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The Food of Paradise: Exploring Hawaii’s Culinary Heritage (A Kolowalu Book)

Amazon.com Price:  $20.48 (as of 05/05/2019 16:18 PST- Details)

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Description

Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship.

Hawaii has one of the vital richest culinary heritages in the USA. Its contemporary regional cuisine, referred to as “local food” by residents, is a in point of fact amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii’s farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii’s culinary history.

More than 150 recipes, photographs, a bibliography of Hawaii’s cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.

Hawaii has perhaps the most culturally diverse population on the planet. The story of how the Polynesians, Chinese, Japanese, Portuguese, Korean, Filipinos, Okinawans, Puerto Ricans, more than a few Southeast Asian peoples, and Caucasians (referred to as haoles) brought together their culinary traditions on these islands makes fascinating reading. Laudan concentrates on local food slightly than the world-class glamour of the Hawaiian regional cuisine cooked up by famous island chefs Amy Ferguson Ota and Roy Yamaguchi. She presents the polyglot world of the plate lunch, Spam, mochi, seaweed, shaved ice, sushi, and the entire other dishes that Hawaiians in point of fact eat on a daily basis. Primarily a living and lively culinary history, this book does include recipes for the most commonplace Hawaiian dishes.

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