Get Hawaii Regional Cuisine: The Food Movement That Changed The Way Hawaii Eats Conveyed By Samuel Hideo Yamashita Presented As Mobi

H. Yamashita's Hawai'i Regional Cuisine: The Food Movement That Changed the Way Hawai'i Eats is the first indepth study on the origins, philosophy, development, and legacy of Hawai'i Regional Cuisine HRC.
The book is based on interviews with thirtysix 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 inthrough the following decades, offering a boldly original analysis of its cuisine and impact on the islands.




The founding group of twelve chefsSam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, JeanMarie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchigrandly announced in Augustthe 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 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, .