Pampanga celebrates its rich heritage as the culinary heartland of the Philippines

Highlights of the First International Conference on KapampanganCuisine and Food Tourism| 21-22 March 2024 | Holy Angel University

Angeles City, Philippines - The flavors of Kapampangan cuisine, renowned for its richness anddiversity, took center stage at the first-ever International Conference on Kapampangan Cuisine and Food Tourism. Organized and conceived by the Holy Angel University (HAU)together with the Center for Kapampangan Studies, the event marked a significant milestone in promoting the culinary heritage and food tourism potential of the Kapampangans. The opening ceremonies, held with grandeur and festivity, set the tone for two days of insightful discussions, culinary demonstrations, and cultural showcases.

Cultural Extravaganza

The festivities commenced at the HAU University Theater with a vibrant cultural extravaganza, showcasing the colorful tapestry of Kapampangan culture and talents. The delegates from different walks of life were welcomed by the HAU Marching Band and HAU Rondalla. The Ceremonies started with the National Anthem and Opening Prayer, followed by the singing of the “Atin Ku Pung Singsing” by the HAU Chorale and accompanied by the HAU String Ensemble. “Poesya: Pamangan Kapampangan”, a poetry showcase rendered by Poet-Laureate Alvin Ignacio gave a glimpse of the whole event.

Dignitaries and Guests of Honor

The Opening Ceremonies proper were graced by esteemed dignitaries, government officials,culinary experts, and food enthusiasts from across the globe. Among the notable guests were Dr. Richard Daenos, Director of the Department of Tourism – Region III, who gave the Welcome Remarks. Mayor of Angeles City, Honorable Carmelo G. Lazatin Jr. is also present through a video greeting. As well as a video message from renowned Southeast Asian Food researcher, Mr. Bryan Koh.

“Appetite is a gift, for without an appetite one will die,” says the President of the Holy AngelUniversity, Mr. Leopoldo Jaime N. Valdes in his opening speech. The statement of the Conference's Purpose was stated by Mr. Robert P. Tantingco, Director of the Center for Kapampangan Studies (CKS). Then immediately followed by the donation of CulinaryResearch Materials given by Madame Felice Prudente Sta. Maria, a Heritage Advocate andCulinary Historian.

Keynote Speech

The ceremonies featured an insightful keynote speech entitled Food in Pampango Culture by distinguished speaker Professor Ambeth Ocampo, a famous author, historian, and CulturalAdministrator. He commended the efforts to celebrate and promote Kapampangan cuisine, emphasizing its significance in shaping the country's culinary landscape and attracting tourists from around the world through visual representation of his deep works about the history of food in the Philippines.

Ribbon-cutting ceremonies

Symbolic ribbon-cutting ceremonies were officially inaugurated in different venues of the conference such as the Art Exhibit at Plaza San Jose near the Center for Kapampangan Studies and the Book Fair on the 9 th floor of the PGN building. Also, the Food Fair at the StudentCenter opened with 29 exhibitors representing different cities and municipalities of Pampanga which is organized by the DTI or Department of Trade and Industry-Pampanga.

Plenary Sessions

The significance of Kapampangan cuisine, its cultural importance, culinary heritage, and its role in promoting tourism was discussed in two plenary sessions, one for each day, held at the PGN Auditorium. Speakers and experts in the field like Chef Claude Tayag, Chef Gene Gonzalez, Dr. Fernando Zialcita, Sir Ige Ramos, and Most Rev. Pablo Virgilio David also known as “Among Ambo” discussed topics like “Tiltilan and the Adventurousness of Kapampangan Taste Buds”, “Pampanga as Culinary Capital: Fact or Fiction?”, and “Makurilyu: Food Shaming in the Culinary Capital” are just a few of the numerous discussions for the plenary sessions.

Cooking Demonstrations

New-generation chefs showcased traditional and heirloom Kapampangan recipes in the twoCooking Demo Sessions, one for each day, held at the STL Culinary Studio. Traditional Kapampangan delicacies like Panara, Galletas, Patcu, Pituklip, and Uraro were demonstrated by Kapampangan recipe successors from different towns like Sta.Ana, Guagua, Porac, Minalin and Sasmuan. Other delicacies were also presented like traditional Tsaang Baryu, Ensaladang tulud Mangga, Buldit Silyo, and Morcon. Also, there are cooking techniques from renowned establishments like Batirul Apag Marangle Style and Pastillas Carreon’s style were demonstrated.

Parallel Sessions

Break-out sessions also happened with different paper presentations and project discussions that were held in different rooms on the 6 th floor of the PGN building. There were various topics discussed by students, professors, chefs, and the like, name a few “Mapping Pampanga’s Culinary Geography”, “Nanung Asan?”, “Development of Kapampangan Tibok-tibok”, and “Sustaining Burung Kapampangan”. Different success stories were also presented like the “Lazatin Family Home Cooking”, “The Story of Everybody’s Café”, and “The Story ofTollhouse Restaurant”. These sessions tackled different aspects of Kapampangan cuisine and food tourism such as sustainability, its tradition, impact, and innovation.

Closing Ceremonies

The 2-day conference was capped off with a closing ceremony celebrating the highlights and achievements of the whole event. HAU String Ensemble performed a Kapampangan song entitled “Atsing Rosing”, followed by a video message from Honorable Anna York Bondoc-Sagum, Representative of the Fourth District of Pampanga. In her message, she recognizest he key contributors to the event and outlines the future steps for promoting Kapampangan cuisine and food tourism as this conference is just the start of what is next. That was also highlighted in the closing message of Mr. Robert P. Tantingco, Director of the Center for Kapampangan Studies, thanking all the people behind this momentous conference. On that note, Certificates of Appreciation to Partner Institutions were awarded to the Department ofTourism-Region 3 and the Department of Trade and Industry-Pampanga. Lastly, HAU Chorale concluded the ceremonies with a Kapampangan song “Pusu” as the participants, organizers, and contributors took the time for the photo opportunity.

Conclusion

The ceremonies were concluded with famous songs of Kapampangan such as “Mekeni TukiKa, Malaus ka Pampanga”, “Pampanga Yeah” and “Kapampangan Ku” by no other than the talented Arti Sta. Rita which is led by Sir Andy Alviz. This concluding rite signifies the commencement of the 2-day conference with jam-packed discussions, demonstrations, fairs,and activities all about Kapampangan cuisine.

Mr. Robert P. Tantingco, Director of the Center for Kapampangan Studies, delivers the statement of the conference’s purpose during the opening ceremonies.

Members of the HAU Rondalla welcoming the participants and guests with traditional Kapampangan music.

Dr. Richard Daenos, Director of the Department of Tourism – Region III, giving the welcome remarks

Professor Ambeth Ocampo delivering the Keynote Speech