Reading: Culture Ingested: Notes on the Indigenization of Philippine Food by D. Fernandez Each student must pick a Filipino dish of their liking (whether it is from their hometown or where they grew up) and explain how the dish or the cooking process reflect the culture of their locale. Further instructions: This is an individual activity. Each student must select a Filipino dish from their locale. Students must explain how the ingredients and/or the cooking process reflect the culture of their locale. The activity must only be 150 - 300 words. The activity can be written like a recipe guide. For example: o "The Bangus or Milkfish is commonly cooked by Filipinos through roasting. This is because Filipinos in the past... The ingredients used in preparing a roasted Bangus are... We must first cut the fish through the belly...and add these ingredients..." Adobo is the noun derived from adobado, the name of a stewed meat dish in Mexico, from where Carmen Guerrero-Nakpil says our adobo comes.4 In Spain, however, adobo is the pickling sauce, made by cooking together olive oil, vinegar, garlic, thyme, laurel, organo, paprika, and salt" (Fernandez, 2014, p.221). Reading: Culture Ingested: Notes on the Indigenization of Philippine Food by D. Fernandez Each student must pick a Filipino dish of their liking (whether it is from their hometown or where they grew up) and explain how the dish or the cooking process reflect the culture of their locale. Further instructions: This is an individual activity. Each student must select a Filipino dish from their locale. Students must explain how the ingredients and/or the cooking process reflect the culture of their locale. The activity must only be 150 - 300 words. The activity can be written like a recipe guide. For example: o "The Bangus or Milkfish is commonly cooked by Filipinos through roasting. This is because Filipinos in the past... The ingredients used in preparing a roasted Bangus are... We must first cut the fish through the belly...and add these ingredients..." Adobo is the noun derived from adobado, the name of a stewed meat dish in Mexico, from where Carmen Guerrero-Nakpil says our adobo comes.4 In Spain, however, adobo is the pickling sauce, made by cooking together olive oil, vinegar, garlic, thyme, laurel, organo, paprika, and salt" (Fernandez, 2014, p.221)