Hawaiians have food that has its social meanings, historical contexts, and cultural information all inside something that can consist that is eaten, has its own nutrition, and things absorbed, that makes up a food. When it comes to Hawaiian food there is a great deal of information that is known outside of Hawaii as well as misrepresented outside Hawaii. That is why there is the cuisine known as “Kanaka cuisine” that is written as a stand alone food term to separate the misrepresented idea of Hawaiian Food (Tiki Food Culture [california], Pineapple Food Culture [canada. global], Salad Food Culture [american]) with the category of Kanaka Food. Further specification would be added to Hawaii Cuisine, such as: Haole Cuisine (mainland) to emphasize foreign foods, Hawaii-Haole Cuisine (local) for foods made from people in Hawaii’s taste, and Hapa-Haole Cuisine (hawaiian) for the separation of mislabeled dishes said to be from Hawaii but not.
This was necessary due to years of misinformation from the Hawaii Travel Industry, International Ad Agencies, saying something is “Hawaiian” without understanding it themselves and clumping all of Hawaii Cuisine under the Hawaiian Travel marker keyword. Another layer to add is “Made in Hawaii” was important in informing when something is from the islands themselves and differentiating the product or ingredient from a source outside of Hawaii. While originally marketing the Hawaiian to people all over the world worked to get them to easily associate what was from Hawaii it caused some problems like it also made it more difficult to differentiate the Native Hawaiian Cuisine, so the frequent usage of “Kanaka Maoli” had been done to solidify a better understanding of what is Native Hawaiian as an alternative to Hawaiian to something more specific type of food style. This did not however answer what exactly were the differences in peoples idea of what was Native Hawaiian food. Native-Hawaiian Food consists of (Ancient, Traditional, Contemporary, Modern), along with regional versions like California-Hawaiian (Non-Tiki Cuisine), Nevada-Hawaiian Cuisine, Oregon-Hawaiian Cuisine, Washington-Hawaiian Cuisine, that developed where there are large Hawaiian populations. Many contemporary Hawaiian and Modern Hawaiian cuisine overlaps with the Local Cuisine as their cooking are both under the umbrella of Hawaii Cuisine. There would be further confusion as Hawaiian families were thinned from their blood-lines of the colonial-system there would be heated discussions of Authentic Hawaiian Food that had to do with “Blood Quantum” rather than foods made and interpreted from Kanaka Maoli. With being “Priced out of Paradise” there have been more Hawaii Restaurants that more often than not happen to also serve Hawaiian Cuisine. As the cuisine has gained popularity with being on Television, Live Streams, and Films there have been multiple books that were written and published in various languages filled with recipes. Few of them inform the non-Hawaiian audience about Hawaiian food culture and how the culture of Hawaii is projected through its food, so it is important to have such topics discussed for a better understand about how the culture has a relationship with its food dishes within its cuisine. Why is there several stand alone ways of describing Native Hawaiian Cuisine instead of continuing to use the term Hawaiian Cuisine? When do people communicate these styles as their own standalone categories, when the Hawaiian cuisine already identifies all the mentioned cuisines on its own. Well, the reason being is that it is difficult with people who focus on particular aspects and have beliefs of when in the timeline of Hawaii’s history the cuisine begins and ends in its dish and cooking limitations through techniques and equipment. And when there are modern dishes it can be difficult to describe and present something as Hawaiian without getting into a heated argument. That is when people can use: Ancient, Traditional, or Modern, to describe a particular approach. Ancient Hawaiian- When it comes to broad term of Hawaiian Cuisine, it can be hard to figure out where in time the food is coming from, so “Ancient Hawaiian Cuisine” (aka. Decolonized Cuisine) is marked at pre-contact focused specialization of food. Poi, Pa’i’ai, Laulau, Kalua Pig, Lomi fish (massage), Poke (cubed). The time period ends when there is contact with the europeans and does not extend to the plantations or the Hawaiian Kingdom. It is unsure to know what a true faithful reproduction of the recipes, since there is no proper documentation or photos of how many dishes are yet unknown or understood by those looking for a true time period specific cuisine. By those who use pre-contact Hawaii as Authentic will find this to be decidedly the end of their focus of Hawaiian cuisine. Traditional Hawaiian- When it comes to “Kanaka Cuisine”, almost everything is rooted in traditional Hawaiian food ideas, has incorporated ingredients of the a time period, and makes a statement by certain limitations to the end of 1932. It is a era statement of following back historical records with innovative ideas to have that particular quality that reminds you of tradition. Dishes keep with understanding Hawaiian cuisine with a larger grouping of things to choose from: Lomi Salt Fish, Poke, Game dishes, Sheep, Paniolo dishes (Beef). It is debatable in the Hawaiian community if post-contact is still authentic Hawaiian, because the evolution of cooking technology, variety of ingredients, and goes through techniques found in the menus at Iolani Palace. Modern Hawaiian- When it is by definition its about what's happening in cooking at the moment in time, which is fluid, not easy to label, and is built off of ancient, traditional, and local. The modern "New Hawaiian" approach confirms many of the older ways of doing things with a experience of variations for a more current experience, but does not change entirely and become something completely different. Modern still maintains and does not lack significance as it is a challenge to introduce new ideas without straying from the roots of Hawaiian Food culture, because the past has happened and takes place in the current time of Hawaiian food.
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