Ethnic Foods of Hawaiʻi

With over 15,000 copies in print, the original Ethnic Foods of Hawaiʻi, first published in 1983, is an island classic. This revised edition features 3 new chapters, updated information throughout, additional recipes, a glossary, bibliography, and indexes. Like the original book, it presents the history and culture of Hawai‘i through food and cooking traditions of many of its major ethnic groups, including Hawaiian, Okinawan, Korean, Thai, Chinese, Portuguese, Filipino, Vietnamese, Japanese, Puerto Rican, and Samoan.

More than a cookbook, it gives residents an understanding and appreciation of their ethnic origins and introduces visitors and new residents to island foods, customs, and culture.

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Author Ann Kondo Corum was born in Honolulu and graduated from Punahou School. She has a degree in English from California State University at Long Beach and a MS degree from the University of Southern California. She is the author/illustrator of Easy Cooking the Island Way, Only in Hawaiʻi, Hawaiʻi’s SPAM Cookbook and Hawaiʻi’s 2nd SPAM Cookbook.

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paperback   |   240 pages   |   6" x 9"   |   B&W