eating

Noe Tanigawa
Noe Tanigawa / Hawai'i Public Radio

Eating Around -- we all do it! It’s time to take stock of what we’re eating and how we can leverage that to work for us, economically and culturally. In this episode, we see what made Hawai‘i Regional Cuisine important, and a chef/educator throws down the gauntlet to the new generation.

creative commons
creative commons

Today, nearly thirty years after the Hawai‘i Regional Cuisine Movement began, it’s hard to believe how much eating in Hawai‘i has changed.  Recently, a Pomona College Professor was at UH Mānoa discussing the Japanese influence on fine dining and how Honolulu’s contemporary food scene has roots in that evolution.

Noe Tanigawa
Noe Tanigawa

Interesting cups, plates, bowl and glasses can make eating much more pleasurable.  An exhibition at the Louis Pohl Gallery in Chinatown offers art for everyday appreciation: paintings by Lauren Okano, glass by Mark Mitsuda, and ceramics by Erin Yuasa.

noe tanigawa
noe tanigawa

   Summertime puts a different focus on food, with holidays, picnics, and family gatherings.  In time for all-American July 4th parties, the James Beard Foundation has a new book of recipes from favorite local restaurants across the U.S.  While it’s fun to acknowledge regional tastes, HPR’s Noe Tanigawa discovered, Hawai’i’s “local food” may be ripe for redefinition.