The Story of Sushi: An Unlikely Saga of Raw Fish and Rice â A Cultural History of Food Science, Chef Training, and Global Impact (P.S.)

Corson, Trevor

ISBN 10: 0060883510 / ISBN 13: 9780060883515

Published by Harper Perennial, 2008

About this Item

Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly!

Seller Inventory # DBV.0060883510.G

Bibliographic Details

• Title: The Story of Sushi: An Unlikely Saga of Raw Fish and Rice â A Cultural History of Food Science, Chef Training, and Global Impact (P.S.)
• Publisher: Harper Perennial
• Publication Date: 2008
• Language: English
• ISBN 10: 0060883510
• ISBN 13: 9780060883515
• Binding: Soft cover
• Condition: good

About this title

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 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.