The highly acclaimed exploration of sushi’s surprising history, global business, and international allure
One generation ago, sushi’s 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 planet’s 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 world’s 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 globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.
SASHA ISSENBERG is the author of three previous books, including The Victory Lab: The Secret Science of Winning Campaigns. He has covered presidential elections as a national political reporter in the Washington bureau of The Boston Globe, a columnist for Slate, and a contributor to Bloomberg Politics and Businessweek. He is the Washington correspondent at Monocle, and his work has also appeared in New York, The New York Times Magazine, and George, where he served as a contributing editor. He teaches in the political-science department at UCLA.
View titles by Sasha Issenberg
The highly acclaimed exploration of sushi’s surprising history, global business, and international allure
One generation ago, sushi’s 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 planet’s 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 world’s 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 globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.
SASHA ISSENBERG is the author of three previous books, including The Victory Lab: The Secret Science of Winning Campaigns. He has covered presidential elections as a national political reporter in the Washington bureau of The Boston Globe, a columnist for Slate, and a contributor to Bloomberg Politics and Businessweek. He is the Washington correspondent at Monocle, and his work has also appeared in New York, The New York Times Magazine, and George, where he served as a contributing editor. He teaches in the political-science department at UCLA.
View titles by Sasha Issenberg
