Showcasing Philippine cuisine at Madrid Fusion Manila 2016
Filipino cuisine has been part and parcel of Philippine culture and heritage. An ordinary Juan has always been passionate about food, from the moment of preparation to sharing it with other people. This is the reason why indulging food in the Philippines also means getting a taste of what the Philippines as a country has to offer, its history and traditions. "We have found a most powerful way to bring a platform to showcase Filipino culinary artistry at the same time, building an image for Manila and the Philippines as a place to go to learn about the past and the future of food," Secretary Ramon Jimenez Jr., Department of Tourism during his opening remarks. With the Philippines once again hosting the Madrid Fusion Manila 2016, another opportune event to showcase Filipino gastronomic prowess has once again been opened.
Madrid Fusion Manila 2016 (MFM 2016) is the biggest international gathering of gourmet enthusiasts, professionals, aficionados, and several of the most revered names in the world of gastronomy. It is a venue to where people of all walks of life, having a great passion and interest for food join together to celebrate and explore the rich gastronomic world. It was held at the SMX Convention Center, Pasay City, Metro Manila, last April 7-9, 2016. This year, the theme of MFM 2016 was ‘The Manila Galleon: East Meets West,’ celebrating the 450th anniversary of the Galleon Trade which linked Asia with the Western world.
Madrid Fusion Manila 2016 was comprised of two parts: a gastronomy congress, and a trade exhibit. Both the activities facilitated the convention of the worlds’ food enthusiasts.
The AIM-Dr. Andrew L. Tan Center for Tourism was privileged to once again be granted a visitor pass for the trade exhibit of MFM 2016. The trade exhibit primarily showcased a wide range of Philippine products, ranging from cacao, cheese, milk, coffee, crops, to liquors, heirloom rice, pastries, and other products. Each of the Philippines’ regions presented their own native cuisines and specialties, supplemented by their very creative and indigenous stalls.
Several other booths were dedicated to other agencies such as the Department of Agriculture station which presented the freshly farm-produced goods, fruits, and crops, such as corn, potatoes, chilli, and other products. The Department of Tourism station promoted the various tourism sites in the country, providing brochures and tourism paraphernalia to the guests.
Apart from the booths, the trade exhibit also facilitated other activities for the guests, such as seminars, food tastings, degustation food tunnels of cheese, wine, chocolates, etc. The AIM-Dr. Andrew L. Tan Center for Tourism was given the chance to participate several of these activities, specifically the ‘Brandy de Jerez seminar,’ a brandy-tasting seminar tackling the process of making spirit wines, ‘Cold cuts: Everything in the Pig is Good’ by JC De Terry of Terry’s Selection, a tasting seminar showcasing the intricate details of meat preservation, ‘Wine Tasting Seminar,’ a tasting seminar discussing the distinctiveness of seven types of wine, etc.