Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines
Abstract Every culture protects its indigenous knowledge and practices, distinguishing them from other cultures. A qualitative inquiry described the traditional processing methods in preparing smoked meat or kinuday, produced by the Ibaloy Indigenous Ethnic group in the Philippines. The saturation m...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2022-06-01
|
| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-022-00135-6 |
| _version_ | 1818249796228481024 |
|---|---|
| author | Cynthia D. Garambas Myrna Benita Z. Luna Consuelo T. Chua |
| author_facet | Cynthia D. Garambas Myrna Benita Z. Luna Consuelo T. Chua |
| author_sort | Cynthia D. Garambas |
| collection | DOAJ |
| description | Abstract Every culture protects its indigenous knowledge and practices, distinguishing them from other cultures. A qualitative inquiry described the traditional processing methods in preparing smoked meat or kinuday, produced by the Ibaloy Indigenous Ethnic group in the Philippines. The saturation method was used to determine data sufficiency. Fifteen participants from the two Ibaloy-speaking municipalities of Benguet, Philippines served as the key informants for the study. Results show that Benguet native pork and rock salt are the usual raw materials for kinuday. Additionally, branches and trunks from locally available trees are utilized as smoking materials. Traditionally, meat is smoked on top of the cooking area called so-olan for one day, continuous to one month intermittent until fully consumed. Kinuday is attributed to the festivities performed by the Ibaloy IP group and the availability of the elements in producing the traditional food is the primary factor for continuing the practice. To ensure preservation and cultural transmission of traditional kinuday preparation practices, it is recommended that a formal documentary be developed and disseminated to various stakeholders. |
| first_indexed | 2024-12-12T15:42:11Z |
| format | Article |
| id | doaj.art-f294eaad487c43e49bc3e90435afc016 |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-12-12T15:42:11Z |
| publishDate | 2022-06-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-f294eaad487c43e49bc3e90435afc0162022-12-22T00:19:52ZengBMCJournal of Ethnic Foods2352-61812022-06-019111510.1186/s42779-022-00135-6Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, PhilippinesCynthia D. Garambas0Myrna Benita Z. Luna1Consuelo T. Chua2Benguet State UniversityUniversity of the PhilippinesUniversity of the PhilippinesAbstract Every culture protects its indigenous knowledge and practices, distinguishing them from other cultures. A qualitative inquiry described the traditional processing methods in preparing smoked meat or kinuday, produced by the Ibaloy Indigenous Ethnic group in the Philippines. The saturation method was used to determine data sufficiency. Fifteen participants from the two Ibaloy-speaking municipalities of Benguet, Philippines served as the key informants for the study. Results show that Benguet native pork and rock salt are the usual raw materials for kinuday. Additionally, branches and trunks from locally available trees are utilized as smoking materials. Traditionally, meat is smoked on top of the cooking area called so-olan for one day, continuous to one month intermittent until fully consumed. Kinuday is attributed to the festivities performed by the Ibaloy IP group and the availability of the elements in producing the traditional food is the primary factor for continuing the practice. To ensure preservation and cultural transmission of traditional kinuday preparation practices, it is recommended that a formal documentary be developed and disseminated to various stakeholders.https://doi.org/10.1186/s42779-022-00135-6Ibaloy indigenous groupTraditional smoked pork delicacy (kinuday)Indigenous knowledge on meat smokingBenguetPhilippines |
| spellingShingle | Cynthia D. Garambas Myrna Benita Z. Luna Consuelo T. Chua Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines Journal of Ethnic Foods Ibaloy indigenous group Traditional smoked pork delicacy (kinuday) Indigenous knowledge on meat smoking Benguet Philippines |
| title | Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines |
| title_full | Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines |
| title_fullStr | Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines |
| title_full_unstemmed | Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines |
| title_short | Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines |
| title_sort | time honored praxis in preparing smoked meat delicacy kinuday of the ibaloy indigenous people in benguet philippines |
| topic | Ibaloy indigenous group Traditional smoked pork delicacy (kinuday) Indigenous knowledge on meat smoking Benguet Philippines |
| url | https://doi.org/10.1186/s42779-022-00135-6 |
| work_keys_str_mv | AT cynthiadgarambas timehonoredpraxisinpreparingsmokedmeatdelicacykinudayoftheibaloyindigenouspeopleinbenguetphilippines AT myrnabenitazluna timehonoredpraxisinpreparingsmokedmeatdelicacykinudayoftheibaloyindigenouspeopleinbenguetphilippines AT consuelotchua timehonoredpraxisinpreparingsmokedmeatdelicacykinudayoftheibaloyindigenouspeopleinbenguetphilippines |