#foodanthropology

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Anthropology of Food and Eating, The great history of sushi, part 2,
Where did sushi come from?
One of the favorite Japanese dishes in the West
In a fascinating book on the history of the rolls,
American author Trevor Corson explains how the method of preserving fish from the southeast Asia has become a cooking technique,
rolling into fast food stalls in feudal and modern Japan, and from there to restaurants all over the world
Fires and earthquakes, social changes and even the American occupation all helped shape sushi as we know it
The Trevor Corson survey is a grueling course
of making sushi in California, while revealing the history of the dish
According to Corson, the origin of the technique that created the sushi
is generally in Southeast Asia, and from there it came to Japan
The goal was actually fish conservation.
Before the modern era there were no simple techniques of cooling and preserving and most people did not have enough resources to waste precious fish and let it rot.
To preserve pieces of fish put them in rice, which dried them and prevented them from spoiling.
But because of chemical processes, the rice itself spoilet and became stale.
So,
when they wanted to eat the fish, they took it out and threw away the rice.
In some places in Japan,
it is still possible to eat pieces of canned fish according to this old method
Towards the end of the civil wars in Japan and the unification of the country in 1600, cooks in the Kyoto and Osaka areas discovered an important phenomenon.
If you take out the fish at the right time, he rice remains moist, tasty and soft, and you can eat both at the same time.
Wealthy nobles in Kyoto, who could afford more fish, did not need preservation for long periods, but did want to try new foods.
Thus was born the dish, known as echo-zushi or oushi-zushi, i.e.
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