ニューヨーク・タイムズのインスタグラム(nytimes) - 8月11日 04時05分

From @tmagazine | Centuries of colonization nearly erased the taste of the Pacific. Now, a new generation is reimagining the regional food for a new era. A number of chefs in the Pacific are making an argument for native ingredients and cooking methods, which only in recent years have started appearing at restaurants in New Zealand, Hawaii, Fiji and Samoa, having long been neglected and outright scorned by both locals of nonindigenous descent and the tourists around whom the islands’ economies revolve. The rise of these chefs comes as part of a larger global movement to champion terroir, the unique biodiversity of a region’s flora and fauna. For these chefs, recovering ancient culinary customs isn’t simply a matter of finding “new” flavors to charm world-weary diners. It’s a political act: an effort to restore a way of life brought to the verge of extinction; to wean the islands off dependence on Western goods; to chart a way forward by looking back. @PatriciaHeal took this photo of indigenous Pacific produce, which was styled by @suzykimstylist. Visit the link in our profile to read more.

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• PatriciaHeal