About CHOP

The Culinary Historians of the Philippines (CHOP) is a non-profit sister organization of the Culinary Historians of Washington, D.C. (CHoWDC). We are not historians in the academic or scholarly sense; we are students of culinary history who want to give back to society through culinary-based programs. Our mission: To study, promote, and help preserve the history and heritage of Philippine cuisine and culinary customs/traditions; to implement advocacy programs; and to study the cuisines of other countries. [Your comments on our posts are most welcome.]

Tuesday, May 2, 2017

"SEASONS OF SALT" - A Special Screening & Open Forum; book signing of Chef Tatung's "Rice to the Occasion"

CHOP hosted this event in collaboration with the Ortigas Foundation Library, on Saturday, May 6, 2017. The special screening, open forum, and book signing were followed by refreshments generously provided by the following sponsors: Mama Sita Foundation, Aro-en Gourmet Salt, Holy Crop Rice and Coffee, Destileria Limtuaco, and Foresight Publishing. [Photo credits: Chef Tatung & Ige Ramos.]

Post-event write-up by Ige Ramos, President of CHOP:
It was a very interesting afternoon of profound discussion on the state of Filipino food where two primary ingredients used in Philippine cuisine were presented: salt, in the documentary film “Seasons of Salt,” and rice, in the book “Rice to the Occasion,” both produced by Chef Tatung Sarthou as he was the special guest today, at the Culinary Historians of the Philippines’ event in partnership with the Ortigas Foundation Library.

Myke Tatung Sarthou was at his very best during the post-screening open forum; he was passionate, succinct and for all intents and purposes, was in a fighting mood. I’ve never seen an audience who were so engaging and energetic as they actively participated (with equal vigor) especially Mr. John Konghun of Aroen Gourmetsalt, in the discussion that went on for more than an hour and a half. When the refreshment was served, the discussion amongst the guests continued in the lobby. As I stand and watch in awe, I thought, finally, a real discourse Philippine food is being brought to the table, that’s not just centered on recipes and cooking techniques, but on food policies, the intangible cultural assets, sustainability, and social preparation in the grassroots level. 
Our special thanks goes to John Silva for letting us use the facilities and the manpower of Ortigas Foundation Library, and to our sponsors for providing the wonderful refreshments: Mama Sita Foundation, Aro-en Gourmet Salt, Holy Crop Rice and Coffee, Destileria Limtuaco, and Foresight Publishing.

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