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Reading and Cooking New Dishes in Filipino Kitchens Cookbooks provided practical instructions and directions for cooking West- ern dishes. They served as primers for the proper preparation and selection of ingredients as well as references for basic nutrition and hygiene. Most cook- books that were published in the Philippines contained recipes from France, renÉ Alexander […]

New Items for Old Recipes, Old Items for New Recipes Food advertisements capitalized on public school lessons by invoking hygiene, nutrition, and sanitation. Ads asserted that American goods were symbols of sophistication and worldliness available to Filipino consumers halfway around the world and that they were better than Filipino items sim- ply because they were

A New Way of Understanding Food American public schools transformed Philippine daily life. They introduced lessons in civics, self-government, and vocational training and, most nota- bly, made English the national language. American teachers, confident that their new curriculum was a vast improvement over the Catholic educational system of the Spanish period, brought lessons in nutrition,

The American Relationship with Filipino Food, 1898–1946 renÉ Alexander Orquiza Jr. Filipino Food, 1898–1946 If you had sat down to dinner at the Manila Hotel in 1936, only a few dishes on the menu would have been Filipino. Most of the items—the olives in the India relish, chicken gumbo soup, braised sweetbreads, squab casserole, beans,

Seal Adobo, Bear Nilaga, and Salmon Head Sinigang: Cooking in Alaska From the 1910s to the 1970s, Filipinas/os constituted the main labor force in Alaska’s salmon canneries. Bunkhouse cooks prepared cheap and monotonous meals of rice alongside salmon, bottom fish, and dried seafood, according to historian Donald Guimary. Contractors closed the kitchens at 8 p.m.

Going to the Land of Baking Powder Biscuits To paraphrase my father, in the 1910s and 1920s, Filipina/o emigrants who were eating steak in the Philippines did not come to America, but those whose diets Dawn Bohulano Mabalon 154 relied on tuyo and rice made their way to the United States by the thousands. The

Civilization via Chiffon Cake: American Colonial Education and Food At the center of the American colonial regime was a national public school system, with its goal of shaping loyal servants of the empire under the premise of preparation for eventual self-rule. As scholar Alex Orquiza notes in chapter 8 of this book, free public school

Hungering for America But these foods of the elite were not everyday fare for the vast majority of the emigrants from the provinces of Luzon and the Visayas who arrived in the United States before World War II. Seafood, rice, and/or saba bananas, corn, or camote and vegetables formed the basis of their diets. The

Eating in the Philippines at the Turn of the Century After a brutally violent, protracted imperialist war against Filipina/o national- ists that began in 1898, the United States maintained the Philippines as a for- mal colony until 1946. The Philippine diet that American imperialists encoun- tered at the turn of the century was a Southeast

Cooking, Eating, and Becoming Filipina/o American before World War II Dawn Bohulano Mabalon Eating Filipina/o American My father Ernesto Tirona Mabalon arrived in Stockton, California, in 1963 to be reunited with his father, Pablo “Ambo” Mabalon, who had left their home- town of Numancia, Aklan, for the United States in 1929. My lolo (grandfather) Ambo