The Story of Sushi: An Unlikely Saga of Raw Fish and Rice - Softcover

Corson, Trevor

Softcover

ISBN 10: 0060883510 ISBN 13: 9780060883515

Publisher: Harper Perennial, 2008

Synopsis

A New York Times Editor's Choice

Everything you never knew about sushi— its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it

Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.

The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

About this title

About the Author:

The author of The Secret Life of Lobsters, Trevor Corson has studied philosophy in China, resided in Buddhist temples in Japan, and worked on commercial fishing boats off the Maine coast. He has written for the Atlantic Monthly and the New York Times and is the only "sushi concierge" in the United States. He lives in New York City.

Review:

“One of the best things you can enjoy without melted butter.” (Natural History magazine)

“A fascinating story, blending science, politics and history . . . the writing is vivid.” (USA Today on The Secret Life of Lobsters)

“Corson serves up a savory blend of history and science along with a satisfying course of lobster and human behavior.” (Boston Herald on The Secret Life of Lobsters)

“Trevor Corson’s reverence for all things from the sea is palpable. In his new book The Zen of Fish he takes you on a fascinating journey into the world of sushi. The story he relates is rich in detail, thoroughly engaging, simply a pleasure to get lost in.” (Eric Ripert, executive chef and co-owner of Le Bernardin, and author of “A Return to Cooking” and “Le Bernardin Cookbook: Four-Star Simplicity.”)

“The Zen of Fish is a pleasure to read, entertaining and informative, with compelling characters and fascinating history, all told in an easy and natural voice. Excellent food journalism.” (Michael Ruhlman, author of The Soul of a Chef)

“Modest, unpretentious, and personal―it offers the familiar comfort of an omakase lunch...” (Entertainment Weekly)

Corson leaves no detail unexplained, and true food nerds will appreciate his rigor....fascinating.... you’ll still be lining up to order your favorite snack, but with renewed appreciation. (Penthouse)

“Lively. . . . vivid mixture of history, science, and personal anecdotes.” (Los Angeles Times)

Illuminating new book... (Time Out New York)

Editor’s Choice; “An often amusing history.” (New York Times Book Review)

About this edition

• Publisher: Harper Perennial
• Publication date: 2008
• ISBN 10: 0060883510
• ISBN 13: 9780060883515
• Binding: Paperback
• Number of pages: 416