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Angeles City, Philippines - The 1st International Conference on Kapampangan Cuisine and Food Tourism, held at Holy Angel University on March 21 and 22, 2024, concluded with resounding success. Over two days, attendees were treated to a diverse array of plenary sessions exploring the rich history and unique facts surrounding the Kapampangan cuisine.  

Esteemed speakers of high caliber offered invaluable insights on various topics related to Kapampangan culinary heritage, captivating participants from universities, government agencies, media outlets, and other stakeholders. 

On the first day, Renowned Chef Claude Tayag kickstarted the conference with a discussion on "Pampanga as Culinary Capital: Fact or Fiction?" Her insights into the culinary identity of Pampanga provided a thought-provoking analysis of the province's gastronomic heritage.  

Social Historian and Antiquarian Mr. Augusto Marcelino "Toto" R. Gonzalez, delved into the opulence of "Haute Capampangan Cuisine: The Provisions, Prodigality and Pride of Pampanga's Old Landed Gentry." 

Mr. Eugenio Ramon "Chef Gene" R. Gonzalez, a seasoned Chef and Founder of the Center for Asian Culinary Studies discussed the culinary scene of the 1898 Malolos Congress in "Reconstructing the Dinner of the 1898 Malolos Congress: The Grand Birth of a Nation in Culinary Terms." 

The day concluded with Most Rev. Pablo Virgilio David, also known as Bishop Ambo, President of the Catholic Bishop's Conference of the Philippines, exploring "The Adventurousness of Kapampangan Taste Buds." He highlighted the unique culinary preferences and practices that characterize Kapampangan cuisine including the “tiltilan”, which the Kapampangans always have whenever they eat.  

“At the core of Kapampangan culture lies a cherished tradition known as "Tiltilan," a practice deeply rooted in the culinary customs of the province,” Bishop Ambo said. He explained that the Tiltilan culture is not unique to the Kapampangan but out of ingenuity the Kapampangan made combinations of the basic Aslam (Vinegar), patis (Fish Sauce), and toyu (Soy Sauce) to create a whole variety of flavors. 

Throughout the conference, attendees were reminded of the famous Kapampangan saying, "Basta Kapampangan, Manyaman.... Maglutu" underscoring the pride and joy associated with Kapampangan culinary heritage. 

The series of sessions continued on the second day. Ms. Elizabeth Ann Quirino, an esteemed Journalist, Food Writer, and Cookbook Author, explored "Food Writing with a Kapampangan Accent: Genre Bending with Cookbooks, Blogs, and Memoirs," while anthropologist and cultural historian Dr. Fernando Zialcita, shared how Kapampangan's appreciate food through their sense of smell.  

Dr. Krstyl N. Obispado traced the historical ties between Mexican and Filipino cuisines in "Tamales and Other Dishes: Tracing Mexican Impact on Filipino Cuisine via the Galleon Trade Route."  

Ms. Clang Garcia, a culinary heritage explorer and TV host, discussed "Beyond Food: Packaging Pampanga as a Sustainable Gastronomy Destination." Mr. Ige Ramos, a noted Visual Artist, Book Designer, and Author, delved into the sensitive topic of "Makurilyu: Food Shaming in the Culinary Capital." 

Palanca Award-winning playwright and essayist Prof. Jose Victor Torres reminisced about a time when cooking was a labor of love, not just a quick meal in his touching exploration of "Food Memories: When Cooking Meant Fire and Not Microwave". 

The conference served as a platform for collaboration and exchange, fostering meaningful discussions and connections among participants. With its successful conclusion, the International Conference on Kapampangan Cuisine and Food Tourism has paved the way for further exploration and appreciation of Kapampangan's culinary heritage locally and internationally. This significant event underscores the importance of preserving and promoting Kapampangan culinary traditions for future generations to cherish and enjoy. 

 

By: John Martin T. Madla, Business Counselor | Negosyo Center Mexico, Pampanga