Table of Contents

Introduction: ‘Local’: Contextualizing Hawai‘i’s Foodways 1. Homegrown Cuisines or Naturalized Cuisines? The History of Food in Hawaii and Hawaii’s Place in Food History 2. Snowy Mountaineers and Soda Waters: Honolulu and Its Age of Ice Importation 3. Dairy’s Decline and the Politics of "Local" Milk in Hawai‘i 4. Customary Access: Sustaining Local Control of Fishing and Food on Kaua‘i’s North Shore 5. Cultural Traditions and Food: Kanaka Maoli and the Production of Poi in the He‘e’ia Wetland 6. Farmer Typology in South Kona, Hawai‘i: Who’s Farming, How, and Why? 7. From the Sugar Oligarchy to the Agrochemical Oligopoly: Situating Monsanto and Gang’s Occupation of Hawai‘i

About the Author

Hi’ilei Julia Hobart is a Postdoctoral Fellow in Native American and Indigenous Studies at Northwestern University, USA. Her work looks at the points of intersection between foodscapes and indigeneity. She is especially interested in the history of commodity ice and refrigeration in the Pacific, the development of new technology in the nineteenth century, the affective registers of comfort and home-making, and indigenous embodiment and environmental knowledge.