Hawaii’s Culinary Heritage
It was Hawaii that got me started in food history. The extraordinary explosion of “Local Food” that followed from the three diasporas (South Pacific, Asian, and American/European) that ended up the islands was just too fascinating to pass up. Almost by accident I ended up writing The Food of Paradise: Exploring Hawaii’s Culinary Heritage published by the University of Hawaii Press in 1996. The warm reception of this book was a gratifying surprise.
One of my native Hawaiian students wrote a lovely essay on luaus and we were able to publish in in Petits Propos Culinaires.
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I would like to know more on hawaiian culinary heritage. I have the food of paradise book. but I am looking for more to do an assignment for school.
April,
I’m glad you have the b ook. But I really can’t answer such an open-ended question. What precisely do you want to know?
Best wishes,
Rachel
April,
Let me try again. Hawaii’s culinary heritage consists of the cuisines of three diasporas–from the Pacific Islands to the south, from Asia, and from the West (the United States and Europe). What it’s done with them is create Local Food, a fusion of the three.
Does that help?
Rachel