Book Synopsis A New York Times Editors 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 Americas first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. Agent, Stuart Krichevsky.About the Book In this richly reported documentary Corson, journalist and author of The Secret Life of Lobsters, shadows several American sushi novices as well as a master Japanese chef to give readers an in-depth, behind-the-scenes look at the elusive art of cooking without cooking. However, by the end of the book, the answer to the puzzle remains elusive. Corson provides more information about the lobster's unusual anatomy, eating habits and sex life than most readers will probably want to know, but he makes it all fascinating, especially when he juxtaposes observations of human behavior and descriptions of the social life of lobsters. He brings the story to life by concentrating on the lobstermen and their families who live in one Maine fishing community, Little Cranberry Island, and alternating narratives of their lives with accounts of the research of scientists who, obsessed with the curious life of lobsters, conduct experiments that are often as strange and complex as the lobsters themselves. In this intriguing and entertaining book, Corson, a journalist who has reported on such diverse subjects as organ transplants and Chinese sweatshops, brings together the often conflicting worlds of commercial lobstermen and marine scientists, showing how the two sides joined forces and tried for 15 years to solve the mystery of why the lobsters were disappearing. Lobstermen disagreed, contending that their longstanding practice of returning oversized lobsters to the sea as brood stock would take care of the problem. Government scientists attributed the drop-off to overfishing and recommended raising the minimum legal size of lobsters that could be harvested. In the 1980s, the lobster population in the waters off the coast of Maine was declining, threatening disaster for the state's lobster fishing industry.
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