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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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Karen Grace V. Aster, Jaime Ramir B. Castillo, Shekaina R. Cheng, John Paulo L. Trillana, Ysabella Marie B. Varlez, Jame Monren T. Mercado
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: BMC 2023-07-01
Saila:Journal of Ethnic Foods
Gaiak:
Sarrera elektronikoa:https://doi.org/10.1186/s42779-023-00186-3
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