Food History of Hawaii
The online Hawaii Guide notes that the Polynesians have had the greatest influence on the culinary style of the Hawaiian Islands since arriving there in approximately 600 or 700 AD. But the ingredients and methods of preparation on the Hawaiian Islands have been influenced by immigrants throughout history.
Early Hawaiian Cuisine
Until European settlers brought pigs to the Hawaiian Islands in the 19th century, Polynesian dishes characterized Hawaiian cuisine. Upon their arrival, Polynesians brought many ingredients not native to the Hawaiian Islands. Anchored in fruits and vegetables with seafood a staple as well, native Polynesian cuisine is low in fat.
Bento
Originating from Japanese immigrants working in sugarcane and pineapple fields in the late 19th and early 20th centuries, bento is a picnic-style, compact boxed meal that is very common throughout the Hawaiian Islands. Bento is commonly comprised of fried chicken, pork or beef, rice and pickled vegetables but also comes vegetarian-style.
Plate Lunches
Similar in style to bentos, plate lunches are casual meals (originally served to sugarcane and pineapple field laborers in the late 1800s and early 1900s), comprised of fried mahi mahi, rice, macaroni salad and julienned cabbage or another type of green, leafy vegetable. Plate lunches are commonly accompanied by a canned soda and served with thick gravy.
Other Traditional Hawaiian Dishes
Loco moco, poke and manapua are three native Hawaiian dishes. Loco Moco is white rice served with a hamburger patty, fried egg and gravy on top. Poke is an appetizer of fish salad and manapua is doughy bread with a filling made of sweet beans or sweetened pork.
Kona Coffee
Grown on Mauna Loa and Mount Hualalai in the North and South Kona Districts of the Big Island of Hawaii, Kona coffee has been grown since the late 19th century. Coffee can only be cultivated in certain climates, and the weather patterns where Kona coffee is grown are especially conducive.
International Influences
As Hawaii developed as a tourist destination in the mid- to late-20th century, regional cuisine popped up. Today, it prominently features fusions of Pacific Rim, Indo-Pacific, Euro-Pacific and Euro-Asian food. In addition, Spam, a canned meat with a taste similar to ham, jicama, a Central American legume with an edible taproot and patis, a Filipino fish sauce, are common ingredients in Hawaiian cookery.
Tags: Hawaiian Islands, 19th century, comprised fried, Food History, Food History Hawaii, History Hawaii