Slow Food O’ahu, University of Hawai’i Press & da Shop present an afternoon with author Samuel Hideo Yamashita around the release of his new book, “Hawaii Regional Cuisine”
FREE with RSVP online here
HAWAI‘I REGIONAL CUISINE: The Food Movement That Changed the Way Hawai‘i Eats. by Samuel Hideo Yamashita
The first in‐depth study on the origins, philosophy, develop‐ment, and legacy of Hawai‘i Regional Cuisine (HRC), this book is based on interviews with thirty‐six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands.
The founding group of twelve chefs—Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean‐Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi— grandly announced in August 1991 the establishment of what they called Hawai‘i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines.
The book’s final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC's impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.
Bio of Author:
Samuel Hideo Yamashita is currently the Henry E. Sheffield Professor of History at Pomona College, where he has taught since 1983. He grew up in Kailua, on the island of O‘ahu, Hawai‘i. A Woodrow Wilson Fellowship led to graduate work in history at the University of Michigan and a postdoctoral year at Harvard University.
Long fascinated with food as a historical subject, he has been gathering material for a history of Japanese food since 2009 and has given lectures on the origins and evolution of Japanese cuisine and the “Japanese turn” in fine dining in the United States. Hawai‘i Regional Cuisine is his first book‐length foray into food studies and part of a larger exploration of fusion cuisines along the Pacific Rim.