The Cultural Role of PansEat Tagapo to the Cultural Identity of Santa Rosa City, Laguna
DOI:
https://doi.org/10.67167/vertex.535Keywords:
cultural identity, traditional food, PansEat Tagapo, cultural heritage, mixed-methodsAbstract
This study aimed to examine the cultural role of PansEat Tagapo and its relationship to the cultural identity of residents in Santa Rosa City, Laguna. It focused on how the dish contributes to cultural significance, traditions, and symbolic meaning, and how residents express their cultural identity through heritage awareness, generational continuity, and adaptation to modern influences. The study employed a mixed-methods approach, specifically an explanatory design combining quantitative and qualitative methods. A survey was conducted among 100 residents using a structured Likert-scale questionnaire, while semi-structured interviews were also conducted to further contextualize and validate the findings. The quantitative data were analyzed using weighted mean and Pearson correlation (Creswell & Creswell, 2018). The results showed that respondents strongly agreed on the cultural role of PansEat Tagapo (WM = 3.31) and their cultural identity (WM = 3.37). All computed correlation values were greater than the critical value of 0.194, indicating a statistically significant relationship between the cultural role of the dish and the cultural identity of residents. Interview results further revealed that PansEat Tagapo serves as a symbol of family tradition, cultural pride, and community connection among residents. The study concludes that PansEat Tagapo plays an important role in maintaining cultural identity and should be preserved and promoted within the local community, as it contributes to both cultural sustainability and social cohesion. Future studies may further explore its economic and tourism potential in cultural heritage development. It also highlights the importance of community-based cultural documentation in strengthening local identity and supporting sustainable heritage preservation initiatives within the local context.
Downloads
References
Chukwurah, G. O., Okeke, F. O., Isimah, M. O., Enoguanbhor, E. C., Awe, F. C., Nnaemeka-Okeke, R. C., Guo, S., Nwafor, I. V., & Okeke, C. A. (2025). Cultural influence of local food heritage on sustainable development. World, 6(1), 10. https://doi.org/10.3390/world6010010
Creswell, J. W., & Creswell, J. D. (2018). Research design (5th ed.). SAGE Publications.
de Jong, A., & Varley, P. (2017). Food tourism policy: Deconstructing boundaries of taste and class. Tourism Management, 60, 212-222. https://doi.org/10.1016/j.tourman.2016.12.00g
Farrer, J. (2015). Globalization and food cultures. Food, Culture & Society, 18(2), 213–229.
Fontefrancesco, M. F. (2023). Traditional food for a sustainable future? Exploring vulnerabilities and strengths in Italy's foodscape and short agrifood chains. Sustainable Earth Reviews, 6(1). https://doi.org/10.1186/s42055-023-00056-5
Forrest, B., Peters, E. J., Elias, M. J., Parasecoli, F., & Pilcher, J. M. (2017). Teaching food history: A practitioners' discussion. Global Food History, 3(2), 194-208. https://doi.org/10.1080/20549547.2017.1356667
Frez-Muñoz, L., Kampen, J. K., Fogliano, V., & Steenbekkers, B. L. P. A. (2021). The food identity of countries differs between younger and older generations: A cross-sectional study in American, European and Asian countries. Frontiers in Nutrition, 8, 653039.
Mercado, R., & Andalecio, M. (2020). Food and Filipino identity: The case of pancit. Asian Culinary Heritage Review, 6(2), 30–45.
Mercado, J. M. T., & Andalecio, A. B. P. (2020). Ysla de Panciteria: A preliminary study on the culinary heritage significance of pancit using the heritage documentation approach—the case of Luzon Island, Philippines. Journal of Ethnic Foods, 7(1). https://doi.org/10.1186/s42779-020-00057-1
Mintz, S. W., & Du Bois, C. M. (2002). The anthropology of food and eating. Annual Review of Anthropology, 31, 99–119.
Montefrio, M. J. F. (2019). Cosmopolitan translations of food and the case of alternative eating in Manila, the Philippines. Agriculture and Human Values, 37(2), 479-494. httos://doi.org/10.1007/s10460-019-10000-z
Özden, M. (2024). Content and thematic analysis techniques in qualitative research: Purpose, process and features. Qualitative Inquiry in Education: Theory & Practice, 2(1), 64-81. https://doi.org/10.59455/gietp.20
Parajuá, N., Tello, E., & Duncan, J. (2024). A research framework to investigate food systems at a national scale. Ecological Economics, 227, 108428. https://doi.org/10.1016/j.ecolecon.2024.108428
Partarakis, N., et al. (2021). Cultural heritage and identity through food practices. Heritage Science, 9(1), 1–15.
picher, J. M. (2023). Food in word history (Bid ed), Routledge. https://doi.org/10.4324/9781003332039
Rocillo-Aquino, Z., Cervantes-Escoto, F., & Leos-Rodriguez, J. A. (2021). What constitutes a traditional food? Conceptual progression from the four dimensions. Journal of Ethnic Foods, 8(1), Article 38. https://doi.org/10.1186/s42779-021-001134
Zamora, K. R. (2026). Collaborative Peer Review as a Strategy in Teaching Essay Writing. The International Review of Multidisciplinary Research, 1 (2), 31-36. https://doi.org/10.5281/zenodo.18606744
Downloads
Published
Issue
Section
License
Copyright (c) 2026 The International Review of Multidisciplinary Research

This work is licensed under a Creative Commons Attribution 4.0 International License.