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By Azer N. Parrocha / Philippines News Agency
Good news, food-loving tourists: the Philippines’s best regional cuisines are now compiled in one handy culinary-travel guidebook that, according to tourism officials, will entice local and foreign travelers to embark on a gastronomic journey in the country.
Titled Food Holidays Philippines, the 200-page guidebook, which allows tourists and foodies alike to get better acquainted with Philippine heirloom recipes and their related destinations, was launched early last month.
Publisher Clang Garcia of Colors Integrated Travel Media Inc. said she came up with the idea of the guidebook after browsing through bookstores and realizing that there weren’t many books about culinary travel.
She said she began traveling all over the Philippines and talking to fellow tourism champions from the public and private sector to spearhead the publication of a book that highlights the country’s culinary treasures, including its agricultural items, guided itineraries for culinary day tours, and overnight food trips.
Garcia described the launch of the guidebook at the Emilio Aguinaldo Shrine in Kawit town, Cavite province, as “timely,” since it coincided with the recent 2016 Madrid Fusion Manila, a gastronomy event held at the SM Mall of Asia’s SMX Convention Center that opened a wider discussion of what Filipino food is all about.
The book is expected to become available in bookstores this month.
“It is a dream come true to share with you a product of extensive research into the cooking and dining traditions from the major islands of Luzon, Visayas and Mindanao, encapsulated in one publication,” she said.
Garcia also expressed hope about holding a series of road shows in the United States and Canada in August or September to bring Filipino cuisine to a new level.
The guidebook was launched together with “Eat Your History,” a culinary heritage tour of Cavite; Malolos City, Bulacan province; Pampanga province; Malabon City; Antipolo City and Ango; and Laguna and Quezon provinces.
The Department of Tourism (DOT) lauded the travel media company’s efforts to highlight the country’s diverse culinary offerings.
Rebecca Villanueva-Labit, director of DOT 4A (Cavite, Laguna, Batangas, Rizal and Quezon, or Calabarzon), said that what completes the satisfaction of every visitor is “what goes in the mouth, to the stomach.”
“If you’re a traveler and you go to hotels and beaches, they almost always look the same, but two things that really (have an) impact (on) visitors are people and food,” she said, quoting Tourism Secretary Ramon Jimenez Jr.
Tourism Assistant Secretary Arturo Boncato Jr., for his part, noted that, for Filipinos, the book will serve as a reference that can be used to update their knowledge on cuisines.
“Food is a universal language—it’s an art form. The more beautiful we make the dish, the more proud we are of (our) destinations, culture and heritage,” Boncato said.