We’ve let the cult of sushi impose itself upon us long enough: The mystical reverence stemming from rice and knives, the reverent hush of the omakase bar, the meticulous manners required of every procedure. We just read an exchange on Slate between Trevor Corson and Sasha Issenberg, the authors of The Zen of Fish: The Story of Sushi, From Samurai to Supermarket, and The Sushi Economy: Globalization and the Making of a Modern Delicacy, respectively. Both men have studied the history of sushi and the burgeoning global sushi industry, and under their gaze some common myths about sushi simply disintegrate.