The Department of Trade and Industry (DTI) revealed that it is seeking to benchmark recipes of Pinoy classics such as adobo, sinigang and sisig.
On Monday (July 12), the agency was immediately met with an avalanche of criticism from social media following its meme-worthy move to "develop the Philippine National Standards" in cooking techniques for Filipino dishes.
Filipino comic artist @KevinKalbo poked fun at the issue.
So did a Facebook user named Marc Hong.
Far Eastern University law dean Mel Sta. Maria mockingly pointed out that the measure was a “waste” of government resources.
Lawyer Ted Te also made a hilarious joke about appointing an adobo “czar,” something that the Duterte administration is known for.
The trade department’s initiative is laughable because cultural diversity is something we should take pride in as a nation. Filipino cuisine, with its rich, eclectic roots in Spanish, Mexican, Chinese, Malay and Western cuisines, was already a form of "fusion cooking" long before the term was even coined.
One can argue that the most authentic adobo is the one we grew up eating – our mom’s, dad’s or grandparent’s own take on the classic dish. The dish, much like most Filipino dishes is so versatile, appeals to a wide range of palates. Nevertheless, each version is as valid as the next.
Rather than stifling culinary creativity and cultural diversity, the government should focus its efforts on making food more accessible in a time of ceiling-high market prices, widespread job loss and an alarming economic plunge.
Ana Catalina Paje is a development journalist passionate about grassroots communication geared towards genuine social change. She also writes about showbiz, lifestyle, and all things Pinoy pride. The views expressed are her own.
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