The beloved, bestselling book is back! Kau kau: It's the all-purpose pidgin word for food, probably derived from the Chinese "chow chow." On Hawaii's sugar and pineapple plantations, kau kau came to encompass the amazing range of foods brought to the Islands by immigrant laborers from East and West: Japanese, Portuguese, Filipinos, Puerto Ricans, Koreans and others. On the plantations, lunch break was "kau kau time," and the kau kau could be anything from adobo to chow fun to tsukemono.In Kau Kau: Cuisine and Culture in the Hawaiian Islands, author Arnold Hiura-a writer with roots in the plantation culture-explores the rich history and heritage of food in Hawaii, with little-known culinary tidbits, interviews with chefs and farmers, and a treasury of rare photos and illustrations. This hardcover book includes the essential-the "Kau Kau 100 Ethnic Potluck Primer," a guide to 100 different items commonly found in local cuisine-and the esoteric-a 1920's recipe for a "poi cocktail"-in a single, well-researched volume. From the early Polynesians to the chefs of fusion cuisine, Kau Kau follows those who have shaped Island society with their food and folkways: immigrant plantation workers from East and West, the military in wartime, modern entrepreneurs who tap the potential of local tastes and diversified agriculture, and many others.Recognized by critics and readers as a landmark chronicle of the Islands' unique culinary landscape, the book received the Hawaii Book Publishers Association's Ka Palapala Po'okela Award of Excellence in Cookbooks in 2010. The tenth anniversary reprint gives a new generation of food lovers a glimpse into the ways Hawaii's food and culture are inextricably intertwined-and why. The new edition includes fresh material exploring the evolution of food in Hawaii during the decade since the book was first published, and a foreword from respected Island chef Mark "Gooch" Noguchi of Pili Group.

A joyful, rhyming ode to the unique multicultural cuisine of Hawai'i.

The sights, sounds, and smells of a busy Chinese take-out restaurant are seen through the eyes of the owner's young son.

Friday afternoons are for snacks, games, and fun. It's time to celebrate - the weekend's begun!

First published in 1985. Routledge is an imprint of Taylor & Francis, an informa company.

This book presents a comparative reconstruction of the common phonology of the Chinese dialects using representative data from living dialects. The resulting phonology includes all categories and phonological distinctions that are represented in the dialect data. It departs from the tradition of using philological sources and non-Chinese borrowings as the basis for a reconstructed system. Based on a strict comparative methodology, the phonology presented encapsulates the shared phonology of the dialects and reflects the real-world distinctions and categories found in the living dialects. For example, the initials preserve the tripartite division that includes voiced obstruents seen in Wú dialects; the finals are comparatively drawn based on the collective dialect data; and the syllable codas preserve the three-way contrasts of consonant stop endings seen in the Cantonese dialects. The data presented allows readers to observe the basis for all of the distinction and categories included in the common phonology and the relationship of that phonology to all of the dialects, and as a result to identify the dialects’ disparate developments and evolution. The English translation also includes innovative elements that render it even more useful for researchers than the Chinese original. The book is primarily intended for scholars and researchers investigating the Chinese dialects and their relationships, and the history of Chinese. It is also useful for scholars of Chinese history and literature who need a handy resource providing essential information on the historical phonology of Chinese.