LOCAL TRADITION

Different contemporary art techniques and

performances.
MEDIUM AND TECHNIQUE
1. Taka(paper mâché)
- Sculpture formed in a carved
wooden mold.
- -usually resembles animals such
as horses and carabaos, as well
as human figures, painted with
vivid colors and floral designs.
- “taka” means mold in Paete. A
town known for their taka
making, aside from woodcarving
traditions.
 MEDIUM AND TECHNIQUE
1. Taka(paper mâché)
- Sculpture formed in a
carved wooden mold.
- -usually resembles animals
such as horses and
carabaos, as well as human
figures, painted with
vivid colors and floral
designs.
- “taka” means mold in
Paete. A town known for
their taka making, aside
from woodcarving
traditions.
MEDIUM AND TECHNIQUE
1. Taka(paper mâché)
- The mold used in
making taka is made
from solid wood such
as narra.
- Square pieces of paper
will be pasted on the
surface of a mold,
covering the entire
surface.
MEDIUM AND TECHNIQUE
1. Taka(paper mâché)
- After drying for one
to two days, the mold
will be taken out of
the paper mâché.
- For its vivid colors
and shine, it will be
painted with
commercial enamel
fused with gasoline.
MEDIUM AND TECHNIQUE
2. Parol
-a start-shaped lantern
traditionally made of
papel de hapon or
Japanese rice paper in
a bamboo frame,
illuminated with
candles or carbide
lamps.
MEDIUM AND TECHNIQUE
2. Parol
-San-Fernando Pampanga
is known to be the
parol capital of the
Philippines, with a
history of making
parols from the late
1800s.
MEDIUM AND TECHNIQUE
2. Parol
Parols today are made
of Capiz or plastic,
wrapped in a metal
frame, lighted with
electric bulbs.

(Facundo,2008)
MEDIUM AND TECHNIQUE
3. Kiping
-Kiping is a colorful
rice wafer that adorns
the houses of Lucban,
Quezon during the
Pahiyas Festival
MEDIUM AND TECHNIQUE
3. Kiping
-Kiping is made of a
mixture of galapong or
rice flour and water.
-The mixture is dyed in
a vibrant colors before
being poured in either
a kabal or banana leaf.
MEDIUM AND TECHNIQUE
3. Kiping
-it will then be
steamed and peeled off
from the leaves before
letting it dry out
under the sun.
- Kipings can also be
fried in oil and eaten.
MEDIUM AND TECHNIQUE
3. Kiping
-Kipings can also be
suspended in
rows,patterns or made
into an arangya or
cahndeliers.
To make arangya, kiping
are tied together in
layered circular, or
spiral frames.
MEDIUM AND TECHNIQUE
3. Kiping
-Kipings can also be
moistened and formed
into flowers or tied
into sticks to form
“plants”, and
sunbursts.
MEDIUM AND TECHNIQUE
4. Singkaban
-decorated bamboo arch
usually used in welcome
signages in towns.
It is also used as
decorative element in
towns during festive
occasions.
MEDIUM AND TECHNIQUE
4. Singkaban
-Singkaban festival is
being held annually in
Malolos, Bulacan.
MEDIUM AND TECHNIQUE
4. Singkaban
-Singkaban festival is
being held annually in
Malolos, Bulacan.
MEDIUM AND TECHNIQUE
4. Singkaban
-Singkaban
festival is
being held
annually in
Malolos,
Bulacan.
MEDIUM AND TECHNIQUE
4. Singkaban
-Singkaban festival is
being held annually in
Malolos, Bulacan.
MEDIUM AND TECHNIQUE
4. Singkaban
-Singkaban
festival is
being held
annually in
Malolos,
Bulacan.
MEDIUM AND TECHNIQUE
5. Palaspas
-a decorated
palm frond
used during
the Palm
Sunday
tradition
observed in
many parts of
the
Philippines.
MEDIUM AND TECHNIQUE
5. Palaspas
-Strips of palm
leaves can be
woven
together(lala),
braided(salapid)
, folded(tupi).
MEDIUM AND TECHNIQUE
5. Palaspas
-Palaspas
creation only
involves basic
basketry
techniques such
as plaiting,
coiling, and
weaving.
MEDIUM AND TECHNIQUE
5. Palaspas
-Palaspas
creation only
involves basic
basketry
techniques such
as plaiting,
coiling, and
weaving.
MEDIUM AND TECHNIQUE
6. Embroidery
-a craft of
embellishing fabrics
using thread and
needles to create
intricate designs.
MEDIUM AND TECHNIQUE
6. Embroidery
-Embroiders in
Lumban, Quezon
use piña, piña
cocoon and
jusi in
creating their
inticate
needleworks.
MEDIUM AND TECHNIQUE
7. Pan de San Nicolas
-a relief on a cookie
distinct from the San
Nicolas. Pampanga.
MEDIUM AND TECHNIQUE
7. Pan de San Nicolas
-the dough used in
making these cookies
contains arrowroot and
coconut milk.
Carved, wooden molds
give its distinct
designs featuring San
Nicolas bordered with
floral patterns.
MEDIUM AND TECHNIQUE
7. Pan de San Nicolas
-the dough used in
making these cookies
contains arrowroot and
coconut milk.
Carved, wooden molds
give its distinct
designs featuring San
Nicolas bordered with
floral patterns.
MEDIUM AND TECHNIQUE
8. Pabalat
-pastilla wrapped from
San Miguel and Malolos,
Bulacan are known for
their intricated
designs.
MEDIUM AND TECHNIQUE
8. Pabalat
-pastilla wrapped
from San Miguel and
Malolos, Bulacan
are known for their
intricated designs.
MEDIUM AND TECHNIQUE
8. Pabalat
-pastilla
wrapped from
San Miguel and
Malolos,
Bulacan are
known for their
intricated
designs.
MEDIUM AND TECHNIQUE
9. Filipino
delicacies
-suman, tupig and
tamales are often
wrapped in banana
or nipa leaves,
corn husks or
coconut fronds.
MEDIUM AND TECHNIQUE
9. Filipino delicacies
-suman, tupig and
tamales are often
wrapped in banana or
nipa leaves, corn husks
or coconut fronds.
MEDIUM AND TECHNIQUE
9. Filipino delicacies
-suman, tupig and
tamales are often
wrapped in banana or
nipa leaves, corn husks
or coconut fronds.
MEDIUM AND TECHNIQUE
9. Filipino delicacies
-suman, tupig and
tamales are often
wrapped in banana or
nipa leaves, corn husks
or coconut fronds.
MEDIUM AND TECHNIQUE
9. Filipino delicacies
-glutinous rice
delicacies come in
various shapes and
presentation- tamales
from Meycauyan, Bulacan
is trapezoidal in shape
MEDIUM AND TECHNIQUE
9. Filipino delicacies
-puto maya from
Bantayan, Cebu is
enfolded in banana
leaf.
MEDIUM AND TECHNIQUE
9. Filipino delicacies
-On the other hand,
tinubong from Ilocos is
poured inside a bamboo
tube before cooking.