基本信息·出版社：Gotham ·页码：323 页 ·出版日期：2007年05月 ·ISBN：1592402941 ·条形码：9781592402946 ·装帧：精装 ·外文书名：寿司经济 ...
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The Sushi Economy: Globalization and the Making of a Modern Delicacy |
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The Sushi Economy: Globalization and the Making of a Modern Delicacy |
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基本信息·出版社：Gotham
·页码：323 页
·出版日期：2007年05月
·ISBN：1592402941
·条形码：9781592402946
·装帧：精装
·外文书名：寿司经济
内容简介 From the sea to your plate, the first international tour of sushi’s journey in the global marketplace One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most 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 has one of the world’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food.
A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization’s dynamics, journalist Sasha Issenberg traces sushi’s journey from Japanese street snack to global delicacy.
THE SUSHI ECONOMY takes you through the stalls of Tokyo’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi--in Canada. He then follows sushi’s evolution in America, exploring how it became LA’s favorite food. You’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market.
Few businesses reveal the complex dynamics of globalization as acutely as the tuna’s journey from the sea to the sushi bar. 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.
作者简介 Sasha Issenberg has written for Slate,
The Washington Monthly, Inc., Philadelphia, and
George, where he served as a contributing editor.
媒体推荐 书评
From Publishers Weekly Starred Review. In this intriguing first book, Philadelphia-based journalist Issenberg roams the globe in search of sushi and takes the reader on a cultural, historical and economic journey through the raw-fish trade that reads less like economics and more like an entertaining culinary travelogue. In the years since the end of WWII, the practical protein-and-rice delicacy once unknown outside Japan has become so commonplace that the elements of its trade affect a far-flung global network of fanatics, chefs, tuna ranchers and pirates. While the West reached out for things Japanese, from management techniques to Walkmans, the growth of the market for quality fish, especially
maguro, the bluefin tuna beloved by sushi eaters everywhere, paralleled Japan''s rise from postwar ruin to 1980s economic powerhouse and into its burst-bubble present. Issenberg follows every possible strand in this worldwide web of history, economics and cuisine—an approach that keeps the book lively with colorful places and characters, from the Tokyo fish market to the boats of North Atlantic fishermen, from tuna ranches off the coast of Australia to the sushi bars in Austin, Tex. He weaves the history of the art and cuisine of sushi throughout, and his smart, lively voice makes the most arcane information fascinating.
(May) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Bookmarks Magazine Sasha Issenberg, an investigative reporter at
Philadelphia magazine, gained national notoriety a few years ago when he fact-checked David Brooks''s article in the
Atlantic Monthly, "One Nation, Slightly Divisable." He found plenty of errors and generalizations. With
The Sushi Economy, he impressed critics with his thoughtful and well-written account of how sushi became the world''s favorite luxury cuisine. Filled with interesting detail, the book also contains surprising facts and anecdotes that critics were quick to quote.
The New York Times felt the narrative sometimes dragged, with one passage that describes a fish being transferred from boat to dock feeling "longer than the flight to Japan." Other critics thought Issenberg strained too much on occasion, for example by comparing sushi chefs with samurai. Despite these minor criticisms, reviewers overall recommended this book as a fascinating view of the global economy.
Copyright © 2004 Phillips & Nelson Media, Inc. Mark Bittman, author of The Best Recipes in the World and How to Cook Everything Sasha Issenberg''s
THE SUSHI ECONOMY is a perfectly timed book about two important topics. Like a good piece of sushi, it''s simple, complex, and full of delicious surprises.
Douglas Brinkley, Professor of History at Tulane University, bestselling author of The Great Deluge Everywhere I travel in the world there seems to be a sushi bar awaiting me. Now, for the first time, I understand the culinary phenomenon with informed eyes and stomach. Sasha Issenberg’s
THE SUSHI ECONOMY is a riveting and witty inquiry into the raw fish explosion. As a non-fiction stylist, he’s first-rate. A must read!
Franklin Foer, bestselling author of How Soccer Explains the World Sasha Issenberg has produced an exquisite specimen of culinary anthropology- -and literary journalism and political economy. He reveals fascinating wrinkles in the global economy with wit and color.
Steven Johnson, bestselling author of The Ghost Map and Everything Bad is Good for You This is one of those rare books that reveals a vast and fascinating system behind something you''ve entirely taken for granted.
THE SUSHI ECONOMY is not just a book about our growing appetite for raw fish--it''s a brilliant look at globalization in practice.
