The luau is one of the most recognized Hawaiian cultural practices. Ancient Hawaiians traditionally feasted for special occasions including coming of age ceremonies and welcome meals for visitors. The feast, known then as 'aha 'aina, changed to its world renowned name, lu'au, about 150 ago. The word luau comes from the taro leaf used in the main dish served at these feasts.

In ancient Hawaii, the kapu, or religious laws, regulated what men and women were allowed to do, including eating meals together. When the kapu was broken by King Kamehameha II in the early 1800's, the tradition of co-ed feasting began. In a sense, he made his breaking of the kapu legitimate by having a large 'aha 'aina.

The first traditional luaus were eaten on the ground without utensils and the menu included kalua pork, dried fish, poi, salt, sweet potato, and luau made with chicken or squid and coconut milk. When cooked, the lu'au is very reminiscent of spinach. Woven lauhala mats were placed on the floor and décor of ti leaf, ferns, and other flowers native to Hawai'i beautifully adorned them. The centerpieces were usually large bowls filled with the same flowers and ferns.

Today, the tradition continues in Hawaii and around the world through the celebration of first birthdays and graduations. As Hawaiian music plays, the mood is joyful and extremely inviting as generations of families come together to enjoy food and the company of others. The continuing practice of the luau enables the sharing of Hawaii's native culture to visitors from around the world. This tradition is shared across the country as thousands of students from Hawaii host luaus at their respective universities each year.