Manila , General info:

The Philippines is the third largest English speaking country in the world. It has a rich history combining Asian, European, and American influences. Prior to Spanish colonization in 1521, the Filipinos had a rich culture and were trading with the Chinese and the Japanese. Spain's colonization brought about the construction of Intramuros in 1571, a "Walled City" comprised of European buildings and churches, replicated in different parts of the archipelago. In 1898, after 350 years and 300 rebellions, the Filipinos, with leaders like Jose Rizal and Emilio Aguinaldo, succeeded in winning their independence.

In 1898, the Philippines became the first and only colony of the United States. Following the Philippine-American War, the United States brought widespread education to the islands. Filipinos fought alongside Americans during World War II, particularly at the famous battle of Bataan and Corregidor which delayed Japanese advance and saved Australia. They then waged a guerilla war against the Japanese from 1941 to 1945. The Philippines regained its independence in 1946.

Filipinos are a freedom-loving people, having waged two peaceful, bloodless revolutions against what were perceived as corrupt regimes. The Philippines is a vibrant democracy, as evidenced by 12 English national newspapers, 7 national television stations, hundreds of cable TV stations, and 2,000 radio stations.

Filipinos are a fun-loving people. Throughout the islands, there are fiestas celebrated everyday and foreign guests are always welcome to their homes.

Manila , Food:

The Philippines country culture starts in a tropical climate divided into rainy and dry seasons and an archipelago with 7,000 islands.These isles contain the Cordillera mountains; Luzon’s central plains; Palawan’s coral reefs; seas touching the world’s longest discontinuous coastline; and a multitude of lakes, rivers, springs, and brooks.

The population—120 different ethnic groups and the mainstream communities of Tagalog/Ilocano/Pampango/Pangasinan and Visayan lowlanders—worked within a gentle but lush environment. In it they shaped their own lifeways: building houses, weaving cloth, telling and writing stories, ornamenting and decorating, preparing food.

The Chinese who came to trade sometimes stayed on. Perhaps they cooked the noodles of home; certainly they used local condiments; surely they taught their Filipino wives their dishes, and thus Filipino-Chinese food came to be. The names identify them: pansit (Hokkien for something quickly cooked) are noodles; lumpia are vegetables rolled in edible wrappers; siopao are steamed, filled buns; siomai are dumplings.

All, of course, came to be indigenized—Filipinized by the ingredients and by local tastes. Today, for example, Pansit Malabon has oysters and squid, since Malabon is a fishing center; and Pansit Marilao is sprinkled with rice crisps, because the town is within the Luzon rice bowl.

When restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names for the ease of the clientele: this comida China (Chinese food) includes arroz caldo (rice and chicken gruel); and morisqueta tostada (fried rice).

When the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. This meant the production of food for an elite, nonfood-producing class, and a food for which many ingredients were not locally available.

Fil-Hispanic food had new flavors and ingredients—olive oil, paprika, saffron, ham, cheese, cured sausages—and new names. Paella, the dish cooked in the fields by Spanish workers, came to be a festive dish combining pork, chicken, seafood, ham, sausages and vegetables, a luxurious mix of the local and the foreign. Relleno, the process of stuffing festive capons and turkeys for Christmas, was applied to chickens, and even to bangus, the silvery milkfish. Christmas, a new feast for Filipinos that coincided with the rice harvest, came to feature not only the myriad native rice cakes, but also ensaymadas (brioche-like cakes buttered, sugared and cheese-sprinkled) to dip in hot thick chocolate, and the apples, oranges, chestnuts and walnuts of European Christmases. Even the Mexican corn tamal turned Filipino, becoming rice-based tamales wrapped in banana leaves. The Americans introduced to the Philippine cuisine the ways of convenience: pressure-cooking, freezing, pre-cooking, sandwiches and salads; hamburgers, fried chicken and steaks.

Add to the above other cuisines found in the country along with other global influences: French, Italian, Middle Eastern, Japanese, Thai, Vietnamese. They grow familiar, but remain “imported” and not yet indigenized.

On a buffet table today one might find, for example, kinilaw na tanguingue, mackerel dressed with vinegar, ginger, onions, hot peppers, perhaps coconut milk; also grilled tiger shrimp, and maybe sinigang na baboy, pork and vegetables in a broth soured with tamarind, all from the native repertoire. Alongside there would almost certainly be pansit, noodles once Chinese, now Filipino, still in a sweet-sour sauce. Spanish festive fare like morcon (beef rolls), embutido (pork rolls), fish escabeche and stuffed chicken or turkey might be there too. The centerpiece would probably be lechon, spit-roasted pig, which may be Chinese or Polynesian in influence, but bears a Spanish name, and may therefore derive from cochinillo asado. Vegetable dishes could include an American salad and a pinakbet (vegetables and shrimp paste). The dessert table would surely be richly Spanish: leche flan (caramel custard), natilla, yemas, dulces de naranja, membrillo, torta del rey, etc., but also include local fruits in syrup (coconut, santol, guavas) and American cakes and pies. The global village may be reflected in shawarma and pasta. The buffet table and Filipino food today is thus a gastronomic telling of Philippine history.

What really is Philippine food, then? Indigenous food from land and sea, field and forest. Also and of course: dishes and culinary procedures from China, Spain, Mexico, and the United States, and more recently from further abroad.

What makes them Philippine? The history and society that introduced and adapted them; the people who turned them to their tastes and accepted them into their homes and restaurants, and especially the harmonizing culture that combined them into contemporary Filipino fare.

Minneapolis , General info:
9/10

Minneapolis is the largest city in the U.S. state of Minnesota and is the county seat of Hennepin County. The city lies on both banks of the Mississippi River, just north of the river's confluence with the Minnesota River, and adjoins Saint Paul, the state's capital.

Minneapolis/Saint Paul International Airport. The airport is divided into the Lindbergh and Humphrey terminals with most flights arriving at the former.

Minneapolis , Cheap stuff:
10/10

Ragstock, a local chain of used clothing stores. The Vietnamese restaurants are incredibly cheap ($5-$10 per person) and have received consistently exelent reviews since their openings.

Minneapolis , Different stuff:
10/10

The Minneapolis park system has been called the best-designed, best-financed and best-maintained in America. Foresight, donations and effort by community leaders enabled Horace Cleveland to create his finest landscape architecture, preserving geographical landmarks and linking them with boulevards and parkways. The city's Chain of Lakes is connected by bike, running, and walking paths and used for swimming, fishing, picnics, boating, and ice skating. A parkway for cars, a bikeway for riders, and a walkway for pedestrians run parallel paths along the 52 mile (83 km) route of the Grand Rounds Scenic Byway.

Minneapolis , Don't miss:
9/10

The City of Lakes Loppet is a cross-country ski event featuring the beautiful trails and lakes of the Twin Cities. Every first weekend of February for celebration of winter in Minnesota.

Minneapolis , Food:
9/10

Minneapolis is renowned for its restaurants, ethnic or American. It could take weeks to sample just a part of what it has to offer. Don't miss Nicollet Avenue South's Eat Street centered on East 27th Street for a variety of ethnic fare. Azia, the Caterpillar Lounge and Anemoni Sushi & Oyster Bar are at 2550 Nicollet, and are an upscale Asian restaurant and lounge. Other highly recommended restaurants are Quang Restaurant and Jasmine Deli for Vietnamese, Yummy and Seafood Palace for Chinese, and the so-called Black Forest Inn (which is not a hotel) for German cuisine. Little Tijuana is a nice stop for alluring punk/goth waitresses and Mexican plates. Safari Restaurant provides an excellent introduction to the unique cuisine of Somalia.

Minneapolis , Hotels:
10/10

There is a good variety of hotels. Most of them are clustered in downtown, or near the University of Minnesota. Avoid straying too far away from town without a car. In downtown, the Doubletree hotel is a great value. There is a good Radisson, Marriott, and many Holiday Inns around the area.

Minneapolis , Safety:
9/10

Crime is relatively low in most parts of Minneapolis that you're likely to visit, but it does exist. Be wary of the Near North, Camden, and Phillips communities, particularly at night. Violent crimes can occur and unfortunately have occurred in all parts of the City. When traveling do not leave any items that can be quickly converted to cash in plain view in cars, unattended at restaurants and other public areas. Thieves are experts at watching people store valuables in the trunk and then when they leave the thief will strike.