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Inhaltsangabe: Hawaii has one of the richest culinary heritages in the United States. Where else would you find competitions for the best saimin, sushi, Portuguese sausage, laulau, plate lunch, kim chee, dim sum, shave ice, and hamburgers? Hawaii's contemporary regional cuisine (affectionately known as Local Food by residents) is a truly amazing fusion of diverse culinary influences. In The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history that have led to such creations as saimin, crack seed, and butter mochi. Part personal memoir, part historical narrative, part cookbook, The Food of Paradise begins with a series of essays that describe Laudan's initial encounter with a particular Local Food, an encounter that puzzled her and eventually led to tracing its origins and influence in Hawaii. Representative recipes follow. Like pidgin, the creole language created by Hawaii's early immigrants, Local Food is a creole cuisine created by three distinct culinary influences: Pacific, American and European, and Asian. In her attempt to decipher Hawaii's culinary Babel, Laudan examines the contributions of each, including the introduction of new ingredients and the adaptation of traditional dishes to Hawaii's way of life. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiian buffs.
Rezension: 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.
Buchbeschreibung University of Hawaii Press, 1996. Hardcover. Buchzustand: Very Good+. Zustand des Schutzumschlags: Very Good+. First Edition. Tight, Clean, Unmarked Copy; Attractive Dust Jacket w/ Light Shelfwear Protected in Mylar Cover; Great Copy! ! ! ; Kolowalu Books; 9.56 X 8.44 X 0.95 inches; 296 pages. Buchnummer des Verkäufers 6299
Buchbeschreibung University of Hawaii Press. Hardcover. Buchzustand: Fair. Buchnummer des Verkäufers G0824817087I5N00
Buchbeschreibung University of Hawaii Press, 1996. Hardcover. Buchzustand: Very Good. Very good. Buchnummer des Verkäufers HH-060-78-5538805
Buchbeschreibung University of Hawaii Press, 1996. Buchzustand: very good. Gently used. Expect delivery in 20 days. Buchnummer des Verkäufers 9780824817084-3
Buchbeschreibung University of Hawaii Press, 1996. Hardcover. Buchzustand: New. Buchnummer des Verkäufers DADAX0824817087
Buchbeschreibung University of Hawaii Press, 1996. Hardcover. Buchzustand: New. book. Buchnummer des Verkäufers 824817087
Buchbeschreibung University of Hawaii Press, 1996. Hardcover. Buchzustand: New. Buchnummer des Verkäufers P110824817087
Buchbeschreibung University of Hawaii Press, 1996. Hardcover. Buchzustand: Used: Good. We ship International with Tracking Number! May not contain Access Codes or Supplements. Buy with confidence, excellent customer service! L. Buchnummer des Verkäufers 0824817087D