Provenance · Volume XI · In progress
The Hawaiian Canon
One hundred and forty entries
Contents
I3
II13
III62
IV15
V37
VIopening
VII2
VIII1
IX7
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume XI · contents
Hawaiian · IX The Lineage & Authorities
Contemporary Hawaiian Chefs
Six entries
Hawaiian cuisine carries a living lineage of practitioners who extend and contest its boundaries. These chefs work across the full range of the tradition: from abundance and joy at the table, through the elevation of plantation-era and home-style forms, to hyper-local sourcing and seasonal menus grounded in the philosophy that the land provides. Community, technique, and a reckoning with what Hawaiian food can become are the shared concerns of this section.
Sam Choy — Big Aloha PortionsRoy Yamaguchi — Euro-Asian-Hawaiian FusionSheldon Simeon — Filipino-Hawaiian BridgeLee Anne Wong — Koko Head CafeEd Kenney — Farm-to-Table HawaiianMark Noguchi — Community-Centred Hawaiian
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Hawaiian · IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.