Oishii

The History of Sushi

Eric C. Rath

Oishii

Eric C. Rath

Distributed for Reaktion Books

224 pages | 55 color plates, 7 halftones | 6 1/4 x 8 1/4
Cloth $25.00 ISBN: 9781789143836 Will Publish May 2021 For sale in North and South America only
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.
Review Quotes
Ken Hom, OBE, author, chef, and TV presenter
“Without a doubt the most definitive book I have ever read on what is now one of the world’s most popular foods. Rath’s Oishii is not only well-written and packed with fascinating, delicious information, but easy to read as well. It belongs on the bookshelf of any lover of good food.”
Krishnendu Ray, chair, Department of Nutrition and Food Studies, NYU Steinhardt
“Deploying gorgeous visual material and exquisite detail from over a millennia of Chinese and Japanese written sources, Rath historicizes, regionalizes, and denationalizes the contested story of the birth and transformation of various kinds of sushi. He also shows how this modest dish went global as it acquired substantial cultural capital in the late twentieth century. A lucid and beautifully produced book.”
Darra Goldstein, founding editor of "Gastronomica" and author of "Beyond the North Wind"
"Oishii means 'delicious' in Japanese, and this impressive book both nourishes and delights. Through prodigious research and recipes, Oishii carries us along sushi’s path from fermented fish to fresh. Rath’s narrative is revelatory as he traces sushi’s history in relation to culinary methodologies, nationalism, wartime rationing, global innovations, and more."
Nancy Singleton Hachisu, author of "Japan: The Cookbook"
"Rath’s smart, historically riveting, contemporarily grounded deconstruction of sushi kept me turning each page in anticipation of yet another fascinating fact on one of my most deeply loved foods. For chefs and food geeks, Oishii reveals a number of sushi methods heretofore not found in English and thus serves as an extremely valuable contribution to the landscape of Japanese food writing."
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