The Story of Sushi: An Unlikely Saga of Raw Fish and Rice by Trevor Corson.
In The Story of Sushi, Trevor Corson follows a group of students at the California Sushi Academy. He stays with the class throughout their whole education, and through their classes and experiences manages to tell not only their story, but also the story of Sushi, both in Japan and in the US.
As the students are introduced to different cooking methods and different fish, the author uses these incidents as a springboard to tell the story of sushi. From the beginning in Japan, when sushi was fermented rice and fish, nothing like it is today, up until its recent popularity in the US and across the world.
Corson manages to weave the three stories together in a seamless way. The story of the class, the story of sushi in Japan and the story of sushi in the US. He has also manages to find the interesting anecdotes and the interesting people that is used to spice up his story. Not just a history lession, Corson fills his book with interesting anecdotes to complement the text.
The story is well told, and the history of sushi is not boring at all. The book is easy to read and hard to put down, allthough some of the chapters felt a bit weak and did nothing to contribute to the overall story. Overall I enjoyed The Story of Sushi, and finished the book in less than 24 hours. Whether you like Japan, sushi or cooking in general, this is a book you should read.