In Hawaii Cuisine, Haole cuisine refers to all Western dishes in a broad sense, like the Americas, and Commonwealth realms, not to be confused with the commonwealth of nations, that have taken on a development in Hawaii at its more specific definition. It is Hawaii-Haole food culture is aimed at the Locals and also known as “Hawaii-American Food”, although it is from Hawaii, it is clearly distinguished from Hawaiian food and other Local Food cuisines. However, it is a topic that is commonly not discussed much due to its painful historical connection to commercialism of Hawaii and the events that led up to emphasize the Colonial United States diet from many years ago after the war.
Hawaii-Haole food is eaten by many people in Hawaii with various types of Hawaii-Haole food categories, like: Hawaii-Italian Cuisine (american-italian), Hawaii-French cuisine, and Hawaii-Cajun Cuisine. Originally Hawaii-Haole food had its impact with: Lunch Counters (1950s), Soda Fountains (1960s), Carved Meat Roasts from Delicatessens. Certain foods had specialties that grew to have a life of its own and developed separately from Hawaii-Haole food culture. These foods that would develop separately were: Burgers and Fries, Fried Chicken and Fried Pies, Steak and Salad, Pizza and Sub Sandwiches. This sort of food is offered in full course meals, a la carte, and in the market place. Haole food gradually appeared on the Hawaii table from western ingredients from imports and Haole restaurants, mainland transplants living in Hawaii, or people who in general enjoyed those sort of flavors. The number of people who use the general category of Haole food has decreased considerably, specifically due to the widespread exchange of culture and information in the internet age. Before the internet many people believed California Tiki Cuisine was the same as “Hawaiian Cuisine”, but now that there are many resources to access about Hawaii and its many food cultures and cuisines the same mistake is not see as much as pre-internet. As Hawaii-Haole cuisine began and commercialization was on the rise Hapa-Haole cuisine would arise from those who seeked to integrate and incorporate Hawaii resident tastes and development towards locals most notable for this was the Guslander Ohana (from 1953-1985). Hapa-Haole cuisine would be a subgenre of Hawaii-Haole cuisine and would be appropriated in California Tiki Cuisine that was actually part of California Cuisine and not Hawaii-Haole cuisine or Hawaiian cuisine. Dishes of Hapa-Haole cuisine are not to be confused with other styles of cooking as it makes use of: the Imu oven, the Fire Pit, Grilling, and Rotisseries, which was often done at hotels like “Coco Palms” on Kauai. Unlike most Hawaii-Haole foods the dishes are presented in a similar way as Hawaiian foods and seek an authentic Hawaiian experience, but it is still not quite the same as Hawaiian food, but it does really respect it. Much of the dishes in Hawaii-Haole food is very different from national mainland foods and American regional cuisine of state origin (aka, U.S.A. regional cuisine). When it is called Haole food it includes general Western food and can be difficult to distinguish between Authentic Mainland Food and Hawaii-Haole Food. Hawaiian food is a traditional Hawaiian food culture it is made using ingredients and seasonings found in Hawaii with basic compositions of: taro (kalo), root vegetable, seafood dish, and staple crops. Hawaii food is a food of local culture and a regional cuisine that became an integral part of Hawaiian cuisine. If someone from the mainland saw the list they would think its a compilation of mainland foods that survived, but the flavor and stories tell a different direction with individual Hawaii Haole food development that was inspired by multiple Western places. Typical Hawaii-Haole dishes are: Hawaii Hamburgers, Hawaii Hot Dogs, Hawaii-style French Fries, Hawaii Shakes, Hawaii Fried Chicken, Hawaii Chicken Fried Steak, Hawaii Casseroles, Hawaii Chowder, Outrigger Oysters, Hawaii Hamburger Steak, Hawaii Hams, Hawaii Meat Loaf, Hawaii Club Sandwich, Hawaii Waffles, Sweet Bread French Toast, Hawaii Pound Cake, Hawaii Salads, Fruit Upsidedown Cakes, Hurricane Popcorn. Hawaii Dips: Imitation Krab Dip, Luau Crab Dip, Kamaboko Dip, Smoked Tako Dip, Kimchee Dip, Banana Curry Dip (goat cheese). Hawaii Garlic Butter, Hawaii Parmesan Butter, Hawaiian Chili Pepper Cajun Butter Sauce (red), Hawaiian Cacao Pepper Sauce (brown), and Onion Lemon Butter Sauce (yellow). Compound Butters (French): Garlic Butter, Chili Pepper Butter, Coffee Pepper Butter (Big Island), Onion Lemon Butter (Maui), Scallion Butter (onion soup seasoning). Hawaii Coconut Crusted: Coconut Chicken, Coconut Shrimp, Coconut Onion Rings Pastas (Italian): Pocho Marinara Pasta, Garlic Butter Shrimp Pasta, Macadamia Pesto Pasta, Coconut Alfredo Pasta, Mushroom Parmigiana Pasta, Lemon Onion Pasta, Hawaii-Cajun Butter Pasta. Ti Leaf Roasts (Hapa-Haole): Baked Kalua Turkey, Baked Palehu Beef, Baked Kalua Pig. Mashed Potatoes (Hapa-Haole): Garlic Mashed Potatoes, Mashed Bread Fruit, Mashed Sweet Potato (coconut milk, okinawan sweet potato). Pancakes (Hawaii-Haole): Butter Pancakes (liliha-style), Macadamia Nut Pancakes (banana), Taro Pancakes.
0 Comments
Leave a Reply. |
Hawaii BlogThe Hawaii is run by the Imagine Hawaii's team of writers.
Article ListState of Hawaii
Flag of Hawaii Hawaiian Nene Goose Hawaii Days New Years Day Martin Luther King Jr Day Presidents Day Kuhio Kalanianaole Day Memorial Day Kamehameha Day Independence Day Statehood Day Labor Day Veterans Day Thanksgiving Day Mele Kalikimaka Day Hawaii Cuisine Hawaii Food Pioneers Hawaii Cuisine Story Innovations of Hawaii Food Soup Wars in Hawaii Hawaii Establishments Hawaii Convenience Stores Hawaii Super Markets Hawaii Cooking Styles Style of Kauai Style of Oahu Style of Maui Style of Hilo Style of Kona Style of Lanai Hawaii Food Guides Guide to Hawaii Juices Guide to Hawaii Coffees Guide to Hawaii Sodas Guide to Drive Inn Burgers Guide to Saimins Guide to Hekka Hot Pots Guide to Grilled Sticks Guide to Malasadas Guide to Hawaii Pancakes Guide to Ensemadas Guide to Hawaii Fried Rices Guide to Loco Mocos Guide to Hawaii Gravies Guide to Hawaii Stews Guide to Guide to Pokes Guide to Lomis Hawaii Umeke Bowls Saimin Bowls Hawaii Sushi Bowls Hawaii Granola Bowls Hawaii Poke Salad Poke Bowls Oahu Regional Poke Maui Regional Poke Hilo Regional Poke Kona Regional Poke Hawaii Sauces Lets Talk Mayonnaise Hawaii Loco Moco Lets Talk Loco Moco Loco Moco Bowls Pohoe Red Gravy Kalima White Gravy Hawaii Saimin Lets Talk Saimin Saimin Secrets at Home Prawn Saimin Hawaii Saimin Chef Hawaii Rice Lets Talk Fried Rice Hawaii Filleter Hawaii Pokemasters Hawaii Chop Suey Manapua Deliverers Hawaii Okazuya Going to Hawaii Okazuya Hawaii Regional Okazuya People of Hawaii Okazuya The Okazuya Experience Nostalgia of Okazuya Challenges of Okazuya Hawaii Musubimasters Hawaii Barbecue Starting Hawaii Barbecue Hawaii Regional Barbecue Hawaii Barbecue Experience Hawaii Grillmasters Hawaii Imu Pitmasters Hawaii Imu Oven Hawaii Psychology Hawaii Figures James Cook Kamehameha Kuhio Kalanianaole Hawaii Psychology Hawaii Citizenship Hawaii Social Life Collection Obsession Rain Sun and Rainbows Island House Humidity The Spirits of Aloha Ohana Hawaiian Island Fever Hawaii Martial Arts Lua Martial Arts CategoriesMatt MaedaCook, artist, and writer |