When you talk about kakanin, it is almost always associated with laborious procedures and preparations. More often than not, it is also associated with the traditional and old fashioned. At a time when other countries have been digging deep into their treaused and classic recipes to preserve their heritage, I tried to look for simple and simplified versions of Filipino kakanin. I hope that this collection of recipes would dispel the common belief that our popular snack is difficult to make and can only be eaten during special occasions. -the author Kakanin as a type of food stems from multi-dimensional meanings-- from the root word kanin (rice) as a noun or kanin (to eat) as a verb. With the prefix of "ka", kakanin describes many kinds of rice recipes meant to be eaten as snacks or the many ways of cooking sncaks or desserts to celebrate the harvest of the Philippine Islands. Ancient customs and practices also use kakanin as offerings to the gods. Every island, province or town may have their own recipe for kakanin depending on their geographical location and the area's basic staple food like purple jam and tarp. Kakanin as a word may also mean a small serving of food, something to tide one over before main meal or simply some colorful snacks or desserts to look forward to during fiestas. Food to the Filipino, as in other cultures, is a precious source of strength and spirit and could be a vehicle of harmony among friends, relatives, and even strangers. 34 pages, 7 x 5.5 inches, copyright 2001, paperback |
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