+ Follow CACAO FILIPINA Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 281394
[Title] => What’s true Filipino food?
[Summary] => The query came to mind as we started to partake of the recent "Piging" at the Manila Mandarin Oriental in Makati. A generous buffet of what was "Filipino food served in the Paris" table in the late 1800s was laid out as one of the highlights of the five-day festival celebrating Filipino cuisine. The labels were all in Spanish and just as well because the choices varied from Pochero, Asado de Carajay to Natillas. Luckily, we were seated with historian and author Dez Bautista, who cleaared up our apparent confusion.
[DatePublished] => 2005-06-12 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 143876
[Title] => Getting There
[Summary] => From all indications and with support and encouragement of government, we would like to think that our food industry is getting–slowly–where it needs to be: right in the midst of the international market. Because we have some very competitive goods to offer.
[DatePublished] => 2001-12-16 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[2] => Array
(
[ArticleID] => 143051
[Title] => Getting There
[Summary] => From all indications and with support and encouragement of government, we would like to think that our food industry is getting–slowly–where it needs to be: right in the midst of the international market. Because we have some very competitive goods to offer.
[DatePublished] => 2001-12-09 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
CACAO FILIPINA
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 281394
[Title] => What’s true Filipino food?
[Summary] => The query came to mind as we started to partake of the recent "Piging" at the Manila Mandarin Oriental in Makati. A generous buffet of what was "Filipino food served in the Paris" table in the late 1800s was laid out as one of the highlights of the five-day festival celebrating Filipino cuisine. The labels were all in Spanish and just as well because the choices varied from Pochero, Asado de Carajay to Natillas. Luckily, we were seated with historian and author Dez Bautista, who cleaared up our apparent confusion.
[DatePublished] => 2005-06-12 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 143876
[Title] => Getting There
[Summary] => From all indications and with support and encouragement of government, we would like to think that our food industry is getting–slowly–where it needs to be: right in the midst of the international market. Because we have some very competitive goods to offer.
[DatePublished] => 2001-12-16 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[2] => Array
(
[ArticleID] => 143051
[Title] => Getting There
[Summary] => From all indications and with support and encouragement of government, we would like to think that our food industry is getting–slowly–where it needs to be: right in the midst of the international market. Because we have some very competitive goods to offer.
[DatePublished] => 2001-12-09 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
