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The Art of Being Perfect
Description
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This collection demonstrates the many who have praised Jiro's work, discussing it's simplicity and perfection. Roger Ebert put it very well by saying the tragedy for Jiro is that there is no fourth Michelin star. Do you think that life goes on after perfection is attained or that it can make someone feel lost without a goal to work toward?
Hyperlink
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URL
http://www.nytimes.com/2008/02/24/business/worldbusiness/24guide.html?pagewanted=all&_r=0
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Michelin Gives Stars, but Tokyo Turns Up Nose
Description
An account of the resource
This is a great article discussing how Sukiyabashi Jiro received three michelin stars adding to the perfection of Jiro Ono's craft and his restaurant.
Creator
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Martin Fackler
Source
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The New York Times
Publisher
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The New York Times Company
Date
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Feburary 24th, 2008
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Dublin Core
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Aquaculture Presents a Growing Conflict for Sushi Lovers
Description
An account of the resource
This collection has a group of articles all discussing the dangers of overfishing and how they relate to the Tuna used in may sushi restaurants, including Sukiyabashi Jiro, Jiro Ono's world famous sushi restaurant and the center of this documentary.
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URL
http://www.sciencemag.org/content/324/5932/1260
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Persevering Researchers Make a Splash With Farm-Bred Tuna
Description
An account of the resource
The third article titled “Persevering Researchers Make a Splash with Farm Bred Tuna” discusses Japanese researchers’ attempts to breed Bluefin Tuna in Tuna Farms off the coast of Japan. This is in order to supply farm bred tuna to seafood markets and restaurants instead of having wild Bluefin tuna being caught as juveniles and then kept in pens and fattened up for markets in Japan. The project started back in 1970 at Kindai University where researchers were trying to keep juvenile fish alive long enough to survive to adulthood. This proved difficult because Bluefin Tuna are warm blooded and constantly need to keep moving to stay warm. They’re built for speed and endurance so being kept in a fish pen resulted in many Tuna running into the walls of the enclosures and breaking their necks in the process. Throughout a span of 30 years they have managed to tweak the process and are now having full-grown fishing spawning so that they can breed Bluefin Tuna while giving the wild Bluefin Tuna a reprieve from over exploitation. These researches are hoping to release more tuna back into the ocean as a conservation process but many do not think it will work because it will just make the market for tuna even larger than before. While attempts are being made to fix this situation, the farm breeding of Bluefin Tuna is proving to be a very difficult and possibly futile situation if it does not benefit the tuna or the fish markets at all.
Creator
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Dennis Normile
Source
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Science. 6/5/2009, Vol. 324 Issue 5932, p1260-1261
Publisher
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American Association for the Advancement of Science
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Dublin Core
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Title
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Aquaculture Presents a Growing Conflict for Sushi Lovers
Description
An account of the resource
This collection has a group of articles all discussing the dangers of overfishing and how they relate to the Tuna used in may sushi restaurants, including Sukiyabashi Jiro, Jiro Ono's world famous sushi restaurant and the center of this documentary.
Hyperlink
Title, URL, Description or annotation.
URL
http://www.jstor.org.proxy2.library.illinois.edu/stable/683923
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Title
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Supply-Side Sushi: Commodity, Market, and the Global City
Description
An account of the resource
The first article, titled “Supply-Side Sushi: Commodity, Market, and the Global City” touches upon the topic of sushi globalization. Atlantic Bluefin Tuna has been solely focused on Japanese consumption because there is no market for Bluefin Tuna in North American waters. Bluefin Tuna were considered trophy fish or something people caught on accident when out fishing. It was not until cargo planes were built that the Atlantic Bluefin Tuna population in New England was commercialized. Since the cargo planes could fly long distances non-stop, it became possible to deliver fresh fish to different sides of the world. Today, the market in Japan is enormous for fresh tuna for sushi and sashimi and Japan has influenced the demand in other countries for fresh fish as well. Another factor that increased the exploitation of tuna in Japan is that during the 1960’s, refrigeration and advances in trucking allowed all of Japan to visit Tokyo. The fresh fish market in Tokyo, called Tsukiji, was able to control the market for fresh fish. Things that people had done to fish to make it last such as pickling it or heavily salting gave way to fresh, simple tastes. This is much like the film, where Jiro prepares his sushi in the simplest way possible and it still gives off amazing flavor. Even though all of these advances in technology helped the market in Japan 50 years, it is starting to dangerously hurt the population of Tuna in both Japanese seas and North American seas due to the huge demand of Tuna in the Japanese market.
Creator
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Theodore C. Bestor
Source
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American Anthropologist
Publisher
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Wiley on behalf of the American Anthropological Association