Filipinos are widely known for their love of food, but beyond this common trait, it reflects the deep ties to heritage, with each dish and delicacy showcasing unique and flavorful cuisine that highlights their strong connection to the Philippines’ rich culture and traditions.
Filipino food is an integral part of the nation’s identity, and to ensure that diverse cuisines remain appreciated and preserved for future generations, the month of April has been declared Filipino Food Month (FFM).
During the national kickoff of the FFM in Lucena City, President Ferdinand R. Marcos, Jr. emphasized the culinary creativity of every Filipino, making every dish special anywhere in the country and offering beyond unique and flavorful taste that brings a sense of comfort and joy.
“We always say, ‘Kain na tayo’, ‘Mangan tayo’, ‘Mangaon ta’. These are our common ways of inviting one another to eat, whether to friends, loved ones, or even strangers. For us, food is the language of our hearts, a symbol of our unity and love.”
The President also encouraged the public to remember that behind every meal we enjoy are the people working tirelessly in making sure continuous production and delivery of affordable, nutritious, and quality food is available—our farmers, fishermen, and workers in the food industry.
With the theme, “Sarap ng Pagkaing Pilipino: Yaman ng ating Kasaysayan, Kultura at Pagkatao,” the Department of Agriculture (DA), Department of Tourism (DOT), National Commission for Culture and the Arts (NCCA), and the Philippine Culinary Heritage Movement (PCHM) have come together to highlight the significance of culinary traditions as vital part of the nation’s cultural heritage.
For DA Assistant Secretary Genevieve Velicaria-Guevarra, the Philippine cuisine is something that younger generations must experience and embrace in order to preserve our identity and shape our culinary heritage.
“This is what we hope to highlight, especially for the younger generations. When you eat your food, it’s not just something your mom cooks or your family enjoys; it’s a story, a history that we will always revisit. It’s something we can pass down from generation to generation,” Velicaria-Guevarra said.
Edwin Antonio, a culinary heritage advocate from Ilocos Norte, who was invited by the NCCA to participate in the event, emphasized that younger generations must become aware of our traditional culinary heritage in order to appreciate and promote Filipino culture and traditions on a global scale.
“Our youth today seem to have forgotten our traditional foods; they are more into fast food. This is exactly what is happening now, which is why we need to revisit and rediscover what we have, and what we can promote to the world,” Antonio stated.
Christian Paul Ugay, a student from Quezon Science High School, heeds the call of the government to the Filipino youth to love and support our rich culinary heritage, as it acts as a bridge between generations.
He added: “It’s very important for us children to know the importance of local products not just here in Quezon Province but the entire region and the whole nation because it promotes us to be proud of what we have here in the Philippines.”
The FFM is celebrated throughout the country in various locations in the country, aiming to further preserve and promote Filipino cuisine. (CO, CH/PIA-4A)
