EDITORIAL
The Department of Tourism (DOT) under the leadership of Secretary Christina Garcia Frasco has not been remiss in trying all ways of scaling up tourism in the Philippines, as can be gleaned from the latest statistics on visitor arrivals — 5.5 million.
From touting the Filipino way of massage or “hilot” to selling our gastronomic delights, Secretary Frasco can be relied upon to deliver.
Even President Ferdinand Marcos Jr. appreciates the rich flavors of Filipino cuisine as part of the Philippine diverse culture. In his weekly message on social media, Marcos said Filipino food is a potential driver of the country's tourism industry.
The Chief Executive honored the rich diversity of the Philippines’ culinary scene and cited it as a potential driver of tourism. He praised the rich flavors of Filipino food and culture which distinguish the country from others in the globe.
The latest tourism news is that the Philippines will host the first United Nations (UN) forum on gastronomy tourism for the Asia-Pacific region in June, a two-day event in Cebu that seeks to raise awareness on the potential for culinary delights to boost a country's tourism industry.
Tourism Secretary Christina Garcia Frasco said that the gastronomy tourism forum will "showcase how significant food is to our culture, and highlight our gastronomic delights and the Filipinos who excel in this craft."
Cebu is a good choice of venue because aside from being the country’s oldest city, it has one of the many key destinations with a rich food culture and history.
The gastronomy tourism forum is scheduled from June 26 to 27, before the country's hosting of the 36th Joint Commission Meeting for East Asia and the Pacific and South Asia on June 28.
The United Nations defines gastronomy tourism as a type of tourism activity which is "characterized by the visitor's experience linked with food and related products and activities while travelling."
The DOT is set to feature the Philippines' two main gastronomy tourism programs, the Philippine Eatsperience and the Philippine Experience Program (PEP). The PEP recognizes the "pivotal role of food and gastronomy in shaping the country’s tourism landscape."
Meanwhile, the Philippine Eatsperience is a year-long food market launched in Rizal Park and Intramuros in April that features 30 food joints showcasing iconic dishes from various regions in the country.
Food featured in the Philippine Eatsperience food park are lechon (roasted pig), Bicol express (pork cooked in coconut milk), Ilocos empanada (baked or fried turnover) and classic Filipino street foods, like kwek-kwek (boiled quail eggs), dynamite (stuffed chilip peppers) and kikiam (elongated fishball).
The President cited that our best gift to our guests is delicious Filipino food. “At times, untouched food are wrapped and given to our guests so they have something to eat on their trip. That's the Filipino habit,” Marcos said.
The President highlighted regional diversity of Filipino cuisine which he said provides a flavorful journey for visitors and helps establish a resilient culinary legacy. He shared his favorite Ilocano dishes such as dinardaraan (Ilocano dinuguan or pork blood stew), bagnet (deep fried pork belly), empanada (fried turnover with fillings) and kilawin (sliced boiled meat or seafood with lemon and vinegar, usually eaten as appetizer).
Likewise, the Chief Executive urged Filipinos to promote the country’s rich culture and culinary heritage, even as he underscored the relevant contribution of local micro, small, and medium-sized enterprises or MSMEs in helping drive the economy.
Marcos urged the overseas Filipino workers to “continue to promote Filipino food to your foreign friends and invite them to visit here in the Philippines.”
Need we say more?
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