Saturday, October 12, 2013

The Cuisine of Hawaii is a fusion of

The Cuisine of Hawaii is a fusion of many foods brought by 
immigrants to the Hawaiian Islands, particularly of American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food sources.
Food in Hawaii is a reflection of the state’s diverse cultural makeup and tropical location. Fresh seafood, organic fruits and vegetables, free-range poultry and meat, and locally grown products are the hallmarks of Hawaii regional cuisine.
The history . . .
Hawaii has an interesting culinary history that has brought about this melting pot of cuisines in the islands. When the first wave of islanders arrived somewhere around 300 AD, there was hardly any edible plants or animals on the island. These brave voyagers are believed to have brought around 30 edible plants as well as pigs, poultry and dogs to eat.
They soon found out that the taro they had brought was perfectly suited for the wet and humid conditions of the islands. This became the Hawaiian’s stable along with plenty of fish, coconuts and bananas. Captain Cook introduced goats, English pigs and seeds for onions, melons and pumpkins to the islanders. Soon after that, pineapple was first cultivated there, along with the discovery of the wonderful attributes of sugar cane.
Even today, the cuisine of Hawaii remains a fusion of foods and flavors brought to the Islands from around the world.

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