Sunday, April 9, 2017

Unusual sequence of big tremors hit Batangas

The stronger tremor that hit Batangas was magnitude 6.0 at 3:09pm. It was supposed to be an aftershock expected  to follow shortly the magnitude 5.6 at 3:07pm. But it turned out to be stronger. Both were tectonic in origin with epicenters at west of Mabini,  Batangas.

The sequence of tremors appeared to be unusual.  The one that followed was stronger in magnitude. Phivolcs director Renato Solidum called the phenomenal sucession of quakes an " earthquake swarm." Both big tremors were felt in Metro Manila and provinces nearby, sending people out from their houses and buildings.  Some malls were reportedly forced to close right after the wave of strong tremors to avoid chaotic situation inside.

For the intensity readings reported to Phivolcs bulletin, please refer to the list  right below the imaged map (see below).  The strongest, Intensity 7,  was in Tingloy,  Batangas

At least 7 more aftershocks occured so far. 3 of which are quite strong tremors being above magnitude 4.0.

The extent of damage, if any, is yet to be known.

Phivolcs issued NO TSUNAMI ALERT after the strong quakes in Mabini,  Batangas.

Stay safe specially those near the epicenter and us all here in Metro Manila.

Next week is the observance of the Lenten season.  The Philippines Illustrated is giving a friendly advice to please differ any of your plan for Visita Iglesias this season of uncertainty.  The stability of old chuches might have been jeopardized by the series of strong shockwaves.  

Be safe.  

Stay safe

Friday, March 3, 2017

This may help understand the phenomenal death of fishes & quake in Mindanao

Take a good look at the map and study well the presence of mining sites and the locations where the dead deep-sea animals were found. This may help you find the answer.  

Unknown to most of us, Phivolcs recorded that almost every day there are big tremors occurring in Surigao after the February 10 magnitude 6.7 earthquake but were no longer reported in the mainstream news media. If you are interested, you can openly view the recorded seismic events online. See the Phivolcs official daily updates of seismic activity in the country HERE.

Saturday, February 4, 2017

Gourmand Awards shortlist of 2016 finalists

This afternoon, the Gourmand Book Awards had just released its short list of finalist and we are lucky my book is included. Here's the email from Gourmand Award's president, Edouard Cointreau:


From: yaping zhang

The shortlist is published TODAY. Please see Categoriy D04 in the attached document. It is posted on website

Best wishes

Edouard Cointreau


Shown in the image, below, is an extracted list from the original PDF file that included the other categories with finalists coming from the Philippines.

Congratulations and good luck to all of us. 


Wednesday, January 25, 2017

Writers, historians, and anthropologists will treasure this book

Phil.Daily Inquirer photo @inquirerdotnet
2 books make a delicious survey of ‘edible history’

When Felice Sta. Maria sent a copy of her book, “What Kids Should Know About Filipino Food” (Adarna House, 2016), I expected a simple source of information for children about Philippine cooking.

But it was more than that because it kept even an adult like me enthralled by the wealth of knowledge the author provides, aided with colorful illustrations by Mika Bacani.

If millennials don’t appreciate long readings, more so children. Sta. Maria’s texts are short but replete with facts—historical, medical, cultural, geographical, botanical. Folk riddles and proverbs add to the fun.

I expected to breeze through the book, much like scrolling through my phone screen to get to the next pages. But every page and section held my attention because there was so much to absorb.

The chapter on rice explains what bran, white rice and husk are, as well as traditional cooking methods using the bamboo tube and clay pot, and the use of banana leaves and pandan to enhance the taste.

The reader is also introduced to the “rice soul,” called “umayun” by the Mandaya people of Davao Oriental and Davao del Norte.

"Another book, one that writers, historians and anthropologists will treasure, is titled 'Philippine Food, Cooking, and Dining Dictionary' (Anvil Publishing, 2016)."

Ingredients in Filipino cuisine are effectively presented. For example, Sta. Maria provides not only the scientific name of banana, but the plant’s varieties as well. She also explains the process by which sugarcane is pulped which becomes white sugar.

She even includes an Aklanon proverb on sugar (“The fruits of our labor are sweet to us…”), and a historical tidbit (“Sugarcane was so highly valued that only a leader could select who should enjoy it…”). And then a riddle about banana: “Make it a flower first or you can’t eat it.

Kitchen info

There are pages devoted to the kitchen, the author identifying old equipment and storage areas and their respective terms.

For instance, “a small cupboard for utensils and highly valued ingredient” is called “kaling” in Filipino, and that “a rack above the stove where salted fish, meat, tobacco and even kindling are hung” is called a “paya” by the Ivatan of Batanes.

Regional cuisine occupies several pages because each region has distinct cooking, terms for ingredients and dishes.

In effect, the book gives the reader the scope of Philippine cooking, as Sta. Maria invites us to appreciate the country’s “edible history”: “It is what makes us unique as a people” but “because it is so commonplace in our lives, we often forget that food is part of our cultural heritage.”

Photo by Edgie Polistico 2016
Dining dictionary

Another book, one that writers, historians and anthropologists will treasure, is titled “Philippine Food, Cooking, and Dining Dictionary” (Anvil Publishing, 2016).

Edgie Polistico, a lexicographer, compiled the many terms of ingredients, cooking and ways of eating through several regions and languages.

He says he became a food lexicographer when he started translating Cebuano food terms to English. His interest was so aroused that he started to look into other Philippine languages as well.

Polistico has a day job as an insurance employee handling the digital monitoring of accounts; this brought him to places where he became interested in local food cultures. 


Seeing the thick manuscript by Anvil Publishing two years ago, I couldn’t wait until it was published. Polistico’s work has helped me with my own writing; I would refer to his digital dictionary when a regional term proved difficult.

But even with the book’s 300-plus pages, some terms were still not included because it would have made the publication too expensive.

Sta. Maria, who wrote the foreword, says the book is a local Larousse Gastronomique, the French cuisine encyclopedia.

Polistico says the book has been chosen to represent the Philippines in the food writing category of the Gourmand World Cookbook Awards. The winners will be announced in May.

This article is a reprint from Philippine Daily Inquirer Lifestyle Section column. See the original post here.  By Mickey Fenix Makabenta - @inquirerdotnet, Published on January 12, 2017
E-mail the columnist at

Wednesday, January 4, 2017

PFCDD - the first Philippine Food Dictionary ever printed. Best gift for all seasons.

After more than two decades of research and another 2 years of pre-publication works, the first Philippine food dictionary now sees print. Edgie Polistico's Philippine Food, Cooking, and Dining Dictionary (PFCDD) is dedicated to feature multifaceted Pinoy food culture, local tastes, and cuisine.

This book is published by Anvil Publishing in Metro Manila and was first released in September 2016 during the Manila International Book Fair (MIBF) held at the SMX Convention Center in Pasay, Philippines.

Get to know more about Pinoy food culture with this book.

Know the local and common names of Pinoy food, ingredients, tastes, implements, and other words Filipino used in culinary and related food culture.

We have more in this food dictionary. Learn how locals call the different colors, flavors, and tastes. You can find in the book most of the fishes commonly found in the Philippine seas and freshwater, with their local common names. As well as list of other animals (including the exotic ones), vegetables, fruits, grains, crops, spices, etc. also with their local common names. And when appropriate, with their corresponding scientific names.

The book is ideal for culinary students and teachers, food researchers, food writers and bloggers, foodies, historians, tourists, local travellers, home cook, those in food business. and those who want to learn new words of the many languages and dialects we have across the archipelago.

Because of his extensive research and the story of struggles behind the creation of this book, Edgie Polistico was featured by ANVIL Publishing in October 2016.

Incidentally, the Gourmand Awards jury has announced in December 2016 that this book won the national category on Food Writing. The book will represent the Philippines in international competition in its category against winners from other countries for the Best in the World to be announced at the annual Gourmand Awards Ceremony in Yantai, China on May 27 & 28, 2017.

Buy a copy for someone dear and someone special. Of course, gift yourself a copy too.

It's a unique and worthwhile gift you can give. The best gift for all seasons. It is the first of its kind - the first Philipine food dictionary printed ever.

The Philippine Food, Cooking, and Dining Dictionary (PFCDD) is available in the Powerbooks and the National Book Store, or shop a copy online.


Philippine Food, Cooking, and Dining Dictionary (Open & Free)

Philippine Food Illustrated

Like us in Facebook

About Me

My photo

Author of Philippine Food, Cooking, and Dining Dictionary - the first and only published Pinoy food and dining dictionary. The book won the national category as Philippine's finalist to the Gourmand Awards international food writing contest in Yantai, Shandong, China to be held in May 2017. A lexicographer who began to compile and wrote his first vernacular dictionaries at the age of 14. A collector of contemporary and vintage dictionaries, both local and foreign.  A linguist studying the many dialects you can find in the Philippines. A blogger maintaining at least 11 blog sites. A researcher of food culture, Pinoy pop culture, interesting places and structures in the country, local transportations, Philippine churches and other places of worship of any religion and beliefs, local anthropology, socio-cultural issues, and whatever interesting about the Philippines and the Filipinos. A visual artist who uses pencil, watercolor, pen, and fingers as medium of expression - once an editorial cartoonist of local broadsheet and campus publications. Created his first hand-made comics magazine and participated the Marian watercolor exhibits in his hometown parish while in high school. A photographer taking at least 2K photos a week in the field while on travel for almost two decades now.  A poet hiding most of the time. A low-profile historian studying continually the origins, history, and progression of many places in the country. A computer programmer who wrote the codes and designed the software application of his digital Cebuano-English dictionary and distributed it for free around the country and over the internet. A traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints anywhere in the country.  A holder of professional driver's license once took the wheels for UBER. A home cook who loves to enhance, modify, elaborate, experiment if not invent more of  Pinoy dishes and delicacies.

ADD ME in your circles to get updates of my pages


SUBSCRIBE our next blog posts by email. No spam, promise.


  • any amount with your Pay Pal or card.

Your contribution will help fund Edgie Polistico's research and development of Pinoy dictionaries. More discoveries, information, and knowledge will be shared to you and to others because of your generosity. Thank you for giving.

CLICK HERE on how else to help this project