+ Follow MILAGROS SANTIAGO ENRIQUEZ Tag
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 695150
[Title] => "Kalayaan" Food
[Summary] => Sixty-five years ago, this country got its “independence” from the Americans.
[DatePublished] => 2011-06-12 00:00:00
[ColumnID] => 134410
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 281394
[Title] => What’s true Filipino food?
[Summary] => The query came to mind as we started to partake of the recent "Piging" at the Manila Mandarin Oriental in Makati. A generous buffet of what was "Filipino food served in the Paris" table in the late 1800s was laid out as one of the highlights of the five-day festival celebrating Filipino cuisine. The labels were all in Spanish and just as well because the choices varied from Pochero, Asado de Carajay to Natillas. Luckily, we were seated with historian and author Dez Bautista, who cleaared up our apparent confusion.
[DatePublished] => 2005-06-12 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[2] => Array
(
[ArticleID] => 131002
[Title] => A taste of Pampango, Bulakeño cooking at Ce
[Summary] => 
An eminent Chinese philosopher, Lin Yutang, once said, "If a man is sensible, he will count at the tips of his fingers how many things in life truly give him enjoyment. Invariably, he will find food is the first one."
[DatePublished] => 2001-08-22 00:00:00
[ColumnID] => 136331
[Focus] => 0
[AuthorID] => 1804796
[AuthorName] => Honey Jarque Loop
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
MILAGROS SANTIAGO ENRIQUEZ
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 695150
[Title] => "Kalayaan" Food
[Summary] => Sixty-five years ago, this country got its “independence” from the Americans.
[DatePublished] => 2011-06-12 00:00:00
[ColumnID] => 134410
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[1] => Array
(
[ArticleID] => 281394
[Title] => What’s true Filipino food?
[Summary] => The query came to mind as we started to partake of the recent "Piging" at the Manila Mandarin Oriental in Makati. A generous buffet of what was "Filipino food served in the Paris" table in the late 1800s was laid out as one of the highlights of the five-day festival celebrating Filipino cuisine. The labels were all in Spanish and just as well because the choices varied from Pochero, Asado de Carajay to Natillas. Luckily, we were seated with historian and author Dez Bautista, who cleaared up our apparent confusion.
[DatePublished] => 2005-06-12 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[2] => Array
(
[ArticleID] => 131002
[Title] => A taste of Pampango, Bulakeño cooking at Ce
[Summary] => An eminent Chinese philosopher, Lin Yutang, once said, "If a man is sensible, he will count at the tips of his fingers how many things in life truly give him enjoyment. Invariably, he will find food is the first one."
[DatePublished] => 2001-08-22 00:00:00
[ColumnID] => 136331
[Focus] => 0
[AuthorID] => 1804796
[AuthorName] => Honey Jarque Loop
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
abtest
