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Filipino Foods: Home


Used for:

  • Foods

Narrower terms:

  • Acorns as food
  • Agar as food
  • Algae as food
  • Ambient foods
  • Animals—Food
  • Aquatic plants as food
  • Artificial foods
  • Baby foods
  • Baked products
  • Beverages
  • Canned foods
  • Cassava as food
  • Cereals as food
  • Chlorella as food
  • Coloring matter in food
  • Condiments
  • Confectionery
  • Convenience foods
  • Corn as food
  • Courts and courtiers—Food
  • Dietetic foods
  • Dried foods
  • Edible birds' nests
  • Eggs as food
  • Enriched foods
  • Fair trade foods
  • Farm produce
  • Fermented foods
  • Fish meal as food
  • Flax as food
  • Flour as food
  • Food crops
  • Food mixes
  • Food of animal origin
  • Food presentation
  • Fried food
  • Frozen foods
  • Fruit
  • Functional foods
  • Genetically modified foods
  • Government purchasing of food
  • Grain
  • Groceries
  • Halal food
  • Hay as food
  • Honey as food
  • Irradiated foods
  • Junk food
  • Kosher food
  • Legumes as food
  • Local foods
  • Lupines as food
  • Manna
  • Marine algae as food
  • Microwave food products
  • Milk as food
  • Natural foods
  • Nuts
  • Oats as food
  • Operational rations (Military supplies)
  • Photography of food
  • Pickled foods
  • Plant proteins as food
  • Plate waste
  • Pollen as food
  • Poultry as food
  • Precooked foods
  • Prehistoric peoples—Food
  • Primitive societies—Food
  • Processed foods
  • Raw foods
  • Refrigerated foods
  • Seeds as food
  • Smoked foods
  • Snack foods
  • Sorghum as food
  • Soyfoods
  • Straw as food
  • Stuffed foods (Cooking)
  • Survival and emergency rations
  • Turtles as food
  • Vegetarian foods
  • Wild foods
  • Yams as foods

Broader terms:

  • Dinners and dining
  • Home economics
  • Table

 Related Terms:

  • Cooking
  • Diet
  • Dietaries
  • Gastronomy
  • Nutrition



Filipino Foods

                                     image source:


Scope Note

Filipino food is filled with tradition and diverse richness of colours, flavours and history.

Filipino food and dishes are a delectable blend of native and foreign cuisines that have evolved through the centuries. Historians narrate that a couple of hundred years ago, foreign traders and settlers, colonizers and missionaries brought with them their native recipes and unique style of cooking to the Philippines. Culinary artifacts and centuries-old pottery cooking was excavated from the central and southern part of the country proved that the Philippine cuisine was influenced by Austronesian origins mixed with cuisines from the Spaniards, Americans, Chinese along with the culinary impressions from other neighboring Asian countries. The dishes adopted from these foreign influences was adapted to domestic ingredients and to the delicate local palate. (Source:

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