A new book from Arnold Hiura, Kau Kau: Cuisine and Culture in the Hawaiian Islands (Watermark Publishing, $32.95), details the history of Hawaii's culinary variety. Hiura, a native Hawaiian who used to live in San Francisco, favors dinuguan, the hearty Filipino stew made with pig's offal and blood. He'll be lecturing and signing books on Sunday afternoon. The event is free, light refreshments served. That probably means no dinuguan.
Kau Kau Book Lecture with Arnold Hiura
When: Sun., August 8, 1-3 p.m.
Where: Japanese Cultural and Community Center, 1840 Sutter (at Webster), Issei Memorial Hall
Cost: Free; books priced at $27-$36