{"id":35018,"date":"2020-08-17T07:18:25","date_gmt":"2020-08-17T11:18:25","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=35018"},"modified":"2020-08-17T07:18:25","modified_gmt":"2020-08-17T11:18:25","slug":"hawaiian-macaroni-salad","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2020\/08\/17\/hawaiian-macaroni-salad\/","title":{"rendered":"Hawaiian Macaroni Salad"},"content":{"rendered":"

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I know what you’re thinking – and no, there is no pineapple in this macaroni salad. Macaroni salad was a staple in Hawaiian plate lunches – as laborers that worked on the plantations didn’t eat typical fare like sandwiches. From Wikipedia:<\/p>\n

Although the exact origin of the Hawaiian plate lunch is disputed,[1]<\/a><\/sup> according to Professor Jon Okamura of the University of Hawai\u02bbi<\/a>, the plate lunch likely grew out of the Japanese bento<\/a>, because “bentos were take away kinds of eating and certainly the plate lunch continues that tradition”.[1]<\/a><\/sup> Its appearance in Hawaii in recognizable form goes back to the 1880s when plantation workers were in high demand by the fruit and sugar companies on the islands.[2]<\/a><\/sup> Laborers were brought to Hawaii from around the world, including from China<\/a>, Japan<\/a>, Portugal<\/a>, and the Philippines<\/a>. Kaui Philpotts, former food editor of the Honolulu Advertiser<\/a><\/i>, notes that the laborers “didn\u2019t eat sandwiches or things like that; it was leftover rice and a lot of things like canned meat or teriyaki<\/a> or cold meat or maybe scrambled eggs or pickles, and almost no salad or vegetable.”[2]<\/a><\/sup> Later on, macaroni salad<\/a> was added to the plates, as it seemed to bridge national tastes and also mixed well with gravy-covered slabs of meat.<\/p><\/blockquote>\n

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