Yunqi Qian
WR 150
Rhetorical Analysis on Sushi: The Global Catch
Sushi has become a global appreciation these years. However, the process of traditional sushi-making remains as a mystery to the general public. In the beginning of Sushi: The Global Catch, Mark S. Hall, the author of the movie, invited Mamoru Sugiyama, the owner of Sushiko Restaurant, a Michelin-starred sushi restaurant, as a narrator, to introduce the traditions of sushi-making. In Sugiyama’s words, the traditional techniques are inherited from generation after generation. An apprentice are required to have years of experience to polish their craftsmanship before becoming a sushi maker. Even though the sushi they made can be seen as an artistic work, a sushi master values the process of craftsmanship more than the elegant appearance of the result. This remains the same across the whole sushi culture, including the knife making …show more content…
In the clip, the author placed several scenes of sushi masters using the knifes, from cutting the vegetables to slicing the fish meat. The clip continues to introduce how these cutting techniques require years of practice and experience. Until now, the audience are seeing of how crucial the craftsmanship of cutting is and how big of a difference that years of practice and make. Because the processing of the vegetables and fish is very important in sushi-making. They are the fundamental ingredients of the sushi. However, the author flips the previous impression by choosing to end the clip with a scene, in which, an apprentice is cutting leaves and after that presents it as a decoration in front of the lens. The clip is concluding that the craftsmanship is not only craftsmanship. It’s also for artistic
WR 150
Rhetorical Analysis on Sushi: The Global Catch
Sushi has become a global appreciation these years. However, the process of traditional sushi-making remains as a mystery to the general public. In the beginning of Sushi: The Global Catch, Mark S. Hall, the author of the movie, invited Mamoru Sugiyama, the owner of Sushiko Restaurant, a Michelin-starred sushi restaurant, as a narrator, to introduce the traditions of sushi-making. In Sugiyama’s words, the traditional techniques are inherited from generation after generation. An apprentice are required to have years of experience to polish their craftsmanship before becoming a sushi maker. Even though the sushi they made can be seen as an artistic work, a sushi master values the process of craftsmanship more than the elegant appearance of the result. This remains the same across the whole sushi culture, including the knife making …show more content…
In the clip, the author placed several scenes of sushi masters using the knifes, from cutting the vegetables to slicing the fish meat. The clip continues to introduce how these cutting techniques require years of practice and experience. Until now, the audience are seeing of how crucial the craftsmanship of cutting is and how big of a difference that years of practice and make. Because the processing of the vegetables and fish is very important in sushi-making. They are the fundamental ingredients of the sushi. However, the author flips the previous impression by choosing to end the clip with a scene, in which, an apprentice is cutting leaves and after that presents it as a decoration in front of the lens. The clip is concluding that the craftsmanship is not only craftsmanship. It’s also for artistic