Munting Kusina: Exploring The Different Dishes In The Province Of Marinduque Towards Gastronomic Innovation/ Renzo M. Caparas, Ma. Elaine Estorpe, John Wayne Lauc, Mia Caseylyne Malapad and Gabrielle Myls Santos.--

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.

Marinduque province in the Philippines is celebrated for its rich and diversified gastronomic
heritage, influenced by local and historical factors. This study used a phenomenological
qualitative methodology to identify the ten distinctive dishes that epitomize the province's
traditional cuisine, derived from comprehensive interviews with local chefs, home cooks, and

inhabitants. At the forefront comes Dinilawang Manok, a light chicken stew, succeeded by Kari-
Kari, a robust pork offal stew, and Ginataang Bagumon, a dish of freshwater snails prepared in

coconut milk with leafy greens. Additional notable foods comprise Miki Pancit (egg noodles
accompanied by meat and vegetables), Saludsod (native coconut pancakes), and Tinigang na
Sapsap (sour fish stew). Additionally, Ulang-Ulang (shredded coconut and calamansi), Manakla
(giant shrimp), Laing na Talbos ng Karlubang (taro leaves), and Bibingkang Lalaki (coconut sap
wine-based dessert) round out the list. The research concludes with a culinary guide designed to
conserve and elevate the understanding of Marinduque's gastronomic heritage. The primer serves
as a valuable resource for locals, visitors, culinary enthusiasts, and students, while also acting as a
teaching tool for those interested in exploring the province's traditional cooking methods and
innovative food practices.

Keywords: Culinary Primer, Gastronomy, Innovation, Heritage, Authenticit