Conde, Renelyn A.  <br/><br/>
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.-- 
 - Technological University Of The Philippines, Manila.  2024 
 - x, 206 pages.  29 cm 
<br/><br/> Bachelor's Thesis 
<br/><br/>College of Liberal Arts.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> The article is about the authentic delicacies of Quezon Province, one of the Philippines'<br/>regions. It is a delightful exploration of flavors showcasing authenticity and heritage<br/>influenced by its rich history and natural bounty. Researchers use a phenomenological<br/>qualitative approach to gather personal experiences and viewpoints on residents' and local<br/>cooks' traditionaland authentic ways of cooking. Based on the result of the study, the top<br/>fifteen authentic delicacies of Quezon province featuring Budin as the leading delicacy,<br/>made from cassava, sugar, and coconut milk, followed by Lucban longganisa, one of the<br/>delicacies in QuezonProvince. Third is pancit habhab, the local pancit of LucbanQuezon<br/>province. The main ingredients are miki noodles. The fourth spot is Hardinera, the famous<br/>meatloafofQuezon province; Broas is the fifth most popular delicacy inQuezon province<br/>and is renowned for a pasalubong. Then embotido is on the sixth rank, made from ground<br/>pork, pineapple juice, and spices. Next was the Minukmok, a traditional delicacy in<br/>Majayjay Quezon Province, which is a classic dish that reflects the courtship ritual in<br/>Quezon province. For the eighth spot is the Tikoy, made in glutinous rice, water,<br/>condensed milk, and margarine, then kiping is the ninth popular authentic delicacy in the<br/>province; yema cake is in the tenth spot of famous authentic delicacies in Quezon<br/>province; this delicacy is originated from Rodillas family, then for the eleventh spot is<br/>sinukmani this delicacy is same in bico in manila. Camachille is ranked twelve, made<br/>from flour, egg, salt, and fresh milk; the thirteen is pancit chami, followed by the Pinais<br/>na hipon for the fourteenth spot, and the last is maruyang parirutong. This delicacy is<br/>native to Pagbilao, Quezon Province. The researchers' output is a culinary compilation<br/>magazine that identified the top fifteen authentic delicacies of Quezon province to serve<br/>as the basis for educational tools for culinary students, aiming to preserve the authentic<br/>delicacies of Quezon Province.<br/><br/>Keywords: Authentic Delicacy, Culinary Tradition, Food Preserving, Flavors, Quezon<br/>Province 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hotel and Restaurant Management<br/>Authentic Delicacy
<br/><br/><label>LC Class. No.: </label>BTH TX 911.3  / C66 2024