and asserting cultural independence. The study
aims to identify specific examples where food becomes a powerful tool for expressing dissent
and preserving cultural authenticity.

Diagram/Illustration: Visualizing Culinary Interconnectedness and Power Dynamics

To enhance the understanding of the interconnectedness of culinary influences and power

dynamics, the study proposes the creation of a visual representation. This diagram/illustration
will showcase the various elements discussed in the analysis, offering a visual narrative of how
globalization, branding, media, societal divides, health trends, regionalism, and acts of resistance
intersect in the dynamic realm of culinary preferences and choices.
 IV. POLICY RECOMMENDATION

Culinary Education Programs

This policy recommendation advocates for the integration of comprehensive culinary

education programs in schools. The goal is to foster an understanding of diverse culinary
traditions and practices, empowering students with the knowledge and skills to appreciate and
respect the richness of global and local cuisines. By incorporating culinary education into the
curriculum, schools can play a crucial role in nurturing a new generation of individuals who
appreciate and contribute to the diversity of culinary arts..

Support for Local Producers

Encouraging policies that support local farmers, producers, and artisans is essential to
preserving and promoting traditional culinary practices. By providing financial and logistical
support to local producers, this recommendation aims to ensure the sustainability of regional and
traditional food sources. This support contributes to the conservation of culinary heritage,
strengthens local economies, and fosters a deeper connection between producers and consumers.

Regulation of Food Marketing

To safeguard against the appropriation of traditional dishes without due credit, this
recommendation suggests the implementation of guidelines and regulations for responsible food
marketing. By establishing ethical standards, food marketing practices can be aligned with
cultural sensitivity, preventing the misrepresentation or exploitation of traditional culinary
elements. This regulation ensures that the authenticity of cultural dishes is respected in the
marketplace.

Culinary Tourism Initiatives

Promoting culinary tourism initiatives becomes a strategic approach to highlight regional

specialties, encouraging cultural exchange, and fostering appreciation. By showcasing the unique
flavors and traditions of different regions, culinary tourism not only stimulates local economies
but also creates opportunities for cultural immersion. This recommendation emphasizes the
potential for gastronomic experiences to become powerful tools for promoting cross-cultural
understanding and appreciation.

Health and Nutrition Education

The implementation of educational programs that promote awareness of balanced diets

and nutritional values is crucial for cultivating informed food choices. This recommendation
seeks to empower individuals with the knowledge to make healthier dietary decisions, bridging
the gap between traditional culinary practices and modern health considerations. By integrating
health and nutrition education, societies can navigate the delicate balance between preserving
cultural culinary heritage and addressing contemporary health concerns.
Community-Based Food Initiatives

Supporting community-based initiatives that celebrate and preserve local culinary

traditions is vital for fostering a sense of cultural pride. These initiatives provide communities
with the resources and platforms to showcase their culinary heritage, reinforcing the significance
of traditional practices in shaping cultural identity. This recommendation encourages the active
involvement of communities in preserving and passing down their culinary legacies.

Incentives for Culinary Innovation

Introducing incentives for chefs and culinary entrepreneurs who innovate while
preserving traditional flavors is a dynamic approach to the evolution of Philippine cuisine. This
recommendation acknowledges the importance of encouraging creativity within the culinary
sphere while simultaneously valuing and preserving traditional tastes. By providing incentives,
this policy promotes a harmonious balance between culinary innovation and the safeguarding of
cultural culinary heritage.
 MESSAGE TO PROFESSOR

To Sir Stranger

Hello, Sir! I understand that you may not be familiar with me since I've been absent from
our face-to-face classes for various reasons. I'm often quite reserved, and it's possible that my
absence might have given the impression that I'm not engaged in your subject. However, I want
to express my sincere gratitude for being our professor. Despite my frequent absences, you've
been incredibly considerate, providing us with ample time and understanding. Your flexibility
and the exemptions you've granted have made a significant difference for someone like me who
struggles with time management. I truly appreciate it.

I wanted to take a moment to thank you sincerely. As you often mention, I plan to "pay it
forward" in the future . Your understanding has meant a lot to me. I hope to encounter other
professors as considerate and compassionate as you in my academic journey. Once again, thank
you, Sir!
 REFERENCE

https://www.everand.com/book/461215379/Taste-of-Control-Food-and-the-Filipino-
Colonial-Mentality-under-American-Rule