The Story of Sushi: An Unlikely Saga of Raw Fish and Rice Paperback - 2008
by Trevor Corson
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.
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From the rear cover
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.
Details
- Title The Story of Sushi: An Unlikely Saga of Raw Fish and Rice
- Author Trevor Corson
- Binding Paperback
- Edition Reprint
- Pages 416
- Volumes 1
- Language ENG
- Publisher Harper Perennial, New York
- Publication date 2008-09-02
- Illustrated Yes
- Features Bibliography, Illustrated, Index, Price on Product - Canadian, Table of Contents
- ISBN 9780060883515 / 0060883510
- Weight 0.69 lbs (0.31 kg)
- Dimensions 8.6 x 6.7 x 1.02 in (21.84 x 17.02 x 2.59 cm)
-
Themes
- Cultural Region: Asian - Japanese
- Ethnic Orientation: Asian - Japanese
- Category Cooking / Wine
- Library of Congress subjects Cookery (Fish), Sushi
- Dewey Decimal Code 641.692
Media reviews
Citations
- New York Times Book Review, 10/19/2008, Page 28
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