parties for both tourists and also private parties for the ‘ohana (meaning family and close friends.) Traditionally, women and men ate separately under the Hawaiian kapu system, a system of religious beliefs that honored the Hawaiian gods similar to the Maori tapu system, though in this case had some specific prohibitions towards females eating things like coconut, pork, turtle meat, and bananas as these were considered parts of the male gods. Punishment for violation could be severe, as a woman might endanger a man's mana, or soul, by eating with him or otherwise by eating the forbidden food because doing so dishonored the male gods. As the system broke down after 1810, introductions of foods from laborers on plantations began to be included at feasts and much cross pollination occurred, where Asian foodstuffs mixed with Polynesian foodstuffs like breadfruit, kukui nuts, and purple sweet potatoes. Some notable Hawaiian fare includes seared ahi tuna, opakapaka (snapper) with passionfruit, Hawaiian island-raised lamb, beef and meat products, Hawaiian plate lunch, and Molokai shrimp. Seafood traditionally is caught fresh in Hawaiian waters, and particular delicacies are ula poni, papaikualoa, ‘opihi, and ‘opihi malihini, better known as Hawaiian spiny lobster, Kona crab, Hawaiian limpet, and abalone, the last brought over with Japanese immigrants. Some cuisine also incorporates a broad variety of produce and locally grown agricultural products, including tomatoes, sweet Maui onions, taro, and macadamia nuts. Tropical fruits also play an important role in the cuisine as a flavoring in cocktails and in desserts, including local cultivars of bananas, sweetsop, mangoes, lychee, coconuts, papayas, and lilikoi (passionfruit). Pineapples have been an island staple since the 19th century and figure into many marinades and drinks. Common dishes found on a regional level Ethnicity-specific and immigrant influence The influence of ethnicity-specific cuisines like Italian cuisine and Mexican cuisine was present in the United States by World War I. There are recipes for Chilean meat pies, chicken chop suey, chow mein, Mexican pork pastries and Italian meatballs going back to at least the 1930s, but many of the recipes were Anglicized and they appeared relatively infrequently compared to Northern European recipes. 19th-century cookbooks bear evidence of diverse influences with some including recipes like Indian pickle, Italian pork and various curries. 19th-century literature shows knowledge of Jewish, Russian, Italian, Chinese and Greek-American cuisines, and foreign cookbooks continued to grow more detailed through World War I including recipes like Peruvian