REVITALIZATION OF THE INDIGENOUS CUISINES OF BONTOC, MOUNTAIN PROVINCE
(Karen Fagyan B. Cue)

ABSTRACT

This study was conducted to identify the different popular indigenous cuisines, describe their preparation and determine their acceptability among food enthusiasts and food industry in Bontoc. It involved Bontoc local elders, aged 50 years old and above, male or female, and owners of hotels and restaurant. The chief tools used in gathering data were a questionnaire and personal interviews supplemented by library research and documentary analysis. Results of the study showed that Bontoc residents were knowledgeable on the different popular indigenous cuisines of Bontoc. As to the indigenous cuisine preparation, the respondents still use the traditional methods of preparing the dishes. The indigenous cuisines of Bontoc were very much liked by the food enthusiast and food industry. It is then recommended to revitalize the existing indigenous cuisines of Bontoc, especially on the development of growth and promotion. This can be done producing literature and recipe book to reflect the indigenous cuisines. By coming up with the recipe book, there is a chance of presenting alternative ways of cooking the food faster but not altering the native and natural taste of the cuisines. To sustain and strengthen the acceptability of the indigenous cuisines, it is best for the community to preserve and maintain the indigenous cuisines and join trade fairs aside from the production of indigenous recipe book. This can help promote tourism in the province. The hotel owners, Local Government Unit (LGU’s) and the Department of Tourism (DOT) as well as the community can also plan a yearly activity aside from Lang-ay festival to advertise the indigenous cuisine of Bontoc.