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Cuisine of Hawaii
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands, primarily originating from Polynesian, North American and East Asian cuisines.[a]
In the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens.
After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into lomilomi salmon.
As pineapple and sugarcane plantations grew, so did the demand for labor, bringing many immigrant groups to the Islands between 1850 and 1930. Immigrant workers brought cuisines from China, Korea, Japan, the Philippines, Puerto Rico and Portugal after arriving in Hawaii, introducing their new foods and influencing the region.
The introduction of new ethnic foods, such as Chinese Cantonese char siu bao (manapua), Portuguese sweet bread and malasadas, Puerto Rican pasteles, and the Japanese bento, combined with the existing indigenous, European and American foods in the plantation working environments and the local communities.
This blend of cuisines formed a "local food" style unique to Hawaii, resulting in plantation foods like the plate lunch, snacks like Spam musubi, and dishes like the loco moco. Shortly after World War II several well-known local restaurants opened their doors to serve "Hawaiian Food". Chefs further refined the local style and labeled it "Hawaii regional cuisine" in 1991, a style of cooking that makes use of locally grown ingredients to blend all of Hawaii's historical influences together to form a new fusion cuisine.
When Polynesian seafarers arrived on the Hawaiian Islands in 1000–1200 AD, few edible plants existed in the new land, aside from ferns (hāpuʻu ʻiʻi, whose uncoiled fronds are eaten boiled) and fruits that grew at higher elevations. Botanists and archaeologists believe that the Polynesian voyagers introduced anywhere between 27 and more than 30 plants to the islands, known as canoe plants, mainly for food. The most important of them was taro.
For centuries taro, and the poi made from it, was the main staple of their diet, and it is still much loved today. In addition to taro the Polynesians brought sweet potatoes. These are believed to have come from Polynesian contact with the New World.
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Cuisine of Hawaii
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands, primarily originating from Polynesian, North American and East Asian cuisines.[a]
In the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens.
After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into lomilomi salmon.
As pineapple and sugarcane plantations grew, so did the demand for labor, bringing many immigrant groups to the Islands between 1850 and 1930. Immigrant workers brought cuisines from China, Korea, Japan, the Philippines, Puerto Rico and Portugal after arriving in Hawaii, introducing their new foods and influencing the region.
The introduction of new ethnic foods, such as Chinese Cantonese char siu bao (manapua), Portuguese sweet bread and malasadas, Puerto Rican pasteles, and the Japanese bento, combined with the existing indigenous, European and American foods in the plantation working environments and the local communities.
This blend of cuisines formed a "local food" style unique to Hawaii, resulting in plantation foods like the plate lunch, snacks like Spam musubi, and dishes like the loco moco. Shortly after World War II several well-known local restaurants opened their doors to serve "Hawaiian Food". Chefs further refined the local style and labeled it "Hawaii regional cuisine" in 1991, a style of cooking that makes use of locally grown ingredients to blend all of Hawaii's historical influences together to form a new fusion cuisine.
When Polynesian seafarers arrived on the Hawaiian Islands in 1000–1200 AD, few edible plants existed in the new land, aside from ferns (hāpuʻu ʻiʻi, whose uncoiled fronds are eaten boiled) and fruits that grew at higher elevations. Botanists and archaeologists believe that the Polynesian voyagers introduced anywhere between 27 and more than 30 plants to the islands, known as canoe plants, mainly for food. The most important of them was taro.
For centuries taro, and the poi made from it, was the main staple of their diet, and it is still much loved today. In addition to taro the Polynesians brought sweet potatoes. These are believed to have come from Polynesian contact with the New World.