Show notes 01:50 A snapshot of Philippine foodways 04:45 Meet Amy and Jenny 08:00 How the book started 11:00 The neighbourhood bakery 13:50 When hot pan de sal arrived 16:50 90s pan de Manila 19:30 An anthropological approach 20:45 Field work: pugon 22:30 "May kilala ka ba?" Do you know anyone? 24:05 Categorizing and identifying breads 25:30 How the project expanded 27:50 Why it made me think about relationships 31:10 More than just a travelogue 35:00 Ensaymadas of Pampanga 37:00 Maestro panadero's measurements 39:35 Laoag's biscocho pasukin, two ways 44:00 Batangas highway bonete 48:00 At the heart of pasalubong culture 49:30 Biscuits of Quezon, Cebu, Iloilo and Baguio 53:30 A visit to El Ideal in Silay, Negros 56:10 Does it have be something we grow up with...in order to survive? 1:02:30 Ube cheese pan de sal: a historical marker 1:06:10 Birthday mocha cakes and unfrosted chiffon with orange soda 1:13:20 Meet Amelia 1:16:10 A visit to TOYO Eatery's panaderia 1:18:45 Making sourdough pan de sal at home 1:21:25 Meet Tina 1:24:40 Making over 200 ensaymadas 1:26:20 All about enriched dough 1:33:05 Maria's classic pan de coco