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.

St. Louis , General info:
9/10

St. Louis is an independent city in the U.S. state of Missouri. It is bordered by the Mississippi River on the east and by St. Louis County on the north, south, and west. St. Louis is the largest metropolitan area in Missouri. Sometimes written as Saint Louis, the city is named for King Louis IX of France. St. Louis is known for its French and German heritage and Victorian past. Two events at the beginning of the 20th century, the 1904 World's Fair and 1904 Olympic Games (the first ever held in the United States) are of particular pride to St. Louisans. In the 21st century, St. Louis has transformed from a manufacturing and industrial economy into a globally known focus for research in medicine, biotechnology, and other science. St. Louis is also called "Gateway to the West" on behalf the many people who moved west through St. Louis.

St. Louis , Cheap stuff:
9/10

Anheuser-Busch Brewery, a Free tour (with free beer samples for those of legal age) of one of the world's largest breweries and bottling factories. The Clydesdales and their historic truck and stables are one of the biggest attractions on the tour, as are the brew house and packaging facility.

St. Louis , Different stuff:
7/10

The Gateway Arch, Riverfront, designed by Eero Saarinen, it's the world's tallest national monument, built to be a symbolic gateway to the west. The icon of the city, the Arch is located in the Jefferson Expansion National Memorial Park by the Riverfront. You can ride a unique elevator - essentially it's a cross between a cable railway and a ferris wheel - up to the top. There is also an innovative historical museum under the Arch. Don't miss the movie, "Monument to the Dream," about the building of the Arch--it is an exceptionally well-made and memorable tribute to how a vision was made tangible. The Arch was designed as a parabola scaled from 21 inches of string held 7 inches apart. Its foundation is anchored 60 feet underground.

St. Louis , Don't miss:
9/10

The Saint Louis Zoological Park, one of the oldest and largest free-admission zoos in the country, is home to an Insectarium and the Prairie Village. The St. Louis Zoo is the most visited zoo in the United States, having surpassed the San Diego Zoo in popularity. It boasts many exhibits with animal-friendly habitats. The zoo is located in Forest Park, adjacent to the St. Louis Art Museum.

St. Louis , Food:
9/10

Try St. Louis original foods - *Barbequed Pork Steaks, St. Louis Style Boston Butt sliced into steaks, basted with Maull's Barbecue sauce.

*Gooey butter Cake, a type of coffee cake with a bottom layer of buttery yellow cake and a top layer of either egg and cream cheese, or butter and sugar.

*Gus's Pretzels, great hot large pretzels about 1' long and 1" diameter.

Maull's Barbecue Sauce, a spicy, semi-sweet tomato-based sauce unusual for containing pepper pulp and anchovies. Eight varieties.

*Provel Cheese, a soft, white processed cheese made from cheddar, swiss and provolone. Mainly found on the pizzas at local favorite Imo's Pizza.

*St. Louis Style Pizza, made with Provel cheese on a super thin crust.

Ted Drewes Frozen Custard. Something that every St. Louis resident has had. Ted Drewes has two locations in St. Louis, and features dozens of flavors of its famous frozen custard.

*Toasted Ravioli, or really, breaded and deep-fried. Is found on the menu of most St. Louis restaurants, including several upscale ones.

St. Louis , Hotels:
9/10

St. Louis does have the host of usual Marriott, Hilton, Holiday Inn, and the like, chains. One great thing about the city is an abundance of hotel rooms, convention and meeting space, and amenities for travelers. Since the city boast a low cost of living, even for the Midwest, you might find even the most expensive hotels relatively affordable; rooms at even the Ritz-Carlton start in the mid $200s per night.

St. Louis , Safety:
10/10

St. Louis' recent designation as the Most Dangerous City in America should not deter the potential visitor. Areas most often visited by tourists are no more dangerous than any other large American city. The more popular and most-visited areas in the city, such as Clayton, Downtown, the Central West End, and Forest Park have very low crime rates, even for the Midwest. Caution is warranted in other locales, particularly the North Side. . East St. Louis, in Illinois, is also noted for a higher crime rate than the Missouri side. Most tourists, however, will have little reason to visit these places, so it should not present reason for much concern. Some Metrolink stations are located in areas some may find questionable after dark as well, but most downtown areas around Busch Stadium, Union Station, St. Louis University area, and commuter lots near the airport are generally safe and patrolled.