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The primary focus of this manual is on fishpond production benefits as an economic outcome, but we also hope that revived interest in traditional fishponds creates opportunities for potential new science curriculums for Hawai'i's youth.
The purpose of this book is to shed new light on the issue of why, after decades of effort, the Hawaiian fishponds remain in a state of disrepair on the Island of Moloka'i.
Literature collection of Hawaiian antiquities, legends, traditions, mele, and genealogies that were gathered by Abraham Fornander, S. M. Kamakau, J. Kepelino, S. N. Haleole and others. The original collection of manuscripts was purchased from the Fornander estate following his death in 1887 by Charles R. Bishop for preservation, and became part of the Bishop Musem collection. The papers were published from 1916-1919 as volume IV, V, and VI of the series Memoirs of the Bernice Pauahi Bishop Museum of Polynesian Ethnology and Natural History. The manuscripts were translated, revised and edited by Dr. W. D. Alexander and Thomas G. Thrum.
The word kua‘âina translates literally as "back land" or "back country." Davianna Pômaika‘i McGregor grew up hearing it as a reference to an awkward or unsophisticated person from the country. However, in the context of the Native Hawaiian cultural renaissance of the late twentieth century, kua‘âina came to refer to those who actively lived Hawaiian culture and kept the spirit of the land alive. The mo‘olelo (oral traditions) recounted in this book reveal how kua‘âina have enabled Native Hawaiians to endure as a unique and dignified people after more than a century of American subjugation and control. The stories are set in rural communities or cultural kîpuka—oases from which traditional Native Hawaiian culture can be regenerated and revitalized. By focusing in turn on an island (Moloka‘i), moku (the districts of Hana, Maui, and Puna, Hawai‘i), and an ahupua‘a (Waipi‘io, Hawai‘i), McGregor examines kua‘âina life ways within distinct traditional land use regimes. The ‘òlelo no‘eau (descriptive proverbs and poetical sayings) for which each area is famous are interpreted, offering valuable insights into the place and its overall role in the cultural practices of Native Hawaiians. Discussion of the landscape and its settlement, the deities who dwelt there, and its rulers is followed by a review of the effects of westernization on kua‘âina in the nineteenth century. McGregor then provides an overview of social and economic changes through the end of the twentieth century and of the elements of continuity still evident in the lives of kua‘âina. The final chapter on Kaho‘olawe demonstrates how kua‘âina from the cultural kîpuka under study have been instrumental in restoring the natural and cultural resources of the island.
The new pocket edition is an ideal resource for beginning speakers and students of the Hawaiian language or anyone interested in Hawaiian language, history, and culture. Illustrated with line drawings, it includes over 5,000 entries in Hawaiian and English, an additional 2,500 synonyms and related words and phrases, grammar notes, and thousands of example sentences in both Hawaiian and English that illustrate practical and cultural uses of the language.
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.