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Eating Hawai'i

Local foods and place-making in Hawai'i Regional Cuisine

Bibliographic Data

ID3978052
AuthorsLeeray M Costa (0000-0001-9453-8853, Hollins University), Leeray Costa, Kathryn Besio (University of Hawaii at Hilo)
Year2011
Volume12
Issue8
Pages839-854
Publication date2011-12-01
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueSocial & Cultural Geography (JOURNAL)
Journal identifiersISSN: 1464-9365 • E-ISSN: 1470-1197
PublisherInforma UK Limited (PUBLISHER • GB)
DOI10.1080/14649365.2011.615664
OpenAlexW2056992458
LanguageEN
Citations received15
References cited25

In this paper, we look at what it means to 'eat Hawai'i' and examine how Hawai'i Regional Cuisine (HRC) imagines, produces, and consumes place through particular constructions of local foods. The term 'local' attaches to foods as a marker of numerous positive attributes such as seasonal, sustainable, and community-based. Drawing upon ongoing ethnographic research on Hawai'i Island, we examine spatial and discursive constructions of local and how this particular cuisine places itself in local food networks while simultaneously using place to localize itself within the Island's food networks. Using a case study approach to carefully contextualize localness, we show how Merriman's Restaurant and HRC complicate notions of alternative and local food systems in its discursive and material production and reproduction of Local food and locally grown food

Archaeology · Ethnography · Ethnology · Food culture · Food security · Food systems · Geography · Local community · Political science · Reproduction · Sociology · Tourism · Anthropology · Culinary Culture and Tourism · Law · Migration, Ethnicity, and Economy · Organic Food and Agriculture · Ecology

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Unique citing works15
Citations per year1,15
Citation span2013 - 2025 (13)
Citation velocityrecent
Highly citedNo
Citation typesNeutral: 15

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