The Endless Possibilities of Filipino Cuisine
Claude Tayag traces the origins of Philippine cuisine from the indigenous cooking of the pre-colonial era, to the introduction of new ingredients and cooking techniques by the Chinese, Indian and its Southeast Asian neighbors (Moro cuisine in Mindanao) brought by trade and Islamic conversion, and through conquest by Spain and the United States. He will also demonstrate how the traditional fiesta rice dish bringhe is done, using heirloom rice grown in the Unesco World Heritage Banaue rice terraces. The audience will have a free sampling of this savoury rice dish.
Cooking demonstration & tasting
60327 Frankfurt am Main