The years gone by from the old days from the immigrant plantation days to statehood had underdeveloped survival food that stayed in homes. But that culinary wasteland was replaced with classic hotel dishes of american cuisine and french cuisine that covered the islands kitchens for tourists to eat. Until the the Hawaiian Regional Cuisine movement distinctively explored ideas that were overlooked at the time in the different experiments of the chefs that spearheaded the culinary ideas that are apart of the regions individual state gastronomy basics.
Alan Wong was known as the explorer of local foods. While other chefs spent their time understanding what sorts of food were sustainable and to make the best of the existing ingredients Alan Wong did things a little differently from the rest. He created a restaurant called "the Pineapple Room" that became synonymous with gourmet local food and pioneered the stepping stones of the next movement that would take the Hawaii culinary scene by storm. The success of the mission to bring Hawaii cuisine into the limelight and compete against cuisines as a formidable and respected opponent brought pride to those who cooked Local Hawaii cuisine in their homes. While in comparison many other cultures at the time would identify their cuisine with high-end dishes like the French the Hawaii residents did not. However, the Hawaii cuisine would be the confidence necessary to move on to explore regularly consumed foods instead of extravagant dishes. Kama'aina could all celebrate - Kauai, Oahu, Maui, Molokai, Lanai, and the Big Island. under the banner of Hawaii cuisine. Each island is a little different with certain things be done a certain way with a few petty regional animosities help shape the differences that make each island so different. But, Hawaii cuisine takes that away and celebrates such differences to lower negative comparing and celebrate island identity with its food identity by region. While cooked Taro and Breadfruit are not the only dishes signature to the style, so is bread, noodles, and rice. Not comparing Ancient Hawaiian Food to Hawaii Local Food, but celebrating both at the same time for a stronger cultural identity around the people who live on the islands and to build stronger tourism. The Hawaii Cuisine evolution was created with intentions of development, preservation, and resident identity. The timing was right with chefs becoming well known on video media and shows exploring regional foods to share with the rest of the world. Local news papers would move in the direction to have full sections dedicated to food eateries, food recipes, and food stories. While it was working on the arts of the cuisine it also effected business strategies, political judgement, tourist travel, and further the food identity of the islands. While these changes took place there would be many impacted by its innovations, but not all celebrated in the changes that were happening. As tourism raised on many islands there were towns that saw an influx of people moving to the areas who were transplants from foreign countries and the united states mainland. Places like Kalihi would not be a place a local resident would imagine a rare gastrotravel worthy saimin would find its home, but there it was. Hawaii cuisine has been welcomed by some, but some find it to be a hard sell or want to be convinced of its authenticity. Locals have said several statements of: it if brings foreigners to local shops they don't want it (1.), if it wasn't popular before how could it be popular now with dishes that no one has ever heard of (2.), its a disgrace to the Hawaiian ancestors who lived before us to eat food that uses ingredients not native to the islands (3.), why it is necessary and who is going to benefit (4.), . Much skepticism is seen from old timer locals, even after the ground breaking Hawaii Regional Cuisine movement, but the culinary scene seems to move on regardless of opposing views. Concerns of locals bring up the worries of expansions with no restraints of how it might change branding, the food itself, and the service itself. Some counter arguments say that many of the changes have already happened to much of the island from the reliance of tourism that started even before Hawaii was a state to gain more money into Hawaiis towns. The people who live in the towns and those who work will be those who benefit the most also take the burdin of travelers, but it also gives the opportunity for added food exports and increased sales at local establishments. Those who cook Hawaiian food disagree on if the future should be in the hands of Hawaii food consumers or should remain in purely the ancient past. Some even state that the foods of strictly the plantation era are the dishes that should survive from its immigration influences of those who came to Hawaii from boats from all around the world. All views have their own points and show considerations of overlapping ideas of Hawaiian food preservation, traditional Plantation foods, and showing identity and bonding through the food that is cooked. Each person has their own freedom to cook what they like and if regional cooking is kept inside the family of ancient Hawaiian recipes or based on Hawaii Local cuisine both cuisines shall meet again under the umbrella of Hawaii Cuisine. Specializing in a dish that creates motivation to want to eat local food is exciting in its way to attract interest in Hawaii residents and raise a different type of cook or even chef. As things do move forward it is important to pay attention in preserving the tradition and balance it with innovation for something that both respects and develops at the same time. With both considered there will be more local establishments with Hawaii local food that can allow benefits of helping add jobs while adding cultural richness. As seen in the past the cuisine is moving forward and doesn't go back to what things were like once before, but uses it as a basis to innovate into what it will become. The Hawaii cuisines existence relies on restaurants and home cooks ability to stay interested in the dishes of yesteryear and the dishes of today.
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It's interesting to know that Hawaiin cuisine would also be able to compete against formidable and respected opponents. I would love to try their food if I can find an authentic Hawaiian restaurant this weekend. Since I can't travel there for now due to my limited budget, I can definitely enjoy their culture through their food from an authentic restaurant I can find instead.
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