Forming Cavite’s cultural Identity through Caviteño cuisine

Abstract

Cavite as the “Historical Capital of the Philippines” can be traced through Caviteño cuisine that has shaped the identity of the province. This study explains how these foods become a great way in identifying one’s cultural identity. This is done by identifying the Caviteño foods – its history, origin and tradition, formulating symbolic meanings of foods, and understanding how these Caviteño foods contribute to the cultural identity of the province. The framework that is used in the study is the Semiotics of Food by Roland Barthes, and the Historical Conception of Cultural Identity by Jorge Larrain. Caviteño cuisines include Pancit Pusit, Chinchao, Bibingkoy, Tamales and Halo-Halo which are all heirloom recipes found in various towns of Cavite such as Cavite City and Bacoor. Caviteños cultural identity is traced through the formulated meanings of food and how the residents of Cavite consume it. These foods played a major role in the trade and history of Cavite, as Caviteño cuisine has been characterized as a general mixture of influences from other countries, mostly Spanish and Chinese cuisines – from ingredients up to its taste. For the people of Cavite making an authentic cuisine is adapting to cultural changes, making use of influences as an advantage to progress, and adjusting food based on the availability of resources, and soon calling it their own. Food serves as the only living evidence of cultural exchange, history and tradition. Caviteño dishes contributed to the values, history and tradition of the province of Cavite. Every bite of a Caviteño food is a way of looking back on a piece of history that contains every memory of the past.