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The Zen of Fish (2007)

– tekijä: Trevor Corson

JäseniäKirja-arvostelujaSuosituimmuussijaKeskimääräinen arvioMaininnat
4862237,516 (3.89)18
A New York Times Editor's Choice Everything you never knew about sushi-- its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.… (lisätietoja)
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» Katso myös 18 mainintaa

Näyttää 1-5 (yhteensä 22) (seuraava | näytä kaikki)
I love sushi, and this is a good book about "behind the bar" for the sushi chef. It focuses on the California Sushi Academy and some students, particularly a female student "Kate", and the challenges with even a 12-week shortened training program. ( )
  octal | Jan 1, 2021 |
Quite possibly the best nonfiction I've read this year. Corson uses as the base of his story, the experiences of students in a three month course during 2005, on becoming a sushi chef at the California Sushi Academy in the L.A. area. He includes stories of the various teachers and the restaurant where the academy is housed. In amongst that story, are histories of sushi making, natural histories of the many ingredients used in making sushi and general cultural knowledge of those who have fallen in love with eating sushi. This was a drama of lives, but not in the Iron Chef or reality TV show formula.

It was instructive, and inspiring and frustrating. Instructive and inspiring in that it helped me understand some of the Japanese ways of flavor (in fact, inspired by this book, I made the best sole I've ever managed last night, broiled after a light marinade in sake, soy sauce, rice vinegar, chili oil and sugar - then I used the marinade to pour over my broccoli which I then roasted in the oven. Delicious!), and the possibilities of making sushi for myself. Although it is not a cookbook and contains no recipes, there are good references at the end for those who want to go further with it. Frustrating in that it makes you want to rush out to the nearest decent sushi bar and have the experience of eating well made sushi. I don't think there is one closer than 90 miles away from me, so that won't be happening soon. When I do go though, I will go with a much better understanding of the experience and food. ( )
  MrsLee | Sep 2, 2017 |
An unlikely saga of raw fish and rice
  jhawn | Jul 31, 2017 |
I liked the information about how sushi came from ancient Japan to a restaurant near me. The story of the school and its students was not very interesting to me. Had they been left out, the book would have been 1/3 as long, but I'd have gotten as much from it and liked it better. ( )
  Kitty.Cunningham | Jul 19, 2017 |
The author has no affiliation with the California Sushi Academy. He paid for all sushi consumed in the course of his research

This book made me crave sushi for the entire week that I was reading it. I’m a sushi fiend so this isn’t surprising, but it was a little odd when I was reading at 8 AM. This had been on my wish list for a long time. According to my Library Thing I got a copy in 2009, but I have no recollection of owning it. I know I didn’t read it. So I was happy to find a copy on Amazon for .99 and it also hits “S” on the ABC Challenge.

As much as I enjoyed the info that I learned about sushi through Zoran, Kate, Marcos, Toshi and the others, I enjoyed the people. Although this was a work of documentary non-fiction, it read like a novel at times and the central figures were key. Toshi, the pioneer of American sushi; Kate the unsettled student; Zoran the teacher who is disappeared back to Australia midway through the semester; Takumi the former JPop singer.

Luckily for this sushi fiend, little beyond the author’s explanation of mold’s role in miso and sushi rice made me think twice about the food I devour. I fell in love with sushi at the tale end of my first stint in Japan but never really had a huge interest in its creation. I don’t think I’ve made sushi since a friend’s obon party in August… 2002! This book made me curious about some of the behind the scenes and probably made me a more educated consumer at the sushi bar.

Disease isn’t the only problem. Humans like to eat yellowtail, but yellowtail also like to eat yellowtail.

Of the author’s comments on fish that’s the one I loved the most. I’m picturing carnivorous yellowtail on the sushi bar. I really enjoyed the background on the rice as its status in the US is so different to its standing in Japan.

I’m glad to see the Toshi’s California Sushi Academy is still going (despite an awful website) and to “see” Kate and company on Corson’s site. ( )
  skinglist | Jan 10, 2015 |
Näyttää 1-5 (yhteensä 22) (seuraava | näytä kaikki)
The book's real strength is Corson's skill at making the science of sushi interesting, presenting details in a playful and unintimidating manner for those of us without backgrounds in marine biology. He provides fascinating detail of a number of the most popular sushi toppings, imbuing his descriptions with just enough scientific trivia to capture the fascination of his mass-market target audience yet not give the impression he is watering down his presentations. Throughout the book, he covers topics such as the biology of tuna (which are, believe it or not, a warm-blooded fish); the composition of various types of muscles in fish and their differing flavor profiles; the anti-bacterial characteristics of sushi garnishes, such as shredded radish and perilla (shiso 紫蘇) leaves; and the (truly fascinating) life-cycle of eels.
 
Sinun täytyy kirjautua sisään voidaksesi muokata Yhteistä tietoa
Katso lisäohjeita Common Knowledge -sivuilta (englanniksi).
Kanoninen teoksen nimi
Tiedot englanninkielisestä Yhteisestä tiedosta. Muokkaa kotoistaaksesi se omalle kielellesi.
Alkuteoksen nimi
Teoksen muut nimet
Tiedot englanninkielisestä Yhteisestä tiedosta. Muokkaa kotoistaaksesi se omalle kielellesi.
Alkuperäinen julkaisuvuosi
Henkilöt/hahmot
Tiedot englanninkielisestä Yhteisestä tiedosta. Muokkaa kotoistaaksesi se omalle kielellesi.
Tärkeät paikat
Tiedot englanninkielisestä Yhteisestä tiedosta. Muokkaa kotoistaaksesi se omalle kielellesi.
Tärkeät tapahtumat
Kirjaan liittyvät elokuvat
Palkinnot ja kunnianosoitukset
Epigrafi (motto tai mietelause kirjan alussa)
Tiedot englanninkielisestä Yhteisestä tiedosta. Muokkaa kotoistaaksesi se omalle kielellesi.
I am a fish, cuisine is my sea.
Omistuskirjoitus
Ensimmäiset sanat
Tiedot englanninkielisestä Yhteisestä tiedosta. Muokkaa kotoistaaksesi se omalle kielellesi.
Kate Murray's alarm clock went off at 5:30 a.m.
Sitaatit
Viimeiset sanat
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(Napsauta nähdäksesi. Varoitus: voi sisältää juonipaljastuksia)
Erotteluhuomautus
Julkaisutoimittajat
Kirjan kehujat
Alkuteoksen kieli
Canonical DDC/MDS

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Englanninkielinen Wikipedia (3)

A New York Times Editor's Choice Everything you never knew about sushi-- its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

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Keskiarvo: (3.89)
0.5
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