The Waray Culture Is a Response to a Need and a Challenge
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Penmoments #Maarteatthepen
@ SOUP, SALAD AND APPETIZER LOCAL FAVORITES FRENCH ONION SOUP 690 PANCIT CANTON 890 Roasted beef consommé, Egg noodles, shrimp, chicken, pork, vegetables Gruyère cheese, baguette, chives PANCIT LUGLUG 990 CHICKEN ARROZ CALDO 690 Rice noodles, shrimp, calamari Chicken, ginger-infused rice congee pork rind crumbles, seafood sauce SESAME CHICKEN BREAST SALAD 790 CHICKEN AND PORK ADOBO 1,090 Chicken, cabbage, peanuts, Chicken, pork, garlic, onion, soy sauce, sesame seeds, wonton crisps local vinegar SALT-BAKED BEETROOT SALAD 690 HIPON SA ALIGUE (CRAB ROE) 1,390 Tomatoes, blue cheese, pistachio, Bok choy, shiitake mushrooms, rice noodles tarragon vinaigrette coconut milk, garlic, chili ROMAINE CAESAR SALAD 690 WAGYU BEEF BISTEK TAGALOG 1,490 Bacon, croutons, parmesan cheese, white anchovy Caramelized onion, sweet potatoes, Five-minute boiled egg long beans, fried egg - CHICKEN BREAST 790 - CAJUN-SPICED TIGER PRAWNS 890 MAIN COURSE SANDWICHES AND BURGERS ARUGULA BARLEY RISOTTO 990 PASTRAMI CORNED BEEF SANDWICH 890 Cherry tomatoes, Mascarpone cheese, crispy garlic Thousand Island, sauerkraut, Emmental cheese shaved Parmesan cheese ROASTED TURKEY CLUB SANDWICH 890 SLOW-BAKED NORWEGIAN SALMON 1,390 Fried egg, smoked bacon, lettuce, Olive oil potato purée, French beans, tomatoes, dijon aioli herbs, olive vierge PEN BEEF BURGER 990 ANGUS BEEF RIB EYE STEAK FRITES 1,990 Gouda cheese, onions, bacon, Maître d’hôtel butter, truffled parmesan fries homemade pickles - Naturally Peninsula Prices are in Philippine Peso which include VAT, and are subject to 10% service charge, and applicable local taxes. #PENMOMENTS #MAARTEATTHEPEN. -
Interweaving Indigenous Philippine Dance and Music and Western Classical Music for Recovery and Wellbeing
Creative Arts Educ Ther (2017) 3(2):47–59 DOI: 10.15212/CAET/2017/3/6 Rising After the Storm: Interweaving Indigenous Philippine Dance and Music and Western Classical Music for Recovery and Wellbeing 暴风雨后的崛起:交织菲律宾本土舞蹈、音乐和西方古典音乐 以期康复和健康 Gina Alfonso Cartwheel Foundation, Philippines Abstract Long-term recovery programs for the survivors of typhoon Haiyan – as it struck the Philippines in 2013 – were inevitably characterized by a convergence of Eastern and Western approaches to health and wellness due to the sectors involved in the process. Local community volunteers and local/international non-profit organizations joined forces to offer socio-emotional support to over 100 families of Tagbanua heritage on three islands in the area of Culion, Palawan, Philippines. This paper presents the blending of Eastern and Western perspectives on post-traumatic symp- toms, on well-being and on the human condition. The combined spirit of compassion and bayani- han (a Filipino term for togetherness in common effort) shared by the relief workers and the Tagbanua is also described. Narratives about the unexpected discovery of inherent indigenous ways of coping through dance – and a therapeutic encounter that involved a dialogue between Tagbanua and Western classical music – are highlighted as examples of the interweaving of art- based healing practices from the East and West which contributed towards recovery and the restoration of health. Keywords: Psychosocial support, Filipino psychology, Typhoon Haiyan, Philippine indigenous dance, Western classical music. 摘要 关于曾在2013年袭击菲律宾的台风海燕幸存者的长期康复计划,不可避免地表现为东 西方健康和福祉方法的融合,这是由于该计划涉及了这些内容。当地社区志愿者和当 地/国际非营利组织联合向菲律宾巴拉望和库利昂地区三个岛上的100多个塔格巴努亚土 著家庭提供心理支持。本文介绍了东西方对创伤后症状、健康状况和人类状况影响的观 点,并描述了救援人员和塔格巴努亚人分享共情和Bayanihan (菲律宾语共同和协力之 意)的精神。关于通过舞蹈应对,这种固有的土著方式的意外发现以及涉及塔格巴努亚 与西方古典音乐之间对话的治疗性相遇的叙述突出显示了东西方艺术为基础的针对康复 和福祉的健康治疗实践相互交织的案例。 关键词: 心理社会支持, 菲律宾心理学, 台风海燕, 菲律宾土著舞蹈, 西方古典音乐。 Creative Arts in Education and Therapy – Eastern and Western Perspectives – Vol. -
A Study of the Philippine Values Education Programme (1986-1993)
a. DOCUMENT RESUME ED 379 203 SO 024 780 AUTHOR Quisumbing, Lourdes R. TITLE A Study of the Philippine Values Education Programme (1986-1993). INSTITUTION International Bureau of Education, Paris (France). PUB DATE 94 NOTE 38p.; Paper presented at the Internation-, Conference on Education (44th, Geneva, Switzerland, October 3-8, 1994), For related documents, see SO 024 779-781. AVAILABLE FROM International bureau of Education,1 rue Miollis, 75732 Paris Cedex 15 France. PUB TYPE Reports Research/Technical (143) Speeches /Conference Papers (150) EDRS PRICE MF01/PCO2 Plus Postage. DESCRIPTORS Citizenship Education; *Educational Policy; Educational Research; Elementary Secondary Education; Foreign Countries; Higher Education; *Program Content; Program Evaluation; Role Models; *Social Change; Teacher Role; *Values Education IDENTIFIERS *Philippines ABSTRACT This study explores the Philippine experience in values development. The primary goal of providing values education at all three levels of the school system in the Philippines is the development of a person committed to building a free, democratic, peaceful, and progressive nation. The program hopes to develop Filipinos who possess the following values and traits:(1) self actualization, people imbued with a sense of human dignity;(2) a sense of responsibility for community and environment, self-discipline;(3) productivity, contributory to the economic security and development of the family and nation; (4) a deepsense of nationalism, commitment to the progress of the nation and to global solidarity; and (5) an abiding faith in God and spirituality. General guidelines specify that the program must: (1) be oriented towards the whole learner; (2) consider the unique role of the family in personal development and integration into society and the nation; and (3) recognize and emphasize the role of teachers who themselves must possess a proper sense of values and respect for the person of the student. -
Chefmanship™ Academy
Healthy Dishes Chef Robin Ho Wai Kwong, Singapore “As people travel, they are becoming more aware of what they will eat, how their food is cooked, how it is dealt with, and how germs spread. People want to know how food is coming in and being grown.” What’s Inside This Module? Introduction Why Health? Introducing Healthier Menus 8 Ways to Healthier Cooking Create “Just Right” Portions Offer Less Salt Use Healthier Fats Offer Less Sugar What’s Inside This Module? Add More Fruits & Veggies Limit Calories Making Healthy Soups, Sauces, & Gravies Making Healthy Desserts Guilt-Free Cooking Methods Promote Healthy Choice Menus Recap & Summary Diners are concerned about their health, and yet they don’t have time to cook. Why Health? Food is more than just about taste • While taste still ranks high among reasons for food preference, nutrition is gaining more attention. • Increased awareness about wellness and how diet affects people’s health and even life spans, have caused people to seriously consider the nutritional content of the food they eat. Operators’ Responsibility • To educate our diners on the value of good nutrition. • To provide our diners with healthy menu options. • To effectively show that nutritious food can be equally exciting and flavorful. Introducing Healthier Menus Chef Dhillon Ng, Malaysia “Vegetarian options are requested more. It is about eating healthy. The market is becoming more knowledgeable.” Chefs and foodservice professionals play an important role in the health and nourishment of their customers. 1. Identify customers’ needs and wants. 2. Develop 5. Educate action plans diners to to address become customers’ more health needs and conscious. -
Module 1: Arts and Crafts of Mindanao
Republic of the Philippines Department of Education Regional Office IX, Zamboanga Peninsula 7 Zest for Progress Zeal of Partnership ARTS Quarter 3 - Module 1: Arts and Crafts of Mindanao Name of Learner: ___________________________ Grade & Section: ___________________________ Name of School: ___________________________ WHAT I NEED TO KNOW In this module, you will be learning the different arts and crafts of Mindanao – the salient features of arts of Mindanao by showing the relationship of the elements of arts and processes among the diverse cultural communities in the country. Thus, you will also learn how lines, shapes, forms, value, color, texture and space give more meaning and significance to an artwork. This module will help you explore the arts of people of Mindanao and how animism and the Islamic religion fused together and produced a uniquely Filipino artistic tradition. The arts and crafts of Mindanao include their cultural attire, textiles, tapestries, crafts, accessories and body ornaments which are a combination of designs from indigenous people that resides in the regions and the colorful and rich influence from their indigenous belief system. Most of their crafts are made of materials that are abundant in their areas. Their designs are derived from their surroundings and represent their cultural community. Some are used for religious activities while some have utilitarian functions and even became large industry for them. Even until now, the skills in weaving, sculpting and crafting have been an important part of their community. Thus, these become the people’s way of living and their means of survival. These are passed on from generation to generation. -
Pintxos Paellas
PINTXOS Pintxos are tasty snacks, similar to tapas, popular in Donostia (San Sebastian) a coastal city located in the Basque region of Spain. Pintxo is a ‘Basque-ified’ take on the word ‘pincho’, meaning to pierce. Toothpicks are commonly used to hold ingredients on a piece of bread or they are served on small spoons. PAELLAS Paella is the typical flat pan from Mediterranean Spanish Coast where we cook the rice mixed with products from the orchard and the sea. At Donosti we cook it in the traditional way; for lunch & dinner, in a big paella pan, with Imported Bahia Rice grains from Spain and homemade broth. To get the authentic Spanish taste, at Donosti we only use Extra Virgin Olive Oil imported from Spain. Prices are subject to 10% Service Charge PINTXOS El Matrimonio 240 A marriage of Boquerones and Anchoa, with Sliced Egg on Bread Salpicon 170 Mixed Seafood Salad Atun Encebollado 215 Mixture of Tuna, Onion, Capers, Olive, Bell Peppers, Mayonnaise over bread Montadito de Jamon Serrano/Chorizo Iberico 220/205 Jamon Serrano or Chorizo Iberico slices over Bread Ventresca de Atun con Anchoa 290 Tuna belly, anchovy and sliced tomato over bread Montadito de Solomillo de Ternera 220 Thinly Sliced Beef Ternderloin on Bread Montadito de Sobrasada 245 Sobrasada with Brie Cheese and Honey Hojaldre de Chistorra 170 Baked Chistorra and Emmental Cheese wrapped in Puff Pastry (Please allow 15 minutes) Croissant con Jamon 220 /Chorizo 215 French Croissant with tomato and Jamon Serrano or Chorizo Iberico (Please allow 15 minutes) Montadito de Brandada -
Fisher (India, Lager, 12Oz, 5% Alc./Vol.) $4.5
SEVA (say-va) Seva means “to serve” or “to wait or attend upon”. It indicates both the dignity of labor and the importance of meeting a human need. It is our name as well as our purpose i.e. to genuinely serve a fresh, wholesome, flavorful as well as a balanced meal. Indian Beer - frozen mugs** Mild Medium Spicy Hot Taj Mahal (India, lager, 22oz, 4.5% Alc./Vol.) $6.5 Flying Horse (India, lager, 22oz, 4.7% Alc./Vol.) $6.5 Starters & Side Orders (gluten-free) Kingfisher (India, lager, 12oz, 5% Alc./Vol.) $4.5 Bud Light $3.5 Blvd. Pale Ale, Blvd. Wheat $3.5 Heineken, Corona, Newcastle Brown Ale $3.5 Vegetable Pakora (vegan) Mirchi Pakora (vegan) Woodchuck hard cider (gluten-free) $3.5 Chicken Pakora (perfect with cold beer) Medium spiced lentil flour Medium spiced lentil flour fritter of fresh spinach, fritter of fresh green bell Lentil flour fritters of onion and bell peppers. $4 peppers. $4 tender chicken cubes with our house sauce. $6 (bottle $22, glass $6) White Wine** Chicken Mango Bite $6 Paneer Pakora $6 Riesling (Chateau ste Michelle, Washington) (perfect for kids & adults) (vegetarian’s protein) Refreshing, off-dry Riesling with a sweet lime and peach Mild, mango-coconut glazed, strips Lentil four fritters of traditional character. Easy to match with most of our dishes. of chicken breast, roasted in tandoor. Indian soft cheese cubes. Served with our house sauce. Chardonnay (Kendal Jackson, California) Seva Special Nan $5 Flavors of pineapple, mango and papaya with citrus notes. (perfect for kids & adults) $5 Aloo Nan Pairs well with our Korma, Masala or Butter dishes. -
Ioften Ask My Students at the Beginning of My Writing
WHERE HAVE ALL OUR MONSTERS GONE?: Using Philippine Lower Mythology in Children’s Literature Carla M. Pacis often ask my students at the beginning of my Writing for Children class who their favorite storybook characters were when Ithey were kids. The answers are usually the same and very predictable – Snow White, Sleeping Beauty, Peter Pan et. al. semester upon semester. One day, however, a student from Mindanao said that her favorite characters were the creatures her mother had told her about. These creatures, she said, lived in the forests and mountains that surrounded their town. The whole class and I perked up. What were these creatures, we all wanted to know? She told us of the wak-wak that came out at night to suck the fetus from pregnant sleeping mothers or the tianak that took the form of a cute little baby but was really an ugly dwarf. Ahh, we all nodded, we had also heard of these and many other creatures. Thus ensued an entire session of remembering and recounting of fascinating creatures long forgotten and all our very own. In his book The Uses of Enchantment, Bruno Bettelheim explains the importance of monsters in fairytales and stories. He says that “the monster the child knows best and is most concerned with is the monster he feels or fears himself to be, and which also sometimes, persecutes him. By keeping this monster within the child unspoken of, hidden in his unconscious, adults prevent the child from spinning fantasies around it in the image of the fairytales he knows. -
Accountants Can Cook by Ken Frost MA
Accountants Can Cook By Ken Frost MA FCA © Copyright Ken Frost 2002-2003 Contents Introduction......................................................................................................................................10 Genesis ............................................................................................................................................12 The Captain’s Table .....................................................................................................................12 Fried Bloaters and Scrambled Eggs..............................................................................................12 The Budding Einstein....................................................................................................................13 The Basics....................................................................................................................................14 A Turkey is for Life, Not Just Christmas ........................................................................................15 Curry in Manchester Docks ..........................................................................................................15 Family Holidays ...........................................................................................................................16 A Baked Potato a Day Keeps the Doctor Away..............................................................................16 Chips, Chips and Even More Chips...............................................................................................17 -
Catering Services (PSWDO)
Republic of the Philippines PROVINCE OF SOUTHERN LEYTE Maasin City Standard Form No.: SF-GOOD-60 Project Reference No. 45 Revised on: May 24, 2004 Name of the Project: _______ Standard Form Title: Request for Quotation Location of the Project: _______ TO: _______________________ Date: April 11, 2018 _______________________ Quotation No. 0055 ABC Php LOT 1 - ABC Php 170,400.00 LOT 2 - ABC Php 170,400.00 Please quote your lowest price on the item/s listed below, subject to the General Condition below, stating the shortest time of delivery and submit your quotation in a sealed envelope duly signed by your representative not later than April 19, 2018 Jose Rizal Hall Provincial Capitol @ 10 AM. JESSE R. QUILANTANG BAC - Chairman 1. DELIVERY PERIOD WITHIN as scheduled CALENDAR DAYS 2. WARRANTY SHALL BE FOR A PERIOD OF SIX(6) MONTHS FOR SUPPLIES & MATERIALS, ONE (1)YEAR FOR EQUIPMENT, FROM DATE OF ACCEPTANCE BY THE PROCURING ENTITY 3. PRICE VALIDITY SHALL BE FOR A PERIOD OF 90 CALENDAR DAYS 4. INDICATE THE BRAND OF THE ITEM BEING OFFERED, if applicable. 5. BIDDERS SHALL SUBMIT ORIGINAL BROCHURES SHOWING CERTIFICATIONS OF THE PRODUCT BEING OFFERED, if applicable. ITEM UNIT ITEM & DESCRIPTION UNIT QTY. TOTAL NO. PRICE LOT 1: CATERING SERVICES Supplemental Feeding Program ti indigent Senior Citizen (SC) and underpriviliged Person's w/ Disabilities at Macrohon, So. Leyte. First Week: Menu: (Day 1) Lunch: Nilagang Manok, Pork Chop, Rice, Melon (Yellow) pax 71 (Day 2) Lunch: Sotanghon with Veggie, Buttered Chicken, Rice, Manggo pax 71 (Day 3) Lunch: Chicken Noodle Soup (Macaroni, Milk, Chix, Carrots), pax 71 Vegetable Lumpia, Fried Fish, Rice, Banana (Day 4) Lunch: Pork Sinigang, Lumpia Shanghai, Rice, Papaya pax 71 (Day 5) Lunch: Fish Tinola, Humba, Guso Kinilaw, Rice, Avocado with milk pax 71 2nd Week: Menu: (Day 1) Lunch: Shrimp Sinigang, Meat Balls, Rice, Banana Lakatan pax 71 (Day 2) Lunch: Tahong Soup, Sauteed Vegetables, Fried Pork, Rice, pax 71 Papaya Cont'n. -
Traditional Dietary Culture of Southeast Asia
Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved. -
A Cta Œ Cumenica
2020 N. 2 ACTA 2020 ŒCUMENICA INFORMATION SERVICE OF THE PONTIFICAL COUNCIL FOR PROMOTING CHRISTIAN UNITY e origin of the Pontical Council for Promoting Christian Unity is closely linked with the Second Vatican Council. On 5 June 1960, Saint Pope John XXIII established a ‘Secretariat for Promoting Christian Unity’ as one of the preparatory commissions for the Council. In 1966, Saint Pope Paul VI conrmed the Secretariat as a permanent dicastery CUMENICA of the Holy See. In 1974, a Commission for Religious Relations with the Jews was established within the Secretariat. In 1988, Saint Pope John Paul II changed the Secretariats status to Pontical Council. Œ e Pontical Council is entrusted with promoting an authentic ecumenical spirit in the Catholic Church based on the principles of Unitatis redintegratio and the guidelines of its Ecumenical Directory rst published in 1967, and later reissued in 1993. e Pontical Council also promotes Christian unity by strengthening relationships CTA with other Churches and Ecclesial Communities, particularly through A theological dialogue. e Pontical Council appoints Catholic observers to various ecumenical gatherings and in turn invites observers or ‘fraternal delegates’ of other Churches or Ecclesial Communities to major events of the Catholic Church. Front cover Detail of the icon of the two holy Apostles and brothers Peter and Andrew, symbolizing the Churches of the East and of the West and the “brotherhood rediscovered” (UUS 51) N. 2 among Christians on their way towards unity. (Original at the Pontical