The cuisine of Hawaii incorporates how many distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands, in the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands?
Cuisine of Hawaii The cuisine of Hawaii incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands. In the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for "poi", planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their own foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into the side dish lomilomi salmon.
Mangarevan expedition The Mangarevan expedition of 1934 was a scientific expedition to investigate the natural history of the farthest southeastern islands of Polynesia, including Mangareva. It was a comprehensive natural history expedition of a kind more common during the previous century. Sponsored by the Bernice P. Bishop Museum of Honolulu, Hawaii and led by the malacologist Charles Montague Cooke, Jr., its research team included the ethnologists Kenneth P. Emory and Peter H. Buck, the botanists Harold St. John and F. Raymond Fosberg, the malacologists Donald Anderson and Yoshio Kondo, and the undergraduate entomologist E. C. Zimmerman. After visiting 56 islands on a voyage of over 14,000 kilometers over a period of six months, they returned with an enormous quantity of data, including perhaps the richest collection ever made of plants in Polynesia.