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Hawaiian Food History and Culture

Hawaiian Food History and Culture. By Joanna Wang. Early Hawaiian Cuisine. When the first humans arrived on the islands, there was nothing to eat Polynesians, who came around 3 rd century A.D., brought around 30 edible plants, pigs, poultry, and dogs for food

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Hawaiian Food History and Culture

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  1. Hawaiian Food History and Culture By Joanna Wang

  2. Early Hawaiian Cuisine • When the first humans arrived on the islands, there was nothing to eat • Polynesians, who came around 3rd century A.D., brought around 30 edible plants, pigs, poultry, and dogs for food • Staple foods: taro and sweet potatoes • Other carbohydrate sources: breadfruit, yams, sugar cane and coconut

  3. Early Hawaiian Diet • Staples • Poi, made from mashed taro • Sweet potato • Proteins • Fish • Seafood (shrimp, turtles, sea urchins, shellfish) • Pigs and dogs, only for nobility

  4. “Sandwich Islands” • 1778 Captain James Cook discovered Hawaii • Hawaii became an important player in the east-west fur trade and the Pacific whaling industry • King Kamehameha united Hawaii and promoted agriculture and commerce • Chinese and American traders exploited the islands for highly-valued sandlewood • The increased trade in Hawaii introduced many new plants and animals, including: • Horses, cows, goats • Many varieties of plants (banana, pineapple, macadamia nuts, rice, onions, pumpkins, oranges, coffee, etc)

  5. Changing Food Landscape • Traditional Hawaiian food and haole food (food brought by white settlers) existed side by side • Reciprocal Treaty 1875: free trade agreement • Sugar plantations flourished soon after • Increased trade brought in Japanese, Chinese, Koreans, Puerto Ricans, Portuguese and Filipinos between 1880’s and 1930’s • Each ethnic group brought along their own cuisine and ingredients

  6. Ethnic Influences on Hawaii’s Cuisine • American: Dried beef, salted fish, Spam • Scottish: scones, shortbreads • Portuguese: red bean soup, Portuguese sweet bread, cornmeal • Cantonese: stir-fry, dim sum, sweet and sour, rice • Koreans: kimchi, Korean bbq, bulgolgi, galbi, gochujang • Japanese: sushi, bento, tofu, soy sauce • PuertoRicans: Spanish-seasoned soups, casseroles, pasteles • Thai and Vietnamese: galangal, lemongrass, fish sauce

  7. Plate Lunch • Plate lunch = 2 scoops rice + 1 scoop macaroni salad + 1 entrée • Entrées • Beef terriyaki, chicken katsu, hamburger steak, fried egg, kalua pork, lomi salmon

  8. Origin of the Plate Lunch • Probably originated from the Japanese Bento • In the 1880’s, plantation laborers from China, Japan, Portugal, and the Phillipines brought leftovers for lunch that included rice and various meats • When the plantation era ended, plate lunches were sold from lunch wagons to laborers • Soon, restaurants were established that sold plate lunches, and the trend spread to the mainland

  9. Lu’au! • In Ancient Hawaii, men and women ate seperately; it was taboo for women and commoners to eat certain delicacies • King Kamehameha II abolished the rules in 1819, and held a feast to end the taboo • The feast is traditionally eaten on the floor on Lauhala mats  • Utensils were not used; fingers were used to eat and coconut shells for drinking

  10. Lu’au Foods • KaluaPig- baked in underground oven called an imu • Poi • Sweet potatoes • Luau (laulau)- pork wrapped in taro leaf • Lomi salmon • Fruit- pineapple, mango, papaya, etc. • Haupia- coconut pudding

  11. Bibliography • http://www.kauaiplantationrailway.com/aghawaii.htm • http://en.wikipedia.org/wiki/Cuisine_of_Hawaii • http://web.ebscohost.com/ehost/detail?vid=1&hid=7&sid=175dd127-c46b-4873-bfc6-3200db31e436%40sessionmgr10&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl#db=bth&AN=1876856 • http://www.alternative-hawaii.com/hacul/food.htm • http://www.kauaimenu.com/MenuPages/featurestory/history_of_food.htm • http://www.foodtimeline.org/statefoods.html#hawaii • http://www.hawaii-luaus.com/history.htm • http://www.enotes.com/food-encyclopedia/hawaii

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