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・ Plate block
・ Plate Boundary Observatory
・ Plate burner
・ Plate column
・ Plate count agar
・ Plate Cove East, Newfoundland and Labrador
・ Plate Cove West, Newfoundland and Labrador
・ Plate detector (radio)
・ Plate electrode
・ Plate fin heat exchanger
・ Plate fish
・ Plate girder bridge
・ Plate glass university
・ Plate heat exchanger
・ Plate lifter
Plate lunch
・ Plate notation
・ Plate number
・ Plate number coil
・ Plate nut
・ PLate OPtimizer
・ Plate reader
・ Plate reconstruction
・ Plate rolling machine
・ Plate scale
・ Plate smashing
・ Plate spinning
・ Plate steak
・ Plate tectonics
・ Plate theory


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Plate lunch : ウィキペディア英語版
Plate lunch

The plate lunch is a quintessentially Hawaiian meal, roughly analogous to Southern U.S. meat-and-threes. However, the pan-Asian influence on Hawaiian cuisine, and its roots in the Japanese bento, make the plate lunch unique to Hawaii.
Standard plate lunches consist of two scoops of white rice, macaroni salad, and an entrée. A plate lunch with more than one entrée is often called a ''mixed plate''.
== Origins==

Although the exact origin of the Hawai'ian plate lunch is disputed,〔 according to Professor Jon Okamura of the University of Hawai'i, the plate lunch likely grew out of the Japanese bento, because "bentos were take away kinds of eating and certainly the plate lunch continues that tradition".〔 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.〔 Laborers were brought to Hawaii from around the world, including from China, Japan, Portugal, and the Philippines. Kaui Philpotts, former food editor of the Honolulu Advertiser, notes that the laborers "didn’t eat sandwiches or things like that; it was leftover rice and a lot of things like canned meat or teriyaki or cold meat or maybe scrambled eggs or pickles, and almost no salad or vegetable."〔
〕 Later on, macaroni salad was added to the plates, as it seemed to bridge national tastes and also mixed well with gravy-covered slabs of meat.〔 Some locations also include the traditional Korean side dish ''kimchi''.
As the days of the plantations came to an end, plate lunches began to be served on-site by lunch wagons to construction workers and day laborers. Later, local hole-in-the-wall restaurants and other stand-alone plate lunch restaurants began popping up,〔 then plate lunch franchises. Eventually these made their way to the U.S. mainland, beginning with the L&L Drive-Inn chain in California in 1999.〔
(【引用サイトリンク】 location = Honolulu, HI )〕 At that time, L&L founder Eddie Flores rebranded it "L&L Hawaiian Barbecue", explaining that "When we went to the mainland, the name 'Hawaiian' is a draw, because everyone just fantasized, everyone wants to come to Hawaii."〔

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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