Acceptability of Selected Foreign Cuisines
CHAPTER I
THE PROBLEM AND ITS SCOPE
INTRODUCTION
Rationale of the Study
Food is life. Food and cooked forms are considered as an important factor of a national cultural identity. Cebu indeed has a rich and wonderful food culture. In addition, food has an important role in differentiating destination in a meaningful way. Whether you are looking for sweet, spicy or salty foods, there is surely something that Cebu would cater to everyone’s taste buds. Food is not only essential to survival; it is also one of the general pleasures of life. It is thus understandable if many of us take more than passing interest in our food: where it comes from, what is in it, and the prospects for its continued provision. And as time passes by, there are a lot of foreign foods now that are offered in local restaurants here in Cebu. They offered different cuisines here simply because of the foreign visitors. But little did they know that even Cebuanos now were somehow enjoying some of the cuisines being offered to a limited chain of restaurants here. The big question is, what certain cuisine really suits to Cebuano’s taste? What could they do in order to also satisfy the needs and wants not just the foreign visitors but also the Cebuanos when it comes to different cuisines?
The researchers believed that the research topic worth studying for because somehow it would help the local restaurants to offer the desires of Cebuano to taste different cuisines at an affordable price. Traveling to different places just to try different dishes is now possible when it is offered locally. This research focuses on the Cebuano’s interest in foreign food as an attraction. It would contribute to the development of food and presents a more thorough view of the Cebuano behavior.
The researchers decided to make a study on the Acceptability of Selected Foreign Cuisines to Cebuano in order to know the top cuisines that the Cebuano really like and which suit their taste, besides their very own dishes.
THE PROBLEM AND ITS SCOPE
INTRODUCTION
Rationale of the Study
Food is life. Food and cooked forms are considered as an important factor of a national cultural identity. Cebu indeed has a rich and wonderful food culture. In addition, food has an important role in differentiating destination in a meaningful way. Whether you are looking for sweet, spicy or salty foods, there is surely something that Cebu would cater to everyone’s taste buds. Food is not only essential to survival; it is also one of the general pleasures of life. It is thus understandable if many of us take more than passing interest in our food: where it comes from, what is in it, and the prospects for its continued provision. And as time passes by, there are a lot of foreign foods now that are offered in local restaurants here in Cebu. They offered different cuisines here simply because of the foreign visitors. But little did they know that even Cebuanos now were somehow enjoying some of the cuisines being offered to a limited chain of restaurants here. The big question is, what certain cuisine really suits to Cebuano’s taste? What could they do in order to also satisfy the needs and wants not just the foreign visitors but also the Cebuanos when it comes to different cuisines?
The researchers believed that the research topic worth studying for because somehow it would help the local restaurants to offer the desires of Cebuano to taste different cuisines at an affordable price. Traveling to different places just to try different dishes is now possible when it is offered locally. This research focuses on the Cebuano’s interest in foreign food as an attraction. It would contribute to the development of food and presents a more thorough view of the Cebuano behavior.
The researchers decided to make a study on the Acceptability of Selected Foreign Cuisines to Cebuano in order to know the top cuisines that the Cebuano really like and which suit their taste, besides their very own dishes.
Bibliography: McWilliams, Margaret. (2005). Food Around the World: A Cultural Perspective. 2nd. Philippines, Mandaluyong. National Bookstore MacVeigh, Jeremy Lynch, Kevin. May 2, 2013. “Carnitas Tacos.” Available at: http://www.closetcooking.com/2013/05/carnitas-tacos.html 3 December 2013. Clark, Jane E. 1998. “Taste and flavour: their importance in food choice and acceptance.” Available at: http://journals.cambridge.org/download.php?file=%2FPNS%2FPNS57_04%2FS0029665198000962a.pdf&code=a7c389421af086cf3592b187924f0996 November 12, 2011. “Anzani Restaurant.” Eveything Cebu. Available at: http://www.everythingcebu.com/food-dining/anzani-restaurant/. 11 December 2013. Salgado, Ritche T. (November 27, 2012). “The Magic of Chinese Food.” The Freeman. Available at: http://www.philstar.com/cebu-lifestyle/2012/11/27/874801/magic-chinese-food. 3 December 2013.