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How did raw fish go from a Japanese oddity to American fast food? Two new books trace sushi's history, environmental impact and future. Guests Sasha Issenberg, author of The Sushi Economy, and Trevor Corson, author of The Zen of Fish, discuss how the Japanese dish has been incorporated into American cuisine.
Sasha Issenberg, author, The Sushi Economy: Globalization and the Making of a Modern Delicacy
Trevor Corson, author, The Zen of Fish
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