Usually, if you go to a restaurant and your meal is still raw, you send it back to the kitchen. If you’re local Philly writer Sasha Issenberg, you write a book about it instead.
The raw food in question is sushi, a traditional Japanese meal made of vinegared rice combined with various toppings or fillings, especially seafood, but also vegetables, mushrooms, eggs, or meat.
And the book “The Sushi Economy: Globalization and the Making of a Modern Delicacy,” was released yesterday. It covers the history, economics, and cuisine of sushi over the past 60 years, and explains in terrific detail how the once-unknown dish is now a global splash.
Of course, no one can talk about a book better than its author, so we went straight to the source on Monday, and met Sasha for a fine sushi lunch at Genji. Dare I say the interview was … raw? Check out the podcast with Sasha over at IncPlace, and decide for yourself.
Post new comment