Tenth International Conference on Food Studies

Abstract

In the meaning-making of a “cultural heritage,” this research views Ilocano food as “third space” (Bhabha 1994) in the Heritage City of Vigan. Criteria-based selections of food, people, and places are made through purposive sampling. The gathered data are divided into two categories: community-based and commercialized food. Analysis are based on preparing, cooking, serving, selling, and presenting Ilocano food per category which consists of the three food-making communities and the three commercialized places serving “authentic” and “with a twist” Ilocano food. The framework of analysis of these food is based on the Third Space Hybridity in the Theory of Cultural Difference by Homi K. Bhabha (1994) and the Interpretations of Fixity and Fluidity by John Connell and Chris Gibson (2001). In this analysis, Ilocano food demonstrates and strengthens Vigan City’s “mestizo heritage,” and presents its significant role as carrier of identity and place in a cultural heritage. Ilocano food - as the third space - reinforces the historical “first space” and geographical “second space” of the Heritage City of Vigan.