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Provenance · Volume XXVI · In progress

The Filipino Canon

Thirty-four entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
2 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
opening IV
The Method
The foundational techniques the cuisine is built on.
17 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
14 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
opening IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume XXVI · contents
Filipino · IV The Method

The Method

Fifteen entries

Filipino adobo and sawsawan technique阿斗波 Adobo: The Technique That Defines a NationAdobo sa Gata (Bicolano Coconut-Cream Adobo)Adobo sa Dilaw (Turmeric Adobo)Adobong Ilocano (Ilocano Dry-Rendered Adobo)Adobong Kapampangan (Kapampangan Pork-Fat Adobo)Adobong Puti (White Adobo)Kilawin (Acid-Denatured Offal/Grilled Meat)Sinuglaw (Grilled + Acid Technique Compound)Paksiw (Vinegar-Braising Technique Family)Bagoong (Fermented Shrimp/Fish Paste)Patis (Filipino Fish Sauce)Buro (Fermented Rice-Fish)Estofado and Mechado (Spanish-Colonial Braising Techniques)辛加洛和比科拉诺 Sinigang and Bicolano: Sourness as Identity
IV · The Method · 2 of 2Next chapter → The Canonical Dishes
Filipino · IV

The Method

The foundational techniques the cuisine is built on.

‹ Contents

Preparation & Foundational Techniques
Two entries
菲律宾烹饪的殖民历史 Philippine Culinary History: The Five-Layer Synthesis · 基尼劳 Kinilaw: The Philippine Acid-Cure Tradition
→
Also in this chapter
15 entries
Filipino adobo and sawsawan technique阿斗波 Adobo: The Technique That Defines a NationAdobo sa Gata (Bicolano Coconut-Cream Adobo)Adobo sa Dilaw (Turmeric Adobo)Adobong Ilocano (Ilocano Dry-Rendered Adobo)Adobong Kapampangan (Kapampangan Pork-Fat Adobo)Adobong Puti (White Adobo)Kilawin (Acid-Denatured Offal/Grilled Meat)Sinuglaw (Grilled + Acid Technique Compound)Paksiw (Vinegar-Braising Technique Family)Bagoong (Fermented Shrimp/Fish Paste)Patis (Filipino Fish Sauce)Buro (Fermented Rice-Fish)Estofado and Mechado (Spanish-Colonial Braising Techniques)辛加洛和比科拉诺 Sinigang and Bicolano: Sourness as Identity
← IIIThe Pantry

Contents · The Library