Sour Leaves In Tagalog
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Philippine Food, Cooking, & Dining Dictionary
Author: Edgie Polistico
language: en
Publisher: Anvil Publishing, Inc.
Release Date: 2017-11-15
From ampapagot (Cebuano for triggerfish) to ligaya (bread with red filling from Bicol) to ukuh ukuh (a Tausug dish resembling a sea urchin risotto), this dictionary gathers more than 8,000 terms relating to food ingredients, dishes, cooking styles, preparation techniques, and utensils, among others. For anyone who cooks or simply loves Filipino food, this book is a vital reference and an excellent cookbook supplement.
Tuttle Concise Tagalog Dictionary
Easy-to-read and extensive, this Tagalog dictionary is an essential language learning and translation tool. The Tuttle Concise Tagalog Dictionary gives you the most complete and up-to-date translations from English to Tagalog/Filipino and is the most current dictionary available today. Designed primarily for English speakers, it can also be used by Tagalog speakers who are learning English. The dictionary is bidirectional with over 20,000 entries covering the everyday vocabulary used in all educational, work-related and tourist situations. For each entry, in addition to giving all useful definitions, information is given on the part of speech, common collocations and the pronunciation of the word. The introduction at the front provides a guide to pronunciation as well as other grammar pointers and explanations. For ease of use, this dictionary is divided into two parts: Tagalog-English and English-Tagalog. Key highlights of this Tagalog dictionary are: Over 20,000 entries cover everyday words that are used in educational, work-related and tourist situations. Extensive information on parts of speech, common collocations, and the pronunciation of each word. A helpful introduction provides a guide to pronunciation and many other Tagalog grammar pointers and explanations.
Tikim: Essays on Philippine Food and Culture
Tikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Filipino foodways. First published by Anvil in 1994, Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934–2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world. This Brill volume honors and preserves Fernandez’s legacy with a reprinting of Tikim, a foreword by chef and educator Aileen Suzara, and an editor’s preface by historian Catherine Ceniza Choy.