The most effect and best way to learn one’s culture is through reading books where all the details and important events were listed, hence, I am sharing with you all this book where you can know on how rich and still preserved the ethnic culture of the Ibatans.

The popular images of Batanes are those of breathtaking verdant landscapes and blue waters, alternately agitated and calm. These northernmost Philippine islands have long been part of a traveler’s must-go-and-experience list.  But Batanes is more than just a weekend getaway.

“A Delicate Balance: Batanes Food, Ecology and Community” reveals why. A project of The Museo ng Kaalamang Katutubo (MusKKat), this handsome book explores how food, ecology, nature, and tradition, have shaped the Ivatan way of life in the last 4,000 years.

Written by Corazon S. Alvina and Marian Pastor Roces and complemented with insightful photographs by Neal Oshima, the book shows the intricate but robust relationships within the Ivatan communities and how traditional Ivatan food is interconnected with its microsystem.

“A Delicate Balance: Batanes Food, Ecology and Community” was launched this November at the Bayanihan Center. The launch was attended by members of the academe, arts, cultural, and culinary worlds.

In her welcome, MusKKat Executive Director Alvina acknowledged and thanked those who collaborated and contributed to the making of the book.  The book is a result of the collaboration, and the consolidation of the substantive research work of, archaeologists, anthropologists, boat makers, botanists, Ivatan cooks and nutritionists, a professional urban chef, geologists, sea current specialists, zoologists, among others.

In walking the guests through the book, Pastor Roces said that while “A Delicate Balance: Batanes Food, Ecology and Community” is a food book, it’s not necessarily a food book. Food is only an access point into the Batanes man-in-biosphere ecosystem.

Dr. Fe Hidalgo, former secretary of education and one of the key resource persons for the book, expressed her gratitude for the conceptualization and development of the book.  An Ivatan, she shared her own experience living and growing up in the Batanes, and how the Ivatan have managed to remain true to their culture and traditions.

Unilab EVP and COO Benjamin O. Yap shared his own experience of Batanes and how the islands and the Ivatan captured his heart, when he set foot on the islands for the first time in 2015:  it is as if time stood still and the poetry of the islands stole his heart.

Each chapter of “A Delicate Balance: Batanes Food, Ecology and Community” is keyed with an Ivatan word that sets the tone of the storytelling, then explores and elaborates domains beyond food, such as biodiversity and sustainability.

“A Delicate Balance: Batanes Food, Ecology and Community” is now available for purchase and priced at P3,850 via www.phfoodecosystems.com

Mostly historian says that you can only learn one ethic group’s culture by tasting their own foods.True enough, as I am sharing with your through this press release on how Batanes makes their culture rich through their own cuisine.

A new book about old food speaks to future food security.   A Delicate Balance: Batanes Food, Ecology, and Community describes food in the Batanes Islands as a complicated system that remains essentially a non-cash blueprint for long-term survival.

Authors Corazon S. Alvina and Marian Pastor Roces brought together up-to-date work on Batanes by archaeologists, folklorists, historians, and local Ivatan experts.  Collectively, these experts paint a picture of a stable food culture based on yams and tubers, fish, land and marine mollusks, the occasional pork and goat dish, and the daily pickings from a remarkable variety of seeds, flowers, and growing tips.

The archaeologists’ findings are enlightening. As re-told with their permission by Alvina and Pastor Roces, the Ivatan people continue to farm, collect and hunt the same food farmed, collected and hunted by their ancestors for 4,000 straight years!

The bones of dolphinfish turn up in Batanes archaeological digs of that age. This same fish is at the heart of Ivatan fishing culture, which ritualizes reciprocal relations in certain fishing communities; and solidifies these relationships outside any market, thus maintaining deep bonds that assure social cohesion.

The authors (one of whom, Pastor Roces, insists she “is not a foodie writer”) shift food discussion away from gourmanderie, into a lite application of Complexity Sciences.  The book recognizes and describes food tradition as created, in the past, in-between the ways a society is organized internally and the dynamics

Both authors quickly qualify: the ancient ways still exist in Batanes. The ancient foods also exist, which likely means that the Ivatan people knew well how to husband resources through aeons, without depleting or otherwise compromising nature. And while the authors make sure to point out that food habits are radically changing, particularly with thoroughgoing links with the cash economy now in place, there remains enough facets of the old nature-and-culture system to recognize its form and its reasons for enduring.

The book introduces these complicated matters with a lightness of touch. The stunning Neal Oshima photographs support the authors’ impulse to bring in more people to see what a “delicate balance” looks like. That Oshima is a veteran photographer shows in images that clearly communicate the Ivatans’ dignity and quiet joy. One understands that this dignity comes from rare knowledge of survival.

It is that knowledge the book successfully calls attention to. It is knowledge that can play a significant part in discussions about disaster preparedness, especially in the Philippines, which is vulnerable to the catastrophic impacts of climate change. The Ivatan people have survived annual numerous typhoons in their rocky, isolated, and tiny islands for thousands of years.

The basic elements of their system is a very strong cultural emphasis on collective life (no house, boat, event is made without intricate patterns of participation); an interweaving of ritual and food hunts (most especially the annual season for catching the dolphinfish); continuing cultivation of effective food preservation techniques; and, until recently, a complete reliance on endemic and indigenous species.

Just the numerous yam and tuber varieties alone — of great colors, textures, and consistencies — make a case for endemic and indigenous staples. But yam and tubers are moreover survivor species as well. They are underground, still growing, beneath weather difficulties.  The Ivatans plant and pull them out in cycles that are in rhythm with the seasons and the different challenges posed by these seasons.

It may very well be true that food security for the future, of communities of great size, can no longer derive wisdom from ancient ways. However, as in the Batanes case, 4,000 years is a long to time survive. The food security experts may be remiss in not giving this cultural achievement enough attention.

“A Delicate Balance: Batanes Food, Ecology and Community” is available for purchase and priced at P3,850 via www.phfoodecosystems.com.

Sharing the information about the lovely Island in the Philippines called Batenes where various of  majestic views were be found.Check details below:

The popular images of Batanes are those of breathtaking verdant landscapes and blue waters, alternately agitated and calm. These northernmost Philippine islands have long been part of a traveler’s must-go-and-experience list.  But Batanes is more than just a weekend getaway.

“A Delicate Balance: Batanes Food, Ecology and Community” reveals why. A project of The Museo ng Kaalamang Katutubo (MusKKat), this handsome book explores how food, ecology, nature, and tradition, have shaped the Ivatan way of life in the last 4,000 years.  It also explains too that the Ivatan and the Itbayat, people of the Batanes, knew well how to husband resources through aeons, without depleting or otherwise compromising nature.

While the authors, Corazon S. Alvina and Marian Pastor Roces, make sure to point out that food habits are radically changing, particularly with thorough-going links with the cash economy now in place, there remains more than enough facets of the old nature-and-culture system to recognize its form and its reasons for enduring.

Complemented with insightful photographs by Neal Oshima, the book shows the intricate but robust relationships within the communities of the Batanes, and how traditional Ivatan and Itbayat food is interconnected with the islands’ microsystems.  In one of the notes in the book, Roces writes that while “A Delicate Balance: Batanes Food, Ecology and Community” is a food book, it is not necessarily a food book. Food is only an access point into the Batanes human-in-biosphere ecosystem.

Officially launched this November, the book is a result of the collaboration with, and the consolidation of the substantive research work of, archaeologists, anthropologists, boat makers, botanists, Ivatan experts and cooks, a professional urban chef, nutritionists, geologists, sea current specialists, and zoologists.  “A Delicate Balance: Batanes Food, Ecology and Community” is available for purchase and priced at P3,850 via www.phfoodecosystems.com.