Batangas Authentic Food Essay

Introduction fare plays a momentous role in mints lives. These may encompass forage as a tool for comfort, reward, as a hobby and to a fault for travel. It has beseem a defining obsession among the young and urbane, viewing it as a legitimate option for a hobby, a topic of insistent discussion and a playground for competition. Foods transformation from a fetid hobby to a youth- stopping point phenomenon happens remarkably fast. In these events, food becomes peerless of the primary reasons in motivating a person to travel (Idov, 2012).culinary tourism covers beyond the dining experience. It includes a variety of culinary, agri-tourism and agri-food activities, developed specifically for tourists that showcase food and beverages. This excessively provides chance for visitors to discover dishes indigenous to to each one region while learning about its fantastic talents and creativity. The International culinary touristry Association also defines Culinary Tourism as, the pursu it of unique and memorable eating and drinking experiences. Cuisine is among the most flexible and kinetic elements of culture. It involves the blending of ingredients and preparations for different cultures. Agricultural diversification, food preservation technology, efficient transportation, cognisance of new food preparation techniques, prestige foods and migrations into and out of communities have been ushering auxiliary culinary traditions in the Philippines. Culinary traditions are important elements of a peoples history.As topical anesthetic tourism and heritage conservation become significant to community pride and income, histories about food are need as reference for contemporary projects and planning. There are many reasons for valuing culinary history (Sta. Maria, 2006). The Philippines 7,107 islands, divided into 77 provinces, show an enormous diversity in both(prenominal) their people and landscape. From the rugged cliffs and Ivatans of Batanes Islands through th e sophisticated urbanites of Manila to the red coral islands and Moslems of Tawi Tawi, this is a land of extraordinary contrast and variety (Hicks, 2005). Philippine cuisine begin with a simple fare, a variety of vegetables readily self-possessed from the environment yams such as taro, an assortment of leaves, coconut milk, fish, and chicken and pig, both of which are native to Southeast Asia.The Malay-Polynesian kitchen contributions such as coconut milk, varieties of rice, garlic, ginger, flavor dried fish, shrimps, fish sauce, leaf-wrapped cuisine and roast pig are the staple. The habituate of peanuts and spices is more passive than in neighboring countries like Malaysia, Indonesia and Thailand. From the Chinese cuisine evolved the lumpia and pancit which have taken the form of pancit luglug, pancit guisado, pancit marilao, pancit palabok and pancit molo. Spanish cooking introduced meat change state as in puchero, cooked in vinegar as in adobo, stewed in tomato sauce as i n mechado and scopped out and restuffed as relleno along with desserts like leche flan and pastry such as ensaimada (Roces, 2006).Heading on the southwestern single out of Luzon in the CALABARZON region lays the province of Batangas which offers acclaimed taste sensations. The physique Batangas come from the word batangan meaning a raft that the people wont for fishing in Taal Lake. Two of the worlds rarest freshwater fishes namely maliputo and tawilis are make in Taal Lake. Batangas cow is widely sought end-to-end the country. It is said to be one of the best species of cattle in the Philippines. Batangas culture is greatly influenced by the Spaniards because of their long period of settlement. Food is an integral part of the Batangas culture. Most Batangueos are farmers and fishermen who sell their own products in the market.the great unwashed can find a very hospitable culture in the Batangueos, sharing more than the usual of the food they eat. Tourists keep coming congest to Batangas non only for its attractions but also for the regular(a) food it offers. Batangas cuisine is attractive not because of the presentation of the dish, but because of its essence. The philosophy of cooking in Batangas is that cooking should highlight rather than coat. This matter entitled Culinary Tourism Assessment of Batangas Cuisine aims to evaluate the prominence of culinary attractions in Batangas, and the erudition of the tourists in the native cuisines.Statement Of The ProblemThe lookers sought the answers to the following questions1. What is the pen of the tourists in footing ofa. Ageb. Genderc. Place of Origin andd. frequency of visit2. What is the indite of the local dishes in impairment ofa. Ingredientsb. Presentationc. Techniquesd. write upe. Geography andf. overriding Flavors3. What is the perception of the tourists on the local dishes in foothold ofa. Authenticityb. Related programs and activities andc. Feedback of tourist on the local dishes4. Is there a significant descent between the profile of the tourists and their perception on the local dishes?Research ObjectivesThe researchers fulfilled the following objectives1. Identify the profile of the tourists in terms ofa. Ageb. Genderc. Place of Origin andd. Frequency of visit.2. Distinguish the profile of the local dishes in terms ofa. Ingredientsb. Presentationc. Techniquesd. Historye. Geography andf. Prevailing Flavors.3. Determine the perception of the tourist on the local dishes in terms ofa. Authenticityb. Related programs and activities andc. Feedback of tourists on the local dishes.4. Determine the significant relationship between the profile of the tourists and their perception on the local dishes.Significance Of The bailiwickThis study would be beneficial not only for the researchers but also for the other sectors of the society. The research would be significant for the endeavors of the following people For cordial reception students and professorsThe research forget serve as a reference for the students and professors in their Hospitality Management courses. This study lead also help students and professors to stumble a deeper understanding in relation to the study. For the local communityThe study lead strengthen the awareness of the local community in authentic cuisines of the different municipalities in Batangas. Through this study, they will be more well-known(prenominal) with their own traditional cuisines. For producers of the cuisinesThe study will serve as an opportunity to preserve and sustain the cuisines to the future generation. It will be beneficial for the producers of these cuisines to put forward their reputation and prestige. This will also be the source of their revenue if the cuisines will be recognized more by the people.For the local organizationThe research will help the local government of Batangas in establishing a fabric for the development of Food tourism. It will also help in promoting Batangueo cuisines and the province itself. For the touristsThe research will help the tourists to be more inner of the authentic cuisines the Batangueos has to offer. It will also guide them in experiencing and acquaint with the different cuisines in Batangas. For travel entities.The study will serve as a guide for the travel entities in promoting the Culinary Tourism of Batangas to their clients. It will also serve as a basis for formulating tour packages that will suit the preferences of the clients. For the researchersThe study will be significant for the researchers in enhancing their friendship about the native cuisines in the province of Batangas. It will serve as a tool in boosting the awareness of the researchers in the field of Food Tourism. For future researchers.The study will be helpful for the future researchers as their basis for their potential study.Scope and LimitationThe study only cover Food Tourism of selected areas in Batangas. It also determined the main dishes the Batangueo s have to offer. These main dishes included Maliputo, Tawilis, Adobo sa Dilaw, Taghilaw, Tinindag, Bulalo and Sinaing na Tulingan that can be found in Lipa City, Taal, and Sto. Tomas. The dishes selected are most frequently encountered by the researchers in books, magazines, newspapers and government brochures. The study evaluated the perception of the tourists on the local dishes but not those of the local residents. It did not cover the eating habits of the tourists and the ethnic diversity of the dishes. Moreover, the study did not include the native delicacies and beverages.