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.]

Thursday, May 11, 2017

KALAYAAN FOOD & FARM TOUR OF HIGHLANDS CAVITE (Tagaytay & Silang), Monday, June 12, 2017

[Narrative and photos to follow]





P H O T O S
[Captions to follow]











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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.
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