Hawaii Regional Cuisine: The Food Movement That Changed the Way Hawai'i Eats by

Description: Hawaii Regional Cuisine by Samuel Hideo Yamashita, Robert Ji-Song Ku, Christine R. Yano The first book dedicated to the Hawaii Regional Cuisine movement. It is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description Poke, spam musubi, and loco mocos are currently the rage on the mainland United States, and restaurants serving "local food" have popped up not only in Los Angeles, San Francisco, and Seattle but also in Chicago, New York, and Washington, DC. Who could have predicted the popularity of over-the-top and carb-heavy plate lunches, spam musubi, and poke bowls? What explains this? One quick answer is Hawaii Regional Cuisine. The twelve chefs who grandly announced in 1991 the establishment of what they called Hawaii Regional Cuisine may well have paved the way. Their commitment to using locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines. Yet even after they gained national acclaim and celebrity, the HRC chefs never forgot local food, and many created haute-cuisine versions of Hawaiis fare, such as saimin, the malasada, and the loco moco.Samuel H. Yamashitas Hawaii Regional Cuisine: The Food Movement That Changed the Way Hawaii Eats is the first book dedicated to the HRC movement. It is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from 1991 through 2016, offering a boldly original analysis of its cuisine and assessment of its impact on the islands.Hawaii Regional Cuisine will satisfy those who are passionate about food and intrigued by how the HRC movement changed the food scene in the islands. Author Biography Samuel Hideo Yamashita is the Henry E. Sheffield Professor of History at Pomona College.Robert Ji-Song Ku is associate professor of Asian and Asian American studies at Binghamton University of the State University of New York.Christine R. Yano is professor of anthropology at the University of Hawaii at Mnoa. Review The book is valuable in its scholarly review of existing articles, books and some first-hand interviews. . . . Yamashitas "Hawaii Regional Cuisine" book is a valuable addition to our food history in Hawaii. Lets hope he continues the research.--Lynette Lo Tom "The Hawaii Herald"One of the strong points of this book is the use of interviews. In addition to the 12 original founders of Hawaii Regional Cuisine, Yamashita goes to great lengths to bring in the voices of workers and new chefs to humanize this continuing story. . . . [He] has accomplished what he set out to do: make a wonderful contribution to U.S. food history and Hawaiis history. Indeed, Yamashitas own transformation from a specialist on Japan into a food historian over the past 15 years underscores his dedication to the field, and leaves the reader asking for seconds.--Jonathan Van Harmelen "Nichi Bei Weekly"For every imaginary bite you might take while reading this essential book, Yamashita seasons our perspective with his bracing account of how invasion and colonialism decimated the Pacific Rim--preparing the ground, so to speak. Its this undercurrent that made the regional cuisine movement more than just about locally sourced greens and tableside bottles of chili pepper water at fancy restaurants.--Don Wallace "HONOLULU Magazine (online)"From plantation food sharing to Hawaii 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 Hawaiis history of conquest, colonization, migrant labor, and resistance. In sum, Hawaii Regional Cuisine offers substance as well as delightful pleasures.--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 Hawaii 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.--Krishnendu Ray, author of The Migrants Table and The Ethnic RestaurateurThirty years ago the joke was that the restaurant food was reason never to visit Hawaii. In this excellent study, Sam Yamashita brings an insiders knowledge and a historians 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.--Rachel Laudan, author of The Food of Paradise: Exploring Hawaiis Culinary Heritage and Cuisine and Empire: Cooking in World History Review Quote Thirty years ago the joke was that the restaurant food was reason never to visit Hawaii. In this excellent study, Sam Yamashita brings an insiders knowledge and a historians 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. Details ISBN0824879724 Author Christine R. Yano Pages 208 Publisher University of Hawaii Press Series Food in Asia and the Pacific Year 2019 ISBN-10 0824879724 ISBN-13 9780824879723 Format Paperback Imprint University of Hawaii Press Place of Publication Honolulu, HI Country of Publication United States DEWEY 641.59969 Short Title Hawaii Regional Cuisine Language English AU Release Date 2019-05-31 NZ Release Date 2019-05-31 UK Release Date 2019-05-31 Illustrations 26 black & white illustrations, 4 maps Publication Date 2019-06-30 Subtitle The Food Movement That Changed the Way Hawaii Eats Audience Professional & Vocational US Release Date 2019-06-30 We've got this At The Nile, if you're looking for it, we've got it. 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