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SUCCESSFUL APPLICANTS FOR FIRST YEAR
COLLEGE AY 2008-2009
Examination Date: September 22, 2007 (Eissel Pangan)
Feria de la tapa
Enlivening the Spanish culture in the University
By ERIKA DENISE L. DIZON
FOOD transcends distance and breaks speech barriers.
Hispanic cuisine has the boldest effect on traditional Philippine gastronomy. When the Spaniards arrived in the archipelago in the 16th century, they introduced to the early Filipinos the flavors of Spain and Mexico. Thus, ingredients such as olive oil, saffron, garlic, and tomatoes have become cooking essentials in Philippine cuisine.
Reminiscent of the profuse food festivals in Spain is the second “Feria de la Tapa,” which literally means “food fair.” Spearheaded by Cirkulo Hispano Tomasino (CHT), the official Spanish organization of UST, the three-day event was held at the Quadricentennial Square from Jan. 24 to 26 as part of the University’s Neo-centennial celebration.
“We thought of offering Spanish food so that Thomasians could appreciate and be familiar with Spanish cuisine,” CHT president Eissel Pangan said.
Unlike Aniceto, Eissel Pangan will not be seeing both her OFW parents when she receives her diploma in Bachelor of Science in Management Accounting from the University of Sto. Tomas (UST). Pangan’s father is a seafarer; her mother is a caregiver in Israel. “Four years nang hindi umuuwi si mama sa Pilipinas. Simula yun noong nagtrabaho siya as caregiver sa Israel. Ngayong taon hindi pa rin makakarating si mama dahil sa kanyang trabaho. Si papa naman ay babalik ulit sa barko first week of March,” Pangan told Hong Kong News.
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