Trevor Corson’s book The Story of Sushi: An Unlikely Saga of Raw Fish and Rice was partly born out of concern with an ecological disaster in the making. Factory fishing and fish-farming industries, global seafood distributors, and international Asian restaurant operations profit from invented stereotypes about Japanese cultural purity in their worldwide marketing of sushi, with the result that diners endanger their own health and contribute to the decimation of global fish stocks in ways that are unnecessary and not true to sushi tradition—particularly in the case of bluefin tuna. Trevor’s work has emphasized a more unexpected history of miscegenation: sushi as a cross-cultural and environmentally-aware hybrid whose folkways and traditional diversity of techniques and ingredients hold the key to more sustainable consumption.

After The Story of Sushi was named a Best Food Book of the Year by Zagat and The Best American Food Book of the Year by the Gourmand Awards, Trevor began hosting a series of guided historical sushi dinners, primarily at the Michelin-starred Jewel Bako restaurant in New York City. Drawing on his extensive Japanese-language research into the history of Japan’s cuisine, Trevor collaborated closely with traditionally-trained Japanese chefs to design menus representing a more diverse style of sushi truer to the roots of the cuisine, as it was probably eaten a century ago, then guided guests through the meals in person. At each meal Trevor wove anecdotes from his research together with real-time tips on how to appreciate the skills of a old-fashioned sushi chef, in the process revealing secrets of sushi history, craft, appreciation, and etiquette that often came as a surprise even to seasoned sushi aficionados.

Trevor’s historical sushi dinners have been featured on Japanese national television and in The New York Times Magazine, The New York Times Dining & Wine section, The Washington Post, Food & Wine, Time Out New York, Tasting Table, Washington City Paper, United Airlines Hemispheres magazine, Plate Magazine, and other publications. After six years of hosting the dinners Trevor had to put the events on hiatus due to an increasingly busy teaching schedule. Sushi enthusiasts can still delve into a copy The Story of Sushi and, armed with the information from the book, pursue a more interesting and sustainable sushi experience themselves—a lifelong adventure.