Book contents
- Frontmatter
- Part V Food and Drink around the World
- V.A The Beginnings of Agriculture: The Ancient Near East and North Africa
- V.B The History and Culture of Food and Drink in Asia
- V.C The History and Culture of Food and Drink in Europe
- V.D The History and Culture of Food and Drink in the Americas
- V.E The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
- V.E.1 Africa South from the Sahara
- V.E.2 Australia and New Zealand
- V.E.3 The Pacific Islands
- V.F Culinary History
- Part VI History, Nutrition, and Health
- Part VII Contemporary Food-Related Policy Issues
- Part VIII A Dictionary of the World’s Plant Foods
- Name Index
- Subject Index
- References
V.E.3 - The Pacific Islands
from V.E - The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
Published online by Cambridge University Press: 28 March 2008
By
Book contents
- Frontmatter
- Part V Food and Drink around the World
- V.A The Beginnings of Agriculture: The Ancient Near East and North Africa
- V.B The History and Culture of Food and Drink in Asia
- V.C The History and Culture of Food and Drink in Europe
- V.D The History and Culture of Food and Drink in the Americas
- V.E The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
- V.E.1 Africa South from the Sahara
- V.E.2 Australia and New Zealand
- V.E.3 The Pacific Islands
- V.F Culinary History
- Part VI History, Nutrition, and Health
- Part VII Contemporary Food-Related Policy Issues
- Part VIII A Dictionary of the World’s Plant Foods
- Name Index
- Subject Index
- References
Summary
In the Pacific Islands (or Oceania) great distances, distinct island environments, and successive waves of peoples reaching island shores have all shaped foodways, including gathering, hunting, and fishing, agricultural practices and animal husbandry, and modern food distribution systems.
The peoples of Oceania (which was subdivided by Eurocentric cartographers into Melanesia, Polynesia, and Micronesia) arrived at their island homes over a span of many thousands of years. The various islands have substantial differences in natural resources, and the inhabitants have had different experiences with explorers, colonizers, and missionaries. But since the 1960s, many of the peoples and lands of Oceania have had in common their own decolonization and integration into the global economy. What follows is a description of the history and culture of food and nutrition in the Pacific Islands that recognizes diversity yet also attempts to leave the reader with an impression of the whole.
The Pacific Region
In the vastness of the Pacific Ocean are some of the world’s smallest nations and territories. Politically there are 22 states, excluding both Hawaii and New Zealand. The region’s giant is Papua New Guinea. With a total land area of 462,000 square kilometers, it is over five times larger than all the other Pacific states combined. This nation, inhabited for many thousands of years longer than the rest of the region, is also home to over 60 percent of the region’s population of 6 million individuals, whose diversity is illustrated by the more than 800 languages spoken in Papua New Guinea alone. Fiji is the only other Oceanic territory with a population of more than 500,000. By contrast, Tokelau, a territory of New Zealand, is made up of three coral atolls with a combined land area of 10 square kilometers and a population of 1,600. Cultural definitions of the region,however, incorporate New Zealand as well as Hawaii. New Zealand is treated elsewhere in this work, but for comparative purposes, this chapter includes several references to its original inhabitants,the Maori.
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- Chapter
- Information
- The Cambridge World History of Food , pp. 1351 - 1366Publisher: Cambridge University PressPrint publication year: 2000
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