Portal:Islands

Topographic map of Mackinac island

Mackinac Island (/ˈmækənɔː/ MAK-ə-naw, locally /ˈmækənə/ MAK-ə-nə; French: Île Mackinac; Ojibwe: Mishimikinaak ᒥᔑᒥᑭᓈᒃ; Ottawa: Michilimackinac) is an island and resort area, covering 4.35 square miles (11.3 km²) in land area, in the U.S. state of Michigan. The name of the island in Odawa is Michilimackinac and "Mitchimakinak" in Ojibwemowin, meaning "Great Turtle". It is located in Lake Huron, at the eastern end of the Straits of Mackinac, between the state's Upper and Lower Peninsulas. The island was long home to an Odawa settlement and previous indigenous cultures before European colonization began in the 17th century. It was a strategic center of the fur trade around the Great Lakes. Based on a former trading post, Fort Mackinac was constructed on the island by the British during the American Revolutionary War. It was the site of two battles during the War of 1812 before the northern border was settled and the US gained this island in its territory.

In the late 19th century, Mackinac Island became a popular tourist attraction and summer colony. Many of the structures on the island have undergone extensive historical preservation and restoration. Because of its historic significance, the entire island is listed as a National Historic Landmark. It is well known for numerous cultural events; a wide variety of architectural styles, including the Victorian Grand Hotel; and its ban on almost all motor vehicles, with exceptions only for city emergency vehicles (ambulance, police cars and fire trucks), city service vehicles and snowmobiles in winter. More than 80 percent of the island is preserved as Mackinac Island State Park. (Full article...)

Some modern Hawaiian dishes. From top left, clockwise: tripe stew (ʻōpū kū), rice (laiki), ʻopihi poke, laulau, squid lūʻau, pipikaula shortribs, kālua puaʻa (kālua pig), and poi in the center.

The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands, primarily originating from Polynesian, North American and East Asian cuisines.^[a]

In the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. (Full article...)

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