We selected Hawaiian cuisine and a recipe for LauLau. This recipe was from Helen Alexander’s, Helen Alexander Hawaiian Cookbook,  published in 1938 by The Advertiser Publishing Company. We selected Hawaiian cuisine because there don’t seem to be any chain restaurants in Canada that focus on Hawaii or well-known dishes other than Hawaiian pizza, which features pineapples.  We were interested in a deeper exploration of Hawaiian food culture. The main reason this recipe intrigued us is because it uses a Hawaiian Imu, which is a steaming method commonly used in Hawaii for roasting pork.  Also, this recipe uses ingredients that reflect traditional Hawaiian cuisine such as ti and luau leaves, along with pork and salmon. This recipe and well as the others in the cookbook, offer suggestions for substitutions that could be made so the recipe can be easily adapted to other food cultures.

This exhibit was created by Sarah Hammond (Year 4, Applied Human Nutrition) and Farren Tropea (Year 4, Applied Human Nutrition)