You might run across a blog that at first looks like it’s just another recipe posting or restaurant review site. A closer look, however, will reveal that it’s more than that. It also deals with food preparation and presentation, as well as fine dining and other food-related topics.
For example, you may be able to read about such customs as eating lechon. For those of you unfamiliar with the term, lechon is a roasted or deep-fried suckling pig. This dish is very popular in the Philippines, as well as other countries such as Spain, Cuba, Puerto Rico, and other countries that have a strong Spanish influence or ethnic base. Perhaps foodily.com has a recipe for lechon?
When roasted, the suckling pig is left whole and wrapped in special paper. Upon completion of cooking, the paper is peeled away, and the suckling pig, still retaining his original shape and features, including eyes, nose, mouth, and maybe even little piggy tail, is placed on the table. Sometimes, an apple is placed into its mouth before cooking for a decorative touch and added flavor.
It may be a little unnerving at first to see a whole suckling pig lying on the table, ready to be eaten, but this is part of what makes dining fun. This dish is often served in fine dining establishments in the countries where it is most popular, and its presentation is a very large part of the dining experience.
This is part of the excitement of visiting other places, and they don’t necessarily have to be in foreign countries. Some ethnic restaurants in the United States, especially in neighborhoods where many people of the same ethnic origin live, still practice specific food presentation that reflect their culture or even family traditions.
