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The Food of Paradise: Exploring Hawaii's…
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The Food of Paradise: Exploring Hawaii's Culinary Heritage (Kolowalu…

by Rachel Laudan

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An interesting history of Hawaiian cusine, with a few recipes sprinkled in. I got this after our honeymoon to Hawaii. It's detail of the different types of Hawaiian cusine reminded me of the luau we went to, The Feast of Lele. It had 6 courses, each with a different cultural show. ( )
  KWallgren | Mar 23, 2010 |
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For the gardener who chatted to me as she picked mangoes, for the market stall owner who took the time to explain how to use pigweed, for the man in the mom-and-pop store who answered my questions about cascaron, for the volunteers in fairs and carnivals who demonstrated andagi and malasadas and halo-halo, for the students who chatted about their Thanksgiving dinners, and their mothers' soba noodles, and their fathers' soup of pig's feet, and for all the other people of Hawaii whose names I never learned but who gladly talked about their foods to a stranger.
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Amazon.com Amazon.com Review (ISBN 0824817788, Paperback)

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.

(retrieved from Amazon Thu, 12 Mar 2015 18:10:54 -0400)

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