Professional Documents
Culture Documents
A Thesis
Presented to
the Faculty of the Graduate School
Ateneo de Manila University
In Partial Fulfillment
of the Requirements for the Degree
Master of Arts
by
Patricia Andrea B. Gonzalez
2008
CONTENTS
ACKNOWLEDGMENTS
iv
LIST OF TABLES ..
viii
LIST OF FIGURES.
ix
GLOSSARY.
CHAPTER I
INTRODUCTION ..
10
10
13
Analytical Framework
15
Methodology
17
CHAPTER II
MAYUMO: LOCATING THE FOOD ART TRADITION
IN SAN MIGUEL, BULACAN ..
22
vi
23
29
Sources of livelihood .
29
33
34
36
Origins ..
36
44
CHAPTER III
KUMPORME SA DESIGN: CRAFTING MEANINGS
THROUGH WOMENS WORK .................
49
49
Procedures .
50
53
Production of discourse
59
65
66
Access to market ..
68
70
Multiple meanings .
74
CHAPTER IV
PALITAWIN ANG GANDA:
IMAGINING IDENTITIES .
79
vii
79
80
81
83
91
Appropriated By Outsiders...
97
101
CHAPTER V
KAILANGAN DIKIT-DIKIT:
CONCLUSION AND RECOMMENDATIONS ..
104
104
Recommendations.
106
106
Expanding Contexts....
110
Future Research......
111
APPENDIX ..
113
BIBLIOGRAPHY.
126
LIST OF TABLES
Table
1.
Page
Data Sets and Sources ..
viii
21
CHAPTER 1
INTRODUCTION
The Pan de San Nicolas, traditionally made in honor of the December 6 feast day of St.
Nicholas, is a cookie pressed into a wooden mold to take on the shape of the patron saint.
Turumba cookies, on the other hand, are made by cutting out an outline of the Virgin Mary and
then pressing her image onto dough. The latter are made in Pakil, Laguna on the occasion of the
feast day of Our Lady of Sorrows.
1
2
vegetables preserved in vinegar and spices) and carved fruit preserves as well as
skillfully wrapped food like suman (sweet glutinous rice cakes wrapped in coconut,
banana or nipa leaves), tamales (savory rice cakes wrapped in corn husks) and pastillas
de leche (candied carabao milk and sugar sweets). Items such as these have been
identified by journalist Doreen Fernandez as food art edible, ephemeral art which,
having been decorated themselves, are then used as decorations (1994). I first read
about food art in her writings while undergoing coursework as a graduate student and
when I finally began looking for a thesis topic in earnest I decided on it because it
combined my research interests in material culture and heritage studies and my
personal interests in cooking, craftwork and dcor. In line with Fernandezs definition, I
define food art as locally produced food which has been decorated either through its
packaging or by embellishing the food itself. Food art is more than just garnish, however.
It is not an adjunct to food but the food itself. Food art does not add to the taste of food
but, through its ornamentation, is meant to give visual pleasure.
Among the many choices for field site were Pampanga, Laguna, Quezon and
Bulacan places where food art is made. I did a bit more research on the sites and
discovered that two of the foods itemized above decoratively wrapped pastillas and
carved fruit preserves originate from one place, San Miguel, Bulacan. This, to me,
suggested that the practice of food art in the municipality was strong and multifaceted.
This municipality is famous for folk arts and crafts (basket weaving, woodcarving, etching
and fine metal work) as well and well-known figures in the Philippine arts and literature
hail from there: Francisco Buencamino (music), Cecile Licad (music), Jose Mossesgeld
Santiago-Font (music), Nicanor Abelardo (music), Narcisa Buncamino-de Leon (cinema)
and National Artist Virgilio Almario (literature; Tangco1997).
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In San Miguel, pastillas and minatamis are also presented in plainly packaged,
unadorned form the first, wrapped in white paper, the second as dried fruit or sweets in
syrup without ornamentation. In this paper, however, I focus only on decoratively
wrapped pastillas2 (i.e., sweets wrapped in Japanese paper that have been with cut to
form a design) and burdadong minatamis (i.e., fruits and vegetables carved with incise
designs and then pickled in bottles; hereinafter, bordado). I use the term food art to refer
only to pastillas and minatamis in this embellished form.
Authors playing on the origin of the name San Miguel de Mayumo (hereinafter,
San Miguel) from the Pampango word mayumo (sweetness) have called it a town of
sweets (Tangco 1997; Fernandez 1994) and labeled it pastillas capital of the
Philippines (Manila Bulletin, 7 May 2006). In 2006, San Miguel held its first Pistang
Pastillas (Pastillas Festival) to celebrate the role pastillas has played in the towns
history, the economic benefits which the pastillas-making industry has brought to the
households that engage in it, the sweets ubiquity at occasions for gift-giving in the
community and its capacity to symbolize the townspeoples worldview (Manila Bulletin,
6-7 May 2006). Further research into the topic however, showed that while the sweets
industry was strong, the practice of making decorative pastillas wrappers (hereinafter,
wrappers) and bordado were proclaimed dying, endangered and nearly extinct
because they were practiced solely by elder women in the community and younger
generations showed a marked lack of interest in learning the skills (Manila Times, 6 May
2006; Tangco 1997). Reasons that have been given for the impending death of the
tradition point to modern values (i.e., efficiency), fast-paced lifestyles that do not leave
Decorative pastillas are locally referred to by many names: pastillas na may design
(designed pastillas), pastillas in decorative wrappers, pastillas with special wrapper.
4
extra time for time-consuming, labor-intensive practices, and a preference for mass
produced manufactured goods rather than hand-made crafts. As I will show in this
paper, the tradition is not dying, simply changing.