A new book from Trevor Corson, entitled "The Zen of Fish: The Story of Sushi from Samurai to Supermarket," deals with how sushi makes its way to these united states. It is his first book since the succesful venture "The Secret Life of Lobsters."
Corson's new book was profiled in the June 22 edition of the (Portland) "Maine Sunday Telegram."
Corson, 38, used to live in Little Cranberry Island, Maine, near Acadia Natl. Park. Today, he lives in Washington, D.C.
Ray Routhier of "The Telegram" said Corson has a way of telling folks in much detail about the stories behind the foods they like to devour.
Corson told the Portland, Maine newspaper that his frst book resulted from working as a sternman on a lobster boat while he lived in Maine. For his sesond book, Corson wanted to explore his mutual interests in Japan and seafood.
"The challenge was figuring out how to tell an American story about sushi, since I wrote for an American audience," Corson told "That's when I discovered the California Sushi Academy in Los Angeles, where young Americans train to become sushi chefs."
Corson also emphasized that his book is a nonfiction documentary about Kate Murray who struggles to survive as a chef-in-training at the sushi academy.Among Murray's challenges are the fact that she is not Asian, and that she is a woman.
The author also revealed that the Japanese sushi industry now has sushi-making robots!
Corson also examines American phobias regarding sushi:
"The word 'sushi' actually has nothing to do with raw fish," Corson said. "It refers simply to rice that has been seasoned with vinegar and sugar (and a little salt.)"
For more info:
"The Maine Sunday Telegram" is the Sunday edition of "The Portland Press-Herald."
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