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Sawsawan: explicating the culinary heritage significance of Philippine condiments using bibliometrics (1972–2018)

Abstract The Philippine condiment, or sawsawan, comes in many forms such as suka (vinegar), toyo (soy sauce), patis (fish sauce), and calamansi (Philippine lime), to name a few. This paper aims to create a bibliographic database surrounding sawsawan with the goal of preserving the culture and adding...

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Gardado en:
Principais autores: Karen Grace V. Aster, Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, Ysabella Marie B. Varlez, Jame Monren T. Mercado
Formato: Artigo
Idioma:Inglês
Publicado: BMC 2023-07-01
Series:Journal of Ethnic Foods
Assuntos:
Bibliometrics
Intangible cultural heritage
Philippine condiments
Sawsawan
Acceso en liña:https://doi.org/10.1186/s42779-023-00186-3
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