Hawaiian Cooking: The Confluence of Civilisations
I
Origin
Hawaiian cooking is the most diverse food culture in the United States — a synthesis of Native Hawaiian (Polynesian), Japanese, Chinese, Korean, Filipino, Portuguese, and Anglo-American influences that has produced a specific Hawaiian culinary identity. The plantation system (sugar and pineapple, 1850–1950) brought workers from Asia and Portugal, and their culinary traditions merged with the indigenous Hawaiian tradition to produce the specific "local food" culture of Hawaii.
II
Description
The Hawaiian culinary synthesis.
III
The Thread
—Polynesian umu cooking (same earth oven tradition — Hawaiian variation), Japanese influence in Hawaii (soy, sesame, teriyaki — the most direct Hawaiian-Japanese culinary connection), Filipino adobo in
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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