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In The Story of Sushi, Trevor Corson, author of The Secret Life of Lobsters, provides a lively tour of the culture of sushi in America-from the chefs who prepare sushi to the multifarious creatures that compose it. He escorts students behind the sushi bar, through an extensive three-month course at the California Sushi Academy in Los Angeles where he spent a semester shadowing the founder of the Academy and a select group of master chefs and their trainees and experienced first hand what''s involved in becoming ''a naturalist with a knife.'' He describes the different types of organisms that compose sushi, their behavior, biology, evolutionary origins, ecological niches, and nutritional properties. He discusses the seasonal progression of the organisms and explores the techniques by which they''re harvested, including what''s the best time for harvesting and why. He then provides a history of sushi''s origins and evolution in Japan and its transplantation to the United States via Los Angeles, and most compellingly, considers the future of sushi in America, revealing why the best sushi chefs of the future will most likely not be Japanese and male. ''Rarely has a Westerner written so knowledgeably, or entertainingly, about the subject. . . . An expert''s command of the subject. . . . The reader emerges not only enlightened but a much better sushi eater.-New York Times
Über den Autor / die Autorin
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.
