Quiapo Food Culture and Its Evolution as a Snapshot of the Gastronomic Varieties in the Philippines

Abstract

This study highlights Quiapo, particularly its food culture and evolution, and its significance to the gastronomic varieties of the Philippines. It explores the district's different dishes/food varieties, their evolution, different factors that shaped its food offerings, corresponding views/perspectives, and even the significance of the district’s food culture to the broader gastronomic varieties of the Philippines. Through the use of a qualitative approach with an exploratory study as its research method, and incorporating Anthony Giddens’ Structuration Theory, the study explains the various dishes/food varieties found in Quiapo, their aspects and identity, their influence and implications in the district’s food culture, as well as its manifestation of the Philippine gastronomy and role in the conception the culinary heritage of the district. Findings reveal that Quiapo offers various kinds/classifications of foods, evolving through its manifestations of different modifications and innovations. Its food offerings are shaped by factors of popularity and demand, availability and accessibility, uniqueness, and originality/authenticity. Various views/perspectives on its taste, price, trend, variety, and distinctiveness are also derived from its food offerings. This study also explores the significance and reflective aspect of Quiapo food culture in Philippine gastronomy, particularly its rich, evolving, inclusive, and distinctive nature.