Discover the signature dishes of Hawaiian cuisine and the influences that led to their rise. Any mention of Hawaii immediately conjures pictures of a tropical paradise—warm climes, pristine beaches, crystal clear water—even if you’ve never paid a visit to our nation’s 50th state. But if asked to imagine the signature ingredients and dishes of its cuisine, many of us may struggle. Sure, the islands are known for their tropical fruits, uber-fresh fish and resort-style luaus featuring whole-roasted pigs. Less familiar, however, is Hawaiians’ love of SPAM® in myriad preparations, the use of taro beyond poi, the origins of poke bowls and the “lunch plate”—a hodge-podge of cultures in a single dish that’s emblematic of the crossroads of positive and negative impacts on Hawaii over the centuries...