—New York Times Book Review
A Best Food Book of the Year
The Best American Food Literature Book of the Year
“Trevor Corson takes you on a fascinating journey into the world of sushi. Rich, engaging, a pleasure.”
“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 (starred review)
“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.”
“Filled with cultural history, science, gastronomical observations, Bourdain-like cooking tales and food facts, The Story of Sushi is ridiculously entertaining and interesting.”
About the Book
Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it—is revealed in this entertaining documentary account by Trevor Corson, the author of the highly acclaimed The Secret Life of Lobsters.
When a twenty-year-old woman arrives at America’s first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers—and that’s just the first two weeks.
In this richly reported story, Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea.
He illuminates sushi’s beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling 19th-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows this unlikely meal now exploding into the American heartland just as the long-term future of sushi may be unraveling.
The Story of Sushi is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.
Published by HarperCollins