Polynesian cuisine

Polynesian culture is the culture of the indigenous peoples of Polynesia who share common traits in language, customs and society. Sequentially, the development of Polynesian culture can be divided into four different historical eras:

Recent maternal analysis suggests that Polynesians, including Samoans, Tongans, Niueans, Cook Islanders, Tahitians, Hawaiians, Marquesans and Māori, are genetically linked to indigenous peoples of parts of Southeast Asia including those of Taiwanese aborigines. This DNA evidence is supported by linguistic and archaeological evidence. Recent studies into paternal Y chromosome analysis shows that Polynesians are also genetically linked to peoples of Melanesia.

Between about 2000 and 1000 BC speakers of Austronesian languages spread through island South-East Asia – almost certainly starting out from Taiwan – into the edges of western Micronesia and on into Melanesia. In the archaeological record there are well-defined traces of this expansion which allow the path it took to be followed and dated with a degree of certainty. In the mid-2nd millennium BC a distinctive culture appeared suddenly in north-west Melanesia, in the Bismarck Archipelago, the chain of islands forming a great arc from New Britain to the Admiralty Islands. This culture, known as Lapita, stands out in the Melanesian archeological record, with its large permanent villages on beach terraces along the coasts. Particularly characteristic of the Lapita culture is the making of pottery, including a great many vessels of varied shapes, some distinguished by fine patterns and motifs pressed into the clay. Within a mere three or four centuries between about 1300 and 900 BC, the Lapita culture spread 6000 km further to the east from the Bismarck Archipelago, until it reached as far as Samoa and Tonga. In this region, the distinctive Polynesian culture developed.

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