Philippine culinary road show held in Toronto
Philippine culinary diplomacy, on a roll!
The Philippine Consulate General in Toronto recently concluded its month-long celebration of this year’s 118th Anniversary of the Proclamation of Philippine Independence with a series of programs that concentrated food in the perspective of Philippine culture, Philippine Information Agency (PIA) reported.
These events were intended to increase the growing interest in Toronto, known for its food scene diversity, on the flavors and tastes of Philippine cuisine. It is also directed at escalating bilateral trade in food, agriculture, and beverages.
The Consulate General’s culinary diplomacy began through an exhibit on Philippine food, aptly titled, “PAGKAIN,” at University of Toronto-Scarborough Campus (UTSC) at the foyer of the library of the campus last June 20 to 24.
The show, organized in cooperation with the UTSC’s Department of History and Cultural Studies, presented Filipino food, outlined its influences and emphasized facets of quintessential Filipino cuisine.
The exhibit is a part of Philippine National Commission for Culture and the Arts’ road shows. The event is grounded on the book, “Kulinarya: A Guide to Philippine Cuisine”, which highlights six of the most prominent Filipino chefs today.
“PAGKAIN” was then followed by three culinary sessions by two of the best chefs in the country, Chef Myrna Segismundo and Chef Jill Sandique, the report said.
A talk called “Conversations with Chef Myrna Segismundo” took place at the UTSC’s Culinaria Research Center on June 25. Chef Segismundo, together with Chef Sandique, engrossed her audience with the many and handy uses of coconut which is plentiful in the Philippines. Attendees of the event include UTSC academic staff, students and members of the Scarborough community, PIA reported.