Table of Contents

Introduction: 'Local': Contextualizing Hawai'i's Foodways Hi'ilei Julia Hobart 1. Homegrown Cuisines or Naturalized Cuisines? The History of Food in Hawaii and Hawaii's Place in Food History Rachel Laudan 2. Snowy Mountaineers and Soda Waters: Honolulu and Its Age of Ice Importation Hi'ilei Julia Hobart 3. Dairy's Decline and the Politics of "Local" Milk in Hawai'i Clare Gupta 4. Customary Access: Sustaining Local Control of Fishing and Food on Kaua'i's North Shore Mehana Blaich Vaughan and Adam L. Ayers 5. Cultural Traditions and Food: Kanaka Maoli and the Production of Poi in the He'e'ia Wetland Hokulani K. Aikau and Donna Ann Kameha'iku Camvel 6. Farmer Typology in South Kona, Hawai'i: Who's Farming, How, and Why? Noa Kekuewa Lincoln and Nicole Ardoin 7. From the Sugar Oligarchy to the Agrochemical Oligopoly: Situating Monsanto and Gang's Occupation of Hawai'i Andrea Brower

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.