The kuyon legacy: A qualitative assessment of traditional cookware in Tablas restaurants
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Abstract
This study investigates the integration of kuyon (traditional clay pots) within the culinary landscape of Tablas Island, Romblon, examining its perceived utility, operational challenges, and socio-cultural significance in contemporary food service. Adopting a qualitative descriptive design, the study utilized semi-structured interviews to elicit insights from a purposive sample of restaurant owners, culinary professionals, and patrons across five establishments. The investigation is theoretically grounded in Cooking Efficiency Theory, Sustainability Theory, and Behavioral Economics, providing a multi-dimensional framework to analyze the factors influencing the adoption or rejection of traditional implements in modern settings. Findings indicate that kuyon significantly enhances the organoleptic attributes of food, specifically flavor profiles, aroma, and thermal retention. It simultaneously presents logistical constraints such as material fragility, prolonged cooking durations, and maintenance complexities that may compromise operational throughput. Despite these impediments, the study identifies cookware as a vital conduit for cultural heritage preservation and a tool for advancing environmentally sustainable culinary practices. The study concludes that kuyon maintains profound relevance in contemporary gastronomy when balanced with modern kitchen demands; consequently, it recommends iterative product development focusing on durability and standardized dimensions, alongside strategic market interventions to support local artisans. Ultimately, this study underscores the viability of traditional cookware as a catalyst for sustainable, heritage-driven culinary innovation.
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