Last March 12, the New York Times article declared, “Filipino Food Finds a Place in the American Mainstream.” What you will notice when a mainstream legacy media of such stature makes such a declaration is that people pay attention -- and because of the weight of its pronouncement, one presumes the next big thing from a country who leads the world in social media usage. It gets shared like no one can else share anything.
It’s not that nobody writes about Filipino food; the Philippine press in the United States does it all the time. But hardly anyone reads pieces from Philippine-owned media outlets in the States. It takes a mainstream source like the New York Times for people to take notice.
Getting American mainstream media to pay attention is a first step, but Filipino food advocates should know how to double up and continue the narrative.
If anyone recalls, Andrew Zimmerman of the Travel Channel, started it more than 5 years:
“I think Filipino food is … you know, I've been calling it for 5 years. It's just going to keep getting more and more popular simply because of the variety of ingredients and European techniques that are found in that food.
Their use of acidity, the quality of their food has the best of Asian cuisine and the best of sort of what happens when really good Asian food ... island Asian food brushes up against Spanish culture. The Spanish had colonized the Philippines for almost 500 years at one point. So, the influences are heartfelt.”
I think people are going to get into pre-colonial foods. We're in love with pre-colonial foods from Mexico right now. It's a huge trend. And I think all of that stuff is going to dribble down, and I think it's going to help re-establish some diversity in our food system and hopefully get us out of the supermarket a couple times a week.”
That’s from one powerful voice (Zimmerman) to another (American legacy media).