Exploring the production process of pintos makers in Bogo City / Jean Reziel Auxtero, Jack Ferdinand Lutao, John Michael Mori, Miles Christian Villamor.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: vii, 126 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Production process | Pintos | Local delicacy | Pintos makers | Standardization | Development | Observational checklist | Corn | Case study research | Bogo City, CebuSummary: Pintos is a well-loved delicacy in Bogo City, Cebu, and an important port of the city's traditions and festivals. It holds deep cultural value and represents the community's heritage. This study aims to help preserve the importance of pintos by studying how it is made and creating a standard recipe. By doing this, the study seeks to ensure the quality of pintos while keeping its traditional roots and promoting it as a cultural and economic asset.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Periodicals | College Library Periodicals | T Au95ex 2024 (Browse shelf) | Available | 3UCBL000028552 |
Includes bibliographical references and appendices.
Pintos is a well-loved delicacy in Bogo City, Cebu, and an important port of the city's traditions and festivals. It holds deep cultural value and represents the community's heritage. This study aims to help preserve the importance of pintos by studying how it is made and creating a standard recipe. By doing this, the study seeks to ensure the quality of pintos while keeping its traditional roots and promoting it as a cultural and economic asset.
Adult
Osorno, Rene College of Hospitality Management Hospitality Management
English
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