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    A Comparative Study of Delicacy (Powerpoint)

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    arisu
    This document presents a comparative study of delicacies between Bulacan and Pampanga in the Philippines. It begins with an introduction to popular sweets and delicacies of both regions. The problem statement compares demographic profiles, perceptions, tastes, cooking techniques, and preparations between delicacies. It discusses the significance of the study for various groups and scopes the focus on foods between the two regions. Key terms are defined and the theoretical framework cites relevant theories on preferences, satisfaction, and related literature on residency, age, perceptions, and differences in perceptions between regions. The conceptual framework shows food characteristics as independent variables and perception as the dependent variable. Hypotheses are generated on whether a significant difference exists in perceptions.

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    A Comparative Study of Delicacy (Powerpoint)

    Uploaded by

    arisu
    303 views18 pages
    This document presents a comparative study of delicacies between Bulacan and Pampanga in the Philippines. It begins with an introduction to popular sweets and delicacies of both regions. The problem statement compares demographic profiles, perceptions, tastes, cooking techniques, and preparations between delicacies. It discusses the significance of the study for various groups and scopes the focus on foods between the two regions. Key terms are defined and the theoretical framework cites relevant theories on preferences, satisfaction, and related literature on residency, age, perceptions, and differences in perceptions between regions. The conceptual framework shows food characteristics as independent variables and perception as the dependent variable. Hypotheses are generated on whether a significant difference exists in perceptions.

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    A COMPARATIVE STUDY OF DELICACY(POWERPOINT)

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    This document presents a comparative study of delicacies between Bulacan and Pampanga in the Philippines. It begins with an introduction to popular sweets and delicacies of both regions. The problem statement compares demographic profiles, perceptions, tastes, cooking techniques, and preparations between delicacies. It discusses the significance of the study for various groups and scopes the focus on foods between the two regions. Key terms are defined and the theoretical framework cites relevant theories on preferences, satisfaction, and related literature on residency, age, perceptions, and differences in perceptions between regions. The conceptual framework shows food characteristics as independent variables and perception as the dependent variable. Hypotheses are generated on whether a significant difference exists in perceptions.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    303 views18 pages

    A Comparative Study of Delicacy (Powerpoint)

    Uploaded by

    arisu
    This document presents a comparative study of delicacies between Bulacan and Pampanga in the Philippines. It begins with an introduction to popular sweets and delicacies of both regions. The problem statement compares demographic profiles, perceptions, tastes, cooking techniques, and preparations between delicacies. It discusses the significance of the study for various groups and scopes the focus on foods between the two regions. Key terms are defined and the theoretical framework cites relevant theories on preferences, satisfaction, and related literature on residency, age, perceptions, and differences in perceptions between regions. The conceptual framework shows food characteristics as independent variables and perception as the dependent variable. Hypotheses are generated on whether a significant difference exists in perceptions.

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    You are on page 1of 18

    A COMPARATIVE STUDY OF

    DELICACY:
    BULACAN VS. PAMPANGA
    Chapter I
    A. INTRODUCTION

     All people crave  Pastillas de leche


     Pastillas de yema
    something different.  Pastillas de ube
     Sweets and delicacies  Macapuno/ube balls
    famed products of  Minasa
    Bulacan.  Inipit and ensaymada,
     Cassava/rice cakes, puto,
    kalamay and suman.

    Contoso 2
    S u i t e s
    Contoso 3
    S u i t e s
     Tibok-tibok,
     Kapampangan
     Tibok Mais,
    Cuisine
     Biko Kalabasa,
     Duman Pinipig, Kalamay  Pampanga
     Ube, Ube Lakatan, known as Culinary
     Halaya Ube, Capital of the
     Sapin-sapin, Halo-halo and
    Philippines.
    Turones De Casuy.
    Contoso 4
    S u i t e s
    B. STATEMENT OF THE PROBLEM

    1. Demographic profile respondents in terms of:


    1.1 Residency;
    1.2 Age; and
    1.3 Length of stay?

    2. Perception of the respondents.

    Contoso 5
    S u i t e s
    3. Bulacan and Pampanga's delicacies differ in terms:
    3.1 Taste
    3.2 Cooking Techniques
    3.3 Preparation

    4. Significant difference in the perception of


    a. Bulakenyo to Kapampangan cuisines
    b. Kapampangan to Bulakenyo's cuisines

    Contoso 6
    S u i t e s
    C. Significance of the study

    o School Admin.
    o Teacher.
    o Students.
    o Kapampangan.
    o Bulakenyo.
    o Future Researchers.

    Contoso 7
    S u i t e s
    d. Scope and delimitation
    o How delicacies made in Pampanga and
    Bulacan.

    o This focus on foods between Bulacan and


    Pampanga

    o Kapampangan and Bulakenyos

    Contoso 8
    S u i t e s
    e. Definition of Terms

     Cuisine
     Delicacies
     Perception
     Preference
     Quantitative Research
     Roots
     Taste
     Texture

    Contoso
    S u i t e s
    Chapter II: Theoretical Framework

    A. Relevant Theories

     "Kirton's Adaptation-Innovation Theory


     "Flavor Principles (Theory of Preferences and Rejection)"
     Theories on satisfaction
     Relevant theories Pampanga
     Food-tripping in Bulacan
    B. Related Literature

    *Residency
    *Age
    *Length of stay
    *Perception
    *Taste
    *Cooking Techniques
    *Preparation

    Contoso
    S u i t e s
    A significant difference in the
    perception of:

    a.Bulakenyo to Kapampangan Cuisines

    b. Kapampangan to Bulakenyo's Cuisines

    Contoso 12
    S u i t e s
    C. Related Studies

    *Impact of Cooking and Home Food


    Preparation Interventions Among Adults:
    A Systematic Review (2011–2016)

    Contoso 13
    S u i t e s
    *The relationships between food-related
    personality traits, satisfaction, and loyalty
    among visitors attending food events and
    festivals

    *Cooking, cuisine, and class: a study in


    comparative sociology

    Contoso 14
    S u i t e s
    *The importance of a taste. A comparative study on
    wild food plant consumption in twenty-one local
    communities in Italy

    *Consumer attitudes and purchase intentions


    concerning organic foods in Taiwan:
    Moderating effects of food-related personality
    traits

    Contoso 15
    S u i t e s
    D. Conceptual Framework
    IV DV

    Food Characteristics:
    Perception of the respondents.
     Taste
    B
     Cooking Techniques

     Preparation

    Contoso 16
    S u i t e s
    E. Generating Hypotheses
    Ho - There is no significant difference between the
    perception of the respondents about the Bulacan
    and Pampanga's delicacies.
    Ha - There is a significant difference between the
    perception of the respondents about the Bulacan
    and Pampanga's delicacies.

    Contoso 17
    S u i t e s
    THANK
    YOU!

    Contoso 18
    S u i t e s

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