Native Hawaiian cuisine is based on the traditional Hawaiian foods that predate contact with Europeans and immigration from East Asia.
 The earliest Polynesian seafarers are believed to have arrived on the Hawaiian Islands in 300–500 AD.
 Few edible plants were indigenous to Hawaii aside from few ferns and fruits that grew at higher elevations.
 Various food producing plants were introduced to the island by migrating Polynesian peoples.
The cuisine of Hawaii incorporates five distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.
 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.
 After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their own foods and built large sugarcane plantations. Christian missionaries brought New England cuisine while whalers introduced salted fish which eventually transformed into the side dish lomilomi salmon.
Traditional Polynesian navigation was used for thousands of years to make long voyages across thousands of miles of the open Pacific Ocean.
 Navigators travelled to small inhabited islands using wayfinding techniques and knowledge passed by oral tradition from master to apprentice, often in the form of song.
 Generally each island maintained a guild of navigators who had very high status; in times of famine or difficulty they could trade for aid or evacuate people to neighboring islands.
 As of 2014, these traditional navigation methods are still taught in the Polynesian outlier of Taumako Island in the Solomons.
There is no definitive date for the Polynesian discovery of Hawaii.
 However, high-precision radiocarbon dating in Hawaii using chonometric hygiene analysis, and taxonomic identification selection of samples, puts the initial first settlement of the Hawaiian Islands sometime between 1219 and 1266 AD, originating from earlier settlements first established in the Society Islands around 1025 to 1120 AD, and in the Marquesan Islands sometime between 1100 and 1200 AD.
The exact population of the Hawaiian Islands at the time of Captain James Cook's arrival is not known.
 What is known is that the first voyaging canoes that landed on Hawaiian shores during the discovery and settlement of Hawaii cannot have carried more than a hundred people, and perhaps even fewer.
 For the purposes of this article, "ancient" Hawaii is defined as the period beginning with the first arrival of human settlers, around AD 1100, and ending with their initial contact with the first Western visitors.
Women in Hawaii are women residing and are from the Hawaiian Islands.
 They are citizens of the United States because Hawaii is one of the 50 U.S. states. Hawaiian women descended from Polynesians who migrated, in two waves, to Hawaii.
 Together with men and children, the first wave of Polynesian women who became known as women of Hawaii came from the Marquesas Islands, probably about AD 400; the second wave of female Polynesian migrants came from Tahiti to Hawaii in the 9th or 10th century.
 In general, like Hawaiian men, Hawaiian women were people who have brown skin with straight or wavy black hair.
 Their fine physique were large, and is similar to the body features of the Māori people living in New Zealand.
 The language of Hawaii people resembled that of the New Zealand Maori.
In the Hawaiian religion, Pele (pronounced ] ), the Fire Goddess, is the goddess of fire, lightning, wind and volcanoes and the creator of the Hawaiian Islands.
 Often referred to as "Madame Pele" or "Tūtū Pele" as a sign of respect, she is a well-known deity within Hawaiian mythology, and is notable for her contemporary presence and cultural influence as an enduring figure from ancient Hawaii.
 Epithets of the goddess include "Pele-honua-mea" ("Pele of the sacred land") and "Ka wahine ʻ ai honua" ("The earth-eating woman").
The Vicar Apostolic of the Hawaiian Islands was the prelate having ordinary jurisdiction of the "Vicariate Apostolic of the Hawaiian Islands".
 The Vicariate Apostolic of the Hawaiian Islands was created by the Holy See in 1847 as the Vicariate Apostolic of the Sandwich Islands.
 In 1848, the phrase "Sandwich Islands" was dropped and replaced by "Hawaiian Islands."
 The first Vicar Apostolic of the Sandwich Islands (and the Hawaiian Islands) was Msgr. Louis Desiré Maigret, SS.CC.
 The Vicariate derives from the Prefecture Apostolic of the Sandwich Islands, established in 1825 and which was to become in 1833, a part of the larger territory under the ordinary jurisdiction of the Vicar Apostolic of Oriental Oceania entrusted to the Congregation of the Sacred Hearts of Jesus and Mary.
Food history is an interdisciplinary field that examines the history of food, and the cultural, economic, environmental, and sociological impacts of food.
 Food history is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
There have been changing views about initial Polynesian discovery and settlement of Hawaii, beginning with Abraham Fornander in the late 19th century and continuing through early archaeological investigations of the mid-20th century.
 There is no definitive date for the Polynesian discovery of Hawaii.
 Through the use of more advanced radiocarbon methods, taxonomic identification of samples, and stratigraphic archaeology, during the 2000s the consensus was established that the first arrived in Kauai sometime around 1000 AD, and in Oahu sometime between 1100 AD and 1200 AD.
 However, with more testing and refined samples, including chronologically tracing settlements in Society Islands and the Marquesas, two archipelagoes which have long been considered to be the immediate source regions for the first Polynesian voyagers to Hawaii, it has been concluded that the settlement of the Hawaiian Islands took place around 1219 to 1266 AD, with the paleo-environmental evidence of agriculture indicating the Ancient Hawaiian population to have peaked around 1450 AD around 140,000 to 200,000.

Question: The cuisine of Hawaii incorporates how many distinct styles of food reflecting the diverse food history of settlement and immigration in the Hawaiian Islands, in the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands?
Answer: five