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Pre-colonial Philippine cuisine is composed of food practices of the indigenous people of the Philippines. Different groups of people within the islands had access to different crops and resources which resulted in differences in the way cooking was practiced.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Chapter II, Section 3h of the Indigenous Peoples' Rights Act of 1997 defines "indigenous peoples" (IPs) and "indigenous cultural communities" (ICCs) as: . A group of people or homogenous societies identified by self-ascription and ascription by others, who have continuously lived as organized community on communally bounded and defined territory, and who have, under claims of ownership since ...
The indigenous peoples of the Cordillera in northern Luzon, Philippines, often referred to by the exonym Igorot people, [2] or more recently, as the Cordilleran peoples, [2] are an ethnic group composed of nine main ethnolinguistic groups whose domains are in the Cordillera Mountain Range, altogether numbering about 1.8 million people in the early 21st century.
As food staples, three crops dominate - rice, corn, and yam-sweet potato group. Other crops are considered as complements, snack foods or seasonal. [3] Rice Referred to as palay, it is considered the traditional staple food in the Philippines it being consumed by about three-fourths of the population.
A common street food most often made from the meat of cuttlefish or pollock and served with a sweet and spicy sauce or with a thick dark brown sweet and sour sauce. Isaw: A street food made from barbecued pig or chicken intestines. Another variant is deep-fried breaded chicken intestine. Patupat (or Pusô)
The culture of the Philippines is characterized by great ethnic diversity. [1] Although the multiple ethnic groups of the Philippine archipelago have only recently established a shared Filipino national identity, [2] their cultures were all shaped by the geography and history of the region, [3] [4] and by centuries of interaction with neighboring cultures, and colonial powers.
Pinikpikan is a chicken or duck dish from the mountains of the Cordillera region in the Philippines. [1] [2] As a tradition of the indigenous Igorot people, [3] [4] pinikpikan is prepared by beating a live chicken to death with a stick prior to cooking.