In the heart of the Philippines, the rich culinary traditions of Pampanga have been lovingly preserved and celebrated in a groundbreaking new book titled “Pimamanan.” The term “Pimamanan,” meaning heritage, perfectly encapsulates the essence of this vibrant collection of heirloom recipes that have been cherished and passed down through generations of Kapampangan families.
This beautifully designed book serves a dual purpose: to preserve and to celebrate Pampanga’s culinary legacy. Each page is a testament to the unique flavors, ingredients, and cooking techniques that give Pampanga its distinct identity in the world of cuisine. From the hearty flavors of adobo to the delicate sweetness of tibok-tibok, “Pimamanan” captures the essence of these timeless dishes.
The driving force behind this project is Dr. Robert Lo, a well-respected veterinarian and the founder and CEO of RDF Feed, Livestock and Foods Inc. Dr. Lo’s involvement might initially seem surprising given his professional background. However, his passion for Pampanga’s culinary heritage goes beyond mere appreciation; it is a heartfelt mission to safeguard a cultural treasure at risk of fading in the face of modern culinary trends.
Dr. Lo’s vision for “Pimamanan” was brought to life with the expertise of Project Manager Wil Maligalig. With a robust background in media relations, sales, marketing, and research, Maligalig skillfully navigated the project’s challenges, ensuring that every detail met the highest standards. His dedication was instrumental in bringing this cultural project to fruition.
Ruston Banal, the author of “Pimamanan,” is a visual anthropologist and art historian who infused the book with a unique perspective. Banal’s academic rigor and artistic sensibility ensure that each recipe is not just a set of instructions, but a narrative that offers a glimpse into the cultural and historical context of the dishes.
The visual allure of “Pimamanan” owes much to the artistic vision of designer Gia Hasegawa. Her design work seamlessly integrates with Banal’s narrative, creating a visual and literary tapestry that captures the soul of each dish. Hasegawa’s contribution ensures that readers experience the full sensory pleasure of Kapampangan cuisine, even before they step into the kitchen.
By compiling and preserving 65 heirloom dishes, “Pimamanan” offers more than just recipes; it provides a cultural archive for future generations. Each dish tells a story of shared history and tradition, offering a window into the lives of the Kapampangan people. Through this book, the authentic taste of Pampanga’s culinary heritage will continue to be savored and celebrated for years to come.
“Pimamanan” is more than a cookbook. It is a heartfelt homage to a rich culinary tradition, a testament to the dedication of its creators, and a gift to the future. For anyone who cherishes the flavors of Pampanga, or simply appreciates the art of cooking, this book is a treasure trove of cultural and culinary riches.
