Plate Lunch is a popular style of cuisine that originated in Hawaii. It is a fusion of different culinary traditions, including Asian, Polynesian, and American influences. The plate lunch typically consists of two scoops of rice, a scoop of macaroni salad, and a main entrée.
History[edit | edit source]
The origins of the plate lunch date back to the late 19th and early 20th centuries, when sugar and pineapple plantations were a major part of Hawaii's economy. Workers on these plantations were a mix of different ethnicities, including Japanese, Chinese, Filipino, Portuguese, and Korean. These workers would often bring lunches that reflected their own cultural cuisines, and over time, these different foods began to be combined into a single plate, leading to the creation of the plate lunch.
Components[edit | edit source]
The main components of a plate lunch are two scoops of white rice, a scoop of macaroni salad, and a main entrée. The entrée can vary widely, but common choices include teriyaki beef or chicken, kalua pig, chicken katsu, and loco moco. Some plate lunches also include a side of kimchi or a fried egg.
Cultural Significance[edit | edit source]
The plate lunch is a symbol of Hawaii's melting pot culture, reflecting the diverse ethnic backgrounds of the islands' inhabitants. It is a common meal choice for locals and tourists alike, and can be found at a variety of establishments, from food trucks to sit-down restaurants.
See Also[edit | edit source]
Contributors: Prab R. Tumpati, MD