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Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats (Food in Asia and the Pacific)
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Review
Thirty years ago the joke was that the restaurant food was reason never to visit Hawai‘i. In this excellent study, Sam Yamashita brings an insider’s knowledge and a historian’s rigor to explaining how a dozen pioneering chefs reversed this judgment. In doing so, they created a new genre of high cuisine, shattered the race, gender, and class barriers of culinary industry in the Islands, and fostered fresh ways of fishing and farming. A telling tale of what a few determined and intelligent people can accomplish. Author: Rachel Laudan, author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage and Cuisine and Empire: Cooking in World HistoryFrom plantation food sharing to Hawai‘i Regional Cuisine, this magnificent book reaffirms the insight that food cultures, like diasporas, flow across national borders and in the transactions establish connections and create new ideas and practices. Moreover, the islands’ regional cuisine implicates the foundations of Hawaiian food culture, including horticulture, aquaculture, and food preparation and consumption, and Hawai‘i’s history of conquest, colonization, migrant labor, and resistance. In sum, Hawai‘i Regional Cuisine offers substance as well as delightful pleasures. Author: Gary Y. Okihiro, professor emeritus, Columbia University and visiting professor, Yale UniversityThere is little theorization on the nature of the relationship between a social movement and changes in everyday aesthetic judgment, that leads to the redefinition of good food. In Hawai‘i Regional Cuisine Sam Yamashita deftly navigates that relationship between professionalism, aesthetic form, and local cultural assertion, with aplomb and style, by digging deep into the mundane materiality of shoyu and chili pepper water. He shows us how everything began to change in 1991 when the racially crafted separation between cuisine and local cooking began to fall apart in the practices of Hawaiian chefs. Author: Krishnendu Ray, author of The Migrant’s Table and The Ethnic Restaurateur
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From the Author
Samuel Hideo Yamashita is the Henry E. Sheffield Professor of History at Pomona College.
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Product details
Series: Food in Asia and the Pacific
Paperback: 200 pages
Publisher: University of Hawaii Press (May 31, 2019)
Language: English
ISBN-10: 0824879724
ISBN-13: 978-0824879723
Product Dimensions:
6 x 9 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
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Amazon Best Sellers Rank:
#644,853 in Books (See Top 100 in Books)
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