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

Now in paperback, the highly acclaimed exploration of sushis surprising history, global business, and international allure One generation ago, sushis 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 planets 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 worlds 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 globalizations dynamics, the book traces sushis journey from Japanese street snack to global delicacy. After traversing the pages of "The Sushi Economy," youll never see the food on your plateor the world around youquite 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.? ?"Entertainment Weekly" ?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 aave taken entirely for granted. . . . Brilliant.a aSteve Johnson, author of "Everything Bad Is Good for You" aEminently readable . . . anecdote-rich and quirky.a a"The Wall Street Journal" aAn authoritative, expertly reported account of this increasingly global business, with the smart elegance of a dinner at Nobu.a a"Entertainment Weekly" aIssenberg shrewdly anatomizes this delicacy with more frequent flier miles than Bono.a a"New York Times" aA clear, engaging account of the business behind one of the worldas most popular foods.a a"Dallas Morning News" a[Issenbergas] smart, lively voice makes the most arcane information fascinatinga a"Publishers Weekly" (starred review) aWill satisfy picky eaters (and readers).a a"Wired" aA superb fish story. In scenes that prove him a worthy successor to John McPhee, Issenberg has revelatory chats with a wide range of peoplea] The words and experiences of these diverse folks animate nearly every page.a a"Kirkus Reviews (starred review)" aIssenberg's beautifully written book reveals the complex web of commerce, culture, and culinary expertisea] It makes enjoying sushi not only a delight for the palate but also a thought-provoking repast for the mind.a a"Library Journa" aAn exquisite specimen of culinary anthropologya]. [Issenberg] reveals fascinating wrinkles in the global economy with wit and color.a--Franklin Foer, bestselling author of How Soccer Explains the World

Sasha Isenberg is a journalist at "The Boston Globe" and has written for "Slate, The Washington Monthly, Inc., Philadelphia," and "George," where he served as a contributing editor.

Now in paperback, the highly acclaimed exploration of sushias surprising history, global business, and international allure One generation ago, sushias 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 planetas 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 worldas 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 globalizationas dynamics, the book traces sushias journey from Japanese street snack to global delicacy. After traversing the pages of "The Sushi Economy," youall never see the food on your plateaor the world around youaquite the same way again.

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