Author of Book About Hawaiian Kau Kau Cuisine Reads in J-Town
Anyone who's gained weight eating kau kau (broadly, the food of Hawaii, a pidgin term derived from Chinese "chow chow") while visiting the 50th state can attest to the caloric bounty of dishes on offer. The cuisine of Hawaii was greatly influenced by the arrival of immigrants from the Philippines, Korea, Puerto Rico, Japan, and Portugal. Field workers both brought and shaped dishes, from shave ice and Spam scrambles to loco moco and the groaning plate lunch.
The book details the history of Hawaii's fusion cooking.
A new book from Arnold Hiura, Kau Kau: Cuisine and Culture in the Hawaiian Islands (Watermark Publishing, $32.95), details the history of Hawaii's culinary variety. Hiura, a native Hawaiian who used to live in San Francisco, favors dinuguan, the hearty Filipino stew made with pig's offal and blood. He'll be lecturing and signing books on Sunday afternoon. The event is free, light refreshments served. That probably means no dinuguan.
Kau Kau Book Lecture with Arnold Hiura
When: Sun., August 8, 1-3 p.m.
Where: Japanese Cultural and Community Center, 1840 Sutter (at Webster), Issei Memorial Hall
Cost: Free; books priced at $27-$36