I’ve compiled my research into a pdf at this link:

Okonomiyaki

Starbucks Bibliography

 

Intro : Curry is one famous food people eat. You can even see two different style of curry just on the Guadalupe street, vietnamese and Indian. I love curry and I thought it is a good chance to research about curry and find out some interesting things I did not know. History of curry, different styles of curry in many different countries. Also the spices that goes in makes difference too.

• “Spice World: 10 Top Countries for Curry – Hostelbookers.” com Blog. N.p., 03 Apr. 2012. Web. 28 Feb. 2017.

This site gives information about curry in 10 different countries, Britain, Thailand, Japan, Malaysia, China, Myanmar, Jamaica, Vietnam, Indonesia, and India. It points out unique styles of curry for each country and suggests the best curry place or restaurants in those countries. It does not seem to have any author’s thought in it, just informative type of writing.

 

• Dimbleby, Henry, and Jane Baxter. “The Secret to Making Great Curry.” Back to Basics. Guardian News and Media, 31 Oct. 2014. Web. 01 Mar. 2017.

This article is written by an author who actually cooked Indian curry and tries to give some tips and recipes of her own. She describes cooking Indian curry as learning four major chords in playing guitar, that we need to know only few spices that goes in which is impotant and that spices does not only bring the flavor but also the texture. Then she introduces two basic Indian curry recipes which takes less than an hour to make. To me this article was trying to make reader approach cooking curry easily and make the readers familiar with cooking. It also had informative characteristic.

 

• Hunt, Kristin. “A Beginner’s Guide to the Curries of the World.” Thrillist. Thrillist, 16 Mar. 2014. Web. 01 Mar. 2017.

This article also introduces different styles of curry in 12 countries, India, Malaysia, Thailand, Indonesia, Cambodia, Vietnam, UK, South Africa, Trinidad & Tobago, Japan, Pakistan, and Sri Lanka. This time it gives actual names or menus that are famous in each country and briefly explains what they are made of. This is an informative article also.

 

• Evans, Kaeli. “Curious About Curry: What’s the Difference between Indian and Thai Curries?” Flavor 574. N.p., 11 Sept. 2016. Web. 01 Mar. 2017.

Briefly talks about the difference between curry in India and Thai especially about the spices they use. India curry mostly uses powder based curry while Thai curry uses curry paste.

 

• “Why ‘Curry’ Is Not Indian.” DESIblitz. N.p., 07 Mar. 2016. Web. 06 Mar. 2017.

This text talks about the origin of curry while most people think that curry is from India, the author points out some arguments that proves curry is not from India. The name curry was made when English people tried to describe the Indian dish and put it in their words. There fore there is no such word as curry in India until now. How can we say a curry is from India when the word curry does not even exist in India?

 

• Lawler, Andrew. “Where Did Curry Come From?” Slate Magazine. N.p., 29 Jan. 2013. Web. 08 Mar. 2017.

Has historical background proves that curry was made and consumed way before people think. While English people stayed in India the ancient left over cooking pods and dishes were analyzed with high technology and found an evidence that similar spices which is used in curry nowadays were used. We know that curry is not only among the world’s most popular dishes; it also may be the oldest continuously prepared cuisine on the planet. Vasant Shinde, an archaeologist at Pune University in India who directs the dig at Farmana, is delighted with the discovery. He says the find demonstrates that the Indus civilization pioneered not just good plumbing and well-planned cities, but one of the world’s most loved cuisines.

 

• “Understanding the Differences between Red, Yellow and Green Thai Curry.” Sedimentality. N.p., n.d. Web. 08 Mar. 2017.

If you like curry, and have been to Vietnamese restaurant, you should have hesitated at least once in choosing between red, yellow, and green. What are the differences? For green curry, green chilies are used. For red curry, red chilies are added. For yellow curry, curry powder (which contains a high amount of turmeric) is used.

“I love yellow curry: the turmeric gives the dish a little sweetness and tangy flavor which balances so well with the spice from the red chilies in the curry paste. However, I also enjoy the richness of a red curry: the red chilies used in the paste seem to give its dishes a deeper flavor, like if you use a sun-dried tomato over a ripe red one. Green curries, while also delicious, have a definite kick but do not have that rich flavor which you get in a red or yellow curry.”

 

• “Curry — It’s More ‘Japanese’ than You Think.” The Japan Times. N.p., n.d. Web. 08 Mar. 2017.

Japanese curry also has its own history. First called rice curry, at first it was food that can be made only at the restaurants and then when curry became a little common, japan imported curry powder from Britain. One day the great curry powder scandal of 1931 has happened, when unscrupulous dealers were caught selling cheap domestic curry powder as expensive Crosse & Blackwell powder from England. This happened since most of people cannot tell the difference between expensive and cheap curry powders. However, after that scandal, instant curry came out which can be cooked in 3 minutes by just heating it in the microwave. This idea was sensational, exporting to many other countries, which made Japan one top country when we talk about curry.

Image courtesy of: TexasFoodGawker

 My love for sushi began at a very young age, which isn’t common for most. As far as my parents were concerned, I could eat sushi for breakfast, lunch, and dinner. For those who know me, it is apparent that sushi continues to be my favorite food to this day. My experiences with sushi remain within the boundaries of The United States, which left me wondering how sushi may differ in the place in which it was born: Japan. From how it’s made to how it should be eaten, let’s take a look at all that sushi culture has to offer.

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The Tale of Sushi: History and Regulations

Cindy Hsin-I Feng

The author of this article, Cindy Hsin-I Feng, provides an in-depth analysis of the history of sushi in Japan, how sushi began to make its way into the United States, and other important nutritional facts about sushi. She begins by telling the reader how the upbringing of sushi occurred around 718 A.D. and continues to takes us through the journey of how the process of sushi-making underwent multiple changes over the years. From sushi’s evolution into a snack food in the 1820s to making it’s first appearance in shops and restaurants in Japan around the 1920s, Cindy covers the invention of sushi and it’s upbringing in Japan all the way to the appearance of sushi in America. With its rise in the American diet between 1988 and 1998, sushi finally became one of the most popular dishes in America in the 20^th century. This article takes notice to the convenience of sushi in America and how it can be found in convenient stores across the country.

This article both memorializes and commemorates the story and transformation of sushi. Author Cindy Hsin-I Feng is a part of the Graduate School of Applied Professional Psychology at Rutgers. This article in particular can be found in the Comprehensive Reviews in Food Science and Food Safety, giving it credibility and authority.

Hsin‐I Feng, C. (2012). The tale of sushi: history and regulations. Comprehensive Reviews in Food Science and Food Safety, 11(2), 205-220.

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American Sushi

Trevor Corson

Trevor Corson provides an outline on the differences in sushi in America and sushi in Japan. Through telling his story of visits to sushi bars in Japan and how they differ from sushi restaurants in America, he explains how the experiences were extremely different when it came to the service and the quality of the food. Corson discusses how in Japan, a customer will sit at a “sushi bar” rather than sitting down and ordering from a menu like one would do in America. He continues by saying how the chefs in the Japanese sushi bars make it a point to get to know the customer through meaningful conversation, which is a very rare occurrence in America. This article portrays how America markets sushi as authentic Japanese cuisine, when in reality this is not what we are really getting. It brings to light how sushi chefs in America serve “simplistic menus” that offer unhealthy items and disregard the classic Japanese styles of sushi.

Trevor Corson, author of the highly commended novel The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, worked as a commercial fisherman and has written many pieces for publications like the Atlantic, Wall Street Journal, and New York Times. He is the recipient of a Japanese Ministry of Education Fellowship and a John Fisher Zeidman Memorial Chinese Studies Fellowship. His passion for fishing and sushi stems from his time spent in Japan and China. This source deems credible due to his knowledge in and firsthand experience with Japanese culture.

Corson, T. (2009, June). American sushi. The Atlantic. Retrieved from https://www.theatlantic.com/magazine/archive/2009/06/american-sushi/307431/

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Sushi Standards and the American Way

Tim Carman

This article written by Tim Carman serves the category of advocating for change by painting a picture of the many issues with American sushi and how they might be fixed. Kaz Okochi, chef of a sushi bistro, is interviewed by Carman and offers input on why he thinks American sushi is so different than sushi in Japan. He states his concern for the chefs who lack the long years of training that are crucial for any adequate sushi chef and explains how the qualified chefs who dwell in Japan have no interest in traveling to America due to a shortage of financial opportunities. Not to mention, immigration is extremely difficult. In American, this leads to mediocre sushi chefs serving low-grade fish and offering sushi that has little to no correlation to Japanese culture. Carman interviews Trevor Corson, a well-known author, who blames this mishap on Japanese sushi chefs who traveled across the ocean in the 1980s to America and received sufficient payment through the simplification of classic Japanese style nigiri.

A full-time writer for the Washington Post’s Food section, Tim Carman attains a passion for all that is food. The Washington Post is a highly recognized newspaper where millions of Americans flock to for their daily dose of news. Therefore, this article proves a reliable source for how the problem with sushi in America can be resolved.

Carman, T. (2012, January 24). Sushi standards and the American way. The Washington Post. Retrieved from https://www.washingtonpost.com/lifestyle/food/sushi-standards-and-the-american way/2012/01/18/gIQAI3slNQ_story.html utm_term=.bcc350b26dea

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Global Eating: Sushi and Identity

Paige A. Edwards

In this article written by Paige A. Edwards, the matter of how sushi is made and consumed in both Japan and America is shown through her own visits to sushi bars in Tokyo along with sushi restaurants here in America. She writes about her findings and offers precise details on how sushi is prepared in each region. She says how sushi in the United States has adapted to the American palette, but that it still maintains a Japanese style of sushi. She not only mentions differences in American and Japanese sushi, but also similarities. For example, conveyer belt sushi in Japan includes loud dining and vibrant colors, which is common to sushi dining in America. Edwards clarifies how cultures are affected by globalization through describing how “American” sushi is reimported back to Japan and introduced as “American-style sushi”. She argues that sushi is a model for how globalization has impacted culture and the ways in which we eat.

Paige A. Edwards works at the Western Michigan University and writes in this academic journal in order to address the effect of globalization on food cultures such as sushi.

Edwards, P. A. (2012). Global sushi: Eating and identity. Perspectives on Global Development and Technology, 11(1), 211-225.

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Jiro Dreams of Sushi

David Gelb

Still a master of his craft at 85 years old, Jiro Ono is a three Michelin star sushi chef from Japan. Tucked away in the busy streets of Tokyo, Jiro’s restaurant has become one of the most admired and best-known in Japan with only 10 seats. This Netflix documentary highlights the trials and tribulations of becoming a master sushi chef. From the fish market to the making of the sushi, Jiro Dreams of Sushi informs viewers how every step in the sushi-making process is imperative. This film advocates for change through discussing the issue of overfishing in our oceans, which is leading to an extremely low level of tuna. Jiro proclaims how traditional Japanese sushi is kept very simple and minimalistic. Jiro Dreams of Sushi allows viewers an insight into the art of sushi and how a sushi chef’s quest for perfection will never be complete.

Director David Gelb perfectly captures what it takes to master a skill in this film. This documentary is known as one of the best documentaries on Netflix with extremely high ratings, making it a viable and credible source.

Iwashina, K., & Pellegrini, T. (Producers), & Gelb, D. (Director). (2012). Jiro dreams of sushi [Motion picture]. United States: Magnolia Home

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The Truth About American Sushi No One Wants to Hear

Hannah Cooper

In this article written by Hannah Cooper, all fingers are pointed at Americans for incorrectly portraying what sushi looks like. She sheds light upon seven different ways in which Japan and America attain drastic differences in how they each prepare sushi including how it is made and the training it takes in both countries to become a sushi chef. This simplified and condensed list of discrepancies between the art of sushi in Japan versus America is an easy and enlightening read that all sushi lovers should take the time to enjoy.

Hannah Cooper is a junior Nutritional Science major at Pepperdine University in California. She writes for Spoon University, a site that thousands visit in order to explore their love for food.

Cooper, H. (2015, July 16). The truth about american sushi no one wants to hear. Retrieved from Spoon University website: https://spoonuniversity.com/ lifestyle/american-sushi-truth

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You’re all eating sushi wrong! Tokyo sushi chef teaches proper way to eat sushi

Jenn Harris

 This article offers a short, yet very informative outline on the proper way in which to eat sushi according to Tokyo sushi chef Naomichi Yasuda. Author Jenn Harris provides the reader with an educational YouTube video from Vice’s Munchies that shows different rules one should be aware of when dining at a sushi restaurant. It is made clear that Americans have been left in the dark when it comes to sushi etiquette. From using soy sauce properly to refraining from the use of chopsticks, this article will have you second-guessing your expert knowledge of sushi.

This article written by reporter Jenn Harris comes from the Los Angeles Times, which is one of the most highly distributed newspapers in the country. With the help of sushi chef Naomichi Yasuda, Jenn shares with us her love and knowledge of food.

Harris, J. (2014, August 28). You’re all eating sushi wrong! Tokyo sushi chef teaches proper way to eat sushi. Los Angeles Times. Retrieved from http://www.latimes.com/food/dailydish/ la-dd-tokyo-sushi-chef-proper-way-eat-sushi-20140828-story.html

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For Sushi Chain, Conveyor Belts Carry Profit

Hiroko Tabuchi

Not all sushi found in Japan is served in a traditional sushi bar with chef’s who have mastered their skills for years. Author Hiroko Tabuchi introduces the concept of conveyor belt sushi, which is a commonly found fad in the Japanese restaurant industry. She mentions how sushi found in these types of restaurants isn’t of the highest quality, but rather offers prices that end up “turning a profit in a punishing economy”. When reading this article, it becomes clear that similarities between American and Japanese sushi may exist. Conveyor belt sushi acquires a dining experience that is similar to one found in a America: a loud and busy atmosphere where customers are confronted with countless tables and booths. Although this may dishonor traditional style sushi, these “Americanized” restaurants market sushi in a way that allows for economic prosperity in Japan.

Having graduated from the London School of Economics and Political Science, Hiroko Tabuchi serves as a business reporter for The New York Times. Her talents led her to become part of a team that received the Pulitzer Prize for Explanatory Reporting.

Tabuchi, H. (2010, December 30). For sushi chain, conveyor belts carry profit. New York Times. Retrieved from http://www.nytimes.com/2010/12/31/ business/global/31sushi.html

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Why is Brown Rice Sushi so Awful? Here’s the Science

Sujata Gupta

Rice is cherished by most Japanese sushi chefs due to the vital role it plays in making a piece of sushi outstanding and burst with flavor. Written by Sujata Gupta, this article reinforces the importance of white rice in traditional Japanese sushi and how America has grown accustomed to sushi made with brown rice. Through interviewing Mori Onodera, owner of a Michelin starred sushi restaurant in Los Angeles, Sujata illustrates how sushi is about “balancing the flavors and textures” of the rice and fish. She reiterates how sushi has fused into the American diet and through Americans use of brown rice, become a new type of sushi that most masters of sushi frown upon.

Sujata Gupta works as a freelance science writer who attended John Hopkins University. She attains experience writing for BBC, The New Yorker, NPR news, and others.

Gupta, S. (2016, December 5). Why is brown rice sushi so awful? Here’s the science [Newsgroup post]. Retrieved from NPR news website: http://www.npr.org/sections/thesalt/2016/12/05/503907000/why-is-brown-rice-sushi-so-awful-heres-the-science

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Sushi for Two

Trevor Corson

 In this article, Trevor Corson once again enlightens us on the issue of sushi becoming “Americanized” by demanding that there is a change in the way people eat. He stresses how Americans have grown dependent upon tuna and that this “addiction” has evolved into a lack of Bluefin tuna in our oceans. Corson returns to his argument on Japanese chefs coming to America and growing lazy by serving simple, cheap sushi to their customers. This requires an ample amount of both high grade and low grade sushi, resulting in a dwindling tuna population. He says that these Japanese chefs “didn’t bother to educate us”. He calls to attention that it isn’t more tuna that the world needs, but simply a revolution in the preparation and consumption of sushi in America.

Corson, T. (2007, July 15). Sushi for two. New York Times. Retrieved from http://www.nytimes.com/2007/07/15/opinion/15corson.html

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My first foray with Hawaiian food was from a little hole in the wall Hawaiian Diner while on a road trip. What stuck with me was the diversity of the food present on the table. It clearly had both Polynesians, Asian, and Caribbean roots. What interest me is culture and ethnic groups as immigrants come together and influence each other’s foods. Hawaii is the perfect case for this with it’s isolated geography and clear waves of immigrants from a diverse origins. Looking at how what we know today as “Local Food” (combination of different ethnic groups) and “Native Foods” (original Hawaiian) of the islands is a case of an amalgamation of cultures into a new fusion cuisine that is unique to Hawaii.

History + Recipes: The Food of Paradise : Exploring Hawaii’s Culinary Heritage *Best Read 

The Food of Paradise is both a cookbook and an anthropological text. It is divided into multiple parts first with Native Hawaiian foods, and then going into the different ethnic groups that contributed to modern Hawaiian cooking. The author converted on local food and the history and cultural significance behind it. As a whole this book is both a cookbook, a history book, and an ethnic studies book rolled into one. The author wrote this book for anyone and included explanation of local terms for those unfamiliar with the area.

Stories behind the Food:  Family Ingredients on PBS | Hawai’i – Poi. *most interesting video 

The show Family Indigents is on PBS and is hosted and produced by Ed Kenney. He is a chef and lover of food. His philosophy of food bring people and family together is what started the series. This is the first episode; where explores his family and roots in Hawaii. His mother is a native Hawaiian and he grew up on the islands. In this episode he explores the Hawaiian food poi and the ingredient of taro the plant that makes the food. The audience is foodies and people who think of food as a way to bring people together and look at their roots. It is published on PBS online as a video where anyone can watch it for free and was broadcasted along PBS stations on the West Coast and Hawaii. To me this is an interesting document because he explains the food and the ingredients within the context of his own family upbringing and in a native Hawaiians context. He analyzed how taro has changed over the years and how the state of poi in current day Hawaii. He touches on the changing Hawaiian diet that is mentioned in other texts. I would put this text into the genre of videos and TV docuseries. In the series he explores different places through the lens of family foods. It is important to note that this series is produced and hosted by a Hawaiian and the other executive producers are female so there is no gender bias.

History + Recipes: Hawaiian Food: A History and Recipes | In Football We Trust

This article was written for PBS by a Hawaiian man and his wife. Both describe themselves as lovers of land. The piece looks to explain the history of Hawaiian food and food from Hawaii. It tells the story of the original Hawaiian foods and the current amalgamation of cultures on the island that makes what we think of as Hawaiian food today. It describes the Hawaiian peoples and all those that immigrated theirs reliance and new fold love of each other’s foods. The writer is a native Hawaiian who is a trained chef from the Culinary Institute of the Pacific and the Culinary Institute of America. Both he and his wife are community leaders in revitalizing the Hawaiian food scene both locally and internationally. The author wrote this as an education piece on how Hawaiian food has evolved to what they see today at football parties. The audience is anyone with even a remote interest in Hawaiian food and the author includes multiple recipes that are easy to follow. This is an opinion editorial along with a history of the Hawaiian food culture. The text is interesting because it explain how we we know as Hawaiian food came to be and how it is constantly changing and evolving. This is both a collection of recipes and a celebration of the unique culture.

Health of Hawaiians:  The Integral Role of Food in Native Hawaiian Migrants’ Perceptions of Health and Well-Being.” Journal of Transcultural Nursing 22 *for the Health Science inclined 

This is a study from the Journal of Transcultural Nursing looking at the obesity among Native Hawaiians who move to the continental US along with the obesity among Native Hawaiians in Hawaii. Obesity is highly prevalent among both groups but more so among those who move to the continental US. The study was to look at the relationship between food, perception of health and well being. It was common that after moving to use food as a way to alive homesickness except here the food was less expensive and in larger portions leading to weight gain. Overall it advises healthcare professionals to be more casual with Hawaiians by talking about family first before advising on health care. It also advised a diet plan that would help alive homesickness with the healthy native foods along with exercises such as Hula and canoeing that would bring them to the cultural roots without weight gain. The study was conned by a white female who has no connection to Hawaii but she had her research students be of Hawaiian ethnicity and worked with them for cultural sensitivity and did sensitivity training throughout the course of the study. The audience is others in the healthcare profession who are dealing with a Hawaiian population that is obese and had health care problems that go along with obesity. This is a scientific journal and is advocating for change in both how Hawaiians eat and deal with homesickness and how health care professionals treat them.

Vocab and History: The Food In Hawaii Is Not Necessarily Hawaiian — Cooking In America. *easy to watch

This video is hosted by a Hawaiian native who was on Top Chef. In the video he explains the difference from local food and native Hawaiian food and the story behind how it came to be along with making food. It’s part history lesson and part food blog. It is meant for anyone interested in Hawaiian food at a basic level. The video is interesting because it explores this idea from the lense of a native Hawaiian.

Review: Regional Powerhouse Chains: L&L Hawaiian Barbecue.

This is a restaurant review for the L&L Hawaiian Barbecue chain and looks at how they came to prominence. Overall L&L is what many Hawaiians are familiar with at home; a dinner that serves different kinds of plate lunches. A plate lunch is two large scoops of rice, a scoop of macaroni salad, and a centre of meet; if there are multiple proteins it is called a mixed plate. This is something that can be found almost everywhere in Hawaiian with different groups having different proteins with Korean, Japanese, Chinese, and Hawaiian proteins found on the menu. This coupled with Hawaiian barbecue, managers, and simian noodles other staples of the island and its multiethnic population makes for a powerhouse of chain restaurants. This review was written for foodies and those looking at restaurants. The review is not from Hawaii but does know about local trains. It is interesting to look at how the Hawaiian chain started there and upon coming stateside exploded and is incredibly profitable and has a cult following among Hawaiian who moved stateside and normal Americans alike due to its great food, large quantity, and cheap prices.

Menu and About: L&L Hawaiian Barbecue 

This is the L&L Hawaiian Barbecue chain’s website. It is pulled up to the about page and I would also recommend going to the menu page. It has clear pictures of what each item is along with explaining what a plate lunch is to both the Hawaiian culture and to those wanted to order it. When you click on the picture a description will pop up along with the nutrition information for that item. . On the menu is mainly plate lunch style with assorted proteins of different cultures that have become part of the Hawaiian culture. An example of this is this is Chicken Katsu (Japanese) or BBQ Ribs (Korea), Loco Moco (burgers with egg on top)  or BBQ Chicken (Southern style). This coupled with the spam options of Spam Musubi (spam sushi), Spam Saimin (noodle soup).  The website is meant for a customer from any background and is viable for any customer over the internet. The text is interesting in that it bridges the gap between Hawaiian dinner food via plate lunch and American food. Ready for the average American consumer to try.

Menu and About: Poke-Poke *tried and tested highly recommended for those near 

This is the website for a local Poke restaurant in Austin TX. It is the second restaurant with the first in Venice beach. The menu is more true to the ‘healthy’ aspect of Hawaiian food. It only consists of different raw fish pokes, with rice options available, along with acai bowls. Acai bowl while not being Hawaiian have become part of the surfing culture with its origins in Brazil. In the late 1980’s and mid 1990’s it made its way to both Hawaii and California through the surfing culture and only recently has come to Austin. The menu has only raw fish, tofu, and vegetarian options and is built with the health consciousness in mind. The restaurant is the brainchild of a native Hawaiian and his wife. It has more of a mom and pop feel rather than a chipotle style assembly line like other poke shops that are hopping on the trend.

Mainstreaming Poke: The Splendid Table: Martha Cheng: Poke’s Simplicity Invites Improvisation

This is a part of the splendid table podcast; this section focuses on poke Martha Cheng who is being interviewed is a Hawaii local and author of The Poke Cookbook. In this interview she explain that poke as we know it is a relatively new Hawaiian food made in the 1970s. The original word of poke was made by native Hawaiians with raw fish, salt, and some seaweed; however the poke we think of today was made by the kids and grandkids of plantation workers of Japanese and Chinese descent. Oil and shoyu were added and is served everywhere. From gas stations, Costco, to beers with friends after work poke is as common as chips and salsa on the content. The audience for this podcast is anyone who enjoys food and the authors are Martha Cheng who is interviews and the  Sally Swift one of the personalities on the Splendid Table podcast series. This text is interesting because it shows how influence little things are to the Hawaiian palate and food culture. Where something never heard of has exploded on the island and even stateside so fast.  

Government Takes Notice: Creation of Hawaiian Food Week: Congress Document 

This document is from the United States senate; last year through Senator Rounds the creation of Hawaiian Food Week was passed. This was the first time the US had officially recognized that Hawaii has contributed to the culinary heritage of the country. The history is linked with foods brought by native Hawaiians and the next groups of voyagers, the land and ranching ability of the island, and the amazing seafood that is offered by the island. It was celebrated as an ideal mixing of cultures and ethnicities through the food of Polynesia, China, Japan, Korea, among other island nations. The food is what bonded together the immigrants and created the uniquely Hawaiian spirit of sharing food and being familiar and friendly with neighbors. It celebrates Hawaiian food and helps memorialize it into the American conscious .

 

I wrote about how the people of Argentina create BBQ.  Check it out on the link below.

 

Argentina’s BBQ Annotated