Compare and contrast

Anthropologist Fernando Zialcita and Chef Gene Gonzalez's "Exploring Filipino Taste in Seven Courses" is always fascinating, even though we've gone through it several times. For the appetizer, we compared the flavors of Davao's Kinilaw na Tuna (fresh tuna with sea salt, radish, shallots, cucumber, coconut cream) and Mexico's Ceviche (with lime juice, orange juice, chili, ginger, garlic, onions, corn on the cob). What I like most about the program are the historical, cultural, and culinary anecdotes from Dr. Zialcita and Chef Gene. Although the food's pretty good, too.