Trevor Corson is a writer, editor, and teacher. When he was nine years old he made his first book, an illustrated novel bound with cardboard and yarn that told of a belly-button cleaning robot gone berserk. Later he decided that even stranger than fiction was fact. In pursuit of nonfiction writing projects since then, he has worked as a commercial fisherman through winters on the coast of New England, shadowed chefs in kitchens and actors on adult film sets in Los Angeles, participated in fire rituals in Buddhist temples in rural Japan, lived among student activists in China, hitched rides aboard scientific research ships, and partnered with an atomic-bomb survivor teaching young people about the effects of nuclear weapons. His articles and essays have appeared in The New York Times, The Wall Street Journal, The Los Angeles Times, The Boston Globe, The Atlantic, The Nation, Men's Health, Gastronomica, Transition, and other publications. He is the author of two books: the worldwide popular-science bestseller The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean and the award-winning The Story of Sushi: An Unlikely Saga of Raw Fish and Rice. He has worked as a magazine editor and taught writing to mid-career adults, military veterans, graduate students, undergraduates, and high-school students.
Trevor's writing has covered subjects as diverse as the hidden risks of submarine warfare, the lives of factory workers in China's rustbelt, the overlapping histories of race and aerial bombing, the scientific and religious dimensions of how we define death, the social physiology of flavor, the satisfaction of solitude, and his own personal history of fuel-efficient cars—in addition to many articles on lobsters and sushi. His writing has been anthologized in The Best American Science Writing edited by Oliver Sacks and received commendation in Best American Essays.
Trevor’s first book, The Secret Life of Lobsters, was named a Best Nature Book of the Year by USA Today and Discover magazine, a Best Book of the Year by Time Out New York, and a Discover Great New Writers selection by Barnes & Noble. His second book, The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, was named an Editors' Choice by The New York Times Book Review, a Best Food Book of the Year by Zagat, and The Best American Food Literature Book of the Year by the Gourmand Awards.
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; WAMU's The Diane Rehm Show; WNYC's RadioLab; BBC's Natural Histories, Food Chain, and The Food Programme; and Food Network's Iron Chef America, as well as on numerous other television and radio programs and in print.
As an editor Trevor has worked on a variety of article- and book-length projects and for three years was the managing editor of the international literary journal Transition, published out of the Department of African and African American Studies at Harvard University. During Trevor's tenure at Transition the journal won three consecutive Alternative Press Awards for International Reporting and was nominated for a National Magazine Award in General Excellence.
As a teacher Trevor has served as an adjunct creative-writing professor in the graduate arts program at Columbia University in New York City, and as a full-time lecturer and course program co-director in the undergraduate writing program in the Department of English at Columbia. He has also been a lecturer in the graduate program in science journalism at Boston University, a visiting writer in the MFA program at the University of Memphis, a lecturer at The New School, and a faculty member at Brooklyn Friends School. He has taught writing workshops at the Key West Literary Seminar, the Nieman Conference on Narrative Journalism at Harvard University, and for the Symbioses BioSocial Network.
Trevor has been an invited speaker at some of the premier venues in the United States, including the National Press Club, the National Geographic Society, the Smithsonian Institution, and the American Museum of Natural History. He has lectured widely on the topics of his work at schools, libraries, conferences, clubs, and many other locations.
Trevor's research and writing have been supported by a John Fisher Zeidman Memorial Chinese Studies Fellowship at Beijing Normal University, a Japanese Ministry of Education Fellowship at Taisho University in Tokyo, a Knight Fellowship in the Investigative Science Journalism Boot Camp at MIT, and a Teaching Fellowship from the School of the Arts at Columbia University in New York City. He has a master's degree in nonfiction writing and a graduate certificate in science and technology studies, both from Columbia University. He has been a member of the PEN America Society, the American Society of Journalists and Authors, the Association of Writers & Writing Programs, the Neuwrite Collaborative Science-Writing Group, and the Science and Social Difference Working Group at Columbia University.
For about six years Trevor hosted a series of historical sushi dinners, mainly in New York City. The dinners received wide media coverage and educated attendees on the gastronomic and ecological benefits of traditional sustainable seafood. He co-authored the Blue Ocean Institute's Guide to Ocean-Friendly Sushi, and his educational video Sushi: You're Doing It All Wrong, produced by CBS, was a finalist for a Digital Ellie award from the American Society of Magazine Editors.