How Did Sushi Become a Global Cuisine? Sushi: The Global Catch
Geschreven op 6-6-2011 - Erik van Erne. Geplaatst in Agenda, Duurzaam, Water
What began as a simple but elegant food sold by Tokyo street vendors has become a worldwide phenomenon in the past 30 years. Sushi: The Global Catch is a feature-length documentary shot in five nations that explores the tradition, growth and future of this popular cuisine.
Beautiful raw pieces of fish and rice now appear from Warsaw and New York to football games in Texas towns. Can this growth continue without consequence?
Sushi, a cuisine formerly found only in Japan, has grown exponentially in other nations, and an industry has been created to support it. In a rush to please a hungry public, the expensive delicacy has become common and affordable, appearing in restaurants, supermarkets and even fast food trailers. The traditions requiring 7 years of apprenticeship in Japan have given way to quick training and mass-manufactured solutions elsewhere. This hunger for sushi has led to the depletion of apex predators in the ocean, including bluefin tuna, to such a degree that it has the potential to upset the ecological balance of the world’s oceans, leading to a collapse of all fish species.
Sushi: The Global Catch will have its world premiere at the 37th Seattle International Film Festival on June 8, 2011. see also: IDFA 2011: Competition for Best Green Screen Documentary
World Oceans Day 2011: Our Oceans – Greening Our Future – It’s Time to See: Sea the Truth – A Sea Change: A World without Fish
