Professional Documents
Culture Documents
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
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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