promoting indigenous filipino food ingredients through "social tags”
DESCRIPTION
Presented by Mark Raygan Garcia during the Discovering Local Knowledge Conference/Workshop at Miriam College. View the Conference agenda here, http://www.slideshare.net/audrn/conference-workshop-programTRANSCRIPT
Promoting Indigenous Filipino Food Ingredients
through Digital ‘Social Tags’
Project Leader: MARK RAYGAN E. GARCIA Institution: Silliman University, Dumaguete City, Philippines Website: www.smarkideas.comEmail: [email protected]
1. Promote indigenous Filipino food ingredients in modern-day cooking using digital tools (website, YouTube, Facebook)
2. Develop “social tags” on identified indigenous Filipino food ingredients to establish their cultural/historical relevance.
Aims and Objectives
3. Produce instructional videos of cooking demonstrations for online access and availability on discussion platforms.
4. Facilitate the strengthening of the Filipino identity through increased awareness of indigenous Filipino food ingredients.
5. Assist in addressing malnutrition and promoting healthy
eating using indigenous food recipes.
Methodology (1 of 3)
Phase 1Orientation
• Profiling • Expectation-Setting • Identification & Ranking of Indigenous Ingredients • ‘Town Hall’ Discussion on Food as Identity• Tasking
* Documentation; Popularization on Facebook
Phase 1 Implementation
Methodology (2 of 3)
Phase 2Demonstration
• On-site Step-by-Step Preparation & Cooking• Interviews (Instructional; Anecdotal) • Tasting & Critique
* Documentation (using mobile phone & ordinary camera)
Phase 2 Implementation
LOLITA PARTOSADish: Sinakol Age: 45Children: 6Education: Elementary Grad
Docu. Tool: LG KP500
ALICIA TUQUERODish: Tortang Puso Saging Age: 27Children: 3Education: Grade 1
Docu. Tool: Sony Digicam
BLECY ENCILAYDish: Nilubihang Kalabasa Age: 26Children: 3Education: High School Grad
Docu. Tool: Blackberry 8810
ROSALIE ELLORENDish: Tortang Talong Age: 41Children: 3Education: 2nd Year HS
Docu. Tool: Sony Cybershot
ANALIZA GADINGANDish: Ginisang Mongos Age: 34Children: 2Education: College Level
Docu. Tool: Sony Digicam
CANESIA GADINGANDish: Nilat-ang Tabios Age: 21Children: 1Education: -
Docu. Tool: Canon Digicam
JILL HULGUINDish: Humbang Nangka Age: 26Children: 4Education: High School Grad
Docu. Tool: Sony Cybershot
MAHLOU CASTUMBRAS Dish: Ginisang Balataong Age: 25Children: 1Education: 3rd Year HS
Docu. Tool: Nokia 3120 C
Methodology (3 of 3)
Phase 3Packaging
• Transcription & Translation • Nutritional Content Analysis • Video Development • Uploading (Facebook, YouTube,
www.smarkideas.com)
Outcomes1. Promotion of the Maayong Tubig community (livelihood and
resource availability; culture: sense of belonging and oneness; characteristic of resilience).
2. Reinforcement of the value of local Filipino food recipes vis-à-vis sense of pride and identity.
3. “Outsiders’” appreciation for indigenous Filipino food ingredients (“discovery” of what already exists for generations).
4. Widened reference and discussion options.
Applications/Outputs 1. Integration into curriculum/program as a service-learning
activity. (Education, Nutrition and Dietetics, Socio-Anthro, Communication)
2. Utilization as a reference (or subject) for online discussions among students and/or faculty on local knowledge (how seemingly trivial items such as food build identity)
3. Adoption of methodologies as an approach to undertaking IRE-related initiatives.
Conclusions1. Food choices are influenced by at least two things:
(a) availability of resources(b) personal affinity/experience.
1. Food builds up identity; identity roots from what links you to family (clan or generation; ancestry) or a personal experience.
2. Food bridges cultural divide.
* Nothing beats the sincerity of people in grassroots communities.
Recommendations1. Conduct a national (and/or regional) online dialogue on
indigenous food with focus on: (a) extent by which food builds identity (b) interconnectedness [yet distinctness] of localities/
cultures through food ingredients (c) food-related threats (actual and/or potential) to culture
2. Outputs in #1 to be consolidated into an/a I/R/E material. 3. Integration as a service-learning activity. (Twist: SL via the Net)
References
Website: www.smarkideas.com (Project Documents > Indigenous Food)
Facebook: “Indigenous Food Ingredients”
YouTube: www.youtube.com/user/smarkideas
Daghang salamat!
Project Leader: MARK RAYGAN E. GARCIA Institution: Silliman University, Dumaguete City, Philippines Website: www.smarkideas.comEmail: [email protected]