The saying “A country is what it eats” is a widely held belief in the world of gastronomy. Traditionally, most countries have based their cuisine on the crops that grow abundantly in their soil, such as coconut, bananas, sugar cane, corn, and rice in our region.

However, with advancements in technology and the ease of travel, many countries now have access to crops that were not previously available to them. For example, Thailand and Vietnam now have sweet mangoes, the Philippines has dragon fruit and grapes, and even the arid region of the Middle East now grows vegetables.

The ease of travel has also made importation a common practice for countries looking to enhance their cuisine and attract tourists through culinary tourism. It is now simple to include mushrooms, various hams and cheeses, and wines from colder climates to elevate Filipino dishes and meet Western standards.

At a recent United Nations (UN) Tourism Regional Forum on Gastronomy Tourism for Asia and the Pacific event held in Shangri-La Mactan, Cebu, from June 26, representatives from Thailand, Indonesia, Japan, and Macau shared their countries’ initiatives with the Department of Tourism Secretary Christina Garcia Frasco. These programs aim to set their cuisine apart from Western dishes and promote local culture and sustainability.

Japan, for instance, has introduced initiatives promoting local culture and cuisine by utilizing local produce and developing tours that showcase local products. This concept could be beneficial for remote barangays in the Philippines, encouraging healthy eating and agriculture.

Thailand focuses on creativity and sustainability through their One-Town-One-Product strategy, aiming to introduce one chef for each village to showcase their culinary expertise globally. Macau boasts luxurious offerings and a blend of East and West flavors through its Macanese cuisine, while Indonesia plans to capitalize on its status as a top spice producer to enhance its cuisine.

The Philippines, with its rich culinary heritage, is also making strides in promoting its gastronomy through the “Eatsperience” culture, which celebrates food and wine festivals and grand town celebrations. Secretary Frasco highlighted the country’s mega diversity and ongoing efforts to institutionalize Philippine gastronomy projects through the National Tourism Development Plan.

Gastronomy tourism presents challenges, as it often requires a reliance on importation unless every ingredient is locally available or chefs can innovate creatively. However, with the right strategies and initiatives in place, countries can showcase their unique culinary traditions and attract visitors through their diverse and flavorful cuisines.”