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.

New York City , General info:
10/10

New York City (officially the City of New York) is the most populous city in the United States of America. Its business, financial and trading organizations are significant players in the nation's economy and in the world. The city is also one of the world's most important cultural centers with hundreds of world-class museums, galleries, and performance venues. Home of the United Nations, the city is also perhaps the world's largest diplomatic center.New York is the most diverse city in the world. Whatever your ethnicity or race, there's a slice of New York that feels like home. Nearly 40% of all New Yorkers were born outside the US.

New York City , Cheap stuff:
10/10

Cheap walking, nothing else.

New York City , Different stuff:
10/10

Numerous major American cultural movements began in the city, such as the Harlem Renaissance, which established the African-American literary canon in the United States. The city was the epicenter of jazz in the 1940s, abstract expressionism in the 1950s, and the birthplace of hip hop in the 1970s. The city's punk and hardcore scenes were influential in the 1970s and 1980s. The city has more than 2,000 arts and cultural organizations and more than 500 art galleries of all sizes. The city government funds the arts with a larger annual budget than the National Endowment for the Arts.

New York City , Don't miss:
10/10

Broadway theatre, or a Broadway show, refers to a performance, usually of a play or musical, presented in one of the 39 large professional theatres with 500 seats or more located in the Theatre District of the New York City borough of Manhattan. Broadway theatre is the best known form of professional theatre to the general public in the United States and the most lucrative for the performers, technicians and others involved in putting on the shows. The Broadway theatre district is a key tourist attraction in New York City.

Rich nightlife.

New York City , Food:
10/10

Has all the eating options covered and you can find almost every type of food available and every cuisine of the world represented. There are literally tens of thousands of restaurants, ranging from dingy $2-a-slice pizza joints to the $500-a-plate prix fixe sushi at Masa. Thousands of delis, bodegas, and grocery stores dot every corner of the city and DIY meals are easy and cheap to find. Street food comes in various tastes, ranging from the ubiquitous New York hot dog vendors to the many middle eastern carts at street corners in mid-town. Fruit stalls appear at many intersections from Spring to Fall with ready to eat strawberries, bananas, apples, etc. available at very low cost. Vegetarians will find New York to be a paradise with hundreds of vegetarian-only restaurants and good veggie options in even the most expensive places.

Don't miss - The New York Hot Dog, vendors all over the city sell hot dogs from carts. The New York Pizza, a peculiarly New York thing, you can buy pizza, with a variety of toppings, by the slice from almost every pizzeria in the city.

New York City , Hotels:
10/10

New York has some of the most expensive hotels in the world. Expect to pay up to $50 for a hostel style hotel; around $100-$200 for a budget room with shared bath; $250-$350 for a mid-range hotel with a decent room and a restaurant and/or room service; and much higher in the many high end hotels in the city. In the mid-range and splurge hotels, it often pays to ask for a corporate rate. Most rooms below $200 in Manhattan are small with room for a bed, a tv and little else.

New York City , Safety:
10/10

In contrast to a dangerous reputation it once arguably deserved, New York in the 1990s and early 21st century became one of the safest cities in the United States. City had the lowest crime rate of among the 25 largest U.S. cities, with New York's crime rate decreasing during periods when the nation as a whole saw increases. Violent crime in New York City has decreased 75% in the last twelve years and the murder rate in 2005 was at its lowest level since 1963.