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The Sushi Economy: Globalization and the Making of a Modern Delicacy
From the sea to your plate, the first international tour of sushi’s journey in the global marketplace One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most 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 has one of the world’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food. A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization’s dynamics, journalist Sasha Issenberg traces sushi’s journey from Japanese street snack to global delicacy. THE SUSHI ECONOMY takes you through the stalls of Tokyo’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi--in Canada. He then follows sushi’s evolution in America, exploring how it became LA’s favorite food. You’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market. Few businesses reveal the complex dynamics of globalization as acutely as the tuna’s journey from the sea to the sushi bar. 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..
Price: $5.00
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Dark Delicacies II: Fear; More Original Tales of Terror and the Macabre by the World's Greatest Horror Writers
In a second distinguished collection of twenty superb, sublimely dark tales written especially for this volume, such acknowledged contemporary masters of horror fiction as Barbara Hambly, John Farris, James Sallis, Steve Niles, Tananarive Due, L. A. Banks, and Gary Brandner serve up a veritable feast of fear. For the second time, Dark Delicacies, the world's foremost horror bookstore, lends its famous name and imprimatur to an anthology designed to please the palate of the genre's most discriminating fans. Throughout, the editors — Del Howison (co-owner of Dark Delicacies) and leading horror anthologist Jeff Gelb — present perfectly crafted, freshly original horror-fiction fare that is as terrifying as it is chillingly delicious. .
Price: $4.68
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Dark Delicacies
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Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy
In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar.
Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history. From the Hardcover edition..
Price: $4.89
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The Good Stuff Cookbook: Over 300 Delicacies to Make at Home
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The Delicacy and Strength of Lace
This moving, eighteen-month exchange of correspondence chronicles the friendship-through-the-mail of two extraordinary writers. Leslie Marmon Silko is a poet and novelist James Wright won the Pulitzer Prize in 1972 for his Collected Poems. They met only twice. First, briefly, in 1975, at a writers conference in Michigan. Their correspondence began three years later, after Wright wrote to Silko praising her book Ceremony. The letters begin formally, and then each writer gradually opens to the other, venturing to share his or her life, work and struggles. The second meeting between the two writers came in a hospital room, as James Wright lay dying of cancer. The New York Times wrote something of Wright that applies to both writers-- of qualities that this exchange of letters makes evident. "Our age desperately needs his vision of brotherly love, his transcendent sense of nature, the clarity of his courageous voice." .
Price: $31.99
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Dark Delicacies II: Fear
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In Bad Taste?: The Science and Adventures Behind Food Delicacies
Part travelogue, part scientific investigation, Dr. Marcone describes his journeys into remote regions of the world, often risking life and limb at the hands of rebel warlords, corrupt police, international smugglers, and hungry crocodiles. He does this all in the search for the hidden secrets and science behind the world's most expensive and bizarre foods. The stories and information in this eclectic collection of food delicacies will certainly satisfy the curiosity of food aficionados and adventure travelers alike but is also sure to whet the appetites of the just curious. .
Price: $8.87
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Oysters: A True Delicacy
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