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    The Sushi Economy: Globalization and the Making of a Modern Delicacy (Paperback) By (author) Sasha Issenberg

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    DescriptionCombining biographical spirit, behind-the-scenes details about restaurants and a quirky exploration of the dynamics of globalization, journalist Sasha Issenberg traces sushi's journey from Tokyo snack to global delicacy.

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  • Full bibliographic data for The Sushi Economy

    The Sushi Economy
    Globalization and the Making of a Modern Delicacy
    Authors and contributors
    By (author) Sasha Issenberg
    Physical properties
    Format: Paperback
    Number of pages: 320
    Width: 132 mm
    Height: 201 mm
    Thickness: 20 mm
    Weight: 590 g
    ISBN 13: 9781592403639
    ISBN 10: 1592403638

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: ECO
    Nielsen BookScan Product Class 3: S4.5
    B&T Modifier: Academic Level: 05
    BIC subject category V2: KCL
    B&T Modifier: Subject Development: 10
    BIC subject category V2: JFFS
    B&T General Subject: 180
    Ingram Subject Code: BE
    BIC subject category V2: KNDF
    DC22: 641.692
    Libri: I-BE
    DC22: 337
    BISAC V2.8: BUS069020, POL033000
    Warengruppen-Systematik des deutschen Buchhandels: 27880
    BISAC V2.8: BUS070000
    B&T Approval Code: F74501200
    DC22: 641.6/92
    B&T Approval Code: A97406042
    LC subject heading: , ,
    LC classification: TX747 .I74 2008
    Thema V1.0: GTQ, KCL, KND
    Edition statement
    Illustrations note
    black & white illustrations
    Penguin Putnam Inc
    Imprint name
    Publication date
    05 August 2008
    Publication City/Country
    New York
    Review quote
    ?One of those rare books that reveals a vast and fascinating system behind something you?ve taken entirely for granted. . . . Brilliant.? ?Steve Johnson, author of "Everything Bad Is Good for You" ?Eminently readable . . . anecdote-rich and quirky.? ?"The Wall Street Journal" ?An authoritative, expertly reported account of this increasingly global business, with the smart elegance of a dinner at Nobu.? ?"Entertainment Weekly" ?Issenberg shrewdly anatomizes this delicacy with more frequent flier miles than Bono.? ?"New York Times" ?A clear, engaging account of the business behind one of the world's most popular foods.? ?"Dallas Morning News" ?[Issenberg?s] smart, lively voice makes the most arcane information fascinating? ?"Publishers Weekly" (starred review) ?Will satisfy picky eaters (and readers).? ?"Wired" ?A superb fish story. In scenes that prove him a worthy successor to John McPhee, Issenberg has revelatory chat