The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books) |
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You Are Here: Home > History Books > Hawaii History > Item 292
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The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books)
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by Rachel Laudan
Sales Rank: 1876595
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$48.00
At Amazon
on 6-1-2008.
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Features
Cover Type: Hard Cover with 384 pages
Published by: University of Hawaii Press September 1996
Written in: English
ISBN 10 Number: 0824817087
ISBN 13 Number: 978-0824817084
Book Dimensions:
9.6 x 8.4 x 1 inches
Weighs: 2 pounds
Product Review
Hawaii has perhaps the most culturally diverse population on earth. The story of how the Polynesians, Chinese, Japanese, Portuguese, Korean, Filipinos, Okinawans, Puerto Ricans, various Southeast Asian peoples, and Caucasians (known as haoles) brought together their culinary traditions on these islands makes fascinating reading. Laudan concentrates on local food rather 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 all the other dishes that Hawaiians really eat every day. Primarily a living and lively culinary history, this book does include recipes for the most commonplace Hawaiian dishes.
--This text refers to an out of print or unavailable edition of this title.
Reader Reviews
This review is from: The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books) (Paperback)
It seems this book was born out of Laudan's attempt to categorize and make sense out of the foods in Hawaii. I was raised in Hawaii and grew up surrounded by the foods that Laudan presents in her book. Many of the local cookbooks put together and sold by Hawaii's churches, schools, and communities give you recipes from local home kitchens; nothing too fancy and usually no description of the dish, because it is assumed you know what the ingredients are and how they are used. More than a cookbook, Laudan has written well-researched histories of how various local foods have developed throughout the islands before each main and sub sections (The Plate Lunch, The Matter of Mochi, Sorting Out Sushi to name a few). And, she includes a brief explaination of the dish before each recipe. I bought this book hoping to shed some light on "crack seed" and how to make it. Unfortunately, it appears that she was able to get only the more well known recipes due to the fact that the main ingredient (oriental flowering apricot) is not widely available. This book is a good resource, if not for the recipes, then for the history of Hawaii's local food for both non-Hawaii and island cooks. One caveat: a recipe found in a cookbook is no more than a base on which to add/subtract/change ingredients as you see fit. There is no such thing as "The Recipe" for teriyaki sauce - recipes vary from home to home and island to island.
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The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu Books)
Available from Amazon
Price: $48.00
Updated on 6-1-2008.
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