Hawaii's Food Dictionary

Audrey Wilson’s Hawaii's Food Dictionary resolves the confusion surrounding local culinary terminology for readers in the United States. The text addresses the specific challenges faced by those navigating Hawaiian supermarkets, recipe collections, and restaurant menus where chefs employ complex or regional language. It acknowledges that even long-term residents may forget ingredient meanings, a difficulty compounded by the inclusion of local pidgin in everyday speech. This reference work aims to clarify these terms so shoppers and diners no longer feel intimidated or uncertain about what they are purchasing or ordering. The book covers cooking reference materials with a focus on regional and cultural contexts, specifically those related to Australian and Oceanian cuisines as well as general ingredient studies. It serves individuals who need clarity on food items that may not align with their own ethnic heritage. The guide is particularly useful for newcomers to the islands who encounter baffling terms during their initial visits. It also assists longtime residents in recalling forgotten definitions. The content does not claim to cover every possible term, recognizing that familiarity with all local ingredients is impossible for any single person. Instead, it provides a practical tool for understanding the specific vocabulary found in Hawaiian food culture. This volume is suitable for anyone seeking to decode local menu specials or grocery labels without prior knowledge of pidgin. It is less relevant for those already fluent in the language or interested in non-regional cooking techniques. The work stands as a straightforward reference guide rather than a narrative history. It focuses on immediate utility for shoppers and diners who want to understand the specific words used in Hawaiian culinary settings.