By Word Of Mouth, Here's Something To Chew On: At The Book Launch Of Bukambibig (Word Of Mouth) By Ige Ramos

"Eat Filipino food, not for the history, because we're not sure what is authentic. Eat Filipino food, not for the culture, because we're not exotic enough. Eat Filipino food because everything you know about it is wrong." In a series of introspective and deeply personal essays with narrative recipes, Ige Ramos presents a  refreshed perspective on our culinary heritage backed by years of extensive research and personal experiences for some food for thought...

What is Filipino food? Better yet, when does it become Filipino? And is it still truly authentic in a world where nothing really is authentic anymore? Noted culinary author and historian Ige Ramos shares his thoughts on Filipino cuisine, identity and authenticity in his latest book, Bukambibig (Word of Mouth) by Anvil Publishing. More than just another recipe book, Bukambibig (Word of Mouth) is an exploration on the flavors that unite us yet in so many ways also divide us in a never ending discussion beyond the dinner table. Let Ige Ramos show you how everything you thought you knew about Filipino food is wrong with Bukambibig (Word of Mouth). 

A mere mention of the country's official (or unofficial) national dish sparks a round of debates that's never fully resolved as battle lines are drawn along regional and ancestral bases. It's a discussion that takes over any dinner table with the same passionate intensity as the latest controversy in politics. Ige Ramos stirs the pot, engaging you for another round with Bukambibig (Word of Mouth). Held at the Ortigas Foundation Library in Greenhills Shopping Center, the launch of Bukambibig (Word of Mouth) is one more chapter in the culinary journey of Ige Ramos providing a historical viewpoint to any discussion on Filipino food. 

At the launch, Ige Ramos brings guests along on a journey of adventures and discovery as he shared his recollections and observations on Filipino food and what it says about our own identity. In a unique format, each recipe becomes the culminating celebration of his journey revealing how each distinct note or technique shaped our own perceptions on Filipino food. Food is memory, retold with each dish with the unique flavors transporting you back in time to another place. Filled with insights gained through tedious research, Bukambibig (Word of Mouth) engages and challenges what you thought you knew about Filipino food. 

I first met the acclaimed writer and culinary historian a decade ago through one of his popular Cavite Food and Heritage Tours sponsored by Transitions Optical (see more on my previous posts, Cavite Food And Heritage Tour With Transitions Optical: A Closer look At The Filipino Experience In The Best Light from way back in 2016, Cavite Food And Heritage Tour With Transitions Optical: A Rebel Breakfast At Malen's on the "Cradle of the Philippine Revolution" and breakfast for the early revolutionaries, Cavite Food And Heritage Tour With Transitions Optical: Cavite's Best With Ka Julia's Kakanin and the role of the agrarian economy with the "crops of oppression" as the foundation for Cavite's traditional delicacies also from a decade ago and Cavite Food And Heritage Tour With Transitions Optical: Traditional Cuisine And Pretty In Pink All In One Place At Calle Real And The Pink Table on the continuously evolving nature of local cuisine also from 2016). Since then, I began to appreciate the relevant "intersections" and transitory nature of Filipino food from the historical and geographic angle by Ige Ramos (more on the vital connections that linked and defined our local cuisine on my post, Food For Thought: Taking A Deeper And Bigger Bite Into The Local Food Culture With Quiapo A La Carte, Food Culture In Transit, an online discussion hosted by Ige Ramos from 2021). The Ortigas Foundation Library was the perfect setting for the launch with its impressive collection of vintage kitchen pieces...

...from antique wooden cookie molds...

...and baking accessories from a bygone age. It's the perfect setting for a discussion on Filipino food as Ige Ramos shared even more stories from his journeys, experiences and research. 

Imagine the stories from the vintage ice scraper as families gathered for an indulgent serving of the traditional halo-halo on a summer afternoon...

...or decadent scoops of homemade ice cream tediously cranked by hand from upper class households reflecting the merging of local and western culinary traditions. Filipino food is, after all, a result of the proverbial melting pot with Chinese, Spanish, Malay and American influences from trade, migration and the colonial experience. Each influence is now deeply imbedded into local culinary tradition enriching it with unique layers of flavors. It's these same layers that makes Ige Ramos question the very concept of authenticity in Filipino food. Take the Spanish almondigas or meatball soup, customized by the addition of thin Chinese noodles or misua and sponge gourd or local patola for a dish that's totally different from the original. It's transformed dishes like this that have shaped our own idea of what Filipino food is, shaped and molded by various influences and what's readily available. 

The ubiquitous "sisig" is another contentious topic, discussed in detail to preface a recipe for the classic Capampangan staple. A dish born out of under utilized parts of the pig often discarded and readily available, the original sisig has travelled far and wide throughout the entire archipelago picking up a few regional variations transforming the dish. Purists have their own idea as to what makes the dish original while textural finishes (more crunch) and lavish additions (like mayo or egg) represent variations that are loved or hated by locals. But this is Filipino cuisine, shaped by the past while continuously evolving like a living, breathing testament to our culinary heritage. 

Bukambibig (Word of Mouth) isn't a definitive bible on Filipino food with absolute truths despite being backed by volumes of research. Like the book's title itself, the latest work by Ige Ramos is an open invitation encouraging engaging discussion with fresh new viewpoints on the constantly evolving nature of Filipino food. And that makes it an invaluable addition to any collection or library on a topic that binds us all in a tightly knit weave despite regional or ancestral traditions. It's what keeps Filipino food alive in these modern and social media driven times. 

Despite the complex nature of the topic, Ige Ramos casually captivates his readers in an engaging manner with his own personal experiences. Just like taking a  leisurely stroll back in time with each chapter, essay and recipe...

...encouraging many of us to start our own deep dive into Filipino cuisine. And this is where Ige Ramos truly excels, spinning the lattice-work of interconnected layers from history and geography and many other influences in a cohesive weave for a better appreciation of our culinary tradition and identity. 

At the launch, Mama Sita served nostalgic Filipino flavors from their growing repertoire of traditional flavors...

...like Champorado and Sago't Gulaman. You can say it's the perfect finishing touch to the book launch on the Filipino culinary experience. 

From Cavite, the signature Ensaimada de Cavite from Baloy's Bakeshop was also served to complete the cast of Filipino flavors. 

The evolving narrative of Filipino cuisine is also given depth by the emerging diaspora of Filipinos abroad with a new generation rediscovering their roots and adding new layers with their own distinctive style. It's a direction that can't be ignored nor dismissed, but discussed and explored with a wider latitude. And you can bet Ige Ramos is working on yet another project to keep the discussion going. 

The personal and deeply reflective essays backed by research is given more meat with the narrative recipes in Bukambibig (Word of Mouth) by Ige Ramos. Be a part of the discussion guided by Ige Ramos with a renewed perspective on Filipino food. And by all means, enjoy Filipino food at your own terms. 

Bukambibig by Ige Ramos is published by Anvil Publishing and available online and selected branches of National Bookstore. 

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