Int. J. Biosci.22(1), 139-146, January 2023
Lal-lo, formerly Nueva Segovia is one of the first four cities of the Philippines during the Spanish regime, served as the melting pot of rich and unique cultural as well as gastronomical heritage in the north-eastern part of the province of Cagayan. The awareness of Lal-loqueños’ gastronomical heritage would help preserve and create a link or bridge the gap between their past generations to the present because they are gradually vanishing due to the modernized way of living or due to acculturation. This study utilized the qualitative-ethnographic research design. Thus, interviews and observations were carried out to determine the participants’ food choices, herbs and spices used in preparing and cooking their food, preparing, cooking and serving practices, the socio-cultural beliefs and significances accorded to their foods, and their traits and values that can be associated from food significances and beliefs. Excessive use of oil is the distinct feature of Lal-loqueños cookery. The findings show that their snacks were native delicacies and made of cassava and glutinous rice. On extraordinary occasions most of foods served include various meat dishes, while vegetable and fish dishes are seldom served. In the same way, best table appointments are used in serving their food, while on ordinary days any table appointment may be used. Moreover, Lal-loqueños lives are integrated with food; believing that good foods are those which give nourishment and wellness to the body and bad food are those on the contrary. Hence, they are very much careful from planning, preparation and serving of food. Lastly an undying attribute of Lal-loqueños’ value orientation is deeply rooted in the exchange of food items or abundant produce to his/her neighbors.
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