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Kau Kau: Cuisine & Culture in the Hawaiian Islands

4.11  ·  Rating Details ·  9 Ratings  ·  1 Review
Good Food, Classic Recipes & the Remarkable Story of Hawai'i's Mixed Plate In "Kau Kau" (the traditional all-purpose pidgin word for Island food), author Arnold Hiura explores the history and heritage of food in Hawai'i, with little-known culinary tidbits, interviews with chefs and farmers, more than 70 recipes ranging from local plantation classics to Hawai'i Regional ...more
Hardcover, 178 pages
Published December 16th 2009 by Watermark Publishing
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Stephen
Feb 11, 2012 Stephen rated it really liked it
This book is about two parts cultural history and one part cookbook. The two fit together so well that there ought to be a word for their fusion. Hiura explains how the many ethnicities who have come to Hawaii have contributed to something modernly called "Hawaiian food." He traces this from the native Hawaiian beginnings through the colonial period, World War II and the modern innovation of "Hawaiian Regional Cuisine" which has a culinary identity of its own. He names the significant players in ...more
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