The Sushi Economy: Globalization and the Making of a Modern Delicacy
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.
?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
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