The Zen of Fish

Monday, June 11, 2007

In The Zen of Fish, Trevor Corson explores the history of sushi. He explains how raw fish became so popular in America, and how it’s affecting the fish industry.

The Zen of Fish is available for purchase at

Events: Trevor Corson will be speaking and signing books
Monday, June 11 at 7 pm
Chelsea Barnes & Noble
675 Avenue of the Americas, at 22nd Street


Trevor Corson

Comments [4]

moyashi from NYC

Well Mark, if you're content to grovel, that's fine. But if you want to enter my "elite" realm of basic knowledge gained from direct experience, then why not try truly embracing the culture by going to Japan? One cannot "embrace a culture that is not their own" from the meek comfort of their native environment. If you buy off-peak and in advance, a flight to Tokyo costs the same as to Chicago, by the way. By your standards, anyone with more than average knowledge about any subject at all is a disapproving elitist. That's intellectual garbage. There's definitely something in this world that you know a lot more about than I do; if you point out to me how I approach it incorrectly, you are doing me a service as a teacher.

Jun. 19 2007 11:04 AM
Mark from groveling at the feet of cultural elitists begging for forgivness

Moyashi I wonder why so many ignorant Americans are ethnocentric? Perhaps it's because cultural elitists stare disapprovingly and tell them how they are doing everything wrong any time they attempt to embrace a culture that is not their own?

Jun. 18 2007 03:55 PM
moyashi from NYC, USA

Mr. Corson may have lived in Japan for 3 years (only long enough to barely scratch the surface of that culture), but he still approaches the subject from a distinctly American vantage point, probably intentionally to connect properly with his ignorant target audience. Based on his atrocious accent, I have to wonder if he is indeed "fluent in Japanese." Equating the relative healthfulness of sushi vs. frozen pizza based solely on number of calories is a big, typically American mistake. Healthfulness derives from the nutrients, vitamins, minerals, enzymes and amino acids of the ingredients. Most Japanese eat very hearty meals and snack through the day - and are still slim, very similar to the French and Italians (despite the current increase in Japan of "metabolic disorder" which is caused more by sendentaryness than diet). Mr. Corson neglected to mention that the vast majority of American "sushi" either cannot technically be called sushi (because the vinegar is either left out or substituted with non-rice vinegar - NOT a minor detail), or is of such hideously low quality that one would be hard pressed to find such bad sushi in Japan. I suspect that many people who have sushi on a weekly basis have in fact never had real sushi even once in their lives. However, much of what Mr. Corson said was basically correct, especially about the disgusting habit of drowning sushi pieces in a brimming pool of soy sauce.

Jun. 12 2007 02:31 PM
George from Brooklyn

Any problems with worms/parasites from raw fish?

Jun. 11 2007 12:52 PM

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