Trevor Corson—“The Lobster Sex Guy” and America’s only “Sushi Concierge”— 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 fisherman off the Maine coast before becoming a bestselling author. He has been an award-winning magazine editor and has written on a wide variety of 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), 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 and his work have 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 appears on the Food Network’s hit TV show Iron Chef America and is an occasional and very amateur stand-up comedian. He lives in New York City.
 

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About  TREVOR  CORSON

TREVOR

        CORSON

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“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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“Mr. Corson is a hyper-contempo hipster hybrid of Emerson and Melville, with his sea-faring 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.”                                                              —The Haphazard Gourmet Girls