The Poi Bowl was a college football bowl game played during the late 1930s in Honolulu, Hawaii , at Honolulu Stadium . The game featured the then- Hawaii Rainbows and, usually, an invited team from the Pacific Coast Conference .
15-663: The game was contested in early January from 1936 to 1939. The bowl was named after poi , a traditional taro -based staple food in Polynesia , on suggestion from Vernon "Red" McQueen, sports editor of The Honolulu Advertiser . In December 1938, the contest was renamed as the Pineapple Bowl at the request of the University of Hawaii at Manoa . The university invited teams from the Pacific Coast Conference to participate in
30-481: A gluten intolerance . Food texture Mouthfeel refers to the physical sensations in the mouth caused by food or drink , making it distinct from taste . It is a fundamental sensory attribute which, along with taste and smell , determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture . It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology . It
45-462: A crust from forming on top. New commercial preparations of poi require refrigeration, but stay fresh longer and taste sweeter. Sour poi is still edible, but may be less palatable, and is usually served with salted fish or Hawaiian lomi salmon on the side (as in the lyrics "my fish and poi" ). Sourness can be prevented by freezing or dehydrating fresh poi, although the resulting poi after defrosting or rehydrating tends to taste bland when compared to
60-421: A pale purple color that naturally comes from the taro corm. It has a smooth, creamy texture . The flavor changes distinctly once the poi has been made; fresh poi is sweet and edible; each day thereafter, the poi loses sweetness and turns sour due to a natural fermentation that involves Lactobacillus bacteria, yeasts , and Geotrichum fungi. Therefore, some people find fermented poi more palatable if it
75-484: A sufficient mouthful). Poi can be eaten immediately, when fresh and sweet, or left to ferment and become sour, developing a smell reminiscent of plain yogurt . A layer of water on top can prevent fermenting poi from developing a crust. Poi is thought to have originated in the Marquesas Islands , created some time after initial settlement from Polynesian explorers. While mashing food does occur in other parts of
90-607: A tie, an all-star roster of players from those two teams was selected. The University of Hawaii went 1–3 in the Poi Bowl. While NCAA records indicate the January 1939 edition was staged as the Poi Bowl, contemporary newspaper reports indicate it was held under the Pineapple Bowl name. The media guide of the now- Hawaii Rainbow Warriors football program does not include any Poi Bowl games in their bowl game history. Results do appear in
105-402: Is called paʻi ʻai . Water is added to the paste during mashing, and again just before eating, to achieve the desired consistency, which can range from highly viscous to liquid. In Hawaii, this is informally classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up (the thicker the poi, the fewer fingers required to scoop
120-412: Is evaluated from initial perception on the palate to first bite , through chewing to swallowing and aftertaste . In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel
135-414: Is mixed with milk or sugar or both. The speed of this fermentation process depends upon the bacterial level present in the poi, but the souring process can be slowed by storing poi in a cool, dark location. To prepare commercial poi that has been stored in a refrigerator, it is squeezed out of the bag into a bowl (sometimes adding water), and a thin layer of water is put over the part exposed to air to keep
150-593: The NCAA's bowl game history, in the "Unsanctioned Or Other Bowls" section. Poi (food) Poi is a traditional staple food in the Polynesian diet, made from taro . Traditional poi is produced by mashing cooked taro on a wooden pounding board ( papa kuʻi ʻai ), with a carved pestle ( pōhaku kuʻi ʻai ) made from basalt, calcite, coral, or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution. This initial paste
165-504: The Pacific, the method involved was more rudimentary. In western Polynesia, the cooked starch was mashed in a wooden bowl using a makeshift pounder out of either the stem of a coconut leaf or a hard, unripe breadfruit with several wooden pegs stuck into it. The origins of poi coincided with the development of basalt pounders in the Marquesas, which soon spread elsewhere in eastern Polynesia, with
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#1732859178020180-416: The Poi Bowl every year except for 1937, when they played a local all-star team. The game was normally contested on New Year's Day , except in 1939 when the holiday fell on a Sunday, and by mutual agreement of the teams in 1937 due to heavy rain. For the 1937 game, Hawaii's opponent was to be determined by a Christmas Day contest between Kamehameha alumni and the "Town Team". However, when that game ended in
195-488: The exception of New Zealand and Easter Island. Poi was considered such an important and sacred aspect of daily Hawaiian life that Hawaiians believed that the spirit of Hāloa , the legendary ancestor of the Hawaiian people, was present when a bowl of poi was uncovered for consumption at the family dinner table. Accordingly, all conflict among family members was required to come to an immediate halt. Hawaiians traditionally cook
210-452: The fresh product. Sour poi has an additional use as a cooking ingredient with a sour flavor (similar to buttermilk ), usually in breads and rolls . Taro is low in fat , high in vitamin A , and abounds in complex carbohydrates . Poi has been used specifically as a milk substitute for babies, or as a baby food . It is supposed to be easy to digest. It contains no gluten , making it safe to eat for people who have celiac disease or
225-425: The starchy, potato-like heart of the taro corm for hours in an underground oven called an imu , which is also used to cook other types of food such as pork, carrots, and sweet potatoes. Breadfruit can also be made into poi (i.e. poi ʻulu ), Hawaiians however consider this inferior in taste to that of the taro. Poi has a paste -like texture and a delicate flavor when freshly prepared in the traditional manner, with
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