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Younghusband and awful food

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One of the assignments in my course on “Food in Philippine Culture” in Sophia University, Tokyo was for the students to sample Philippine food sold outside St. Ignatius Church on Sundays. I was surprised that some students sought out hidden Filipino “restaurants” around Tokyo, while a few followed YouTube recipes for adobo, cooking them at home and later reporting that Filipino food was greasy, brown and generally unhealthy by their standards. I raised my hands in surrender and explained that not all our food is that bad. I mean balut is quite nutritious despite its notoriety as one of the world’s most disgusting foods.

Posted: March 12th, 2013 in Columnists,Columns,Inquirer Opinion | Read More »

Our ‘balimbing’ is the Coromandel gooseberry

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In the past 10 months at Sophia University in Tokyo, my host professor Takefumi Terada, dean of the faculty of Foreign Studies, has patiently rounded off my culinary education by pushing me out of the Pinoy comfort zone that is familiar with tempura, sushi, sashimi, tonkatsu, ramen, and karaage chicken.

Posted: January 22nd, 2013 in Columnists,Columns,Inquirer Opinion | Read More »

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