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The Hawaiian Canon

One hundred and forty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
3 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
13 III
The Pantry
The defining ingredients, named to species.
62 IV
The Method
The foundational techniques the cuisine is built on.
15 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
37 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
2 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
7 X
The Network
The producers and purveyors who carry the real ingredients.
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Hawaiian · V The Canonical Dishes

Hawaiian Proteins Mains

Four entries

Hawaiian protein mains move from the most ancient preparation to the most recent invention. The imu-cooked pig and the bundle of taro leaves, pork, and fish represent the oldest layer; the plate formats that follow — plate lunch, loco moco, spam musubi — reflect the successive waves of labour and culinary exchange recorded in the entries. Poke, founded on the act of cutting raw fish and dressing it with roasted kukui nut paste, stands as the section's elemental technique before the composed dishes are examined.

Kalua PigPlate LunchLoco MocoSpam Musubi
V · The Canonical Dishes · 1 of 3Next chapter → Canonical Dishes & Preparations
Hawaiian · V The Canonical Dishes

Hawaiian Proteins Mains

‹ V The Canonical Dishes

Hawaiian protein mains move from the most ancient preparation to the most recent invention. The imu-cooked pig and the bundle of taro leaves, pork, and fish represent the oldest layer; the plate formats that follow — plate lunch, loco moco, spam musubi — reflect the successive waves of labour and culinary exchange recorded in the entries. Poke, founded on the act of cutting raw fish and dressing it with roasted kukui nut paste, stands as the section's elemental technique before the composed dishes are examined.

4 entries
Kalua PigPlate LunchLoco MocoSpam Musubi

‹ The Canonical Dishes · Contents · The Library