SUD-AN: REDISCOVERING WESTERN VISAYAS CUISINE THROUGH THE ARK OF TASTE

Discover the flavors and stories of Western Visayan heritage in this 172-page cookbook. Sud-an features recipes across all courses—from abregana and ensalada to sabaw, adobo, sud-an, kakanin, and panyam-is—each crafted with ingredients sourced from the Ark of Taste, a living archive of endangered traditional foods from Panay, Guimaras, and Negros.

Chef April Lacson-Justiniani and food enthusiast Andrew Peñalosa guide readers through the region's culinary landscape, where tradition meets innovation and nature's bounty defines every plate. Western Visayan cuisine is presented as it truly is: fresh, varied, and deeply rooted in the islands' biodiversity. These recipes connect home cooks to their regional food heritage, supporting local farmers and sustainable practices.