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The plate lunch (Hawaiian: pā mea ʻai) is a quintessentially Hawaiian meal, roughly analogous to the Southern U.S. meat-and-three or Japanese bento box. The combination of Polynesian , North American and East Asian cuisine arose naturally in Hawaii, and has spread beyond it.
"Make plate" or "Take plate" are common in gatherings of friends or family that follow a potluck format. It is considered good manners to "make plate", literally making a plate of food from the available spread to take home, or "take plate", literally taking a plate the host of the party has made of the available spread for easy left-overs.
Curuba from Hawaii A kalo lo'i harvest in Maunawili Valley. A lo'i is an irrigated, wetland terrace, or paddy , used to grow kalo ( taro ) or rice. [ 35 ] Ancient Hawaiians developed a sophisticated farming system for kalo , along with over 300 variations of the plant adapted to different growing conditions.
The Thrillist called the pu-pu platter "an amalgam of Americanized Chinese food, Hawaiian tradition and bar food." [ 2 ] The pu pu platter was probably first introduced to restaurants on the United States mainland by Donn Beach in 1934, [ 1 ] and has since become a standard at most Polynesian-themed restaurants such as Don's and Trader Vic's .
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The Hawaiian people had no money or other similar medium of exchange. The goods were offered on the altars of Lono at heiau—temples—in each district around the island. Offerings also were made at the ahu, stone altars set up at the boundary lines of each community. All war was outlawed to allow unimpeded passage of the image of Lono.