Sushi: Food for the Eye, the Body and the Soul

Ole G. Mouritsen (Author)

Editorial Reviews

Review

From the reviews:

"With the passion of a connoisseur, the insight of a scientist, and the curiosity of a writer, Ole Mouritsen offers this exquisite meditation on sushi, including its meaning, the art of preparation, eating, and serving it, the health benefits it imparts, and its role in ancient and contemporary Japan."

Victoria Abbott Riccardi, author of Untangling My Chopsticks: A Culinary Sojourn in Kyoto

"As a lifelong enthusiast who has eaten, studied, and sought to
construct great sushi - from traditional to modern - I was extremely
impressed by this wonderful book. It is clear that serious research, as
well as much imagination, went into every page. It has become my new
`go-to’ bible when I need a shot of inspiration.

Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston

"Ole Mouritsen's engrossing book focuses on sushi in its minutest details, but zooms out for extended looks at everything from the tea ceremony and Japanese aesthetics to the biology of nutrition and perception and the origins of life. It's a treatise to consult for its wealth of practical information, and to browse in for the diverting thoughts of an omnivorous mind."

Harold McGee, author of On Food and Cooking. The Science and Lore of the Kitchen

"Ole G. Mouritsen’s 330-page tome, ‘Sushi: Food for the Eye, the Body & the Soul,’ is … lightweight. … cover everything that could possibly relate to the science, culture, or culinary art of sushi, and go even a bit further. … The book is also a visual masterpiece. … excellent reference for anybody with the remotest inquiry about sushi or any related topics. … respectable index, and a glossary of technical and Japanese terms at the end of the book acts as a good reference." (Sarah Everts, Chemical and Engineering News, November, 2009)

"The book, written by a biophysicist and amateur chef, describes everything you ever wanted to know about sushi – the ingredients, tools and processes involved in the preparation of sushi and its complementary dishes, together with a variety of other information … . This book, beautifully illustrated with photographs and original watercolours … and should be enjoyed by any reader who shares the author’s passion for sushi – including home preparation and consumption and the total experience of the sushi bar." (Jemima Tiller, Chemistry World, December, 2009)

"It was refreshing to peruse a lighter, brighter food-related book, when the refined ‘Sushi: food for the eye, the body & soul’ landed on my doorstep. … Making it all the more engaging, the book was written by a Danish professor of biophysics with a longstanding interest in gastronomy and its scientific basis." (VittlesVamp, December, 2009)

"It is very comprehensive, starting with the philosophy behind sushi, moving through the science of sushi and ending on the practicalities of preparing sushi. … The book is also aesthetically pleasing, with plenty of excellent photos and diagrams. … Overall, this was a very informative and fairly comprehensive book on sushi and Japanese cuisine. It is well written, fairly easy to understand, and visually appealing. … I recommend this book … ." (The Passionate Foodie, December, 2009)

Product Description

"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration."

Ken Oringer, internationally renowned and award-winning chef
Clio Restaurant, Uni Sashimi Bar, Boston

• • •

In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture.

Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes.

Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.

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Product Details

• Hardcover: 330 pages
• Publisher: Springer; 1 edition (September 29, 2009)
• Language: English
• ISBN-10: 1441906177
• ISBN-13: 978-1441906175
• Product Dimensions: 10.2 x 9.1 x 1.1 inches
• Shipping Weight: 3.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #443,249 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars The Sushi Book You've Been Waiting For, December 14, 2009

By	Jeremy Emmerson "GlobalChefs" (Austin) - See all my reviews (REAL NAME)

This is the best sushi book I have ever seen, heady words I know, but just to quantify, it's not until page 153 that the topic of preparation begins. The preceding 152 pages focus the traditions, equipment and ingredients of the world's most simple, yet complex cuisine...

5.0 out of 5 stars Sushi, February 1, 2010

By	James Huffaker - See all my reviews

Amazon Verified Purchase

You need a science degree, preferably in chemistry, to understand the technical jargon but skipping the high tech content does not diminish the books excellence in understanding Sushi. Illustrations are beautiful. Having degrees in chemistry and having lived in Japan, I enjoyed the book at several levels.

0 of 1 people found the following review helpful:

4.0 out of 5 stars SUSHI, December 28, 2009

By	Helmut Schwab (Appleton, WI USA) - See all my reviews (REAL NAME)

Amazon Verified Purchase

It is a beautiful book in every detail. It was purchased as a gift for my granddaughter.