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A Comparative Study of Culinary Practices of Homegrown Cooks and Chefs in Contemporary Philippine Cuisine of Heirloom Recipes of CALABARZON

Ninevetch Grace O. Marco () and Dbm Hm
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Ninevetch Grace O. Marco: Laguna State Polytechnic University – San Pablo City Campus
Dbm Hm: Laguna State Polytechnic University – San Pablo City Campus

Acta Scientifica Malaysia (ASM), 2019, vol. 3, issue 2, 17-20

Abstract: This study aimed to analyse the heirloom recipes of CALABARZON from the assessment of the homegrown cooks who are continuously practicing traditional methods and chefs who are currently working in restaurants. Guided by a conceptual framework, the study evaluated through descriptive method in utilizing to the limitations of single design addressing a question and theoretical perspective at different levels of the heirloom .Field survey identified the gaps supported by interviews conducted to select homegrown cooks and chefs for a more in-depth analysis to the data gathered. Based from the findings of the study, the assessment of chefs and homegrown cooks are significantly different from each other. In comparing the results, the chefs have different perspectives from the homegrown cooks regarding heir-loom recipes that perhaps in connection to their experience and education. Results also highlighted some important considerations in preservations actions proposing as to how heirloom recipes can be integrated to the Contemporary Philippine Cuisine.

Keywords: Heirloom recipes; Culinary practices; homegrown cooks; chefs; Contemporary Philippine cuisine. (search for similar items in EconPapers)
Date: 2019
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DOI: 10.26480/asm.02.2019.17.20

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