Fernandez, Doreen; Alegre, Edilberto
Published by Exploding Galaxies, 2025
2 paperbacks in clay slipcase, NEW
SARAP: Essays on Philippine Food by Doreen G. Fernandez and Edilberto N. Alegre fortified one of the most formidable collaborations in Philippine literature when it was first published in 1988. The landmark anthology of essays is reintroduced to a new generation of readers in an illustrated edition with a previously unpublished foreword from Clinton Palanca.
In this new edition, the essays are accompanied by the work of four illustrators: Gianne Encarnacion, Kitty Jardenil, Elle Shivers, and Eva Yu. The book was designed by Kristian Henson and Issy Po.
PALAYOK: Hailed as “effortlessly elegant” when it was first published in 2000, Palayok: Philippine Food through Time, on Site, in the Pot by Doreen G. Fernandez presents the origins and evolution of Philippine cuisine to the then-present. From her background of cultural research, Fernandez serves not just the meal but also its surrounding context, antecedents, and influences.
In this new edition, Fernandez’s writing is accompanied by photographs by Jilson Tiu of the eateries and arteries of Manila, of first catches and ferments, of kitchens, tables, and fiestas all over the country. The book was designed by Miguel Mari. This edition comes with a foreword by Marian Pastor Roces.
Fernandez, Doreen; Alegre, Edilberto
Published by Exploding Galaxies, 2025
2 paperbacks in clay slipcase, NEW
SARAP: Essays on Philippine Food by Doreen G. Fernandez and Edilberto N. Alegre fortified one of the most formidable collaborations in Philippine literature when it was first published in 1988. The landmark anthology of essays is reintroduced to a new generation of readers in an illustrated edition with a previously unpublished foreword from Clinton Palanca.
In this new edition, the essays are accompanied by the work of four illustrators: Gianne Encarnacion, Kitty Jardenil, Elle Shivers, and Eva Yu. The book was designed by Kristian Henson and Issy Po.
PALAYOK: Hailed as “effortlessly elegant” when it was first published in 2000, Palayok: Philippine Food through Time, on Site, in the Pot by Doreen G. Fernandez presents the origins and evolution of Philippine cuisine to the then-present. From her background of cultural research, Fernandez serves not just the meal but also its surrounding context, antecedents, and influences.
In this new edition, Fernandez’s writing is accompanied by photographs by Jilson Tiu of the eateries and arteries of Manila, of first catches and ferments, of kitchens, tables, and fiestas all over the country. The book was designed by Miguel Mari. This edition comes with a foreword by Marian Pastor Roces.
