RESEARCH DATA:

This wooden bowl, known as shuyu (Ibaloy) or duyu (Kankana-ey and Ifugao), served as the typical meal server in the Cordillera region. The size of the duyu varies depending on the dimensions of the wood used for carving, ranging from small to large. Duyu was widely prevalent in Benguet, Ifugao, Mountain Province, and Nueva Vizcaya, as documented by Anderson in 2010. It stands as one of the utilitarian objects from the Cordillera region, frequently employed in ceremonial practices.

Despite its role in ritual activities, such as serving as wine containers according to Ellis in 2009, duyu predominantly function as food servers in everyday use.

Duyu comes in numerous forms. The ones with notches on the rim are regarded as the most notable. This assemblage of duyu from the collection is composed of three bowls with one cavity. It is customary to wash and clean the duyu after every meal in order to maintain its quality (Ellis, 2009). Duyu's glossy black finish is one of its distinguishing characteristics. Soot deposits from the cooking fire and duck fat or lard are gently rubbed over the exterior of the bowl to create that feature (Ellis, 2009).