Are fire poi a distinctly New Zealand phenomenon? Fire poi are very common at summer festivals like the Gathering and Visionz and solstice/equinox partys on the South Island, if this is unique it warrents an article, are there any other examples of fire poi like activities elsewhere?
Actually, fire-poi has no Maori heritage: the Maori did not use fire with their poi. The addition of fire seems to be relatively recent, though there are other cultures that have traditionally used some form of fire performance, most obviously Polynesian fire-knives. I have also heard of (but know little about) a Greek firedancing tradition, and there's a village in Japan with a "hiburi" (???) winter festival that involves swinging very large burning bundles of rice husks. There are probably other isolated examples as well. adamrice
To the annonymous user adding an external link to this site without relevance: While there may be a connection between your web site and this subject, clicking on the link provides nothing concerning the topic of "poi" or any obvious way to find it. Wikipedia is NOT a collection of links, and links to commercial sites and personal web pages are discouraged unless they are direct to a web site that provides additional good encyclopedic information on the subject of the article. Your link satisfies none of the criteria that would allow such an external link, and without your making changes to where the link goes, your link will always be deleted. - Marshman 03:52, 3 Jul 2004 (UTC)
Would a direct link to the tutorials such as this one be fine for inclusion into the page instead? BTW I'm not the person who added the links :) Spiralx
To Marshman - how is a non-commercial website devoted to poi not relevant to the article on poi? I even changed it to point directly at the information this time... spiralx 15:25, 14 Oct 2004 (UTC)
Shouldn't this be two seperate articles? Orange Goblin 10:11, 28 May 2005 (UTC)
Is poi made from the really big taro or the little ones (or both)? Badagnani 00:06, 17 January 2007 (UTC)
Is poi the only traditional way Native Hawaiians eat/ate taro? Poi making is so labor intensive (using those stone pounding tools of various sizes), and taro so delicious cut into slices and steamed or boiled, or fried until golden brown, I wonder why poi seems to be the only way Hawaiians ate it. Badagnani 00:06, 17 January 2007 (UTC)
Answer: by aglutinizing the taro starch, breaking down the cellulose and pectins, it creates more surface area, thus making the speed of digestion faster. Natives use the same process in Africa to produce fufu from plantains, yams, and other starches. Also the same process is seen in Asian countries when making noodles (pounding). This way the starch is absorbed more rapidly, and more calories can be ingested before satiety kicks in due to stomach fullness from the fibers and water in whole starches. Of you used whole cooked taro, without pounding it, as your staple, you would have to eat more often during the day, especially if you led an active lifestyle. — Preceding unsigned comment added by 66.140.44.124 ( talk) 05:16, 24 February 2012 (UTC)
"Excellent" isn't a particularly objective word. —The preceding unsigned comment was added by 66.235.12.85 ( talk) 22:51, 18 February 2007 (UTC).
This text was just removed. The question is, is it accurate?
Badagnani 19:11, 1 August 2007 (UTC)
Is poi the only traditional way Native Hawaiians eat/ate taro? Poi making is so labor intensive (using those stone pounding tools of various sizes), and taro so delicious cut into slices and steamed or boiled, or fried until golden brown, I wonder why poi seems to be the only way Hawaiians ate it. Badagnani ( talk) 18:44, 11 May 2008 (UTC)
Genetic farming, illegal occupation??? Is this the language of a respected encyclopaedia or just some sensationalising babble? —Preceding unsigned comment added by 97.121.214.46 ( talk) 02:40, 10 August 2010 (UTC)
Five of the citations on this article are to the web site of a failed poi distribution company. Descriptions like "one of the mostest easiest to digest foods on earth" are clearly unencyclopedic. I've added the advert template. Bluej100 ( talk) 00:24, 5 December 2012 (UTC)
I've added the template for grammar and style as well.
The source article given doesn't seem particularly scholarly. And the claim that poi helps reduce weight in the thighs is conspicuous by its absence.--Sreesarmatvm talk contribs 16:09, 25 August 2014 (UTC)
The author of poico.com had a financial conflict of interest; they were advocating greater consumption of poi. The medical claims there are exaggerated, and should not be cited. I'm removing them in favor of citations to scientific studies themselves, and neutral analysis. -- Beland ( talk) 02:03, 10 November 2014 (UTC)
This food is mentioned several times in Thor Heyerdahls book Fatu Hiva. In the Wikipedia article there is hardly any mention of it's fermentation except for the category. Mr Bill Truth ( talk) 10:41, 18 November 2014 (UTC)
Here is a bit more to give an idea to improve the article.
See
Wikipedia Breadfruit article, Uses section. Also in
Fatu Hiva (
Marquesas Islands, the Poi there is also made from fermented breadfruit. Here's a bit from Food Culture in the Pacific Islands By Roger Haden
Page 98, 99. That should give a bit more info. Thanks 08:22, 20 June 2015 (UTC) — Preceding
unsigned comment added by
Mr Bill Truth (
talk •
contribs)
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Are fire poi a distinctly New Zealand phenomenon? Fire poi are very common at summer festivals like the Gathering and Visionz and solstice/equinox partys on the South Island, if this is unique it warrents an article, are there any other examples of fire poi like activities elsewhere?
Actually, fire-poi has no Maori heritage: the Maori did not use fire with their poi. The addition of fire seems to be relatively recent, though there are other cultures that have traditionally used some form of fire performance, most obviously Polynesian fire-knives. I have also heard of (but know little about) a Greek firedancing tradition, and there's a village in Japan with a "hiburi" (???) winter festival that involves swinging very large burning bundles of rice husks. There are probably other isolated examples as well. adamrice
To the annonymous user adding an external link to this site without relevance: While there may be a connection between your web site and this subject, clicking on the link provides nothing concerning the topic of "poi" or any obvious way to find it. Wikipedia is NOT a collection of links, and links to commercial sites and personal web pages are discouraged unless they are direct to a web site that provides additional good encyclopedic information on the subject of the article. Your link satisfies none of the criteria that would allow such an external link, and without your making changes to where the link goes, your link will always be deleted. - Marshman 03:52, 3 Jul 2004 (UTC)
Would a direct link to the tutorials such as this one be fine for inclusion into the page instead? BTW I'm not the person who added the links :) Spiralx
To Marshman - how is a non-commercial website devoted to poi not relevant to the article on poi? I even changed it to point directly at the information this time... spiralx 15:25, 14 Oct 2004 (UTC)
Shouldn't this be two seperate articles? Orange Goblin 10:11, 28 May 2005 (UTC)
Is poi made from the really big taro or the little ones (or both)? Badagnani 00:06, 17 January 2007 (UTC)
Is poi the only traditional way Native Hawaiians eat/ate taro? Poi making is so labor intensive (using those stone pounding tools of various sizes), and taro so delicious cut into slices and steamed or boiled, or fried until golden brown, I wonder why poi seems to be the only way Hawaiians ate it. Badagnani 00:06, 17 January 2007 (UTC)
Answer: by aglutinizing the taro starch, breaking down the cellulose and pectins, it creates more surface area, thus making the speed of digestion faster. Natives use the same process in Africa to produce fufu from plantains, yams, and other starches. Also the same process is seen in Asian countries when making noodles (pounding). This way the starch is absorbed more rapidly, and more calories can be ingested before satiety kicks in due to stomach fullness from the fibers and water in whole starches. Of you used whole cooked taro, without pounding it, as your staple, you would have to eat more often during the day, especially if you led an active lifestyle. — Preceding unsigned comment added by 66.140.44.124 ( talk) 05:16, 24 February 2012 (UTC)
"Excellent" isn't a particularly objective word. —The preceding unsigned comment was added by 66.235.12.85 ( talk) 22:51, 18 February 2007 (UTC).
This text was just removed. The question is, is it accurate?
Badagnani 19:11, 1 August 2007 (UTC)
Is poi the only traditional way Native Hawaiians eat/ate taro? Poi making is so labor intensive (using those stone pounding tools of various sizes), and taro so delicious cut into slices and steamed or boiled, or fried until golden brown, I wonder why poi seems to be the only way Hawaiians ate it. Badagnani ( talk) 18:44, 11 May 2008 (UTC)
Genetic farming, illegal occupation??? Is this the language of a respected encyclopaedia or just some sensationalising babble? —Preceding unsigned comment added by 97.121.214.46 ( talk) 02:40, 10 August 2010 (UTC)
Five of the citations on this article are to the web site of a failed poi distribution company. Descriptions like "one of the mostest easiest to digest foods on earth" are clearly unencyclopedic. I've added the advert template. Bluej100 ( talk) 00:24, 5 December 2012 (UTC)
I've added the template for grammar and style as well.
The source article given doesn't seem particularly scholarly. And the claim that poi helps reduce weight in the thighs is conspicuous by its absence.--Sreesarmatvm talk contribs 16:09, 25 August 2014 (UTC)
The author of poico.com had a financial conflict of interest; they were advocating greater consumption of poi. The medical claims there are exaggerated, and should not be cited. I'm removing them in favor of citations to scientific studies themselves, and neutral analysis. -- Beland ( talk) 02:03, 10 November 2014 (UTC)
This food is mentioned several times in Thor Heyerdahls book Fatu Hiva. In the Wikipedia article there is hardly any mention of it's fermentation except for the category. Mr Bill Truth ( talk) 10:41, 18 November 2014 (UTC)
Here is a bit more to give an idea to improve the article.
See
Wikipedia Breadfruit article, Uses section. Also in
Fatu Hiva (
Marquesas Islands, the Poi there is also made from fermented breadfruit. Here's a bit from Food Culture in the Pacific Islands By Roger Haden
Page 98, 99. That should give a bit more info. Thanks 08:22, 20 June 2015 (UTC) — Preceding
unsigned comment added by
Mr Bill Truth (
talk •
contribs)
Hello fellow Wikipedians,
I have just modified 3 external links on Poi (food). Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 06:41, 9 December 2017 (UTC)