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The Cuisines of Hawaii
The Cuisines of Hawaii
Category:
Cooking/Food/Wine
Publisher: Kohana Au
Pages: 36
Copyright: June 9, 2010
Hawaii’s food today is a confusing mixture, a tapestry of the foods of a dozen different ethnic groups.Rather than submitting to a single style, island cooks have incorporated many European dishes, along with those from the Chinese, Japanese and Korean sources; developing a culinary tradition that may be the most festive in the world! The traditional Hawaiian feast is the ultimate of American picnics, cookouts and barbeques. It has added much to the variety of outdoor feasting on the American mainland, especially in California.
This 2nd edition contains Traditional Hawaiian and "make at home" Luau recipes.
Excerpt
When the fiery goddess of volcanoes, Pele, first journeyed from Kahiki (Tahiti) with her family to settle “Great Hawaii…the land of green-backed and mottled seas,” they brought with them all that was required to sustain life.
Historically, before the arrival of the first humans sometime around the 3rd century AD, Hawaii, one of the most isolated groups of islands in the world, contained nothing edible on land. Settled by Polynesians who themselves derived from the Indomalayan regions found no indigenous animals, except for the bat…which could not be used for food. Apart from a few birds and ferns, there was absolutely nothing for them to eat. Most importantly there were no edible carbohydrates. The original Hawaiians brought with them 27 or so edible plants, as well as pigs, poultry and dogs; which were bred for food. The most important plants were taro and sweet potato. The terrain and climate proved to be especially suitable for growing wetland taro. Also important were, breadfruit, various yams, sugar cane and coconut.
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