Food Classification in Three Pacific Societies: Fiji, Hawaii, and Tahiti

• Published in: Ethnology Vol. 25; no. 2; pp. 107 - 117
• Main Author: Pollock, Nancy J.
• Format: Journal Article
• Language: English
• Published: Pittsburgh University of Pittsburgh 01-04-1986; University of Pittsburgh Press
• Subjects: Cooking; Food; Food consumption; Food economics; Foodstuffs; Indexing in process; Meats; Nouns; Polynesian studies; Starches; Taro
• ISSN: 0014-1828; 2160-3510
• DOI: 10.2307/3773663

The concept of food in Fiji, Hawaii, & Tahiti contrasts markedly with that in parts of the western world. The term "real food" is applied only to starchy foods, particularly Colocasia taro, yam, & breadfruit. This "real food" is an important element in these Pacific societies' concept of a meal where it is the major element; it should be served accompanied by a small serving of coconut, fish, or leaves in coconut milk. Together these two elements are what makes a Tahitian, Fijian or Hawaiian feel full. A third difference lies in the structure of the terms for possession of food, particularly in Fijian. It is argued that the designation of the special N class for edibles indicates the social importance placed on edibles in those societies. Awareness of these distinctive local classification systems for food can aid in understanding differences from Eng classification systems. It should indicate that some items may be included as food (eg, tobacco) that are not included in Eng. Such information should be helpful when looking at the role of food in the diet & health of the more traditional sectors of those societies. AA