Maile Strawberry Dessert

New Year’s in Honolulu, 1972

Here’s a Hawaiian Fusion dessert from the 1970s.   About the only local element may be the Strawberries: According to Whitney’s Guide, Strawberries were well established in Hawaii by the 1870s.  Of course virtually all plants and animals we think of as Hawaiian actually originated elsewhere and migrated to the Islands. Continue reading

Peas and Mushrooms

A Vegetarian Dish
Indian-Hawaiian Fusion

This is really an Indian way of treating these vegetables, although it’s listed as Hawaiian, because I first encountered it in Honolulu in the home of a Kamai’ina lady of Indian origin.

This dish illustrates how Hawaiian cuisine is perhaps the ultimate Fusion ½cuisine,incorporating elements from all its varied cosmopolitan elements. Continue reading

Hawaiian Cuisine

Multi-Layered Cuisine
Luau’s, Poi, Poke, Tikis and Spam

“Mangoes of golden flesh, with turpentine

Coconut Palms

“Peel and odor. Plums of inky stain
“And the pucker of persimmons….” — Genevieve Taggard, “The Luau” [1]

“Shrimps, sea-urchins, lobsters, crabs and various kinds of shell-fish, as well as sea weed….” — Henry M. Whitney, Hawaiian Guide Book, 1875 [2]

The Paradise of the Pacific is truly Continue reading

Edward Schafer and Spice Route Travelers – II

The Southern Sea Routes
Before Marco Polo

Jackfruit

Jackfruit

“The Po-Lo-Mi (jackfruit) is the size of a pumpkin, its outer skin covered with nodules like the hair on a Buddha’s head.  Its color is green while growing, and turns yellow when ripe.  The pulp is of extreme sweetness.” — Zhao Rugua“Even in Dunhuang, further out on the camel road, grape wine was an expensive addition to an important celebration, like champagne for our festivals.” — Edward Schafer

 

Edward Schafer researched the movement of men, goods and ideas along the Silk Continue reading