In the last six years, there has been an emergence of food retail establishments that claim to advocate and practice locavorism in Manila, capital of the Philippines. Based on three years of field research and new media analysis, we observed that the Manila adaptation of locavorism has striking similarities to and notable differences from its Western cognates, manifesting as complex amalgamations of local-global discourses and materialities. We examine this articulation as an “assemblage” that manifests as hybridities, a product of the combination of Filipino and Western discursive elements and material practices, and as “awkward constructions”, a combination of disengaged consumers, haphazard combinations of local and imported ingredients, and exclusionary consumer spaces. In this distinctive formation, culinary bricoleurs – restaurant owners and chefs – “make do”, rearrange and experiment with a variety of discursive and material components available from the local and the global to create a largely fragmented and messy local food enterprise. We attribute the contingence of this assemblage to the colonial history and post-colonial conditions of the Philippines, where associated power dynamics have shaped locavorism subjects as they negotiate the continued influence of Western culinary culture and navigate the competitive world of food business.

在过去的六年中，出现了许多食品零售机构，它们声称在菲律宾首都马尼拉倡导并实行肉食疗法。根据三年的现场研究和新媒体分析，我们观察到，马尼拉对地方主义的适应与西方认知有着显着的相似性和显着差异，表现为本地－全球话语和物质的复杂融合。我们将这种表述视为“组合”，表现为混合性，是菲律宾和西方话语元素与物质实践相结合的产物，也表现为“笨拙的构造”，即消费者与外界脱节，本地和进口成分的随意组合，和排他性消费空间。以这种独特的形式，烹饪Bricoleurs –餐馆老板和厨师–“制作”，重新布置并尝试使用本地和全球范围内的各种话语和材料成分，以创建一个分散且凌乱的本地食品企业。我们将这种集合的持续性归因于菲律宾的殖民历史和后殖民时期的状况，在菲律宾，当他们通过谈判西方烹饪文化的持续影响并驾驭竞争激烈的食品贸易世界时，相关的动力动态塑造了食欲主义的主题。