Hapa-Haole Cuisine & Hollywood
Hapa-Haole cuisine means mixed Hawaiian Foreign. The cuisine has been popularized by Tiki Culture and thus is sometimes called Tiki Cuisine in which it is associated to as a sub-cuisine to both Hawaii-Tiki cuisine and California-Tiki Cuisine from their respective states during the 1960s. Its origins can be traced back to Hollywood during the popularization of Polynesia and Hawaii in movies and television as well as Music. From California, Hollywood would be where Tiki Culture would be developed as the way Americans saw things through popular culture merging with experiences during the War on the bases. This would be limited to nuanced interpretations would be the most memorable aspects of their time in the form of entertainment. Consisting of: short visits in prior to World War II, colonial take over of history between foreigners and kama'aina residents, and exposure of what they learned. Hapa-Haole cuisine differs from Hawaiian cuisine. Unlike the islands of Hawaii and its History, Hapa-Haole is based on the growing American Tourism industry which tried to strike a line in the sand of Americans lens of entertainment. This would bring more visitors to the islands through tropical views and exotic mystification of its location by seeing through the mere appearance and not meaning of culture or history that was dismissed during this time. Commercializing the Hawaiian Experience Sunny Cunha is credited with the creation of Hapa-Haole music by being the one who popularized it and integrated it through the music scene of America. He would take the ragtime music, blues notes, and faster jazz beats at a fast pace. Which is why it is sometimes called Tiki Jazz Music. Later on he would be credited the music genre as the naming of the Hapa-Haole cuisine by those who referred to it by that name in reference to the music meaning. After Troops came back from World War II, there were many who treasured their time in Hawaii. They were a group of people exposed to the culture and wanted to be reminded of it through the pop culture of the time period through the ideas fueled of Hollywood. This would change depending on the studio as many artists depended on music studios at the time. Romantization and Bastardizations Depending on the intentions of the studio there were songs that took into consideration of the culture and romantisized it. However a few would see it as a chance to complicate the matter by concentrating so much on the music that within lyrics there would be less and less references to things in relation to Hawaii itself or the Hawaiian people as it was or as it changed. At the end it led to the question of who was trying to celebrate the culture versus who was trying to make something so far from Hawaiian culture that it can't even be referred to as Hawaiian. This same question would be asked of Hapa-Haole Cuisine (Hawaii-Tiki Cuisine) as it developed in Hawaii and California. Kaumualii & Kekaiha akulou Deborah Kapule In 1810, Kaumualii agreed to become apart of Kamehameha's new Hawaiian Kingdom, however after Kamehameha's death his son Liholiho (Kamehameha II) took over the land arrangements with Kauai. In Wailua Kauai, Deborah Kapule had a home near the river and created "Deborah's Inn, 1823" that was welcome to mostly missionaries and catholic in which she had converted her faith towards, until she died in 1853. The property deteriorated with its original: Kauai Hawaiian Canoes, Small Church, Several Buildings, and its surrounding Fishponds and Taro that made its way around the area. The Stolen Powers of Samuel Dole This can be seen through the history of Hawaii when Queen Liliuokalani moved to establish a stronger monarchy, Americans under the leadership of Samuel Dole deposed her in 1893 and shortly after Hawaii was annexed in 1898. Dole, is seen to this day as a man of ruthlessness, corporate greed, and power, with little ideals of a cared for society. The Land went from: (1) Kaumualii and Deborah Kapule, (2) to son Kealiiahonui, (3) Dole estate dismissal 1866, (4) Stolen Territory of Hawaii 1893, (5) Commercial Property 1953. Hawaii-Tiki Culture & Don the Beachcombers Journey This would bring in Tiki Culture into the mix which is credited to Don the Beachcomber and his chain of Tiki Culture Restaurants. These restaurants came from California, which would mark it as a main capitol of Tiki Culture and all things Tiki, but what it also would do is allow people to see the changes the business took in trying to adapt to things more Hawaiian as Don the Beachcomber opened up Hawaii businesses in the state instead of California. This would bring the long enjoyed International Market Place and several Tiki Bars that took much more consideration of the surroundings than his restaurants in California. The separation of using more references from Hawaii itself allowed Tiki culture to integrate into Hawaii and make it debatable on if it was solely a bastardization of Hawaii as it would end up bringing in more tourists to explore Hawaii-Tiki Culture. Hawaii-Tiki Culture is how Tiki Enthusiasts talk about the different approach to the mainland state California originated Tiki Culture. And since Hawaii-Tiki culture and its food of Hapa-Haole Cuisine is a offshoot of its origins as Regional Cuisine of California it is often debated what area the cuisine is really from. It is an ongoing debate. Kauai Hotel History of the Cuisine The Hotel History, starts with Veda Warner-Hills (1952) who worked with Lyle Lowell Guslander from San Francisco California who had a history of working with Niumalu Hotel (Royal Hawaiian Village) and Moana Hotel. Coco Palms Lodge (Island Holidays), would be on Sacred Hawaiian land, Lindemann Coconut Plantation Historical land, and still work in the industry of tourism in its development. This brought Coco Palms developments from designers of: Tiki Culture with loose references of Hawaiian Culture and less so Plantation History in its development process. It has been criticized for the lack of Hawaiian involvement, Hawaiian representation, and Historical Plantation references. Which makes it closer to a Hollywood stage set than a representation of where it is without including various elements to add a more Hawaiian representation to respect the area it resides in. The area of Coco Palms would leave a mark as being Legendary for its experience and innovations at the time of incorporating the Hawaii Resort experience. Legend of the Coco Palms Hotel At the time it was during the height of Jet-age and what was popular was French-American cuisine that was sweeping across america along with classic American cooking. This sort of food was shattered with the food that was served in Polynesian themed Tiki Restaurants which had its own following and eventually helped inspire menus at Coco Palms. The food development was set towards guests from the mainland and less for local tastes, but it did leave its mark. The food that was set for Hollywood royalty and California Tiki Establishments would be found on the menus with some adaptations of Hawaii Local Cuisine and Hawaiian Cuisine that made it appear much more like food found outside of Hawaii. Later it would be adapted into the overarching cuisine of Hawaii Cuisine under the subcategory of Hapa-Haole Cuisine more widely known as Hawaii-Tiki Cuisine or Tourist Haole Cuisine. The Most Authentic Hawaii at the Time Grace Buscher, had made her way to create a magical destination that incorporated the host culture from what she could learn from Hawaiian friends. By doing this is was known as one of the first hotels in Hawaii that actually celebrated Hawaiian culture and concentrate less on Tiki Culture regardless of its influence still being there. By doing this she created the most Hawaiian atmosphere she could possibly created to try and reach an authentic Hawaiian hotel in Hawai‘i, from the other hotel’s that highly lacked in Hawaiian-influenced. She had added: Hawaii furnishings, Hawaii ceremonies, Honoring Hawaiian traditions, and taking inspiration from the land’s history. Setting Standards Hawaii Hotel Industry Food It has since been marked as the standard in the hotel industry from the 1960s. This was until the Hawaii Regional Cuisine movement of 1991 which became the modern hotel industry food. Hapa-Haole cuisine is apart of the history of Hawaii Cuisine and seen as what originally brought popularity to explore other deeper more authentic cuisines of the islands that are from the recipes of Hawaiian families as well as other Kamaaina residents.
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