Luisa! I want to read YOU on Filippino food. I've never heard about it the way you have just described it, this needs to be out there. Don't be deflated, keep going. Just because one group of people (all white?) said only white women are going to buy this book and no, don't despair. There is someone out there who believes in this book, I learned this with Gohan!
Thank you Ate Luisa for this, I never really thought of the way I describe Filipino food "with a lot of Spanish influences" from a post-colonial perspective. Looking forward to reading your writing more.
Bahahahaha with love from your non-white, 40yo cookbook buyer bahahahaha love this 'Te. There you go. We have more ways of describing Filipino food now.
My journey to discovering Filipino food began with getting injured & watching a shit-tonne of Asian dramas & K-pop... Somehow the connection of cultures intersect through fandoms, and you don't just get involved in the content you are consuming, but everything in and around it too... You never know, by starting one thing- it leads you to places you never imagined... So far I am enjoying it very much.. so glad that Australia, because of it's lack of 'tradtions' embraces diversity and taking risks that others might not... Love your work, look forward to seeing your book!
More and more of our generation (and younger folks) are yearning for connection with our culture in a much deeper way through food. We all need this book!
Felis! You are amazing thank you 'Te. Ha ha ha I'm planning to just share a lot here on Substack. It's also a good way to just unleash some writing now that I feel confident I don't need to be an academic to write he he he. I just need to be me. I appreciate you and for always cheering me on. Lots and lots of love.
“It’s not just in our food. It’s in our daily life, our rituals, our way of thinking.” I've been reflecting on how my diet directly mirrors my physical and mental well-being, and this quote captures that idea so succinctly. It's not just about food—it’s woven into our daily rituals, our habits, and even our mindset.
YESSSSSSSSSSS! I love this perspective SO MUCH and I've never thought about Filipino food like this before, despite eating it for over THIRTY YEARS. Adobo - always works best with a rich fatty meat like pork belly, normally it's so fatty that you can only eat a few slices but the vinegar adds a fresh balance that helps you keep eating (and eating.... and eating...). I love delving into this perspective. A thought-provoking article that will keep ticking away in my brain - thank you Luisa!
Luisa, maraming salamat for working tirelessly to bring the tantalising, hyper-complexities of Filipino cuisine to the fore. It's true how often colonialist dogma overrides the way we talk about Filo dishes, and it's easy for many of us in the diaspora to surrender to these white-coded comparisons. But it shouldn't be that way, of course, and it's words like yours that empowers us to extinguish these narratives. I am LIVING for these lines: Every bite of lechon is crispy before it gives in. Every sip of sinigang shocks before it soothes. Every spoonful of halo-halo is cold, creamy, chewy, and crunchy—all at once. KEEP WRITING, ATE!
Great read! Yes, we often get wrapped up in describing our cuisine as so-and-so influenced, often overlooking the indigenous base it's all built on. I'm still very guilty of it...!
For me, ginataan is a great dish/technique that showcases our ancient culinary roots: it's evidence of our long love affair with the coconut (which originated in maritime southeast Asia after all, which also grounds us firmly in that context alongside our neighbours), it produces great results, it's flexible and adaptable, and yet because it's so simple and almost unglamorous it can be easily dismissed. I wrote a bit about it and how we might want to re-consider what we think about it - and to be proud of it, regardless of what non-Filipinos say about our 'niche' cuisine! I look forward to seeing your book come to fruition!
This is itt!! We need this book Ate — the kind of writing and perspective that open doors, words we’ve always felt but never had the words for. And that gut-punch moment about who buys cookbooks? Damn! But you didn’t let it stop you. Instead, you’re bringing this conversation forward, raw and unfiltered. KILIG!!
Exciting times—because this isn’t just about food. It’s about identity, history, and reclaiming the way we tell our own stories. ALL IN, LET’S GO! Proud of you!
The “white lady” reference is what i needed to read today. Thank you manang!
Luisa! I want to read YOU on Filippino food. I've never heard about it the way you have just described it, this needs to be out there. Don't be deflated, keep going. Just because one group of people (all white?) said only white women are going to buy this book and no, don't despair. There is someone out there who believes in this book, I learned this with Gohan!
Dear Emiko, thank you so much for your comment. It means very much.
Thank you Ate Luisa for this, I never really thought of the way I describe Filipino food "with a lot of Spanish influences" from a post-colonial perspective. Looking forward to reading your writing more.
With love,
Your non-white, 40yo cookbook buyer
Bahahahaha with love from your non-white, 40yo cookbook buyer bahahahaha love this 'Te. There you go. We have more ways of describing Filipino food now.
My journey to discovering Filipino food began with getting injured & watching a shit-tonne of Asian dramas & K-pop... Somehow the connection of cultures intersect through fandoms, and you don't just get involved in the content you are consuming, but everything in and around it too... You never know, by starting one thing- it leads you to places you never imagined... So far I am enjoying it very much.. so glad that Australia, because of it's lack of 'tradtions' embraces diversity and taking risks that others might not... Love your work, look forward to seeing your book!
Miyuki, thank you for this. We can only hope ey? Ha ha ha much love and glad that you are enjoying some Filo culture stuff.
This is very exciting Ate Luisa!
More and more of our generation (and younger folks) are yearning for connection with our culture in a much deeper way through food. We all need this book!
Looking forward to all your posts 🥰
Felis! You are amazing thank you 'Te. Ha ha ha I'm planning to just share a lot here on Substack. It's also a good way to just unleash some writing now that I feel confident I don't need to be an academic to write he he he. I just need to be me. I appreciate you and for always cheering me on. Lots and lots of love.
“It’s not just in our food. It’s in our daily life, our rituals, our way of thinking.” I've been reflecting on how my diet directly mirrors my physical and mental well-being, and this quote captures that idea so succinctly. It's not just about food—it’s woven into our daily rituals, our habits, and even our mindset.
Ohhhh Bayles it is everywhere. Also the one I like is the one we avoid the most is the one we actually attract in our lives.
YESSSSSSSSSSS! I love this perspective SO MUCH and I've never thought about Filipino food like this before, despite eating it for over THIRTY YEARS. Adobo - always works best with a rich fatty meat like pork belly, normally it's so fatty that you can only eat a few slices but the vinegar adds a fresh balance that helps you keep eating (and eating.... and eating...). I love delving into this perspective. A thought-provoking article that will keep ticking away in my brain - thank you Luisa!
TINE I love you thank you so much. He he he so many conversations to be had and so many articles to write now ha ha ha.
Luisa, maraming salamat for working tirelessly to bring the tantalising, hyper-complexities of Filipino cuisine to the fore. It's true how often colonialist dogma overrides the way we talk about Filo dishes, and it's easy for many of us in the diaspora to surrender to these white-coded comparisons. But it shouldn't be that way, of course, and it's words like yours that empowers us to extinguish these narratives. I am LIVING for these lines: Every bite of lechon is crispy before it gives in. Every sip of sinigang shocks before it soothes. Every spoonful of halo-halo is cold, creamy, chewy, and crunchy—all at once. KEEP WRITING, ATE!
Great read! Yes, we often get wrapped up in describing our cuisine as so-and-so influenced, often overlooking the indigenous base it's all built on. I'm still very guilty of it...!
For me, ginataan is a great dish/technique that showcases our ancient culinary roots: it's evidence of our long love affair with the coconut (which originated in maritime southeast Asia after all, which also grounds us firmly in that context alongside our neighbours), it produces great results, it's flexible and adaptable, and yet because it's so simple and almost unglamorous it can be easily dismissed. I wrote a bit about it and how we might want to re-consider what we think about it - and to be proud of it, regardless of what non-Filipinos say about our 'niche' cuisine! I look forward to seeing your book come to fruition!
This is itt!! We need this book Ate — the kind of writing and perspective that open doors, words we’ve always felt but never had the words for. And that gut-punch moment about who buys cookbooks? Damn! But you didn’t let it stop you. Instead, you’re bringing this conversation forward, raw and unfiltered. KILIG!!
Exciting times—because this isn’t just about food. It’s about identity, history, and reclaiming the way we tell our own stories. ALL IN, LET’S GO! Proud of you!
The “white lady” reference is what i needed to read today. Thank you manang!