Pamanang Kulinarya: Exploring Authentic Delicacies Of Quezon Province/ Renelyn A. Conde, Jezzrell Jane C. Gamutan, Ghaiela Maree Lucas, Dhenzel S. Mendoza and Daniel C. Tabinas.--

Bachelor's Thesis

College of Liberal Arts.-- Bachelor of Science in Hotel and Restaurant Management: Technological University Of The Philippines, Manila. 2024

Includes bibliographic references and index.

The article is about the authentic delicacies of Quezon Province, one of the Philippines'
regions. It is a delightful exploration of flavors showcasing authenticity and heritage
influenced by its rich history and natural bounty. Researchers use a phenomenological
qualitative approach to gather personal experiences and viewpoints on residents' and local
cooks' traditionaland authentic ways of cooking. Based on the result of the study, the top
fifteen authentic delicacies of Quezon province featuring Budin as the leading delicacy,
made from cassava, sugar, and coconut milk, followed by Lucban longganisa, one of the
delicacies in QuezonProvince. Third is pancit habhab, the local pancit of LucbanQuezon
province. The main ingredients are miki noodles. The fourth spot is Hardinera, the famous
meatloafofQuezon province; Broas is the fifth most popular delicacy inQuezon province
and is renowned for a pasalubong. Then embotido is on the sixth rank, made from ground
pork, pineapple juice, and spices. Next was the Minukmok, a traditional delicacy in
Majayjay Quezon Province, which is a classic dish that reflects the courtship ritual in
Quezon province. For the eighth spot is the Tikoy, made in glutinous rice, water,
condensed milk, and margarine, then kiping is the ninth popular authentic delicacy in the
province; yema cake is in the tenth spot of famous authentic delicacies in Quezon
province; this delicacy is originated from Rodillas family, then for the eleventh spot is
sinukmani this delicacy is same in bico in manila. Camachille is ranked twelve, made
from flour, egg, salt, and fresh milk; the thirteen is pancit chami, followed by the Pinais
na hipon for the fourteenth spot, and the last is maruyang parirutong. This delicacy is
native to Pagbilao, Quezon Province. The researchers' output is a culinary compilation
magazine that identified the top fifteen authentic delicacies of Quezon province to serve
as the basis for educational tools for culinary students, aiming to preserve the authentic
delicacies of Quezon Province.

Keywords: Authentic Delicacy, Culinary Tradition, Food Preserving, Flavors, Quezon
Province