There are many articles, blogs, and documentaries circulating the internet that states that the province is a hidden gem. Those refer to the province’s local delicacies that not everyone is familiar of. Currently, a book written by Ige Ramos entitled “Republic of Taste: The Untold Stories of Cavite Cuisine” is widely-known in the culinary industry. The book does not only focus on the culinary dishes of Cavite Province but it also comes with the history of the local food and the current developments among the more popular culinary destinations in the country.The Province of Cavite is rich in history and heritage, For around 300 years, the province has participated in an important role in both the country’s colonial past and eventual fight for independence, earning it the title “Historical Capital of the Philippines”. You are mistaken if you think Cavite does not have any notable culinary treasures, Cavite is also known for its wide variety of culinary dishes. Some of these are Bacalao (a salted cod fish dish), Tamales (steamed corn dish), Kilawin (Filipino Ceviche), Pancit Kawali, Pancit Pusit (Pancit with Squid), and the most famous Caviteno rice-cake, Bibingkoy.
This study will assess the top 3 areas in the province of Cavite as the Philippines’ emerging culinary destination using a case of significance as perceived by tourists. Cavite Province has many notable culinary finds. When people are fed up with westernized cuisines, Cavite City, Indang and Silang has promising culinary destinations which serves homey meals in Southern part of Luzon and these delicacies are what makes Cavite Province a well-known destination for people who travel because of their love for food.
Statement of the Problem
This study seeks to assess how the province of Cavite will emerge as one of the country’s top culinary destination through its top three areas, namely Cavite City, Town of Indang and Town of Silang, in terms of local delicacies as perceived by the tourists.
Significance of the Study
The Researchers’ goal in conducting this study is to know the potential of the Province of Cavite in becoming a Culinary destination in the Philippines by assessing it’s top three chosen destinations; Cavite City, Town of Indang and the Town of Silang. The research study will provide information regarding an emerging culinary destination as perceived by the tourists through local food, showcasing something that is unpopular and newly discovered and will show how rich the heritage of Cavite is in terms of its culinary industry.
Scope and Limitations
The study is aiming to know how Cavite Province is likely to be an emerging culinary destination by assessing the province’s top three selected areas as perceived by tourists.
The research paper is focusing on restaurants who caters local delicacies of a specific area.
This research paper is limited to Cavite City, Town of Indang and the Town of Silang.
The study is based on the different delicacies of the said top three culinary areas in Cavite province by surveying respondents who tried the local foods of the province.
The study is wide in terms of having knowledge and identifying the local food since Cavite City, Indang and Silang has varieties of food.
Criteria for selecting local foods as aiming the subjects (1) it represent as a local food of Cavite City, Indang and Silang (2) it is perceived by tourists through survey (3) the local food must be located in any area of the said top culinary areas of Cavite Province.
Review of Related Literature and Studies
Similar concepts, ideas, and studies done by previous researchers was gathered and included by the researcher in the composition of this study. The researchers had chosen similar and related literature with the goal to further define, present, and explain his research to the readers more clearly.
Food has a big impact for the tourists, it is one of the things that makes the travel memorable and unforgettable. It also make the tourists looking forward to come back again in a specific place. Food tourism studies have emerged in recent decades, focusing on food destination, food tourists and hygiene issues, using both qualitative and quantitative analyses. Gastronomic tourists experience a complete sensory experience, especially in terms of flavor, suggesting. It is important to a place to have something to offer that tourists cannot find in other places. In today’s marketing world where there is an intense rivalry, the marketing of destinations is a complex phenomenon as it has many difficulties with different purposes and expectations; and local cuisines are unique sources to develop, introduce and market a destination.
Culinary or gastronomic tourism is considered to be very crucial in that it can make tourists’ trip a very unique one, help a destination shine and get a good reputation among others as well as showing that food and beverages consumption can have symbolic meanings besides being just a physiological need.
When looking for different culinary destinations around the world at this day and age, a lot of different countries showcasing individual style of cooking and different cultures would pop-up and be recommended. Since food contributes to the overall travel experience for most tourists, it has been a challenge around the globe to up the ante when it comes to being considered as a Culinary Destination. To meet the qualification and be a Culinary Destination, the country first and foremost needs to have a solid foundation in terms of their Culinary History. Being able to have a lot of time to perfect a country’s food give them an edge in the market as they not only are delicious but are also full of history of origin. To create a heavily trafficked neighborhood with a thriving food community not only requires a diverse mix of restaurants and an inviting atmosphere, but investment and support in city planning, community development, and marketing also plays a role. Many countries and regions around the world have begun to realize that tourists nowadays are seeking out ‘authentic’ local and regional foods and has greatly become a motive for visiting a particular destination. To start improving the quality of food in a region it is important for the local community to recognize the challenge they are facing and stand up to it as these restaurateurs have the potential to be leaders in promotion of local food to consumers. World Travel Awards have been conducting a review for the past few years of different countries and one of the criteria in which they rank the countries is “Top Culinary Destination” of the year. Fort the sixth year in a row, they have acknowledged Peru as their Leading Culinary Destination, due to its fresh take on seafood and a cooking style that remains regionally and seasonally conscious. Additionally, Bloomberg has also acknowledged the City of Lima, Peru as the “World’s Best Food City” in early 2017. Peru’s focus on its local and seasonal availability of its food has given it an edge in the culinary industry and is in a strong lead in comparison to its competitors in the title namely Argentina, Australia, China, France, India, Italy, Japan, Malaysia, Mexico, Spain, Thailand, and USA to name a few.
Countries have already established a name for themselves and can already be distinguished by a dish alone. This in itself establishes a “Culinary Destination” and is what other countries strive to achieve. To site some examples, Peru is known for their seafoods, Japan for their Sushi, Philippines for their Adobo, Canada for their Cherry, India for their Curry, and China for their dumplings. These countries can leverage on these dishes to attract tourists and can even strive to improve these and expand its culinary history.
Factors Affecting Tourists’ Perspective on Culinary Destination
There are many factors that affect the perspective of tourists on a culinary destination. Some are: Trend. In our modern and technological society today, people usually visit a gastronomic destination if they have seen it on social media or read a good review about the place. Although marketing through the word of mouth is still one of the top ways, we cannot deny that social media is the top tool used to market a destination. Second is accessibility and location. Some tourists travel solely for gastronomy in the region. However, in connection with the trend, people go the extra mile not only to visit a destination, but also to experience local food and delicacies to know and satisfy their urge in trying if it’s just a hype or if it’s worth the drive.
Atmosphere & Service is also a factor that affects the perception of tourists towards a gastronomic destination. There are travelers who indulge with local food as it is, regardless the restaurant’s atmosphere. On the other hand, there are also picky travelers who consider the place’s comfortable atmosphere before dining in. Also, adding more value to customer service is a factor since it is one of the processes that will ensure satisfaction of tourists.
Gastronomic Tourism. Some tourists travel solely for gastronomy in the region, some see local food as a by-product of their cultural experiences, and some others rather familiar food when they travel. Therefore, there are differences in how tourists’ approach local food consumption. However, when people travel, local food consumption still becomes a major part of cultural character of a place. Gastronomy tourism does not only revolve around a restaurant, or hotel buffets. It revolves around food festivals, visits to local food suppliers such as the local farmers and handcrafters, trying exotic food known within the destination, and visiting food specialists and chefs known around the vicinity. So when people travel for food, they do not only satisfy their hunger, but also their thirst for experience in local culture, as well as their personal motives.
Culinary Tourism Promotion
There are a lot of ways that a country can promote culinary tourism, some of which are, conducting tasting sessions of wines, beers, spirits, etc., creating fairs, conducting festivals, and creating food tours around the country.
Sessions of wines, beers, spirits, etc. Across the globe, wine and beer has been part of the attractions of a lot of countries. One of the most famous festivals in terms of this aspect is Octoberfest in Munich, wherein Germany invests a lot of funds to invite tourist around the world to celebrate beer, it’s history and the different variety they offer. It is weekend affair that has been renowned worldwide and has garnered an increasing number of tourists year by year. Another festival that is renowned under this aspect is Melbourne Australia’s Food and Wine Festival which is an annual event done on March of every year celebrating Food and Wine of the country. It is done to support and cultivate the very things that make Melbourne – and their surrounding regions – a gastronomic playground.
Fair and Food Festivals. In this aspect, a lot of countries have already established an annual festival to celebrate the food that their place is renowned for. Examples of which are the Pizzafest, a week-long celebration, where every September the city of Naples comes together to celebrate its most popular food – Pizza, Sacramento’s Bacon Fest, a week-long festivity, where revelers can pig out on treats like bacon pizza, bacon salad, bacon milkshake, bacon ramen and bacon tater tots, and Singapore’s World Gourmet Summit which is a gastronomic parade celebrates fine cuisine, excellent wines and wonderful dining experiences.
Food Tours around the Country. Food tours wherein a tourist goes around different parts of the country to experience different specialties of each region is also one of the popular ways in which to attract tourists. In this aspect, National Geographic’s Traveller Magazine perfectly outlines an array of different food tours offered by countries around the globe, completed with its price range and the duration of it. To site some examples, there is “Craft Beer Calling” in Asheville, North Carolina to sample 25 breweries making the beverage, “Sashimi and You” in Japan that also includes sake tastings and picking of tea leaves, “Say Cheese – and Chocolate” in Switzerland wherein you can sample the country’s oldest milk chocolate brand, and Fiestas Fare in Oaxaca, Mexico focusing on their celebration of “Dia de Muertos” or “Day of the Dead”.
Philippines’ Situation in Gastronomic Tourism Destination
Recently CNN 2015 poll ranked the Philippines as a top destination with the world’s best food, gaining the most Facebook mentions behind only Taiwan. The report cited adobo as a common favorite, being ubiquitous among Filipino households. Lechon was also singled out as a “popular party guest.” Philippines recently played host to Madrid Fusión Manila—the Asian edition of the most important international gastronomy congress. In the Madrid Fusion Manila (MFM) , Tourism Secretary Wanda Teo said the Philippines was “making headway” in establishing itself as a center of gastronomy in the region. Pamela Samaniego the MFM 2018 project director shared that three years ago when the country was just starting with the project, the world barely knew about the cuisine and ingredients the Philippines had to offer. “Today, food forecasts name Philippine cuisine as the next big food trend,” she said. Raising the profile of Filipino cuisine and reimagining the Philippines as a gastronomic destination gives the foreign tourists more reasons to prolong their visits. Tourists will be enticed to spend more, considering research has shown that tourists devote up to one-third of their travel budgets on food. Indeed, the fast way into their hearts of our visitors is through their stomachs. The DOT hopes that after this mega-event (with more Madrid Fusion Manila to follow), the Philippines will be known not only for its white beaches and the sunrises viewed from atop verdant mountains, but also for our exceptional cuisine and food-and-beverage products, as well — best shared, of course, especially among newfound friends.
Cavite province as a culinary destination
Cavite is a wide province known for being rich in culinary heritage and local delicacies. The province is well known a favorite destination for tourist who are in a vacation because of the food and sightseeing Although caviteno as in most Tagalog provinces appears deceptively simple But look deeper and an astonishing culinary revelation can be found in the markets and kitchens of cavite. Moreover, food from cavite looks deceptively simply because of the uniqueness and the demand of the tourists of “lutong bahay”. The usual market selection of tamales, quesillo, and bibingkoy is considered by residents as everyday fare, but visitors regard as a specialty threads because of their limited shelf life, these local market fares are rarely offered outside the province. Therefore, Cavite’s potential as a culinary destination is undeniable especially given its proximity to metro manila. According to well -known food enthusiast, Mr. Ige Ramos, the three provinces of Cavite that can be a culinary destinations are: Indang city which is known for the kalamay Indang or kalamay buna that is a traditional kakanin which is describe as sweet and chewy, Cavite city is known for the bibingkoy that is like buchi, bibingka ang ginataan all in one, and silang Cavite is known for bulalo that tourists keeps on coming back no matter the weather is.