Philippine Gastronomy Takes Spotlight at Second Heritage Talks 2025
Assistant Secretary Celia Anna M. Feria of the Office of Cultural Diplomacy (3rd from right) is joined by (from left to right) Dean Faye G. Rafael, Dr. Marlowe U. Aquino, OCD Executive Director Arlene T. Magno, Ms. Clang Garcia, Chef Jam Melchor, and Mr. Ige Ramos after the panel discussion. (Photo credits to EON The Stakeholders Relations Group Inc.)
MANILA 07 May 2025 — The Department of Foreign Affairs (DFA), through the Office of Cultural Diplomacy (OCD), held the second installment of its “Heritage Talks 2025” lecture series on 30 April, with the theme, “Advocating for Philippine Culinary Heritage on the Global Stage.” The event was organized in celebration of Filipino Food Month.
In her opening remarks, Assistant Secretary Celia Anna M. Feria of OCD emphasized the cultural significance of Filipino cuisine. “This event is not merely a celebration of flavors; it is a recognition of how our food - rooted in indigenous knowledge, seasoned by colonial encounter, and enriched by regional diversity - forms a vital and often overlooked instrument of cultural diplomacy.” She underscored the power of Filipino food as a living archive of the nation’s identity, reflected even in traditional songs, such as Bahay Kubo.
The lecture featured a distinguished panel of culinary heritage advocates and experts:
Chef Jam Melchor, Country Head of the Slow Food Youth Network Philippines, is a chef, author, and cultural advocate promoting sustainable food systems that benefit people, communities, and the planet.
Ms. Clang Garcia, the Philippine Ambassador to the World Food Travel Association, is a culinary tourism pioneer known for transforming Filipino cuisine into immersive, story-driven experiences.
Dr. Marlowe U. Aquino, Program Leader of the Commission on Higher Education’s Indigenous Knowledge System and Cultural Management Program, works to bring indigenous culinary traditions into mainstream education and research.
Mr. Ige Ramos, an award-winning food writer and founder of the Ugnayan Center for Filipino Gastronomy, integrates scholarship, design, and history to elevate Filipino cuisine as a cultural and intellectual endeavor.
The panel was moderated by Dean Faye G. Rafael of the College of Arts and Sciences, St. Scholastica’s College, Manila. The discussion focused on strategies to raise international awareness of Filipino cuisine, highlighting the role of the Filipino diaspora in sharing culinary traditions and bridging cultures worldwide.
The event was attended by members of the diplomatic corps, representatives from national and cultural agencies, academics, students, and advocates of Filipino cuisine - demonstrating broad support for the preservation and promotion of the country’s culinary heritage.
Guests also enjoyed an interactive showcase of exhibitor booths that advocate for Filipino food culture. Featured participants included Mama Sita’s Foundation, Capitol Restaurant (with support from the Pasay City Tourism and Cultural Development Office), Likha Ni Inay, Sinaya Seafood, Commune Café, and CARD MRI Hijos Tours.
By bringing together experts, practitioners, and advocates, the lecture sought to foster greater appreciation for the richness of Philippine culinary traditions and to highlight food as a compelling medium of cultural diplomacy. END
Assistant Secretary Feria delivers her Welcoming Remarks, emphasizing the cultural significance of Filipino cuisine. (Photo credits to DFA-OPD Camille Barizo and Cielo Marie D. Vicencio)
(Clockwise from top left) Dr. Marlowe U. Aquino, Chef Jam Melchor, Ms. Clang Garcia, and Mr. Ige Ramos share their insights and journey in advocating Filipino Food. (Photo credits to DFA-OPD Camille Barizo and Cielo Marie D. Vicencio)
A lively Q&A session follows the panel discussion moderated by Dean Faye G. Rafael (seated leftmost). (Photo credits to DFA-OPD Camille Barizo and Cielo Marie D. Vicencio)
(Clockwise from top left) Some of the participating food booths at the Heritage Talks: Mama Sita’s Foundation, Capitol Restaurant, Sinaya Seafood, and Likha Ni Inay. (Photo credits to DFA-OPD Camille Barizo and Cielo Marie D. Vicencio)
Assistant Secretary Feria (2nd from left), assisted by Ms. Rio A. Yebes, demonstrates how to make Polvoron, using the recipe of Chef Jam Melchor in his book, “Kayumanggi: A Kaleidoscope of Filipino Flavors and Food Traditions” (Photo credits to DFA-OCD Megan Heart Depusoy)
Assistant Secretary Feria distributes the handmade polvoron to the guest participants. (Photo credits to DFA-OPD Camille Barizo and Cielo Marie D. Vicencio)