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Provenance · Volume XI · In progress

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 · 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

Contemporary Hawaiian Chefs

‹ IX The Lineage & Authorities

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.

6 entries
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

‹ The Lineage & Authorities · Contents · The Library