Goat meat: Highlighting San Miguel's local cuisine

Abstract

This qualitative study delves into the narratives and experiences of key informants either the owner, cook or server who has knowledge, skills and expertise in cooking goat meat dishes. This study aimed to determine the reasons and factors that influence locals' decision to use goat meat dishes in their traditional recipes, as well as to collect stories from the participants about their history and experiences in cooking goat meat dishes. A qualitative-descriptive design was employed, using purposive sampling in selecting participants with the help of Iloilo Provincial Tourism Officer and San Miguel Municipal Tourism Officer. The researchers gathered data through interviews and narrative inquiry and utilized National Commission for Culture and the Arts (NCCA) cultural mapping (Cuisine/ Culinary Tradition). Through thematic analysis, findings reveal that preserving cultural practices has resulted in the San Miguel’s developed popularity and promotion of goat meat dishes. The findings emphasize on the primary concept, demonstrating the intergenerational transmission of goat meat processing skills within families. Elders, particularly parents and grandparents, appear to be key influencers in passing down culinary knowledge, promoting a diverse range of learning experiences. Participants underline the importance of family involvement in skill development, whether through direct observation of relatives or cooking on a regular basis. The stories usually emphasize the importance of hands-on experience, trial and error, and a constant commitment to continuing the growth of culinary skills. Moreover, goat meat's popularity in San Miguel stems from its health benefits, cultural significance, and profitability. Family relationships and historical traditions are critical in preserving the tradition of utilizing goat meat in local recipes.