The Art of Muslim Cooking
HUMANITIES 1
ART OF MUSLIM FOOD AND COOKING
TITLE: Mangan Tanu! (Let’s Eat!): A selection of Muslim food and its art
OBJECTIVES:
* To characterize the art and the culture behind the food of the Muslims in Mindanao especially in Davao City * To trace the processes and beliefs behind on every dish that we are featuring * To determine the sources of the art and the aesthetics that derive from the stages of their food preparation * To define the differences of the cuisines of the different Islamic tribes of Mindanao who are also present in Davao City * To classify the different dishes of our Muslim brothers and sisters to the tribes who made it famous
OBJECTIVES WILL: * Help us appreciate the cuisines and the processes used to prepare dishes by our Muslim brothers and sisters * Make us more open to the different indigenous palates that we have never tasted before such as the cuisine of Muslims * Help us learn the techniques and the art of Muslim cooking that are not only found in ARMM but also all over Mindanao such as Davao City * Make us understand better the culture and the eating customs of our Muslim brothers and sisters through food * Help us become passionate on keeping the art of Muslim food alive
DISCUSSION AND REVIEW OF RELATED LITERATURE
DUDUL
* Dudul is a sweet delicacy of the Maguindanaon Muslim tribe that is typically served during gatherings or kanduli. It is made from ingredients such as coconut butter, brown malagkit, sugar and some fruits like durian (the purpose of which is to give the dudul its flavor). These ingredients are native and readily available in Mindanao.
* The process of making a dudul is a long and painstaking one. According to Aling Jo, the person whom we asked to cook it for us, a Maguindanaon Muslim herself, a dudul that is prepared 12:00 in the noon will approximately be cooked by 7:00 in the evening, and will even take longer for most grand ceremonies. The fact that it
ART OF MUSLIM FOOD AND COOKING
TITLE: Mangan Tanu! (Let’s Eat!): A selection of Muslim food and its art
OBJECTIVES:
* To characterize the art and the culture behind the food of the Muslims in Mindanao especially in Davao City * To trace the processes and beliefs behind on every dish that we are featuring * To determine the sources of the art and the aesthetics that derive from the stages of their food preparation * To define the differences of the cuisines of the different Islamic tribes of Mindanao who are also present in Davao City * To classify the different dishes of our Muslim brothers and sisters to the tribes who made it famous
OBJECTIVES WILL: * Help us appreciate the cuisines and the processes used to prepare dishes by our Muslim brothers and sisters * Make us more open to the different indigenous palates that we have never tasted before such as the cuisine of Muslims * Help us learn the techniques and the art of Muslim cooking that are not only found in ARMM but also all over Mindanao such as Davao City * Make us understand better the culture and the eating customs of our Muslim brothers and sisters through food * Help us become passionate on keeping the art of Muslim food alive
DISCUSSION AND REVIEW OF RELATED LITERATURE
DUDUL
* Dudul is a sweet delicacy of the Maguindanaon Muslim tribe that is typically served during gatherings or kanduli. It is made from ingredients such as coconut butter, brown malagkit, sugar and some fruits like durian (the purpose of which is to give the dudul its flavor). These ingredients are native and readily available in Mindanao.
* The process of making a dudul is a long and painstaking one. According to Aling Jo, the person whom we asked to cook it for us, a Maguindanaon Muslim herself, a dudul that is prepared 12:00 in the noon will approximately be cooked by 7:00 in the evening, and will even take longer for most grand ceremonies. The fact that it
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