Ep 3. Captain Cook and the Hawaiians

In this episode of Bizarre Foods With Andrew Zimmern, the host sets sail to Hawaii to uncover the story of Captain Cook and its impact on the Hawaiian people. Zimmern explores how the arrival of the Europeans and their culinary traditions changed the way the native Hawaiians ate and lived.

Starting in Honolulu, Zimmern visits local markets and street vendors to sample some of the traditional Hawaiian dishes that have been influenced by British and American cuisine, such as kalua pork and spam musubi. He also tries traditional Hawaiian foods such as poi made from taro root and poke (raw fish salad).

The host then travels to the island of Hawaii, also known as the Big Island, to meet with native Hawaiian chefs and learn more about the island's history. He tries a unique version of octopus prepared using volcanic steam and tastes the traditional Hawaiian dish called laulau, which is made by wrapping pork and fish in taro leaves and steaming them.

Zimmern also explores the cultural significance of food in the Hawaiian community and participates in a traditional luau, which includes a pig roast and hula dancing. He meets with local farmers and fishermen who are working to preserve traditional Hawaiian foodways, including the cultivation of taro and the use of traditional fishing methods.

Throughout his journey, Zimmern reflects on the complex history of Hawaii and how its culture has been shaped by various outside influences, from the arrival of Captain Cook to the modern-day tourism industry. He celebrates the resilience of the Hawaiian people and their unique cuisine, which has adapted to survive and thrive despite centuries of change.

Overall, Captain Cook and the Hawaiians is a fascinating exploration of the intersection of food, culture, and history, and a celebration of the rich culinary traditions of the Hawaiian Islands.