Provenance · Volume XXVI · In progress
The Filipino Canon
Thirty-four entries
Contents
I2
IIopening
IIIopening
IV17
V14
VIopening
VII1
VIIIopening
IXopening
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
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Filipino · V The Canonical Dishes
Filipino Soups & Stews
Three entries
The soups and stews of the Filipino table are built on four governing preparations: a clear ginger broth, a tamarind-soured broth, a peanut-thickened braise, and a dark, blood-seasoned stew. Each represents a distinct technique and a distinct flavour logic.
V · The Canonical Dishes · 2 of 3Next chapter → Also in this chapter
Filipino Soups & Stews
The soups and stews of the Filipino table are built on four governing preparations: a clear ginger broth, a tamarind-soured broth, a peanut-thickened braise, and a dark, blood-seasoned stew. Each represents a distinct technique and a distinct flavour logic.
3 entries