OP: Favorite Island Cookery, Books I-III

$90 · Offered by Kitchen Arts & Letters · No longer available

For an island community Hawaii has been anything but insular for quite some time. Visited by Pacific neighbors, even invaded and colonized, these Polynesian peoples have been subjected to influences so extensive that diversity has become an almost defining element of its contemporary culture. Followers of Jodo Shinshu, a sect of Buddhism that had its origins in 12th-century Japan, arrived in Hawaii in the 19th century. In 1889 they established in Honolulu a temple that grew to substantial membership. And, in due course, as is common with religious centers everywhere, the temple issued cookbooks to serve its community and to raise funds. The first was published in 1973; further volumes appeared in 1975, 1979, 1985, 1989, and 1995. All bear the title Favorite Island Cookery . Not surprisingly, they represent very well the character of Hawaii’s food — highly diverse and reflecting the islands’ rich history. Multicultural at every level — both specific dishes and the manner in which individual recipes are composed — they portray the broad tastes of the contributors and the tendency to offer ingredient choices based on their own preferences and on family traditions rather than rigorous adherence to a single style of cooking. The result of this blend of international, local, and religious cuisines leads to striking juxtapositions, such as manapua — a pork-filled steamed bun introduced to Hawaiians by Cantonese immigrants in the 19th century — just a page away from “western spaghett

• Binding: Hardcover

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