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.
Corson (The Secret Life of Lobsters) spent months at a "sushi school" run out of a Japanese restaurant in Hermosa Beach, Calif., observing the students as they learned how to prepare a seemingly endless variety of fish. Although the reporting focuses primarily on Kate, a young woman who struggles to overcome her lack of confidence, many of the other students get a turn in the spotlight, as do the restaurant's owner and the head instructor. This would make for a riveting enough story on its own, but Corson beautifully intersperses the drama with lessons about the history and science of each fish the class encounters, along with the rice and wasabi. He also reveals that just about everything Americans know about eating sushi is wrong, down to using chopsticks to dunk their fish in soy sauce. Foodies will find dozens of useful tips to enhance their appreciation of "the fast food of old Tokyo," especially if they entrust an experienced chef to prepare an omakase meal for them. The combination of culinary insights and personal drama makes for one of the more compelling food-themed books in recent years.
Copyright (c) Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Showing 1-1 of the 1 most recent reviews
1 . Fantastic history of sushi
Posted December 22, 2009 by Jeff , SeattleTrevor Corson documents the thousand year history of sushi by taking you to sushi school with a class of begineers. Rather than than burying you in dry facts and dates, you learn as the students learn and discover that most of what Americans think of sushi is only a few decades old. After reading this book, I'm far more comfortable sitting down at the sushi bar and ordering omakase... and wouldn't think twice if it were served by a female sushi chef.
September 01, 2008
Number of Print Pages*
Adobe DRM EPUB
* Number of eBook pages may differ. Click here for more information.