Category:Filipino Food Traditions and Festivals

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Tradition of eating habits is blended with festivals that celebrate life and its aspects. Appey, for instance, is a thanksgiving festival for good crops and plenty harvest, and numerous chickens and pigs are sacrificed for this occasion. The custom of whole pigs being fried or fire-cooked is often performed with different occasions, such as the St John’s celebration, on the 24th of June in Balayan and Batangas regions. Ati Atihan is the most famous festival in Philippines, and one of the oldest celebrations, going back to the year 1200. It is a time of dances and fiestas, joy and plenty of food cooked in traditional Philippines manners. Feast of the Saint Clementine takes place on the 23rd of November, and is a time to give thanks to the saint patron over the fishermen and their work. Fish specialties are prepared with this occasion and in fact seafood is appreciated at its best when raw rather than cooked, and served in a vinaigrette (kilawin) matrix, grilled (ihaw or inihaw), and sometimes stuffed with onions and wrapped in banana leaves.