Authors : Rachel Joy B. Lapic

Volume/Issue : Volume 11 - 2026, Issue 6 - June

Google Scholar : https://tinyurl.com/47jpa9yh

Scribd : https://tinyurl.com/2xfe2rru

DOI : https://doi.org/10.38124/ijisrt/26jun1276

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : This review synthesizes literature on the documentation and preservation of indigenous foods, focusing on their cultural significance, the factors contributing to their decline, and strategies for safeguarding them. The objective is to examine how modernization, migration, commercialization, and changing lifestyles affect indigenous food practices, while highlighting the role of documentation in preserving culinary heritage. Literature was gathered from ERIC, ScienceDirect, Google Scholar, and Philippine E-Journals, covering studies published between 2015 and 2025. Findings consistently emphasize that indigenous foods are vital components of intangible cultural heritage, serving as markers of identity, social cohesion, and biodiversity conservation. However, modernization and dietary transitions have led to reduced reliance on traditional food systems, weakening intergenerational transmission of culinary knowledge. Documentation—through oral histories, inventories, and digital archives—emerges as a key preservation tool, while community-based programs, cultural festivals, and policy support are identified as effective promotion strategies. Despite global recognition of indigenous food systems, localized studies in Alilem, Ilocos Sur remain scarce. This synthesis underscores the importance of context-specific documentation and preservation initiatives to sustain indigenous culinary traditions. Recommendations include integrating indigenous food knowledge into education, strengthening community participation, and developing tourism-based promotion programs.

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