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.

Philadelphia , General info:
9/10

Philadelphia is the largest city in Pennsylvania and the sixth most populous city in the United States. It is the 5th largest metropolitan area by population in the United States, and the fourth largest consumer media market as ranked by the Neilsen Media Research Co. Tourists and media often informally call the city "Philly." It is the county seat of Philadelphia County, with which it is coterminous.

Philadelphia , Cheap stuff:
9/10

If you are near center city, a little known attraction is the observatory deck atop city hall. The observatory deck is directly under the William Penn stautue. You can actually look up through an open window at him and really get a sense of how big he is. I have taken people that grew up in Philly there and they never knew it existed. It is free and the hours are Mon.-Fri. from 9:30 am-4:30 pm with tours occuring every 15 minutes (no weekends). So the hours are a little funny but it is WELL worth it if your schedule permits it.

Also since you will be in the area, another small known attraction is the Wanamaker Organ in Lord and Taylor. Lord and Taylor is kaddy corner across the street from city hall on the southeast corner. The organ is a massive 30,000-pipe organ which has been said to be the largest in the world. They have daily (FREE!) shows at noon and 5pm (7pm on Wednesday). There is a nice Café Americanstyle that overlooks the scene from a third floor terrace.

Philadelphia , Different stuff:
10/10

African American Museum in Philadelphia, Philadelphia Museum of Art, The Free Library of Philadelphia, ...

Philadelphia , Don't miss:
9/10

Warmdaddy's, Zanzibar Blue, Khyber, Electric Factory, Tin Angel

Philadelphia , Food:
10/10

There are 10 things you should do in Philadelphia:

1. Eat a Philly cheesesteak

2. See the Liberty Bell and Independence Hall

3. Run, jog, or walk up the Art Museum steps

4. Experience a Big 5 basketball game at the legendary Palestra

5. Devour an authentic Italian meal in South Philly

6. Drink a local microbrew

7. Visit Penn's Landing and walk along the Delaware River

8. Try a soft pretzel and more at the Reading Terminal Market

9. Stroll down funky South Street with stops for steaks, pizza, and cheese fries

10. Have a cocktail out on Rittenhouse Square

Philadelphia , Hotels:
9/10

Loews Philadelphia Hotel, Four Seasons Hotel Philadelphia, Courtyard Philadelphia Downtown, Alexander Inn, Sofitel Philadelphia

Philadelphia , Safety:
9/10

Center City Philadelphia is a friendly and diverse place. Most people will gladly point you in the right direction, even if they only work in the city. Center City is generally bordered by the Delaware River on the East, Spring Garden Street on the North, the Schuylkill (Skoo - cul) River on the West and South Street on the South. If you stay within those boundaries, you're pretty safe.