Jessa Cortez

Introduction
This research aims to document and showcase the diversity and delicacy of local
cuisine in General Trias, Cavite. Titled "A Compilation of Local Dishes," the study highlights
the rich gastronomic heritage of the city, featuring a range of traditional and contemporary
dishes.Reflecting General Trias' historical and cultural influences, the compilation presents a
variety of recipes, from time-honoured classics passed down through generations. . Overall,
the research celebrates the vibrant flavours and culinary expertise of General Trias, inviting
both locals and visitors to try the unique tastes that capture the essence of the city.
According to Steven M Tobias, Cookbooks were initially overlooked in cultural studies
because scholars ignored food's historical and cultural significance. Scholars once
dismissed food as a dull and uninteresting subject. According to Richard Wilk, the dismissing
of ordinary topics is part of a larger tendency in academics in which such matters are
devalued, belittled, or neglected.

Hypothesis
NUll: General Trias' local cuisine is not significantly different from that of other cities
or regions. The researcher would argue that any observed variations in local dishes are
likely due to random chance, and there is no underlying, meaningful distinction.

Ha: There is a notable difference in the compilation of local dishes implying that the
city's culinary offerings are distinct when compared to other locations.

Data Gathering
For this study, convenience sampling will be employed as the data gathering method.
Participants will be selected based on their availability for interviews and questionnaires in
General Trias, Province of Cavite. The researcher will administer the interviews and
questionnaires, ensuring ethical considerations such as obtaining informed consent and
maintaining participant data confidentiality. Subsequently, data analysis will be conducted to
gain insights into the research objectives.

Result and discussion

Here in kasilyo or kesong puti, they're procedures are the same but myra marfil from
lrta santiago,age 39 with 20yrs of cooking are more simple while Lola Teresita from pasong
kawayan 2.age 60 with 60yrs of cooking are more well explained than ate marfil.

SUMMARY
This research focuses on compiling the local cuisine of General Trias, Cavite, with an
emphasis on celebrating the city's rich gastronomic heritage. The compilation, titled "A
Compilation of Local Dishes of the City of General Trias, Province of Cavite," aims to
showcase the diverse flavors that define the city, ranging from classic savory dishes to
unique delicacies. The study portrays General Trias as a city with a culinary landscape
reflecting its profound history and cultural diversity, situated in the heart of Cavite. Going
beyond a simple collection of recipes, the compilation presents a variety of dishes, including
traditional heirloom recipes and contemporary interpretations that seamlessly blend
innovation with tradition, unveiling the essence of the city through its culinary prowess and
cultural richness.
Jaycel Apostol

Statement of the Problem

‌ The study aims to determine the local dishes of the General Trias, Cavite,
focusing on three key objectives: Firstly, it seeks to understand the cooking and
preparation methods of the city's popular dishes. Secondly, it aims to identify the unique
dishes that distinguish the local cooks. Lastly, the study explores the benefits of having a
cookbook, especially in its capacity to motivate individuals to try out different recipes.

History of Cookbook
‌As the middle classes developed a keen interest in enhancing their culinary skills,
the number of cookbooks increased significantly. In 1670, Hannah Wooley authored
"The Queen-like Closet; or Rich Cabinet," marking the first instance of a cookbook
penned by a woman. During the mid-19th century, the intricacies of French cooking were
disseminated to the masses through the works of eminent chefs like Alexis Soyer, whose
"Shilling Cookery for the People" exceeded sales of 100,000 copies. A landmark
moment in the American culinary scene occurred in 1896 with Fannie Merritt Farmer
assuming the role of editor for "The Boston Cooking-School Cook Book." Farmer
distinguished herself by being the first to introduce standardized measurements and
techniques in her recipes, thereby ensuring consistent and dependable outcomes for
those who used her cookbook.

Research Design
‌In this study, the researchers will employ qualitative research methods to conduct
their research. The aim is to address the problem outlined earlier and achieve the
objectives of the study.

‌Tenny S, Brannan JM, and Brannan GD, in their updated 2022 work on
qualitative studies, explain that qualitative research is distinct in its approach to exploring
real-world issues. Qualitative research delves deeper into understanding phenomena. It
is particularly effective in generating hypotheses and in providing a more profound
comprehension of data obtained through quantitative methods.
Results and Discussion
Valenciana
Valenciana is one of the delicacies in general trias. This is the famous festival
here. The researcher's interview the different store and people who cook valenciana
here in general trias, The first one we interviewed was Mang Mike Valenciana, one of the
famous eateries here in public market of General Trias, and the next one was Clobel's
food corner, which is also eaten at the public market, and the other two are people who
cook Valenciana whenever there is an occasion for them. The researcher's find the
similarity of ingredients and cooking process, in mang mike Valenciana and Clobel's food
corner they are almost the same in terms of ingredients and also the procedure of
cooking, these two did not tell their secret recipe. And the two people who cook
valenciana, whether it's homemade or for an occasion, they also have almost complete
ingredients and the procedures are also the same. What these four have in common is
that their only ingredients for regular toppings are chicken and pork. The only difference
between Mang mike Valenciana and Clobel's food corner is that mang mike has its own
famous partner in their valenciana and it is Binagoongan.

Recommendation
‌The primary objective of this research is to document and preserve the cultural
heritage of General Trias by compiling a cookbook, To this end, the researchers propose
several recommendations for the :

‌ Local community :centers on actively preserving and exploring their unique culinary
heritage. Emphasizing the integration of traditional dishes with modern twists, this
approach aims to blend heritage with innovation. Key initiatives include culinary
exchange events like food festivals and chef meet-ups, which are vital for enhancing
cultural appreciation. These efforts, informed by research insights, are poised to
strengthen the local economy. By focusing on the distinct culinary offerings of General
Trias, such endeavours are expected to significantly enrich the area's cultural identity,
boost economic growth, and increase its attractiveness to tourists.

‌ tudents: It is advised that students persist in their study of local cuisine through
S
cookbooks. This approach can provide a more profound comprehension of culinary
customs. Additionally, it equips students with expanded knowledge regarding cooking
techniques and ingredients.

‌ esearchers: The findings of this study are anticipated to be beneficial for researchers.
R
They reveal the distinctive tastes characteristic of General Trias, highlighting the area's
culinary expertise and cultural depth as reflected in its traditional dishes.
Chloe Baluyot

TIME AND SCOPE

This study will be conducted in September 2023 until February 2024 The researcher
wants to study the compilation of local dishes of the city of general trias province of cavite.
This study only focuses on the General trias Province of cavite.

CONCEPTUAL FRAMEWORKS
A conceptual framework for a cookbook involves organizing local dishes, highlighting
their uniqueness, and showcasing the benefits of the cookbook. It serves as a guide,
presenting diverse recipes, preserving culinary traditions, and offering practical advantages
such as promoting cultural appreciation and enhancing cooking skills.

BENEFITS OF COOKBOOK
Cookbooks play a crucial role beyond providing recipes, extending to documenting
cultural and social aspects. Historical accounts by Homan (2007) and Notaker (2017)
emphasize that cookbooks offer insights into local traditions and societal changes. Classic
cookbooks in Western countries, such as Belgium's "ons kookboek," serve as cultural
touchstones, reflecting culinary traditions over time (Segers, 2005). This trend is not unique,
as demonstrated by Denmark's "Mad" and the Netherlands' "Margriet Kookboek" (Eidner et
al., 2013; Buisman and Jonkman, 2019). Thus, researching and creating a cookbook on
local dishes can contribute to preserving and understanding the culinary heritage of General
Trias in Cavite, providing a valuable resource for future generations.

RESULT AND DISCUSSION

PUTO BUNGBONG
The research recommendation for puto bung-bong introduces Malagkit Rice as the
primary ingredient, indicating a departure from traditional glutinous rice. This unique choice
may influence the texture and flavor profile of the dish.
The soaking and grinding process, coupled with the addition of food color for
coloration, showcases a meticulous approach to preparation. The subsequent step of
squeezing the ground rice to ensure dryness adds a distinct touch, possibly impacting the
final texture and consistency.
Compared to other PUTO BUNG-BONG variations, this version stands out for its use
of Malagkit Rice and the specific steps involved in processing and coloring. Research could
delve into sensory evaluations, exploring how these variations affect taste, texture, and
visual appeal. Additionally, understanding the cultural or regional influences behind such
modifications could contribute valuable insights to the research.
CONCLUSION

1. The research findings highlight that while recipes in General Trias share common
elements, each chef imparts their unique touch and familial influences, contributing to
distinct variations in cooking methods and ingredient choices.

2. The study concludes that a signature dish serves as a culinary masterpiece, reflecting a
chef's creativity and skill. In the context of General Trias, these dishes become synonymous
with the identity of the place, offering a memorable taste experience for diners.

3. Researchers assert that a signature dish not only defines a place but also plays a pivotal
role in establishing its identity. Such dishes can cultivate loyalty among customers,
particularly in chain restaurants where appealing to a diverse market is crucial.

4. The study suggests that a signature dish may not always be pre-planned; customer
feedback and sales can shape a restaurant or chef's specialty. This organic development
contributes to the widespread recognition of a particular dish and its association with a place.

5. The research underscores the value of cookbooks, emphasizing that they serve as more
than just instruction manuals. Cookbooks provide individuals with the opportunity to
experiment with diverse recipes, narrating stories of rich history and cultural diversity through
ingredients and processes, thereby enhancing culinary exploration
Roman Correo

Significance of the Study

For the community the benefit of this is to know the other dishes in General Trias and
give an idea how to cook it. The benefit of this to students is to broaden their reference to
have a guide for their different recipes. To the researcher the benefit of this will serve as a
valuable reference for this study and enable them to build upon and enhance their research
endeavour and lastly for the future researcher will be able to improve and broaden their
study about the delicacy in the food industry at City of General Trias

Theoretical Framework.
In Lisa Heldke's Theory of Cookbook Recipe, she explores the convergence of theory
and practice in cooking. Using examples like kneading bread, she emphasizes the need for
both theoretical understanding and practical skills in food preparation. Similar to Susan
Leonardi's view on recipes, Heldke suggests that recipes present ideas about what
constitutes a good meal, healthy eating, or cultural identity, leaving individuals the choice to
accept or reject these concepts. Family cookbooks, as defined, can take various forms but
typically represent evolving compilations created by a person or a small group, capturing
their culinary journey over time.
It serves as a foundational analysis of existing theories, providing a roadmap for
justifications in the research. Researchers develop theories to explain phenomena, establish
connections, and make predictions about the future. The theoretical framework in the
research functions as a platform to articulate and elucidate current theories, demonstrating
the relevance of the research topic and connecting it with well-established concepts. By
incorporating existing theories, the research is situated within a broader intellectual
context.The chosen theoretical framework is highlighted as more than a theoretical exercise;
it is a crucial tool for justifying and contextualizing the subsequent study. It acts as
intellectual scaffolding, supporting the rationale behind research questions, methodologies,
and interpretations. A comprehensive theoretical framework enhances success in the later
stages of the research and writing process, guiding the approach to ensure the work is
grounded in established knowledge and contributes meaningfully to the academic discourse.
This robust foundation enhances the validity and impact of the research contribution to the
field.

RRL importance:
Cookbooks are important primary sources for food historians, and every culinary
manual has a unique publishing history, set within the national context of a country's
publishing industry. This paper argues that it is necessary to consider a cookbook's
publishing history to interpret the meaning between the covers and to assess the book's
significance within the society. I draw on case studies from my recently published Culinary
Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949 to show how bibliographical
evidence can contribute to an understanding of a food culture, help evaluate the degree to
which a text reflects kitchen practice, reveal important aspects of authorship (including
pseudonyms), and illuminate the phenomenon of community cookbooks.
Sampling Techniques
In this study we use a convenience sampling method (this is selecting participants) to
compile the variety of local dishes at General Trias Cavite. to Explore local eateries,
markets, and community gatherings to discover diverse dishes. And Engage with residents,
chefs, or food enthusiasts to learn about traditional and lesser-known specialties. To take
down notes the recipes, ingredients, cooking techniques, and cultural significance of each
dish. Compile our findings into a booklet, guide, or online platform to share the rich culinary
heritage of General Trias.

Results and Discussion

Bibibingka
We interview different stores here in gentri that offer bibingka. First is 'Madel's
Bibingkahan" and the "Jack special bibingka and puto-bungbong. The bibingka from Madel's
store is they gradually adding an ingredients for their bibingkas and for Jack' they do a
shortcut to less the preparing time of food but they bibingka are delicious but i will
recommend Madel's bibingkahan because they are famous not only in Gentri but also in the
province of Cavite and i think Jack's Special Bibingka and puto-bungbong will be famous
soon.
Jayson Manubay

Objectives of the Study

The primary objective of this study is to assess the local dishes of the City of
General Trias, Province of Cavite.

1. To assess the procedure and different dishes to know the uniqueness of the
people who cook it, in the City of the General Trias, Province of Cavite.

2. To evaluate the benefits of having a cookbook is the fact that it gives an individual
the means and reason to experiment with different recipes.