The Sushi Economy: Globalization and the Making of a Modern Delicacy (英語) ハードカバー – 2007/5/3
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The highly acclaimed exploration of sushi’s surprising history, global business, and international allure
One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time?
A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again. --このテキストは、絶版本またはこのタイトルには設定されていない版型に関連付けられています。
aOne of those rare books that reveals a vast and fascinating system behind something youave taken entirely for granted. . . . Brilliant.a
aSteve Johnson, author of "Everything Bad Is Good for You"
aEminently readable . . . anecdote-rich and quirky.a
a"The Wall Street Journal"
aAn authoritative, expertly reported account of this increasingly global business, with the smart elegance of a dinner at Nobu.a
aIssenberg shrewdly anatomizes this delicacy with more frequent flier miles than Bono.a a"New York Times"
aA clear, engaging account of the business behind one of the worldas most popular foods.a a"Dallas Morning News"
a[Issenbergas] smart, lively voice makes the most arcane information fascinatinga a"Publishers Weekly" (starred review)
aWill satisfy picky eaters (and readers).a a"Wired"
aA superb fish story. In scenes that prove him a worthy successor to John McPhee, Issenberg has revelatory chats with a wide range of peoplea] The words and experiences of these diverse folks animate nearly every page.a a"Kirkus Reviews (starred review)"
aIssenberg's beautifully written book reveals the complex web of commerce, culture, and culinary expertisea] It makes enjoying sushi not only a delight for the palate but also a thought-provoking repast for the mind.a a"Library Journa" aAn exquisite specimen of culinary anthropologya]. [Issenberg] reveals fascinating wrinkles in the global economy with wit and color.a--Franklin Foer, bestselling author of How Soccer Explains the World
?One of those rare books that reveals a vast and fascinating system behind something you?ve taken entirely for granted. . . . Brilliant.?
?Steve Johnson, author of "Everything Bad Is Good for You"
?Eminently readable . . . anecdote-rich and quirky.?
?"The Wall Street Journal"
?An authoritative, expertly reported account of this increasingly global business, with the smart elegance of a dinner at Nobu.?
?Issenberg shrewdly anatomizes this delicacy with more frequent flier miles than Bono.? ?"New York Times"
?A clear, engaging account of the business behind one of the world's most popular foods.? ?"Dallas Morning News"
?[Issenberg?s] smart, lively voice makes the most arcane information fascinating? ?"Publishers Weekly" (starred review)
?Will satisfy picky eaters (and readers).? ?"Wired"
?A superb fish story. In scenes that prove him a worthy successor to John McPhee, Issenberg has revelatory chat --このテキストは、絶版本またはこのタイトルには設定されていない版型に関連付けられています。
Sushi was, at one point, just a local Japanese street food and the tuna fish that is most commonly used for making it, was sold at scrap value. However, currently, this fish is one of the most expensive ones in the market while sushi has found its way to the best Michelin star restaurants, scattered all over the world. The book traces the sushi’s journey from humble beginnings to becoming one of the most luxurious dishes on the menu in the 21st Century.
Being an experienced and a credible journalist, Issenberg, has brought the same curiosity and an interesting writing style to this book. The vivid and detailed narration takes into account every aspect of the sushi business – right from the catching and transportation of fish to serving that sushi on the plate! Readers will be able to vividly imagine the Tsukiji fish market and the religious arrangement of the dish on the plate. It’s all out there for the reader to imagine, smell and taste.
The book vividly discusses the Tsukiji fish market that covers 57 acres in the capital city of Japan and trade worth $6 billion are annually carried out over here. Along with that, it beautifully narrates how the sushi has changed over the years – from taking birth in the 19th century to being revamped when Japanese planes came back with North Atlantic Bluefin Tuna instead of flying back empty. Meant for the foodie, the economist and the hungry reader as well, this book is nothing less than a delight to read.
What sets this book apart from most of the other sushi guides is that it is not just a bland narrative on the development of sushi into a globally loved dish, but also takes into account the tiny details like kitchen scenes in the restaurants as well as how it has taken advantage of globalization to enjoy the enviable position that it has today. A bonus is that this book also discusses the economics of sushi deeper than many others out there on the bookshelves.
This review was originally written for 27Press.com.