Mapping the Foodscape: Traditions, Farming, and Science in Central Luzon, Philippines

Foodscape is a concept often used to highlight the interconnectedness of people, food, and places. This paper assesses the key characteristics of food considered as “culinary heritage” in the province of Nueva Ecija in Central Luzon, Philippines. The paper argues that the place has its own foodscape reflecting unique traditions or practices. such as fermentation in making various types of buro, a fermented rice and fish.  It also highlights key ingredients that reflect the physical environment and abundant resources of the place. For instance, the use of rice in various culinary dishes, from main dish to desserts. The use of souring agents such as the alibangbang (Bauhinia malabrica) also deviates itself from the traditional souring ingredients used in other parts of the country. Various crop pests such as the Philippine field rat (Rattus rattus mindanensis) and bettle (Leucopholis irrorate) are also culinary heritage in the province. In addition, the existence of various agricultural research centers and institutions has also contributed to various innovations in the culinary landscape of province. Examples of these include the familiarity of tilapia (Oreochromis niloticus), which was made into ice cream, and the use of carabao’s milk for various delicacies which can be attributed to the existence of a center that focuses on carabao research. Given all these, the paper concludes that there is a need to properly frame all these culinary traditions to better conserve, promote, and highlight the place as a destination foodscape.