Posts by Trevor Corson
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Read MoreThe New Yorker’s Mystery Claw
If you’re an avid reader with a photographic memory, you’ll score well on the New Yorker’s “Cover Contest,” where hints of book covers can, if correctly identified, be turned into prizes (more books). This week the evocative pincer on the cover of The Secret Life of Lobsters caught the New Yorker’s fancy—along with a head…
Read MoreWhat If Your Sushi Chef Isn’t Japanese, or Even Asian?
Photo: Danish sushi chef Fie Kruse, who is depicted in Trevor Corson’s book The Story of Sushi, prepares dinner for a customer. Photo by Trevor Corson. Say you walk into a sushi bar in America hungry for an authentic Japanese meal and you’re faced with a choice. There’s an empty seat in front of a chef…
Read MoreDoes Race Matter for Sushi Chefs?
On The Atlantic today, I poll readers for their feelings about the ethnicity—and presumed authenticity—of sushi chefs.
Read MoreAmerican Sushi
My article on the growing trend of non-Asian/non-traditional sushi chefs is now out in the June issue of The Atlantic. I worked really hard on this story, and interviewed quite a few interesting chefs. A ton of the material I talked about with the chefs never made it into the article, so hopefully I can…
Read MoreHate Mail & a Hat Tip from Michael Moore
I haven’t received this much hate mail since I wrote about stabbing of lobsters with large kitchen knives. The other day I dashed off a little article for the CSMonitor’s weekly edition about how nice it is that people in Nordic countries such as Finland get free health care and top-notch universal public education. The…
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