Pamanang Kulinarya: Developing a Safeguarding Plan for Culinary Heritage Using the Statement of Significance – The Case of Lomi in Lipa City, Batangas, Philippines


  • Jame Monren Tapalla Mercado University of Santo Tomas
  • Eric Babar Zerrudo University of Santo Tomas



culinary heritage, Lipa City, lomi, safeguarding plan, Statement of Significance


Heritage constitutes the identity of a community. An important heritage of a community is food, often defined as culinary or gastronomic heritage. This mixedmethod research developed a safeguarding plan for culinary heritage, specifically for lomi in Lipa City, Batangas, using the Statement of Significance. Different theoretical paradigms were used, especially anthropological theories like acculturation and modernization, and conservation frameworks such as UNESCO, ICOMOS and GCI heritage charters and conventions. To trace the significance of lomi, the researchers collected physical evidence by visiting and observing lomi houses, or lomians (restaurants dedicated to serving the lomi dish), in Barangay Poblacion focusing on the preparation of this food using Cultural Heritage Mapping and SWOT Analysis; oral evidences by conducting focus group discussions; in-depth interviews with different stakeholders; surveys in the local community; and archival evidence from different journals and books. Lipa lomi is significant in its historical, culinary, aesthetic, economic, health, social and symbolic aspects. Historically, it was introduced by To Kim Eng, a native from Amoy (now Xiamen) who established the first lomian in the city, Panciteria de Lipa. As the community accepted this culinary tradition, different lomians were established not only in the city but also in the whole province and became a localized business industry. Even though it was Chinese in origin, it follows the characteristics of Batangas cuisine wherein it focuses on the natural flavour of fresh ingredients and the simplicity of the cooking methods. Also, it is economically important because it became a good source of income and because of its affordability as a commercialized dish. Socioculturally, the culinary tradition is also important for the local community and its relationship to their religious culture. Perspectives of different stakeholders on the characteristics and identities of Lipa Lomi are identical and acceptable but it changes based on trends, issues and constraints. For the stakeholders, viability is important for the culinary tradition as it is agreed that it is one of the culinary identities and an attraction of Lipa and its community. Stakeholders also have their own movement to safeguard and sustainably develop the culinary tradition. A proposed culinary safeguarding plan was established based on the results of the research.

Author Biographies

Jame Monren Tapalla Mercado, University of Santo Tomas

Jame Monren T. Mercado is a faculty member from the Tourism Management Program of the University of Santo Tomas – College of Tourism and Hospitality Management. He obtained his Bachelor’s Degree in Hospitality Management (Magna Cum Laude) from the Colegio de San Juan de Letran – Manila and Master’s Degree in Cultural Heritage Studies (Magna Cum Laude) from the University of Santo Tomas Graduate School. He presented and published different researches locally and internationally concentrating in heritage management and development; heritage tourism, culinary heritage, tourism planning and development; tourism impacts and sustainability.

Eric Babar Zerrudo, University of Santo Tomas

Eric Babar Zerrudo is the Director of the UST Graduate School - Center for Conservation of Cultural Properties and the Environment in the Tropics (USTGS-CCCPET). Concurrently, he is the Program Consultant and Associate Professorial Lecturer of the UST Graduate School for Cultural Heritage Studies, Technical Consultant for Teachers Education for the Commission for Higher Education (CHED) and the National Coordinator of the CBCP Permanent Committee for the Cultural Heritage of the Church. A CESO topnotcher, his education includes accelerated AB Economics from De La Salle University (Magna Cum Laude) Research Diploma in Culture and Representation in Tokyo University (Japan) as a Monbusho Scholar, Master of Cultural Heritage in Deakin University (Australia) as the inagural scholar of UNESCO Cultural Heritage Center for Asia and the Pacific and Diploma in International Program for the Conservation and Management of Historic Buildings (CMHB) in Lund University (Sweden). Currently, he is taking up Doctor of Philosophy in Development Studies major in Socio-cultural Development in the University of Santo Tomas. He has numerous international and national heritage conservation and cultural development projects.




How to Cite

Mercado, J. M. T. and Zerrudo, E. B. (2018) “Pamanang Kulinarya: Developing a Safeguarding Plan for Culinary Heritage Using the Statement of Significance – The Case of Lomi in Lipa City, Batangas, Philippines”, SPAFA Journal, 2. doi: 10.26721/spafajournal.v2i0.584.



Research Articles