• Paperback
• 255
• Tikim Essays on Philippine Food and Culture
• Doreen G. Fernandez
• English
• 14 April 2020
• 9789712703836

Tikim Essays on Philippine Food and Culture review ´ 100 Remembering as well of past pleasures savored sensations One writes on and with the readers' palates alluding to food tasted as children drawing on their reservoirs of pleasure In effect one draws on all of the culture that shaped oneself and one's readers On Mangoes “ we wager that the mango memories of many a Filipino still revolve around the fruit ripening to fragrance in Maytime; around fat golden halves dripping More of 35 stars The 2020 revised edition has so many typosMost of the essays were written for the press They are short and the language is uite simple Since Doreen s research interest was Philippine food the essays got repetitive at times which made it hard to read on one sitting I think this is of an editorial issue From time to time Doreen shares great insights like All markets are indexes of both street and household cuisine I love how she can get poetic when describing food in such instances like Longganisas of many persuasions Manamis namis we say of a fruit that teases sweetly rather than assaults with its sweetness The essays are well researched she cites even Spanish period texts in forming her opinions There is one chapter dedicated to food literature and another on food in Philippine historyThe texts are also imbued with her shared experiences with friends and family giving us a picture of her life in Silay and Manila and her travels throughout the archipelagoOn a academic view the essays reflect on geography gender roles the colonial experience and the sources and influences of Philippine food the tools and processes of cooking and class divide as seen in varying material traditions choices of ingredients and perceptions and tastes She also unpacks the meaning of words and myths associated with food across different ethnolinguistic groups

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Tikim Essays on Philippine Food and Culture review ´ 100 Their juice on glistening suman in Antipolo; around mangoes peeled whole with the hands on farms and at fiestasto drip on chin and clothes; around mangoes chilled in river water rather than in refrigerators while the feasters to be swim in the rivers of childhood; around mangoes sweet because stolen from consenting uncles or neighbors; around the fruit not as commercial product but as pledge of time and season and memo I m glad that Anvil Publishing reprinted the book I ve been longing to read this work and now I understand why this became a food literature classic I love how Filipino cuisine and culture are intermingled to one another as they should be in every essay

Tikim Essays on Philippine Food and Culture review ´ 100 FROM THE BOOK What's Cooking The old and the new The provincial and the pop The slow and the fast The past the present the future That's what's cooking in Philippine cuisine Which means that as the most popular people created people processed and people consumed segment of popular culture it is dynamic and changing living and lively Writing about Food When one describes food one does not use words alone but the readers' Tikim was first published in 1994 and it was a hit and became a mainstay in bookshelves and school libraries for years But since the late 2010s the demand for local books is dwindling and the Filipino book industry is forcing publishing houses to release fewer serious material in lieu of Wattpad novels and vanity projects ghostwritten by celebrities and influencers Several literary classics that have been loved and enjoyed by generations are forced to be out of print Tikim was one of the casualtiesSo it came as a surprise when Anvil Publishing announced in early 2020 that it would re release Tikim It came at a right time Thanks to the Internet and the foodie movement young Filipinos are becoming interested in food than their parents and the Filipino cuisine is democratized Doreen G Fernandez may have passed away almost two decades ago but she is now gaining newer fans proving that she is the food writing icon of the PhilippinesMuch of the book is still relevant today as it was in 1994 and Fernandez would probably be surprised to see that little has changed about Manila street food Readers young and old will be thrilled not only to find out that there is than bulalo and menudo but to also have a deeper understanding of Filipino food and its history aided by Fernandez s ability to capture their senses through her vividly descriptive writingThe only complaint I have with its re release is that it appears to be sloppily revised Without warning that Tikim is a collection of essays published under Fernandez s newspaper columns her writing may be accused as very repetitive There aren t any footnotes or updates on some of her dated essays and whether the local vinegar featured in the book is still available or not the reader is up to know Even in 2020 several misspellings can still be found despite using updated computer software than they did pre Windows 95Overall however this isn t Fernandez s fault The most important thing is that her words continue to exist influencing generations of cooks food writers and gastronomes