http://www.thezenoffish.com
From NPL and a nice, breezy read about one of my favorite things. Nigri, sashimi, and tuna. The book has acheived a lovely balance between, molecular biology, physiology of taste and smell, biographic narratives with compelling personalities; especially Kate and Zoran, and very well written prose instructives for the unique flavor of American sushi. Corson sketches an argument that is compelling, but difficult to articulate. That American sushi making/culture may be an "ark" that saves Japanese traditional modes as Japanese sushi move more "low-brow." Usually, j-pop theory claims that Japanese re-fashion American pop-culture cast-offs and somehow monetize this and sell it back or to the hipsters at Shibuya station.
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