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Hawaiian Cuisine

Hawaiian Cuisine. Patricia Chen. Early History. Virtually no edible plants, but lots of fish, shellfish, limu Polynesians 300-500 A.D. ~30 crop species: taro, sweet potato, breadfruit, coconut, yams, plaintains Meat: pigs, dogs, chickens Poi: sacred, spiritual.

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Hawaiian Cuisine

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  1. Hawaiian Cuisine Patricia Chen

  2. Early History • Virtually no edible plants, but lots of fish, shellfish, limu • Polynesians 300-500 A.D. • ~30 crop species: taro, sweet potato, breadfruit, coconut, yams, plaintains • Meat: pigs, dogs, chickens • Poi: sacred, spiritual

  3. Plantations and Immigrations • Mid-1800s – Early 1900s: Sugarcane, pineapple plantations • Immigrants • 1850s Chinese • 1880s Japanese • 1880s Portuguese • 1900s Puerto Ricans • 1900s Koreans • 1910s Filipinos • Plantation villages  Cultural mixing

  4. Plate Lunch • Eaten by immigrant workers • Formula: • 2 scoops white rice • 1 scoop macaroni salad • Main meat entrée (chicken katsu, hamburger steak, Korean short ribs, Portuguese sausage, kalua pork, etc.) • Truly mixed dish • Asian ingredients • Haole structure (plate, meat and gravy > vegetables) • Mixed cutlery

  5. Lu’au • Party/feast • Religious taboos: • Men and women separate • Women and lower class could not eat special food • 1819 King Kamehameha II symbolically lifted religious laws  modern lu’au parties • Food • Centerpiece: Kalua pig/pork – imu • Poi • Chicken teriyaki • Fresh fruit

  6. SPAM • “Hawaiian steak” • Important source of protein for locals – WWII fishing prohibition • Spam Jam, Waikiki • Most per capita consumption • Creative recipes • Ex. Spam musubi

  7. Poke Chunks of raw fish seasoned with Hawaiian salt, chopped seaweed, and roasted, ground kukui nut meat

  8. Saimin Hawaii's version of an Asian noodle soup Noodles in a fish or chicken broth, usually topped with  shreds of egg, green onions, fishcake slices and strips of  char siu (Chinese roast pork) or canned luncheon meat

  9. Lomi-lomi Salmon Salad/side dish comprising of salted, diced salmon with tomatoes, crushed ice, and green onions

  10. Lau Lau Steamed boneless pork, chicken or beef salted and wrapped in taro or ti leaves

  11. Loco Moco White rice, a hamburger patty, a fried egg, and brown gravy

  12. Bibliography http://web.ebscohost.com/ehost/ebookviewer/ebook/bmxlYmtfXzM1MzI1X19BTg2?sid=d6e76d07-7fb8-43ed-9faa-095c247d2ac0@sessionmgr11&vid=2&format=EB&rid=1t http://www.polynesia.com/hawaiian-luau-food.html#.UoCd-OKab0w http://www.coffeetimes.com/may97.htm http://www.geocurrents.info/place/islands/hawaiian-cuisine-as-a-melting-pot-of-ingredients-and-cultures http://www.hawaiifoodtours.com/hawaiianfood.html http://www.to-hawaii.com/food.php

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