Symbols on the Plate: A Study of Kapampangan Culinary Traditions Through Four Signature Delicacies

Abstract

This paper investigates the cultural symbolism of Kapampangan cuisine in Pampanga's identity through food semiotics, focusing on four distinctive delicacies: Panecillos de San Nicolas, Binulu Viands, Betute Tugak, and Duman. Celebrated at local festivals, these delicacies serve as tangible expressions of the region's dedication to preserving its culinary heritage. Pampanga's status as the Culinary Capital of the Philippines stems from its rich historical narrative, with its culinary evolution from colonial times to the present forming a unique culinary identity that sets it apart from other provinces. Employing Alfredo Jurado and Roland Barthes' food semiotics theories, this study examines how Kapampangan cuisine can become a symbol of Pampanga's cultural and social structures. Jurado focuses on the semiotic and social dynamics of food preparation highlights how culinary practices reflect cultural identities. Meanwhile, Barthes sees food as a complex system of communication that goes beyond its basic role in sustaining life. In this context, Kapampangan cuisine is more than just a source of sustenance; it also serves as a powerful vehicle for cultural expression and identity. Using this theoretical framework, the paper describes how Pampanga's culinary traditions obtain and define the region's identity. This study explores each delicacy's culinary processes from the selection of ingredients to the consumption using a methodological approach that includes interviews with four carefully selected participants, literature reviews, and visual documentation. It investigates how these practices are linked to different aspects of Pampanga's identity, such as geography, history, climate, religion, and the economy. The study reveals the symbolic significance of these delicacies within Pampanga's cultural identity by examining the ingredients used, cooking techniques, and consumption practices.