Negrense Cuisine Shines in Negros Season of Culture

As a supporter of Negrense legacy, the Negros Season of Culture will move article spotlight to food in the long stretches of July and August this year. The cooler environment of these blustery months gives a comfortable background to take on most loved soup dishes. Warmth in a Bowl began as a social test after a patio study uncovered that 80% of Negrense most loved food choices are soup dishes.

The series highlights 10 dishes, from invigorating consommés to generous chowders, and forms thereof, as occurs between families, between kitchens. Many are influenced by fixings that proliferate locally. Others are directed by valued family plans executed by very much prepared “kusineras”. Thus, explorers from the nation over discover their direction through online journals that guide them toward the best Kansi house, or that of the good one-pot KBL (abbreviation for kadyos, baboy, langka).

There are incredibly imaginative menus worked out of humble homesteads, including the veggies of Laswa, the banana of Inubaran, the bamboo of Tambo, and the coconut of Chicken Binakol. Still others are attached to impossible to miss customs, similar to the Fish Tinola and Bas-oy that are essential for Negrense breakfast toll, and the Pancit Molo that rules in the Negrense mahjong charge. The rundown is covered by the glow and sentimentality of Linutikan, a bowl that originates before the mainstream squash soup of today.

Legacy, in any case, isn’t cut in stone. It is a creating human adventure. What we know as culinary legacy today was framed as the years progressed. It ingested impacts unfamiliar to it, from the Malays, Chinese, Spanish, and Americans. We can presumably expect that a long time from now our food legacy will be more mind boggling, however ideally without losing its brand name characters.

That expectation lays on our young and dissident cooks. Our subsequent food project, Beyond Borders, highlights three who have immediately settled names for themselves at home, running their own well known eateries. We follow the excursions of BJ Uy of East Bite Asian Kitchen, Don Colmenares of Berbeza Bistro, and Nico Millanes of Portiko Café and Lounge as they seek after the Negrense’s affection for culinary experience past customary lines. They are current food whisperers, purveyors of combination cooking caused conceivable by a reality where limits to have been obscured by innovation and international relations, where contrasts of ethnicities have respected similitudes old enough fragment. To them we ask, quo vadis Negrense food?

Negrense Season of Culture is glad to introduce these Negros Food stories with the standing underwriting of the Department of Tourism, Region VI, and union and backing from Union Bank GlobalLinker.

For additional accounts on Negrense legacy, visit www.negrosseasonofculture.com or Like them on FB and IG @NegrosSeasonOfCulture.