Palayok: Philippine Food through Time, on Site, in the Pot

By Doreen G. Fernandez

Originally Published

2000

"We split up and wandered. We glimpsed one buying a clay steamer; another a large, salted, butterfly-cut dried fish about a foot long; two unfolding colored sleeping mats; one taking video footage and another, still photos. We all, however, ended within the same ten minutes at the endpoint, on the beach, where eating stalls gathered customers, and lechons were turning golden on handturned bamboo spits over open fires."

“We know our landscape, and have tasted its nuances. From it we derive these subtleties of healing, flavor, and pleasure.”

Hailed as “effortlessly elegant” when it was first published in 2000, Palayok: Philippine Food through Time, on Site, in the Pot by Doreen G. Fernandez presents the origins and evolution of Philippine cuisine to the then-present. From her background of cultural research, Fernandez serves not just the meal but also its surrounding context, antecedents, and influences.

In this new edition, Fernandez’s writing is accompanied by photographs by Jilson Tiu of the eateries and arteries of Manila, of first catches and ferments, of kitchens, tables, and fiestas all over the country. The book was designed by Miguel Mari. This edition comes with a foreword by Marian Pastor Roces.

Format: Paperback

Dimensions: 248 pages, 171mm x 245 mm, 720g

ISBN: 978-621-96757-7-2

Foreword by Marian Pastor Roces

Book design by Miguel Mari

Photography by Jilson Tiu

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