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SOUMIK DEY
ANUDEEP T
GOUTAM KUMAR
About Hawaii
Hawaii is the 50th and most recent U.S. state to join the United States, having joined
the Union on August 21, 1959. It is the only U.S. state located in Oceania and the only
one made up entirely of islands. It is the northernmost island group in Polynesia,
occupying most of an archipelago in the central Pacific Ocean.
Hawaii's diverse natural scenery, warm tropical climate, abundance of public beaches,
oceanic surroundings, and active volcanoes make it a popular destination for tourists,
(wind) surfers, biologists, and volcanologists alike. Due to its mid-Pacific location,
Hawaii has many North American and Asian influences along with its own vibrant
native culture. Hawaii has over a million permanent residents, along with many
visitors and U.S. military personnel. Its capital is Honolulu on the island of Oahu.
Climate
Hawaiis climate is typical for the tropics, although temperatures and humidity tend to be a bit less extreme due to
near-constant trade winds from the east. Summer highs are usually in the upper 80s F, (around 31 C) during the
day and mid 70s, (around 24 C) at night. Winter day temperatures are usually in the low to mid 80s, (around
28 C) and (at low elevation) seldom dipping below the mid 60s (18 C) at night. Snow, not usually associated
with the tropics, falls at 4,205 metres (13,796 ft) on Mauna Kea and Mauna Loa on the Big Island in some winter
months. Snow rarely falls on Haleakala. Mount Waialeale, on Kaua i, has the second-highest average annual
rainfall on Earth, about 460 inches (11,684.0 mm). Most of Hawaii has only two seasons: the dry season from
May to October, and the wet season from October to April.
Cuisine
The Cuisine of Hawaii is a fusion of many foods brought by immigrants to the Hawaiian Islands including the earliest
Polyneseans and Native Hawaiian cuisine as well
as American, Chinese, Filipino, Japanese, Korean, Polynesian and Portuguese origins, including plant and animal food
sources imported from around the world for agricultural use in Hawaii. Poi made from taro is one of the traditional
foods of the islands. Many local restaurants serve the ubiquitous plate lunch featuring the Asian staple, two scoops
of rice, a simplified version of American macaroni salad (consisting of macaroni and mayonnaise), and a variety of
different toppings ranging from the hamburger patty, a fried egg, and gravy of a Loco Moco, Japanese
style tonkatsu favorite, kalua pig and beef, and curry. In the 1990s a group of chefs got together to develop Hawaii
regional cuisine as a contemporary fusion cuisine.
Tourist Destinations
Pearl Harbour
Diamond Head
Hanauma Bay
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