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This work provides a literature review of the Indigenous Cuisines of Bontoc Mountain Province . It also reviews their food presentation through methods of cooking and food preparation, the level of acceptability of the indigenous cuisines as perceived by the food industry and food enthusiasts. The work attempts to present this literature in a concise, consolidated fashion and presents statistical basis in order to support the objective of the study to revitalize the indigenous cuisines of Bontoc, Mountain Province. Every country has its own indigenous foods that have change through the ages, and worst they are becoming extinct. Indigenous cuisines are becoming extinct for a reason that man changes in their food preferences caused by modernization. Bontoc, Mountain Province is no exception for its indigenous cuisines are slowly vanishing. Advertisement of food products through media has a strong impact especially the young in their food choices. It triggers curiosity for taste. It could be also of the laborious preparation of indigenous food that induces their fondness to modern processed foods which unconsciously killing the traditional and indigenous food practices.
About the author
Karen Fagyan Butz Cue received her Bachelor¿s degree in Hotel and Restaurant Management in University of Baguio, Associate of Higher Management in Saint Louis University and Master of Business Administration (MBA) degree from Mountain Province State Polytechnic College.
