Now in paperback, the highly acclaimed exploration of sushi's surprising history, global business and international allure. One generation ago, sushi's narrow reach ensured that fishermen who caught tuna in most parts of the world sold it for pennies as cat food. Today, the fatty cuts of tuna known as toro are worth hundreds of dollars a pound. So how did it happen? This is a riveting combination of culinary biography, behind-the-scenes restaurant detail and unique exploration of globalisation's dynamics.