Research Proposal in Social Science I

Submitted to: Prof. Teresa de Guzman, PhD Submitted by: Bautista, Hope Lanika Dela Cruz, Vian Carlyn Siao, Taggart Tolentino, Chelsea Reyna Uy, Ann Renette Zuniga, Yves Miel

I.

TITLE This study will be entitled Bagnet: A Reflection of the Ilokano Culture

II.

INTRODUCTION A. Background of the Study We Filipinos love to eat. As what we inherited from the Arabs, we have a habit of eating

three times a day. The foods we have here in the Philippines are known as flavorful because of the abundance of spices in our land. Since we are in an archipelago, we can say that geography influenced our food choices thus the presence of diversity in food culture. Within the Philippines, there are a lot of different ethnic groups. Each has its own specialty based on the style of cooking, the available ingredients in the place and taste preferences. One of the places rich in food culture is in the Northern Philippines, Vigan, Ilocos Sur. The three meals of a day in Vigan are equally weighty, and the prodigious breakfast is a

dieticians nightmare. It is very important to eat a good breakfast, Ilokano mothers impress on their children, so that even if youre a teenager who went to bed at three a.m., you have to be up at six, in time for breakfast en famille. Otherwise, you can starve until lunchtime. In line with famous dishes in Vigan is Bagnet. Bagnet is classified into three grades. The best and most expensive is the bagnet of skin and pork belly, which is sold by the kilo. The second is curled-up bagnet knots, which are counted by piece. The leftovers, the bagnet crumbs scraped from the sides of the pan, make up the third grade. The crumbs are sold by the kilo and the folk like to buy this to put in the pinakbet. The bagnet-maker advises that to keep the bagnet fresh, one should put the pieces in a tightly-lidded biscuit can. When getting ready to eat, put the can under the Ilokos sun for about an hour. Open and its ready to serve. Bagnet is usually dipped in vinegar, bagoong and garlic. It may also be eaten with the rain-or-shine Ilokano relish: sliced tomatoes, native onions and ginger with fish bagoong. Relishes, according to Vigan gourmand, merely allow the eater to progress from one dish to the next.

B. Objectives This study aims to explore the food culture of the Ilokanos through exploring Bagnet, one of the famous tasty dishes in Ilocos. Specifically, this endeavors the following: a. to investigate on the origin and history of Bagnet; b. to study the importance of Bagnet in Ilokano culture; and c. to associate Bagnet to the social issues in Ilocos.

C. Significance of the Study Aside from the target objectives of this study, this may help in exploring additional knowledge about the food culture of a local place in this case, Ilocos. In addition to that, it will also contribute to the preservation of food culture of Ilocos so that the future generation will still know the culture of the said place. Lastly, this will have an impact on the economy of Bagnet makers since this study will give a more accessible information about Bagnet thus attracting consumers to try Bagnet as a delicious dish of Ilocos.

III.

METHODOLOGY This study will apply ethnography as its methodology.

Methods: 1. We will observe how bagnet is made and if possible, help in making it. 2. We will conduct a survey of 30 respondents. 3. We will interview at least 1 bagnet-maker. 4. We will eat bagnet in different restaurants and compare them based on cooking style and taste. 5. We will attempt to make bagnet.

A. Research Questions

Bagnet-maker How long have you been cooking bagnet? Who taught you how to make bagnet? Was this a family tradition?

Tell us what you know about the history of bagnet. How often do you serve bagnet? During what time of the day? During what occasions is bagnet served? (breakfast/ lunch/ snack/ dinner) Do you sell bagnet? If yes, for how many and how much per serving? Explain to us how to make bagnet. What are the ingredients used & processes in bagnet-making? Are there any gender-specific tasks/roles in making bagnet? Where there any changes on how you make bagnet back then and now? If yes, what are these?

Is there a social group known for bagnet-making? Are you part of that group?

Food Critics Have you eaten bagnet? If yes, how often? Where do you usually eat bagnet? At what time of the day do you eat bagnet? Describe the taste in a scale of 1-10. When & where did you first eat bagnet? What meal of the day? When & where did you last eat bagnet? What meal of the day? Was there any difference in the taste? Explain.

Local Office of Tourism Can you tell us about the history and etymology of bagnet? Are there any gender-specific tasks/roles in bagnet-making?

What social groups are known for making bagnet? What are the influences on the food culture of the Ilokanos? What is unique about the Ilokano dishes? How is Ilokano cuisine described? What is reflected by the food towards the culture of the Ilokanos?

IV.

REFERENCES Cordero-Fernando. 1992. Philippine food and life. Anvil Publishing. Pasig, Metro Manila