Trevor Corson spent two years studying philosophy in China, another three years in Japan living in temples and studying Buddhism, and two more years working as a commercial lobsterman off the Maine coast before becoming a bestselling author. He has been an award-winning magazine editor and has written about food, 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, where his first book, The Secret Life of Lobsters, began as an essay 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. 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 appears on the Food Network’s hit TV show Iron Chef America. He has been a Knight Fellow at M.I.T. in the Investigative Science Journalism Boot Camp and a Visiting Writer at the University of Memphis. He speaks fluent Japanese, rusty Chinese, and can converse with lobsters using their own language, which involves urine. He lives in New York City.