The Sushi Economy by Sasha Issenberg
Globalization and the Making of a Modern Delicacy

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Synopsis

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.
 

About Sasha Issenberg

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Sasha Issenberg is a columnist for Slate and the Washington correspondent for Monocle. He covered the 2008 election as a national political correspondent for The Boston Globe, and his work has also appeared in New York, The Atlantic, and The New York Times Magazine. His first book, The Sushi Economy, was published in 2007.
 
Published May 3, 2007 by Gotham. 351 pages
Genres: Business & Economics, Political & Social Sciences, Nature & Wildlife, Science & Math. Non-fiction

Unrated Critic Reviews for The Sushi Economy

Kirkus Reviews

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Enterprising Philadelphia Magazine contributor Issenberg pursues the blue-fin tuna around the world—from sea to ship to freezer to airplane to restaurant to plate to palate—and returns with a superb fish story.

| Read Full Review of The Sushi Economy: Globalizat...

The New York Times

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When I first tried sushi in Tokyo in the fall of 1977, I thought of myself as an intrepid culinary adventurer who, if he survived the experience, would return to America to tell the incredible, unbelievable tale of the day he ate raw fish on rice balls.

Jun 10 2007 | Read Full Review of The Sushi Economy: Globalizat...

The New York Times

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When I first tried sushi in Tokyo in the fall of 1977, I thought of myself as an intrepid culinary adventurer who, if he survived the experience, would return to America to tell the incredible, unbelievable tale of the day he ate raw fish on rice balls.

Jun 10 2007 | Read Full Review of The Sushi Economy: Globalizat...

The Economist

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The Seattle Post Intelligencer had a human-interest story (or fish-interest story, if you will) a few weeks ago on the arrival of the first Copper River salmon of the season at Seattle-Tacoma International Airport:.

May 27 2012 | Read Full Review of The Sushi Economy: Globalizat...

Entertainment Weekly

In The Sushi Economy, Sasha Issenberg offers a wide-ranging history of sushi, through visits to five continents (and a dozen countries), detailing how fish goes from sea to market to kitchen to plate.

May 18 2007 | Read Full Review of The Sushi Economy: Globalizat...

Bookmarks Magazine

With The Sushi Economy, he impressed critics with his thoughtful and well-written account of how sushi became the world’s favorite luxury cuisine.

Aug 07 2007 | Read Full Review of The Sushi Economy: Globalizat...

Military.com

In another chapter, Issenberg tells the fascinating story of Texas chef Tyson Cole, who, through determination, talent, and excellent schooling by Austin's best Japanese sushi chefs, has become one of the few renowned non-Japanese sushi chefs.

Apr 23 2008 | Read Full Review of The Sushi Economy: Globalizat...

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