About the book:
Navigating the rich history of Butuan, the book retells the story of an ancient civilization through its delectable and exquisite foodways and tradition. It gives every reader a delicious glimpse of the past, as far as our unsung memory could recall when early Butuanons prepare their everyday meals easily sourced from their abundant natural environs of Agusan River.
Written by Dr. Manolita Rosales Lerida and Ms. Apolonia Vanzuela Garay – both researchers from Father Saturnino Urios University – the book reclaims authentic Butuanon cuisine by retelling the traditional steps of food preparation: palagsing, tinumpi, inisab, kinabol, buawy, bunta’a, inaman pawo, kayam, tamilok, abatud, among others.
Publisher: MaxCor Publishing House, Inc.
Publication Date: 2015
Size: 203 x 203mm
About the authors:
Dr. Manolita Rosales Lerida is a pure Butuanon. She finished her Bachelor of Arts major in History, Master of Arts in History and Doctor of Philosophy in Education at the University of San Carlos, Cebu City. She received scholarship grants from Philippine Veterans (1985-1988) and Fund for Assistance to Private Education (1997-2001) for her Ph.D. Her Master of Arts in History thesis proposal was sponsored by Philippine Social Science Council. She was given an award of Excellence in Research by Father Saturnino Urios University in 2001. She became a Full Professor I after her paper entitled “Butuanon Cuisine: In Serch of Local Identity” which was published in Philippine Association of Institutions for Research (P.A.I.R.). She became a module writer in Gender and Equality in 2005. She has been teaching for thirty five years at Father Saturnino Urios University from 1980 up to present. She teaches History, Education and Research subjects in the said institution. Her love for cooking is inspired by the coffee table books given as gifts by her friends, lifestyle network and her sisters and nieces who love to cook.
Apolonia Vanzuela Garay obtained her college degree from Father Saturnino Urios University. She graduated Master of Arts in Education from Cebu Normal University major in Social Studies. She grew up in a rich and lush physical environment of the province of Leyte where root crops were raised abundantly. Her childhood memories of food preparation of local food encouraged her to write about traditional and indigenous foods. She has been teaching both Education and Social Science subjects. She has completed her academic requirements for Doctor of Philosophy. She handled the practice teaching as Supervising Instructor. She also involved herself with Gender and Equality as a Module Writer.