Hawaii cuisine, the first ideas that come to mind are Hawaiian dishes of pineapples, coconuts, ham, mai tais, and fresh seafoods which isn't wrong, but is only a small portion of the rich culinary culture of the islands. The food scene started with the travel industry with some of the best talents being in hotels and then the food scene also developed through ethnic immigrants. And globalization and through its effects had transformed with the times to stay relevant to modern tastes.
Seasonal Ingredients Many Ingredients remain regional for sustainability, some are imported for its costs, and seasons are not substantial in its changes. Through all the local residents known as kama'aina the cooking style, food identity, and eating style have gone in a particular direction. Encompassing the timeline of foods by the regional, historic, and traditional foods of Hawaii are the stepping stones of the basis of Hawaii Cuisine. They have developed through economic, residential, and social changes. Varieties of Hawai'i Cuisine Traditional "Native Hawaiian Cuisine" based on taro and other dishes emphasizing sustainability of ingredients, to "Hawaii Local Cuisine" that brought mixed ethnic foods that melted together to make unique takes on dishes that are specific to Hawaii, and lastly. The regional foods are called "Regional Hawaiian Cuisine" and offer a geological array of specialties. All of which are referred to under the category of Hawaiian Cuisine and more accurately Hawaii Cuisine to separate race from region. Local Cuisine organized by regionality is: Oahu Cuisine, Maui Cuisine, Kauai Cuisine, Niihau Cuisine, Molokai Cuisine, and Lanai Cuisine. Local Cuisine organized from historic inspiration are: Hawaiian-American, Japanese-Hawaii, Okinawan-Hawaii, Filipino-Hawaii, Polynesian-Hawaii, Chinese-Hawaii, Portuguese-Hawaii, Korean-Hawaii, Puerto Rican-Hawaii, and Vietnamese-Hawaii History During the contact period the cuisine developed in the plantation with workers who used "Kau Kau Tins" with sides, starch, and main food item for a multicourse meal that people begun to identify separate cuisines as their own hawaii-ethnic cuisines that transformed later into local cuisine. Hawaiian Royalty ate aristocratic meals featuring french cuisine which had influence of the cuisine as well with the hotels bringing continental food dishes. Travels had made tourists hungry for Hawaii like foods with Polynesian flair that brought Tiki Restaurants on the mainland and a search for a local point of view towards identifying Hawaii cuisine. The development of the cuisine made its way from an unrespected and unorganized cuisine to a respected cuisine through the exposure and efforts of the H.R.C group in formalizing Hawaii cuisines identity.
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