An Unlikely Saga of Raw Fish and Rice

previously titled “The Zen of Fish”


How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean



• Editor’s Choice  —New York Times Book Review

• A Best Food Book of the Year  —Zagat

• The Best American Food Literature Book of the Year
                                                    —Gourmand Awards

“Rarely has a Westerner written so knowledgeably, or entertainingly, about the subject. ... An expert’s command.”

—New York Times

Riveting. ... Corson beautifully intersperses the drama with lessons about the history and science of each fish. ... Foodies will find dozens of useful tips to enhance their appreciation of ‘the fast food of old Tokyo.’ ... The combination of culinary insights and personal drama makes for one of the more compelling food-themed books in recent years.”

—Publishers Weekly

“A meticulously reported account ... chock-full of great tidbits, revelatory findings, amazing science. ... What could have been a dry sushi treatise is instead turned into a compelling read by the writer's inventive narrative approach. ... Corson proves a master at providing a non-stop banquet of tasty morsels sure to delight anyone who has taken a seat at a sushi bar.”

—Seattle Post-Intelligencer

“Filled with cultural history, science, gastronomical observations, Bourdain-like cooking tales and food facts, The Story of Sushi is ridiculously entertaining and interesting.”

—Powells Books

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• Worldwide pop-science bestseller  —Amazon

• A Best Nature Book of the Year   —USA Today & Discover

• A Best Book of the Year  —Time Out New York

• Discover Great New Writers Selection  —Barnes & Noble

“A fascinating story, blending science, politics and history ... the writing is vivid.”

—USA Today

“Corson knows the lobster’s secrets, and he’ll tell. ... The chapters are knitted together with rich stories about the people who catch lobsters, their families, the dangers they face.”

—New York Times

“Lobster is served three ways in this fascinating book: by fisherman, scientist and the crustaceans themselves. ... Corson, who worked aboard commercial lobster boats for two years, weaves together these three worlds. The human worlds are surely interesting; but they can't top the lobster life on the ocean floor.”

—Washington Post

“Corson’s sense of humor and ability to breathe a human sensibility into his crustacean characters enliven even the most esoteric details of how lobsters hunt, hide, fight, and mate in their natural habitat.”

—The Atlantic

“For hot stuff, you can pick up the latest Harlequin Romance, all fiction. Or you can read The Secret Life of Lobsters—all fact!”

—CBS Sunday Morning

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