Espasyal: A Phenomenological Research On Authentic Food Ingredients In Sibuyan Island, Romblon/ Joanne Camille B. Castro, Fhrancine Mae A. Gabas, Maria Elizabeth G. Lapidez, John Howard R. Robiso and Jayven P. Victoria.--

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.

Sibuyan Island is one the most pristine island in the Philippines and often described
as the ‘Galapagos of Asia’ is known for its incredible biodiversity and cultural
variety. However, modernity and globalization advancements have also brought
some challenges in the aspect of the island’s culinary mastery, which has all respect
to the island’s local ecosystem. This study focused on the role of native food
components such as Native Pako, Liyong-Liyong and Bago, in the preservation of
the cultural identity of Sibuyan Island. The phenomenological research study
recorded and documented the experiences of the local population, attesting to the
ways how the ingredients connect the past with the present. Even though the island
has a variety of cultures, there are several challenges like lack of knowledge,
foreign cultures’ influence on eating habits across the globe and lack of means that
hinder the efforts to protect traditional foods from extinction. This research showed
that in spite of the ethnocultural constraints of the population of the island of
Sibuyan as the self-respecting people, they are crippled with issues of insecurity of
resources, biodiversity, and community participation. To solve these, the study
suggested educational interventions, community interventions and working with
ecologically inclined organizations. The strategies are intended to improve
knowledge and inspire the local communities towards the conservation of their
foodways and ecosystems. The findings of this research led to a Culinary
Compilation Booklet, an academic and community resource with applicability in
furthering regional objectives of sustainable cultural tourism. Findings highlighted
requirements for resource, cultural, and policy needs by qualitative
phenomenology and semi-structured interviews. These included the continued
integration of sustainable agriculture, biodiversity conservation and traditional
knowledge. Such an integrative bottom-up framework hopes to harmonize ecology
and culture conservation, rallying local communities, government units, and
cultural proponents towards sharing the fate of Sibuyan Island with culinary
heritage and natural resources.
Keywords: Sibuyan Island, phenomenological research, authentic food
ingredients, culinary heritage, Romblon