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The Story of Sushi
- An Unlikely Saga of Raw Fish and Rice
- Narrated by: Brian Nishii
- Length: 10 hrs and 6 mins
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Trevor Corson is not a writer as much as he is a seafood expert, and both The Secret Life of Lobsters and The Story of Sushi have quickly achieved best seller status on the strength of the interesting information they carry. Sushi has only been a part of American cuisine for a few decades, and there are surprisingly few comprehensive perspectives that treat the history, the cooking, and the art. Corson's book amply fills this void, as long as you are listening to it as a piece of reportage more than a novel with a plot.
Whatever faults there are in the writing, the telling does not compound them. Brian Nishii has as few narration credits as Corson has author credits, but you'd never know it. He handles the many facets of this book with energy and agility. One strand running through the book is a straightforward factual account of the history of sushi, both as traditional Japanese cuisine and as modern American trend. A second strand is the more scientific description of the different varieties of seafood and their assorted properties. The third strand attempts to humanize the difficulty of the art of making sushi by following a class of beginners through sushi school.
Tokyo-born Nishii nails all the pronunciation with ease and fluidity. Fans of sushi will be relieved and possibly embarrassed to learn the proper way to order and eat their food. The helpful tips abound, from the fat content of each fish to what you are really eating when you eat wasabi to the importance of the radish garnishing your plate. There is also a heaping dose of amusing facts. For example, the phrase "mac daddy" actually comes from the idea that the skin of the mackerel is very shiny, and salmon is actually a white fish that turns pink for the same reason flamingos do.
Nishii also deftly handles the Japanese-Australian accent of a pop star turned sushi school chef, a strange and delightful sound to the American ear, delivering a relatively satisfying gem of a portrait amidst Corson's cast of flat characters — the timid depressive who can't do anything right, the 17-year-old kid taking this class to impress girls, the beautiful stoic from Finland who executes each roll to perfection, the hard-working sous chef destined to find a job right after graduation, et cetera. The more informative two-thirds of the book certainly make up for Corson's missteps in the sushi school thread, and Nishii's voice work will reassure you that next time you sit down at the sushi bar, you'll be at the head of the class. —Megan Volpert
Publisher's summary
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 19th-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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Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
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Born above his grandfather’s modest restaurant in Mumbai, Hassan first experienced life through intoxicating whiffs of spicy fish curry, trips to the local markets, and gourmet outings with his mother. But when tragedy pushes the family out of India, they console themselves by eating their way around the world, eventually settling in Lumière, a small village in the French Alps.
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Great details & writing in a flawed story
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After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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Just as much a self-help book as a cookbook.
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
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In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
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An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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Starts strong tapers off
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Martin Walker presents his first collection of Bruno stories featuring all the familiar characters from the novels, the glories of the Périgord, and ample helpings of food and wine.
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Outtakes and Ephemera
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
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Housebroken
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Wonderful
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- Unabridged
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Novella Carpenter loves cities - the culture, the crowds, the energy. At the same time, she can't shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents' disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways.
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Hmmm.
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The Bride Wore Chocolate
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Overall
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Performance
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Story
Life couldn't be more perfect for Candace Woodrow. Her gourmet gift basket company is thriving, and she's set to marry steady, dependable Barry. There's just one wrench in the fairytale. Two weeks before her wedding she wakes up in the wrong man's bed. Candace thinks she'll be able to run out the door and forget all about Michael Vogler, but the Boston millionaire has other plans for the jittery bride.
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The Author Wore Prejudice
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Death al Dente
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The town of Jewel Bay, Montana - known as a Food Lovers' Village - is obsessed with homegrown and homemade Montana fare. So when Erin Murphy takes over her family's century-old general store, she turns it into a boutique market filled with local delicacies. But Erin's freshly booming business might go rotten when a former employee turns up dead.
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Four and a half stars
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Lunch in Paris
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- Unabridged
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
What listeners say about The Story of Sushi
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- the kampung kid
- 09-03-12
more than just sushi!
Quite an interesting read/hear about sushi for a non-seafood eater like myself! Love all the educational facts I get out from the book Love how the narrator split into different accent for each characters. I think I might just consider trying out real sushi!
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- Merle
- 08-01-12
fast pace, very informative
a book for any cook, and definitely for those who have ever eaten sushi. I appreciated the history and the careful descriptions about ingredients woven into an entertaining story about modern day american sushi making.
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- Eric
- 12-23-17
Great information on sushi, meh on style
The information about sushi was interesting and highly informative. i did not care for the narrative style. The slice of life that goes no where, with characters i didnt really care about was not for me.
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- Sarah DC
- 12-04-23
Fun mix of history with fictional characters and story
The history of Sushi is woven nicely throughout the book. The fictional story isn’t the greatest, but it holds together and carries the listener between the interesting sushi information.
I enjoyed as a light listen.
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- Kazuhiko
- 09-09-13
Very informative and entertaining to read
This book is full of information on all things sushi: cultural, ecological, biology of various fish, gastronomical, business, and more. I am from Japan but did not know about 80% of the information presented in this book. The book is also entertaining as it follows stories of the classmates who attended the California Sushi Academy during one semester.
Some of the reviews of this book gave me the impression that this part (the events that happened during the semester and the "characters" who appear) is fictional, but that is not the case. While reading this book, I also thought that level of details (e.g., what each character said) and the way the story was written are such that this had to be fictionalized/dramatized - this bothered me a little bit. So, after a half way through the book, I searched and found the author's web page, and you get to see the photos of these students and people who appeared in the book and updates of how they are doing since the book was written. So much detail of the events in the class are depicted in the book (as if they are a fiction) because the author actually attended the class and took detailed notes and interviewed these people. When you read (listen to) the book, it would help, at the outset, that you know these students are real people, because otherwise the book may sound like a mixture of facts and fictions.
The narrator's pronunciations of the Japanese words are accurate, and as a result, they may sound too "foreign", but this should not bother you because all these terms are not meant to be memorized or remembered - even Japanese people in Japan do not use many of these technical terms associated with sushi. They just reflect the depth of the knowledge that the author acquired during his research.
What was most fascinating to me overall about this book is that it is an illustration of how the food and its culture get transformed as they travel through different cultures and times. There is no such thing as a "pure" culture. It also made me wonder what "sushi" would be like 50 years from now, when, as some researchers predict, there will be no wild fish in the ocean.
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5 people found this helpful
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- steve
- 12-31-12
Something Smells Fishy
Being a big fan of sushi, I found the most of the information in this audiobook very interesting and I loved hearing about the history of Sushi including rice, ginger, vinegar and my personal favorite, the California Roll. My only regret is that many of the names of the people and foods are hard to pronounce and thus that made the information for me very hard to remember. It’s also hard to believe that the writer spent so much time talking about Melanie Griffith’s sister.
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4 people found this helpful
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- Daniel
- 11-08-12
Characters, history, and organic chemistry.
Would you try another book from Trevor Corson and/or Brian Nishii?
I would be interested in seeing what other titles Trevor Corson has written.
How would you have changed the story to make it more enjoyable?
I found the parts of the story about the students of the sushi academy sort of corny and silly but I was more interested in the historical components of the story.
Could you see The Story of Sushi being made into a movie or a TV series? Who should the stars be?
I doubt this story would translate well to a movie or TV series unless perhaps it were a reality tv show where prospective sushi chefs are put in a competitive environment.
Any additional comments?
All in all, I enjoyed this book, and learned a lot about one of my favorite types of food that I never knoew.
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- Max
- 08-08-12
So interesting in every way
Goes in depth in all areas necessary and entertains readers by covering many different areas of sushi and Japanese cuisine.
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- Irena Kelly
- 08-05-21
Love it!!!
Tons of knowledge. I learned alot from this book. Very good narrator too. He made me hungry and go for sushi every time he talk about it. Now I can safely eat sushi at japan without offending the chef
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- MarkyB
- 07-27-20
I gained a wealth of knowledge
I gained a wealth of knowledge , and can't wait to step up to the Sushi bar.
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