Author: Aya Hirata Kimura
Publisher: University of Hawaii Press
ISBN: 9780824876784
Category : Social Science
Languages : en
Pages : 0
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Book Description
In Food and Power in Hawai`i, island scholars and writers from backgrounds in academia, farming, and community organizations discuss new ways of looking at food policy and practices in terms of social justice and sustainability. Each of the nine essays describes Hawai`i’s foodscapes and collectively makes the case that food is a focal point for public policy making, social activism, and cultural mobilization. With its rich case studies, the volume aims to further debate on the agrofood system and extends the discussion of food problems in Hawai`i. Given the island geography, high dependency on imported food has often been portrayed as the primary challenge in Hawai`i, and the traditional response has been localized food production. The book argues, however, that aspects such as differentiated access, the history of colonization, and the neoliberalized nature of the economy also need to be considered for the right transformation of our food system. The essays point out the diversity of food challenges that Hawai`i faces. They include controversies over land use policies, a gendered and racialized farming population, benefits and costs of biotechnology, stratified access to nutritious foods, as well as ensuring the economic viability of farms. Defying the reductive approach that looks only at calories or tonnage of food produced and consumed as indicators of a sound food system, Food and Power in Hawai`i shows how food problems are necessarily layered with other sociocultural and economic problems, and uses food democracy as the guiding framework. By linking the debate on food explicitly to the issues of power and democracy, each contributor seeks to reframe a discourse, previously focused on increasing the volume of locally grown food or protecting farms, into the broader objectives of social justice, ecological sustainability, and economic viability.
Author: George Cooper
Publisher:
ISBN:
Category : History
Languages : en
Pages : 560
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Book Description
Describe a pervasive way of conducting private and public affairs in which state and local office holders throughout Hawaii took their personal financial interests into account in their actions as public.
Author: Sheldon Simeon
Publisher: Clarkson Potter
ISBN: 1984825836
Category : Cooking
Languages : en
Pages : 306
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Book Description
The story of Hawaiian cooking, by a two-time Top Chef finalist and Fan Favorite, through 100 recipes that embody the beautiful cross-cultural exchange of the islands. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, NPR, Taste of Home, Vice, Serious Eats Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.
Author: Arnold Hiura
Publisher:
ISBN: 9781948011266
Category :
Languages : en
Pages :
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Book Description
The beloved, bestselling book is back! Kau kau: It's the all-purpose pidgin word for food, probably derived from the Chinese "chow chow." On Hawaii's sugar and pineapple plantations, kau kau came to encompass the amazing range of foods brought to the Islands by immigrant laborers from East and West: Japanese, Portuguese, Filipinos, Puerto Ricans, Koreans and others. On the plantations, lunch break was "kau kau time," and the kau kau could be anything from adobo to chow fun to tsukemono.In Kau Kau: Cuisine and Culture in the Hawaiian Islands, author Arnold Hiura-a writer with roots in the plantation culture-explores the rich history and heritage of food in Hawaii, with little-known culinary tidbits, interviews with chefs and farmers, and a treasury of rare photos and illustrations. This hardcover book includes the essential-the "Kau Kau 100 Ethnic Potluck Primer," a guide to 100 different items commonly found in local cuisine-and the esoteric-a 1920's recipe for a "poi cocktail"-in a single, well-researched volume. From the early Polynesians to the chefs of fusion cuisine, Kau Kau follows those who have shaped Island society with their food and folkways: immigrant plantation workers from East and West, the military in wartime, modern entrepreneurs who tap the potential of local tastes and diversified agriculture, and many others.Recognized by critics and readers as a landmark chronicle of the Islands' unique culinary landscape, the book received the Hawaii Book Publishers Association's Ka Palapala Po'okela Award of Excellence in Cookbooks in 2010. The tenth anniversary reprint gives a new generation of food lovers a glimpse into the ways Hawaii's food and culture are inextricably intertwined-and why. The new edition includes fresh material exploring the evolution of food in Hawaii during the decade since the book was first published, and a foreword from respected Island chef Mark "Gooch" Noguchi of Pili Group.
Author: Tiana Kamen
Publisher:
ISBN: 9781734321227
Category :
Languages : en
Pages :
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Book Description
(This is the shorter 124 page "Home/Family Edition" which excludes lesson plans). This book provides families, teachers and community members with the basic tools and inspiration to connect children with nature and show them how to grow, prepare and eat healthy foods. Readers will find step-by-step lesson plans/curricula, hundreds of activity ideas, plant guides and nutritionist-approved, Hawai'i-based recipes. The book is divided into two main sections: Meet the Plants and Recipes. The Meet the Plants section is used to teach keiki about specific fruits, vegetables and herbs (includes 19 plants or plant families). Each page features a specific plant or plant family with a labeled photograph. These pages will increase readers knowledge about plants and give you ideas about how to use them in the classroom, kitchen and garden. The book includes 37 "'Ai Pono Recipes". These recipes are for adults to make with children, or children to make on their own. Make these recipes for taste tests, classroom/home cooking, snacks and meals. They are all nourishing foods that feature Hawai'i grown and raised ingredients. The book encourages adults to engage children in the entire cooking process: learning about the ingredients, gardening, harvesting, washing, cooking, eating and cleaning. These recipes are designed to keep children, families and teachers healthy, so readers are encouraged to make and eat these recipes often. This book is beautiful and features real foods and plants from Hawai'i.
Author: Angela Ki Che Leung
Publisher: University of Hawaii Press
ISBN: 0824876709
Category : Social Science
Languages : en
Pages : 361
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Book Description
Moral Foods: The Construction of Nutrition and Health in Modern Asia investigates how foods came to be established as moral entities, how moral food regimes reveal emerging systems of knowledge and enforcement, and how these developments have contributed to new Asian nutritional knowledge regimes. The collection’s focus on cross-cultural and transhistorical comparisons across Asia brings into view a broad spectrum of modern Asia that extends from East Asia, Southeast Asia, to South Asia, as well as into global communities of Western knowledge, practice, and power outside Asia. The first section, “Good Foods,” focuses on how food norms and rules have been established in modern Asia. Ideas about good foods and good bodies shift at different moments, in some cases privileging local foods and knowledge systems, and in other cases privileging foreign foods and knowledge systems. The second section, “Bad Foods,” focuses on what makes foods bad and even dangerous. Bad foods are not simply unpleasant or undesirable for aesthetic or sensory reasons, but they can hinder the stability and development of persons and societies. Bad foods are symbolically polluting, as in the case of foreign foods that threaten not only traditional foods, but also the stability and strength of the nation and its people. The third section, “Moral Foods,” focuses on how themes of good versus bad are embedded in projects to make modern persons, subjects, and states, with specific attention to the ambiguities and malleability of foods and health. The malleability of moral foods provides unique opportunities for understanding Asian societies’ dynamic position within larger global flows, connections, and disconnections. Collectively, the chapters raise intriguing questions about how foods and the bodies that consume them have been valued politically, economically, culturally, and morally, and about how those values originated and evolved. Consumers in modern Asia are not simply eating to satisfy personal desires or physiological needs, but they are also conscripted into national and global statemaking projects through acts of ingestion. Eating, then, has become about fortifying both the person and the nation.
Author: Sunny Savage
Publisher:
ISBN: 9781500955106
Category :
Languages : en
Pages : 164
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Book Description
Author: Carol Wilcox
Publisher: University of Hawaii Press
ISBN: 0824864506
Category : Technology & Engineering
Languages : en
Pages : 208
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Book Description
Hawaii's sugar industry enjoyed great success for most of the 20th century, and its influence was felt across a broad spectrum: economics, politics, the environment, and society. This success was made possible, in part, through the liberal use of Hawaii's natural resources. Chief among these was water, which was needed in enormous quantities to grow and process sugarcane. Between 1856 and 1920, sugar planters built miles of ditches, diverting water from almost every watershed in Hawaii. "Ditch" is a humble term for these great waterways. By 1920, ditches, tunnels, and flumes were diverting over 800 million gallons a day from streams and mountains to the canefields and their mills. Sugar Water chronicles the building of Hawaii's ditches, the men who conceived, engineered, and constructed them, and the sugar plantations and water companies that ran them. It explains how traditional Hawaiian water rights and practices were affected by Western ways and how sugar economics transformed Hawaii from an insular, agrarian, and debt-ridden society into one of the most cosmopolitan and prosperous in the Pacific.
Author: Julia Flynn Siler
Publisher: Grove/Atlantic, Inc.
ISBN: 0802194885
Category : History
Languages : en
Pages : 469
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Book Description
The New York Times–bestselling author delivers “a riveting saga about Big Sugar flexing its imperialist muscle in Hawaii . . . A real gem of a book” (Douglas Brinkley, author of American Moonshot). Deftly weaving together a memorable cast of characters, Lost Kingdom brings to life the clash between a vulnerable Polynesian people and relentlessly expanding capitalist powers. Portraits of royalty and rogues, sugar barons, and missionaries combine into a sweeping tale of the Hawaiian Kingdom’s rise and fall. At the center of the story is Lili‘uokalani, the last queen of Hawai‘i. Born in 1838, she lived through the nearly complete economic transformation of the islands. Lucrative sugar plantations gradually subsumed the majority of the land, owned almost exclusively by white planters, dubbed the “Sugar Kings.” Hawai‘i became a prize in the contest between America, Britain, and France, each seeking to expand their military and commercial influence in the Pacific. The monarchy had become a figurehead, victim to manipulation from the wealthy sugar plantation owners. Lili‘u was determined to enact a constitution to reinstate the monarchy’s power but was outmaneuvered by the United States. The annexation of Hawai‘i had begun, ushering in a new century of American imperialism. “An important chapter in our national history, one that most Americans don’t know but should.” —The New York Times Book Review “Siler gives us a riveting and intimate look at the rise and tragic fall of Hawaii’s royal family . . . A reminder that Hawaii remains one of the most breathtaking places in the world. Even if the kingdom is lost.” —Fortune “[A] well-researched, nicely contextualized history . . . [Indeed] ‘one of the most audacious land grabs of the Gilded Age.’” —Los Angeles Times
Author: Carol Araki Wyban
Publisher: University of Hawaii Press
ISBN: 0824841719
Category : Nature
Languages : en
Pages : 208
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Book Description
