| The Story of Sushi: An Unlikely Saga of Raw Fish and Rice Contributor(s): Corson, Trevor (Author) |
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ISBN: 0060883510 ISBN-13: 9780060883515 Publisher: Harper Perennial OUR PRICE: $17.09 Product Type: Paperback - Other Formats Published: September 2008 Annotation: In this richly reported documentary Corson, journalist and author of "The Secret Life of Lobsters," shadows several American sushi novices as well as a master Japanese chef to give readers an in-depth, behind-the-scenes look at the elusive art of cooking without cooking. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Japanese - Cooking | Specific Ingredients - Seafood - Cooking | Essays & Narratives |
| Dewey: 641.692 |
| Series: P.S. |
| Physical Information: 1.02" H x 6.7" W x 8.6" (0.69 lbs) 416 pages |
| Themes: - Cultural Region - Japanese |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Corson, Trevor: - 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. |