Heritage in a Parcel: Culinary Tradition and Preservation of Pinangat-Making in Camalig, Albay

Pauline Jane M. Gumabao and Jesseshan M. Aycocho

In Camalig, Albay, a town situated near Mayon Volcano, pinangat is more than a dish of coconut milk and taro leaves. It serves as an important marker of local identity and is celebrated through community festivals. This study documents the cultural continuity of pinangat-making and how ecological conditions influence its production. In particular, the spring and runoff water systems associated with Mayon support the growth of high-quality taro, while periodic ash fall during volcanic activity and shifting weather patterns affect agricultural harvest yields. Through interviews and focus group discussions with farmers, pinangat practitioners, historians, youth participants, and cultural stakeholders, the research traces the dish’s evolution from the earlier preparation locally known as “palusag na apay” to its present role as Camalig’s primary cultural identifier. The study also documents shifts in culinary material culture, particularly the transition from traditional clay pots (“coron” or “palayok”) to modern cooking vessels to meet commercial demand. Despite these changes, many practitioners continue to cook using firewood, reflecting continuity in traditional techniques. However, a significant challenge emerges while some youth pursue formal education to avoid the craft’s physical demands, others continue the tradition through family-based livelihoods and sustained interest in the practice. Pinangat-making demonstrates how foodways, ecological knowledge, and culinary practices intersect within a volcanic cultural landscape and continue to sustain Bicolano food heritage.