Baguio History: Baguio City,
The arrival of the Americans in the early 1900s spurred
development in the City. The American Governor Luke E. Wright commissioned
Architect Daniel H. Burnham, a prominent Urban Planner to develop
a plan for a health resort where the American soldiers and civilian
employees could find respite from the sweltering lowland heat. This
plan, better known as the Burnham Plan greatly altered the original
mountain settlement and provided the first physical framework plan
for the City. It paved the way for rapid physical development, the
undertones of which are still visible up this date.
The physical framework as embodied in the Burnham Plan
integrates a road and park system into one. It envisioned evolving
a compact garden city for 25,000 to 30,000 people. Supporting this
development plan was the enactment of a charter approved on September
1, 1909 that provided administrative as well as managerial autonomy
for the city. Soon after the city's charter was enacted, scenic
Kennon Road was opened to vehicular traffic. This triggered the
mining boom in the surrounding areas in the early to mid 1930s.
Baguio City was the service and operations center for the mining
industry, and hence a direct beneficiary of the economic growth.
The events of the Second World War stalled all development, leaving
the city in total devastation. Fast paced development however ensued
following the war years. Such development trends transformed the
city into what it is today, a premier urban center north of Manila,
performing a multiplicity of roles, as an educational, trade, tourism
and administrative center.
Featured Baguio Hotels - Recommended Baguio Accommodations
Traveling, you realize that differences are lost: each city takes to resembling all cities, places exchange their form, order, distances, a shapeless dust cloud invades the continents. Italo Calvino
To travel is to discover that everyone is wrong about other countries. Aldous Huxley
Pulutan Philippines Cuisine
Pulutan (from the Filipino word pulutin which literally means "something that is picked up") is a term roughly analogous to the English term "finger food". Originally, it was a snack accompanied with liquor or beer but has found its way into Philippine cuisine as appetizers or, in some cases, main dishes, as in the case of sisig.
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Desserts Food, Philippine Cuisine
As a tropical oriental country it should come as no surprise there are many treats made from rice and coconuts. One often seen dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets called biko made with sugar, butter, and coconut milk.
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