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

Paperback | September 2, 2008

byTrevor Corson

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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.

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From the Publisher

A New York Times Editor's ChoiceEverything you never knew about sushi— its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose itTrevor 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 wi...

The author ofThe 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 theAtlantic Monthlyand theNew York Timesand is the only "sushi concierge" in the United States. He lives in New York City.

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Format:PaperbackDimensions:416 pages, 8 × 5.31 × 0.94 inPublished:September 2, 2008Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0060883510

ISBN - 13:9780060883515

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Editorial Reviews

“Riveting . . . Corson beautifully intersperses the drama with lessons about the history and science of each fish . . . along with the rice and wasabi. . . . The combination of culinary insights and personal drama makes for one of the more compelling food-themed books in recent years.”