Trevor Corson
On his way to becoming a bestselling author, Trevor Corson spent two years studying philosophy in China, three years in Japan living in temples and studying Buddhism, two years working as a commercial fisherman off the Maine coast, and several minutes acting in a pornographic film—sadly, with his clothes on. Trevor has written about food, health, religion, foreign affairs, and a wide variety of other topics for the New York Times, the Wall Street Journal, the Los Angeles Times, the Boston Globe, and the Atlantic Monthly. He was the managing editor of the literary magazine Transition, edited by professors Henry Louis Gates, Jr. and K. Anthony Appiah at Harvard University, during the years it won three consecutive Alternative Press Awards for International Reporting and was nominated for a National Magazine Award in General Excellence.


Trevor’s first book, The Secret Life of Lobsters, began as an Atlantic Monthly centerpiece article that was included in The Best American Science Writing. The Secret Life of Lobsters was named a best nature book of the year by USA Today and Discover, a best book of the year by Time Out New York, and went on to become a worldwide bestseller in the popular-science category.


Trevor’s second book, The Story of Sushi: An Unlikely Saga of Raw Fish and Rice (originally titled The Zen of Fish in hardcover), was selected as an Editors’ Choice by the New York Times Book Review; it also won “Best American Food Literature Book” of 2007 in the Gourmand World Cookbook Awards and was selected as a Best Food Book of the Year by Zagat. The book led to Trevor becoming the only “Sushi Concierge” in the United States—a role that he performs with regular events in several cities—and an occasional guest judge on Food Network TV’s hit show Iron Chef America.


Trevor is a frequent public speaker and his work has been featured on CBS Sunday Morning, ABC World News with Charles Gibson, NPR’s All Things Considered and Talk of the Nation, as well as numerous local television and radio programs; he also blogs for The Atlantic. He is a summa cum laude and Phi Beta Kappa graduate of Princeton University and a recipient of the John Fisher Zeidman Memorial Chinese Studies Fellowship (the subject of a feature in The New Yorker by Calvin Trillin). Trevor has also received a Japanese Ministry of Education Fellowship and a Knight Fellowship at M.I.T. in the Investigative Science Journalism Boot Camp, and was a Visiting Writer at the University of Memphis MFA program. He is a co-author of the Blue Ocean Institute’s guide Ocean-Friendly Sushi and has been nominated for a 2010 “Seafood Champion” award from the Seafood Choices Alliance for his focus on sustainable ocean harvesting. He speaks fluent Japanese, rusty Chinese, and can converse with lobsters using their own language, which involves urine.

 

Photo: Curt Richter

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About Trevor Corson

All text, photos, videos, and other content on this website that was originally created by Trevor Corson is copyrighted material, © Trevor Corson.

“The Lobster Sex Guy” and “Sushi Concierge” are TradeMarks of Trevor Corson.

Trevor Corson is a daring adventurer. He can discuss religion in three languages. He's a sexpert who eats gonads for fun. He will make you question everything you’ve ever believed—at least about food. Mr. Corson, who is possibly the world’s foremost expert on both lobsters and sushi, has a bio that reads like a document from another century: Boyhood summers on a small island, a first novel at age nine, educated at Princeton, a long stint in Asia living among Buddhist monks and searching for enlightenment (and getting plastered with said monks, and witnessing Tiananmen Square ... ), then tossing it all to go to sea as a fisherman. And tossing it all yet again to become a writer. This was a terrific move, because Mr. Corson has written two of the best foodie books around, which have each won numerous awards: The Secret Life of Lobsters, and The Story of Sushi. Both books are page-turners that skillfully meld Mr. Corson’s wild adventures and biting humor with an amazing understanding of science and the intricacies of foodie history.”

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The Haphazard
Gourmet Girls

 

“Trevor Corson is a hyper-contempo hybrid of Emerson and Melville, with his seafaring tales and elegant musings on nature; throughout his work there’s a numinous insistence that our relationship to the creatures we hunt and eat informs our relationship to the wider world and to divinity.”

— Eddie Gehman Kohan

Editor, “Haphazard Gourmet Girls” and “Obama Foodorama                                                           

Topics

Lobsters       Sushi       China       Japan

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