True to its mission of raising awareness on Philippine culinary heritage through various initiatives, the Mama Sita Foundation (MSF) presents “Peacetime Quiapo (1920 – 1940): Home Recipes from the Art Deco Era,” a non-profit, student-driven endeavor organized by Fernando Nakpil Zialcita, PhD and his class at the Cultural Heritage Studies Program of the Department of Sociology and Anthropology of the Ateneo de Manila University. The student team from
Dr. Zialcita’s SOAN 148 (Sociology and Anthropology) who are responsible for putting this event together are the following: Joshua Ephraim Imperio, Earl Joy Lopina, Yuan Gabriel Reyes, Maria Victoria Tenido, and Simone Andrea Yatco.
To be held at the Lore Manila restaurant in Bonifacio Global City, on November 5, from 6:00 p.m. – 9:00 p.m. the event is highlighted by a heritage-themed dinner catered by award-winning chef and best-selling author, Chef Myke “Tatung” Sarthou. The four-course meal features recipes from the illustrious families of Old Quiapo, then a cosmopolitan enclave that linked Asia, Europe, North and South America in the couple of decades leading up to WWII.
A program steeped in heritage and conservation themes
Curated by food writer, Ige Ramos, the event harks back to that idyllic period in Philippine history while inviting introspection on Quiapo’s relevance today as a living heritage and pilgrimage zone. Paintings of Quiapo native Brian Villareal will be exhibited at the restaurant.
Keynoted by Dr. Zialcita, the program spotlights Quiapo conservation initiatives, with messages from Claire Vitug of the San Sebastian Basilica Conservation and Development Foundation, Architect Roz Li of Bakas Pilipinas, who is spearheading the Buhay Quiapo project from his base in New York City, and Congressman Joel Chua of the Third District of Manila.
Balitanaw Heirloom Grains – a Philippine culinary treasure
The discourse on food will be led by Chef Tatung who delivers a treatise on salt and shares updates on his latest venture – Lore Manila. Ige Ramos will share interesting tidbits on facets of the Filipino identity which have been shaped by food. Ateneo students will explain the significance of each dish on the menu. Then, Clara Reyes-Lapus, MSF President and principal sponsor, will talk about MSF’s Heirloom Grains Project, which was established to support the Kankanaey tribe whose ancestors hand-carved the rice terraces out of the Cordilleras 2,000 years ago.
The output of this ancient farming method, referred to as “Heirloom Grains” – is still enjoyed today. These upland varieties take much longer to grow but are definitely worth the wait for its unique flavors, textures, and superior nutritional value. Mama Sita’s Balatinaw Heirloom Rice Champorado topped with Balitanaw Pinipig and danggit bits will be served as dessert.
Mga Kuwentong Pagkain – building a repository of heritage food stories
Now on its tenth year, MSF’s Mga Kuwentong Pagkain, an annual contest on heritage food stories, has extended its deadline for submission of entries to December 31, 2022. Anyone from anywhere in the world who has a Filipino food story to tell is invited to join. Even non-Filipinos can now join the conversation on Filipino food.
Stories can focus on cherished family recipes, hometown culinary traditions, regional food folklore, or even locally grown crops and spices. Mga Kuwentong Pagkain celebrates the uniqueness of Filipino food and the stories that continue to shape it. To make room for more creativity and style in sharing food stories, separate categories were set up for essay, photo and video formats.
Participants can win up to ₱ 20,000 in prizes. Click on this link to join and learn more details about the contest: https://tinyurl.com/MKP2022Form or email community@mgakuwentongpagkain.com.
