MARC details
| 000 -LEADER |
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| fixed length control field |
03644nam a22003137a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250425140220.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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250425b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
TUPM |
| Language of cataloging |
TUPM |
| Transcribing agency |
TUPM |
| Modifying agency |
English |
| Description conventions |
rda |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
BTH TX 911.3 |
| Item number |
C37 2024 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Castro, Joanne Camille B. |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
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| Title |
Espasyal: |
| Remainder of title |
A Phenomenological Research On Authentic Food Ingredients In Sibuyan Island, Romblon/ |
| Statement of responsibility, etc. |
Joanne Camille B. Castro, Fhrancine Mae A. Gabas, Maria Elizabeth G. Lapidez, John Howard R. Robiso and Jayven P. Victoria.-- |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Technological University Of The Philippines, Manila. |
| Date of publication, distribution, etc. |
2024 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
x, 184 pages. |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| 500 ## - GENERAL NOTE |
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| General note |
Bachelor's Thesis |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
College of Liberal Arts.-- |
| Degree type |
Bachelor of Science in Hotel and Restaurant Management: |
| Name of granting institution |
Technological University Of The Philippines, Manila. |
| Year degree granted |
2024 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic references and index. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Sibuyan Island is one the most pristine island in the Philippines and often described<br/>as the ‘Galapagos of Asia’ is known for its incredible biodiversity and cultural<br/>variety. However, modernity and globalization advancements have also brought<br/>some challenges in the aspect of the island’s culinary mastery, which has all respect<br/>to the island’s local ecosystem. This study focused on the role of native food<br/>components such as Native Pako, Liyong-Liyong and Bago, in the preservation of<br/>the cultural identity of Sibuyan Island. The phenomenological research study<br/>recorded and documented the experiences of the local population, attesting to the<br/>ways how the ingredients connect the past with the present. Even though the island<br/>has a variety of cultures, there are several challenges like lack of knowledge,<br/>foreign cultures’ influence on eating habits across the globe and lack of means that<br/>hinder the efforts to protect traditional foods from extinction. This research showed<br/>that in spite of the ethnocultural constraints of the population of the island of<br/>Sibuyan as the self-respecting people, they are crippled with issues of insecurity of<br/>resources, biodiversity, and community participation. To solve these, the study<br/>suggested educational interventions, community interventions and working with<br/>ecologically inclined organizations. The strategies are intended to improve<br/>knowledge and inspire the local communities towards the conservation of their<br/>foodways and ecosystems. The findings of this research led to a Culinary<br/>Compilation Booklet, an academic and community resource with applicability in<br/>furthering regional objectives of sustainable cultural tourism. Findings highlighted<br/>requirements for resource, cultural, and policy needs by qualitative<br/>phenomenology and semi-structured interviews. These included the continued<br/>integration of sustainable agriculture, biodiversity conservation and traditional<br/>knowledge. Such an integrative bottom-up framework hopes to harmonize ecology<br/>and culture conservation, rallying local communities, government units, and<br/>cultural proponents towards sharing the fate of Sibuyan Island with culinary<br/>heritage and natural resources.<br/>Keywords: Sibuyan Island, phenomenological research, authentic food<br/>ingredients, culinary heritage, Romblon |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Hotel and Restaurant Management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Phenomenological Research |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Gabas, Fhrancine Mae A. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lapidez, Maria Elizabeth G. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Robiso, John Howard R. |
| Relator term |
author |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Victoria, Jayven P. |
| Relator term |
author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Bachelor's Thesis CLA |
| Suppress in OPAC |
No |