Island Food Creating a Wall

Matt Maeda

It seems that constant editing is being done to my food section, since things are not working out as planned, then again with little experience in the kitchen and little interest in the matter, why would it be a hit success.

However I am getting a clearer idea of what it is im trying to target in this cuisine of rinascimento. I started writing a list of ingredients which are going to be glorified in the cuisine and how its different from other cuisine. How you ask? well I know the glorified sweeteners are Cinnamon and Honey. The thing we use for spice is Spicy Mustard mixed with worcestershire sauce. Garlic, Onions, Tomatos, Carrots, and Cellery as the main vegatables. Pork, Chicken, and Beef which is the usual meats. Maybe if i can get my hands on a peacock i can figure out a way to use that as well for some exotic dishes.

Cutting out asian cuisine influences is much harder then I had expected. Many things which im used to using such as panko, soy sauce, sesame seed oil, and other asian cuisine ingredients. I didn't realize this until I tried to make a pork filling for my experimental bread cups.

The reason im having such a hard time with adapting with knowing the tastes and recipes of western cultures is that I grew up in the islands of hawaii which let me tell you doesnt have as wide of a choice as the mainland when it comes to western cuisine choices outside of the typical french, italian, and american cuisines. The reason? hawaii has always had a predominantly asian and american taste for food.

I went to the super market with my parents and we went to see if there were in additional ingredients we could find. Knowing medieval history I know that one of the ingredients, but not glorified was the Chick Pea. They also liked Barley. I went to the store primarily to seek out Almond Butter.