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.

Portland , General info:
9/10

Portland is a city located near the confluence of the Willamette and Columbia rivers in the U.S. state of Oregon. It is Oregon's most populous city, and the third most populous city in the Pacific Northwest, after Seattle, Washington and Vancouver, British Columbia. Approximately two million people live in Portland metropolitan area, the 23rd most populous in the United States as of July 2006.

Portland , Cheap stuff:
10/10

Most things are pretty affordable in Portland! Apartments are pretty cheap for a city, public transit is very cheap and dining out is just as affordable!

Portland , Different stuff:
10/10

Portland's climate is ideal for growing roses, and for more than a century Portland has been known as "The City of Roses," with many rose gardens – most prominently the International Rose Test Garden.

Portland , Don't miss:
10/10

Pedalpalooza, an annual month long bike centered festival involving many group bike rides, including some like the burrito ride or the midnight mystery ride. POWELLS BOOKS is the LARGEST book store in north america. Yup, thats right the biggest one! Its in downtown on Burnside st. Set aside a few hours, if you come with friends make a meeting place cause this multi-floor 'city of books' is amazing for all! Queer folk come to Portland as there is a thriving queer community and really its a great place for people of all walks of life to come find a community of some kind.

Portland , Food:
10/10

During most months of spring summer and fall there is plentiful berry and fruits to be picked on Sauvie Island a short drive or healthy bike ride from downtown. Take your basket and go out to pick (and eat) as many blueberries, blackberries, strawberries, peaches, plums etc as you can. Also, Portland has famously delicious micro-brewed beer. Check out the Portland based brewery/restaurant/theatre spots of McMenimans. Youll find them around the city and nestled in historic buildings and old saloons. Most offer great food and delicious beers while a few of McMenimans even offer a heated pool, movies and live music. But really, any bar will have a local brew, just ask whats on tap. Portland is also voted the country's most "Vegan Friendly Town". Most restaurants have vegan and certainly vegetarian options in this town.

Portland , Hotels:
8/10

Check out the Jupiter Hotel for a wild take on hospitality, its adjoining restaurant the Doug Fir has fabulous food day and night, a fully stocked bar and great live music in the evening. Downtown offers many of the same hotels found in most cities around the country and world.

Portland , Safety:
9/10

Portland is a city, like any other but people are generally quite friendly and crime is not quite that high. Downtown is safe and the east side of town is mostly neighborhood based shopping areas, with no threat of crime apparent at all. This town is also BIKE FRIENDLY. But please be advised that helmets and proper front and back lights are suggested to make this safe. Bike lanes can be found all around the city and you can make it from one end of town to the other in just over an hour.