More About the Author
As a writer Trevor has been drawn to some of the most fundamental subjects of life: food, sex, science, religion, race, war. He has reported from restaurant kitchens, worked as a commercial fisherman, lived among Buddhist priests in Japan, followed marine biologists onto research ships, witnessed popular uprisings in China, and observed pornography shoots in Los Angeles. He has written about topics as diverse as the history of aerial bombing, the ethics of organ transplants, sustainable seafood, hybrid cars, Nordic social policies, and economic reform and military policy in Asia for publications including the Atlantic, the New York Times, the Wall Street Journal, the Los Angeles Times, and the Boston Globe.
Trevor's first book, The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean, began as a centerpiece article in the Atlantic that was included in the Best American Science Writing edited by Oliver Sacks. The Secret Life of Lobsters was a Barnes & Noble Discover Award winner and was named a Best Nature Book of the Year by USA Today and Discover and a Best Book of the Year by Time Out New York, and went on to become a worldwide bestseller in the popular-science category. As part of his research for the book, Trevor worked for two years as a full-time crew member on a Maine lobster boat.
Trevor's second book, The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, was selected as an Editors' Choice by the New York Times Book Review; it was also named a Best Food Book of the Year by Zagat and the Best American Food Literature Book of the Year by the Gourmand Awards. To research the book, Trevor followed a group of apprentice American sushi chefs through their training and consulted previously untranslated Japanese sources.
Trevor began his career in writing as an editorial assistant at the Atlantic, and went on to serve for three years as the managing editor of the literary magazine Transition, published by Henry Louis Gates, Jr. and K. Anthony Appiah at Harvard University. During Trevor's tenure at Transition, the magazine won three consecutive Alternative Press Awards for International Reporting and was nominated for a National Magazine Award in General Excellence.
Trevor is currently a teaching fellow in the writing program at Columbia University in New York City, where he serves on a curriculum development team and teaches writing classes in the core curriculum. He has been an adjunct professor at The New School, a faculty member at Brooklyn Friends School, and has taught writing workshops at the Key West Literary Seminar, the Nieman Conference on Narrative Journalism at Harvard University, and the Universities of Memphis and Miami. He gives talks around the country and has worked as the only "sushi concierge" in the United States, hosting educational sushi dinners at the Michelin-starred Jewel Bako restaurant in New York City. Trevor has been featured on CBS Sunday Morning, ABC World News with Charles Gibson, NPR's All Things Considered and Talk of the Nation, and Food Network's Iron Chef America, as well as numerous other television and radio programs.
For more information, please visit Trevor's website at http://www.TrevorCorson.com