Food habits and gastronomies have followed three major transits into the Pacific, two from the orient and one from the occident (Euro/American). Three foodscapes depict the links between Pacific gastronomies today and those of the past. The Asian influence is of long duration and deeply embedded in gastronomic principles such as the starch/accompaniment principle, as when taro should be served with fish, while modern influences such as canned foods from both west and east have added to the diversity of foods and their uses. Adaptations of principles, for example the foods appropriate and available to give at feasts, have been elaborated and have added to the diversity of choices available to households today. The commercial spread of so-called global foodstuffs, such as McDonald’s, increases the diverse options available to individuals and households, but they are not a full substitute for island foods. Whether in Nuku’alofa or Sydney, constraints on food choices due to family ties, tastes and available cash challenge expressions of identity through food.