I really enjoyed reading this issue. After reading about the Filipino government’s desire to standardise adobo on various web platforms, I’ve been thinking a bit more about peoples’ sensitivity to it (given that I myself wasn’t sure about how to react to it.) There’s a benefit to standardising adobo; but equally, educating people on regional differences (in the same way that Japan has done with ramen and okonomiyaki) is essential.
Nice to see everyone's perspectives and opinions of the standardisation of Adobo. I agree that we'll loose the regional variations and the stories behind it, but strategically this is actually what the Thai government did way back when (Google 'The Pad Thai Conspiracy My Name Is Andong'). Feelings and emotions aside - having a more unified gateway to our cuisine, especially as an initial intro is worth a try. I like Carla's mention of the way Japan has educated people on regional differences, similarly we don't always know the regional nuances for the Japanese recipes we eat here and cook ourselves, but we can still appreciate it and later, it might mean we want to explore the culture and travel there. I think a balance of both would be beneficial. Butter chicken, kimchi toasties, spaghetti bolognese and teriyaki as we know it aren't exactly 'authentic' to their respective cuisines, but they are ways that people become curious and get an initial taste before delving deeper. I think getting that initial curiosity is the hard part.
Spaghetti Bolognese = Italian + American or The World?
Teriyaki = Japanese + The World?
As you said the initial curiosity is the hard part — the IN, the gateway to cuisine is the hard part. The information once it's unleashed we have to prepare ourselves for it to have a new identity. Authenticity will always belong in our hearts, in our memories and in our inay's and itay's; tito's and tita's and lolo's, lola's adobo recipes. Whether we like it or not Adobo, Lechon, Sinigang and Sisig will evolve as it moves around the globe.
i'm an asian american who adores food and can't get enough of the different varieties and tastes. So i logged in hoping to know more about adobe because i've heard the word but don't know what it is exactly and i still don't LOL. But for what it's worth, food and everything else humans are involved with are messy and evolving and that's OK. i like knowing about the basics and traditions else i wouldn't have clicked on this but don't get so exclusive that someone feels left out. I'm part japanese but no matter how long i live in japan i will never be japanese according to them whereas i see the Irish celebrate their people if they only have an irish name and darn, sometimes i wish i were irish!
Thanks for sharing your thoughts with us. We don't mean to exclude anyone out. We wrote this piece as there are numerous resources online already available to describe what Filipino adobo is. What we intend to do is reach for questions outside of what's already available. While we may not have answered your question, we do recommend sources like The Sago Show, a Youtube series hosted by Rachel, who shared her time with us in this piece. Hopefully it'll answer the question you're looking for!
I really enjoyed reading this issue. After reading about the Filipino government’s desire to standardise adobo on various web platforms, I’ve been thinking a bit more about peoples’ sensitivity to it (given that I myself wasn’t sure about how to react to it.) There’s a benefit to standardising adobo; but equally, educating people on regional differences (in the same way that Japan has done with ramen and okonomiyaki) is essential.
Thanks for sharing Cara. Maybe we can set up a chat and hear more. Maybe invite Margey into it? Looking to continue conversation!
That would be fantastic! <3
Nice to see everyone's perspectives and opinions of the standardisation of Adobo. I agree that we'll loose the regional variations and the stories behind it, but strategically this is actually what the Thai government did way back when (Google 'The Pad Thai Conspiracy My Name Is Andong'). Feelings and emotions aside - having a more unified gateway to our cuisine, especially as an initial intro is worth a try. I like Carla's mention of the way Japan has educated people on regional differences, similarly we don't always know the regional nuances for the Japanese recipes we eat here and cook ourselves, but we can still appreciate it and later, it might mean we want to explore the culture and travel there. I think a balance of both would be beneficial. Butter chicken, kimchi toasties, spaghetti bolognese and teriyaki as we know it aren't exactly 'authentic' to their respective cuisines, but they are ways that people become curious and get an initial taste before delving deeper. I think getting that initial curiosity is the hard part.
I love this argument Margey.
Butter chicken = British + Indian
Kimchi toastie = Korean + Australian
Spaghetti Bolognese = Italian + American or The World?
Teriyaki = Japanese + The World?
As you said the initial curiosity is the hard part — the IN, the gateway to cuisine is the hard part. The information once it's unleashed we have to prepare ourselves for it to have a new identity. Authenticity will always belong in our hearts, in our memories and in our inay's and itay's; tito's and tita's and lolo's, lola's adobo recipes. Whether we like it or not Adobo, Lechon, Sinigang and Sisig will evolve as it moves around the globe.
Thank you so much for your points, Margey. (Also not sure if it was a typo- but my name is Cara, not Carla.)
i'm an asian american who adores food and can't get enough of the different varieties and tastes. So i logged in hoping to know more about adobe because i've heard the word but don't know what it is exactly and i still don't LOL. But for what it's worth, food and everything else humans are involved with are messy and evolving and that's OK. i like knowing about the basics and traditions else i wouldn't have clicked on this but don't get so exclusive that someone feels left out. I'm part japanese but no matter how long i live in japan i will never be japanese according to them whereas i see the Irish celebrate their people if they only have an irish name and darn, sometimes i wish i were irish!
Thanks for sharing your thoughts with us. We don't mean to exclude anyone out. We wrote this piece as there are numerous resources online already available to describe what Filipino adobo is. What we intend to do is reach for questions outside of what's already available. While we may not have answered your question, we do recommend sources like The Sago Show, a Youtube series hosted by Rachel, who shared her time with us in this piece. Hopefully it'll answer the question you're looking for!
Pork Belly Adobo, Sago Show: https://www.youtube.com/watch?v=IRtTiXSSB8U