Sawsawan: explicating the culinary heritage significance of Philippine condiments using bibliometrics (1972–2018)

Abstract The Philippine condiment, or sawsawan, comes in many forms such as suka (vinegar), toyo (soy sauce), patis (fish and calamansi (Philippine lime), to name a few. This paper aims create bibliographic database surrounding sawsawan with the goal of preserving culture adding information on Filipino heritage, well garnering attention appreciation for condiments further nation’s culinary heritage. qualitative research approach was used investigate three themes heritage significance: aesthetics, social relevance, symbolic context. A total 523 definitions various were categorized into seven themes: matubig , durog pinreserba sariwa mamantika may kapares pinaghalo . Through bibliometric approach, study showed that has potential be more known locally globally. About 56 references discuss significance have been found, ensuring timeless nature rich Some 26 publishers from four countries 58 authors, mostly Filipinos, contributed cuisine literature. Food enthusiasts, food writers editors, chefs will better understanding each condiment can choose combinations work best their dishes. also helpful related literature future scholars working topic.