About the book:
Sangkap: Basic Philippine Ingredients, Five Years of Winning Stories from the Doreen Gamboa Fernandez Food Writing Award (2013-2017) is the first publication of FWAP.
Philippine cuisine requires ingredients fresh, naturally fermented and preserved, or cooked to traditional expectations, SANGKAP introduces five of them: rice, coconut, herb, vinegar, and bagoong meaning fish or shrimp paste. Each has many variations and together they offer permutations of taste and texture essential for heritage cuisine.
Publisher: Food Writers Association of the Philippines
Publication Date: May 2019
Size: 152.4 x 228.6 mm.
About the Food Writers Association of the Philippines:
Food Writers Association of the Philippines is a social organization for professional food writers who wish to develop the art of food writing. FWAP seeks to conserve the heritage of Philippine food writing; link food writers, historians and researchers from multiple disciplines; and increase the growth of public interest in and knowledge about food.
Friends of FWAP are those who believe in and ahere to the same goals for food studies. The current diretors are Michaela Fenix (President), Felice Sta. Maria (Vice-President, Internal Affairs), Myrna Segismundo (Vice-President, External Affairs), Marily Orosa (Treasurer) and Odeth Arbas (Corporate Secretary).