Salt: A World History

Front Cover
Random House LLC, Mar 18, 2011 - History
1197 Reviews
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes.

Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand.

As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.


From the Hardcover edition.
  

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5 stars
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4 stars
384
3 stars
375
2 stars
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1 star
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Fantastic Great writing style. - Goodreads
Far too many recipes. - Goodreads
A well researched book. - Goodreads
It was very informative and easy to read. - Goodreads
One wonders if his gimmick isn't getting a bit old. - Goodreads
So many interesting factoids about salt. - Goodreads

Review: Salt: A World History

User Review  - Pea. - Goodreads

interesting, informative... writing style and editing is eh. Read full review

Review: Salt: A World History

User Review  - Beth Barnett - Goodreads

Interesting and well written. I was distracted half of the way through and read a few other books, but returned to finish up. The history of salt is significant due to its importance as a preservative ... Read full review

Contents

INTRODUCTION
PARTONEA Discourse onSalt Cadavers andPungent Sauces
CHAPTER ONE
CHAPTER TWO
CHAPTER THREE
CHAPTER FOUR
CHAPTER FIVE
CHAPTER SIX
CHAPTER FIFTEEN
CHAPTER SIXTEEN
CHAPTER SEVENTEEN
PARTTHREESodiums PerfectMarriage
CHAPTER EIGHTEEN
CHAPTER NINETEEN
CHAPTER TWENTY
CHAPTER TWENTYONE

PARTTWO
CHAPTER SEVEN
CHAPTER EIGHT
CHAPTER NINE
CHAPTER TEN
CHAPTER ELEVEN
CHAPTER TWELVE
CHAPTER THIRTEEN
CHAPTER FOURTEEN
CHAPTER TWENTYTWO
CHAPTER TWENTYTHREE
CHAPTER TWENTYFOUR
CHAPTER TWENTYFIVE
CHAPTER TWENTYSIX
Acknowledgments
Bibliography
Copyright

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About the author (2011)

Mark Kurlansky is the author of The Basque History of the World and of Cod: A Biography of the Fish That Changed the World, which won the James Beard Award for Excellence in Food Writing. When not travelling, he lives in New York City.


From the Hardcover edition.

Bibliographic information