Exploring the production process of torta homemakers in Argao, Cebu / Ma. Sophia Lyn Bagaporo, Chris Anne Monsalud, Patrick Jay Reambonanza, Raymond Tinapay.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xi, 122 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Production process | Torta | Ratio of ingredients | Procedure | Standardized recipe | Observational checklist | Case study research | Argao, CebuSummary: Torta is a traditional Filipino cake, particularly associated with the municipality of Argao, Cebu. This sweet, dense dessert is made from a simple blend of flour, sugar, eggs, and coconut milk. Often served during festivals, family celebrations, and special occasions, Torta embodies local culinary heritage and cultural identity. Its preparation is a community-centric activity, reflecting the shared traditions and flavors of the regions.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Periodicals | College Library Periodicals | T T49ex 2024 (Browse shelf) | Available | 3UCBL000028549 |
Includes bibliographical references and appendices.
Torta is a traditional Filipino cake, particularly associated with the municipality of Argao, Cebu. This sweet, dense dessert is made from a simple blend of flour, sugar, eggs, and coconut milk. Often served during festivals, family celebrations, and special occasions, Torta embodies local culinary heritage and cultural identity. Its preparation is a community-centric activity, reflecting the shared traditions and flavors of the regions.
Adult
Osorno, Rene College of Hospitality Management Hospitality Management
English
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