Spirituality in preparing the holy etag PUBLISHED ON JUNE 1, 2011 0 2 28 r By LYN V. RAMO Culture Bulatlat.com BAGUIO CITY Ones spirituality affects food preparation, separate to an Igorot elder who constantly shargons culinary expertise producing what he terms as sacred etag. His ingredients are prayers and the yearning to share with love ones the delicacy he patiently prepares. Patience is barely a catchword in the kitchen these days. In this era of food machines and fast-food shops pissed out stomach-filling but non-so-nutritious stuff, density in the kitchen, and the energy and literal time waitd to do traditional food fare, is nearly out of the picture. Not in the case of one township executive who lock in prefers to fox his own etag or preserved pork. Clarifying that the Igorot etag should not be ingest and whitethorn not even require sun-drying, Councilor atomic number 1 Kipas of nearby La Trinidad keeps verbal expression there are no exact figures involved in the preparation of etag. Only effort pays, because only the meat could propound whether it is ready or is thus far consumable, Kipas clarified debunking a local universitys efforts to entry and study how the local foodstuff can be officious hygienically and marketed in commercial quantities.
Etag as a pagan fare from the Mountain Province, is not even considered for commercial trade, accord to the councilor who traces his roots to Sagada, Mountain Province. ethnical value If one is to practice the finishing of the Kankanaey Igorots of Mountain Province, the making of the etag, identify as salted smoke pork from native hogs, intertwines with the lifetime cycle of people, according to Kipas. Kipas enlightened visiting artists during the opening of the second Tam-awan International Arts festival on May 13 with his talk and demonstration in preparation of the delicacy, which he considers sacred. The make of a baby into the family is so important to warrant the suffice of the etag. Kipas said...If you want to get a full essay, order it on our website:
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