Editing American cuisine (section)

===Pacific and Hawaiian cuisine===
{{Main|Cuisine of Hawaii}}
[[File:Lomi lomi salmon.jpg|thumb|[[Lomi salmon|Lomi-lomi]] salmon]]
Hawaii is often considered to be one of the most culturally diverse U.S. states, as well as being the only state with an Asian-majority population and one of the few places where United States territory extends into the tropics. As a result, [[Hawaii regional cuisine|Hawaiian cuisine]] borrows elements of a variety of cuisines, particularly those of Asian and [[Pacific Rim|Pacific-rim]] cultures, as well as traditional native Hawaiian and a few additions from the American mainland.

American influence in the last 150 years has brought cattle, goats, and sheep to the islands, introducing cheese, butter, and yogurt products, as well as crops like [[red cabbage]].

Major Asian and Polynesian influences on modern Hawaiian cuisine are from Japan, Korea, Vietnam, China (especially near the Pearl River delta,) Samoa, and the Philippines. From Japan, the concept of serving raw fish as a meal with rice was introduced, as was soft [[tofu]], setting the stage for the popular dish called [[Poke (Hawaii)|poke.]]

From Korea, immigrants to Hawaii brought a love of spicy garlic marinades for meat and ''[[kimchi]]''. From China, their version of ''[[char siu baau]]'' became modern ''[[manapua]]'', a type of steamed pork bun with a spicy filling.<ref>{{cite web|url=http://www.coffeetimes.com/may97.htm|title=Getting to the Roots of Hawaii Regional Cuisine|publisher=Coffeetimes.com|access-date=January 16, 2015|archive-date=January 16, 2015|archive-url=https://web.archive.org/web/20150116201941/http://www.coffeetimes.com/may97.htm|url-status=dead}}</ref>

Filipinos brought vinegar, ''[[bagoong]]'', and ''[[lumpia]]'', and during the 20th century immigrants from [[American Samoa]] brought the open pit fire [[Earth oven|''umu'']]<ref>{{cite web|url=http://www.polynesia.com/Umu_Making_Release.html#.VH5chJY8Lv4|title=Polynesian Cultural Center Shares The Flavors Of Samoa With Hands-On Umu Making Activity|publisher=Polynesia.com|access-date=January 16, 2015|archive-date=January 16, 2015|archive-url=https://web.archive.org/web/20150116192659/http://www.polynesia.com/Umu_Making_Release.html#.VH5chJY8Lv4|url-status=live}}</ref> and the Vietnamese introduced [[lemongrass]] and [[fish sauce]].

Each East Asian culture brought several different kinds of noodles, including [[udon]], [[ramen]], ''[[mei fun]]'', and ''[[pho]]'', and today these are common lunchtime meals.<ref>{{cite web|url=http://danazia.wordpress.com/2011/03/08/history-of-hawaiis-cuisine/|title=History of Hawaii's cuisine – The Go Lightly Gourmet|work=The Go Lightly Gourmet|date=March 8, 2011|access-date=January 16, 2015|archive-date=March 15, 2011|archive-url=https://web.archive.org/web/20110315165659/http://danazia.wordpress.com/2011/03/08/history-of-hawaiis-cuisine/|url-status=live}}</ref>

Much of this cuisine mixes and melts into traditions like the [[luau|''lu'au'']], whose traditional elaborate fare was once the prerogative of kings and queens but is today the subject of parties for both tourists and also private parties for the ''‘ohana'' (meaning family and close friends.)

Traditionally, women and men ate separately under the Hawaiian ''[[Kapu (Hawaiian culture)|kapu]]'' system, a system of religious beliefs that honored the Hawaiian gods similar to the [[Māori people|Maori]] ''tapu'' system, though in this case had some specific prohibitions towards females eating things like coconut, pork, turtle meat, and bananas as these were considered parts of the male gods. Punishment for violation could be severe, as a woman might endanger a man's ''mana'', or soul, by eating with him or otherwise by eating the forbidden food because doing so dishonored the male gods.

As the system broke down after 1810, introductions of foods from laborers on plantations began to be included at feasts and much cross pollination occurred, where Asian foodstuffs mixed with Polynesian foodstuffs like [[breadfruit]], [[Aleurites moluccanus|kukui nuts]], and purple [[sweet potato]]es.

Some notable Hawaiian fare includes seared ahi tuna, ''opakapaka'' (snapper) with passionfruit, Hawaiian island-raised lamb, beef and meat products, Hawaiian [[plate lunch]], and Molokai shrimp. Seafood traditionally is caught fresh in Hawaiian waters, and particular delicacies are [[Panulirus marginatus|''ula poni'']], [[Kona crab|''papaikualoa'']], [[Cellana|''‘opihi'']], and [[haliotis discus|''‘opihi malihini'']], better known as Hawaiian spiny lobster, Kona crab, Hawaiian limpet, and abalone, the last brought over with Japanese immigrants.<ref>{{cite web|url=http://www.honolulupulse.com/2014/02/food-la-la-kona-abalone/|title=Food La La: Kona Abalone opens at Ala Moana – Honolulu Pulse – Hawaii Entertainment, Food and NightlifeHonolulu Pulse – Hawaii Entertainment, Food and Nightlife|work=Honolulu Pulse – Hawaii Entertainment, Food and Nightlife|access-date=January 16, 2015|archive-url=https://web.archive.org/web/20150116202330/http://www.honolulupulse.com/2014/02/food-la-la-kona-abalone/|archive-date=January 16, 2015|url-status=dead}}</ref>

Some cuisine also incorporates a broad variety of produce and locally grown agricultural products, including [[tomato]]es, sweet Maui onions, taro, and macadamia nuts. Tropical fruits also play an important role in the cuisine as a flavoring in cocktails and in desserts, including local cultivars of [[banana]]s, [[sweetsop]], [[mango]]es, [[lychee]], [[coconut]]s, [[papaya]]s, and ''lilikoi'' ([[passionfruit]]). [[Pineapple]]s have been an island staple since the 19th century and figure into many marinades and drinks.