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Makes 16 servings. Source: files of the Hawaii State School Food Services program Sweet-Sour Spare Ribs (or Pork Chunks) 4 to 5 lbs. pork spare ribs (with “soft” bones) or chunks of pork butt Seasoned flour (optional, see below) 2 cloves garlic, crushed 2 to 3 inches peeled fresh ginger, grated or minced ½ cup […]

Appendix: Frequently Requested Recipes The following are some of the recipes documented from school or cafeteria worker files or recreated from “skooldayz” memories by food writer and editor Wanda Adams. Spanish Rice 2 cups uncooked long-grain white rice 3½ cups half water and tomato water (drained from canned tomatoes, see below) ½ green bell pepper,

Concluding Thoughts on Culinary Citizenship: Becoming Americans in the Cafeteria In an article entitled “The Gourmetization of Hummus in Israel,” anthropolo- gist Dafna Hirsch discusses the meanings given to and political claims made of Christine R. Yano (with Wanda Adams) 44 hummus: “The meaning of hummus for Arab-Jewish relations is not given, but is a

The Legacy of School Lunch: Plate Lunch, Local Identity, Nostalgia The plasticity of school lunch as an icon in postwar Hawai‘i suggests both shared local identity based on the common experience of a public school education, as well as subdivisions of a place-based identity dependent on the particular school (and its lunch) of one’s childhood.

Portrait of a Cafeteria Lady (Interview with Wanda Adams) Some cafeteria ladies became famous within their small circles, and some of their recipes have appeared in community cookbooks over the years. One of these was Mrs. Eleanor Kim Tyau, a Korean American who was born in 1915 in Kona on the island of Hawai‘i, moved

The Food They Served: Hawaii-Based American Food The civic achievement of school lunch may not have been a conscious adminis- trative decision to serve American food (or its interpretation). Rather, cooking and serving American food in large quantities was part of the training of cafe- teria workers and heads, as well as an expectation of

Donuts and Identity: American Culture Besides preserving and promoting aspects of Cambodian life and Cambodian values, donut shops also offer a chance for refugees to negotiate aspects of life in the United States. They can become familiar with an American busi- ness model (and, to a limited extent, American foodways) while employing a Cambodian work

Donuts and Identity: Survival Donut shops evoke a value particularly dear to early Cambodian refugees: sur- vival. As Sucheng Chan points out in Survivors: Cambodian Refugees in the Cambodian Donut Shops 23 United States, first-generation Cambodian immigrants self-identify as sur- vivors, and they value their survival and that of their families above almost everything else.72

Donuts and Identity: Cambodian Culture Cambodian donut shops give their owners and workers a unique means through which to negotiate their identities as both Cambodians and refugees living in the United States. They do so by providing spaces in which entrepreneurs and their employees can partake of Cambodian culture, promote Cambodian values (particularly the concept

The Successful Donut: Location Cambodian donut shops retain customers because they become well inte- grated into the neighborhoods that they serve. With their small size, location on most major thoroughfares, and frequent placement in shopping centers, it is not difficult for a donut shop to become part of a local resident’s routine. Most customers of