Trevor Corson
Author of The Story of Sushi and food writer whose expertise on modern sushi history and sushi-making informed interview segments about rice, technique, and etiquette.
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Mar 24, 2026 • 45min
Sushi's Extraordinary Evolution: From Pickle to Primetime
Eric Rath, historian and author of Oishi: The History of Sushi, traces sushi from fermented fish pickles to modern forms. Trevor Corson, food writer and author of The Story of Sushi, explains rice, technique, and etiquette. They cover fermentation’s cheesy flavors, Edo street-food inventions like nigiri and rolls, 20th-century shocks that spread sushi, and how innovation keeps it evolving.
