Free Ebook Salt: A World History, by Mark Kurlansky
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Salt: A World History, by Mark Kurlansky
Free Ebook Salt: A World History, by Mark Kurlansky
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Review
"Kurlansky finds the world in a grain of salt...fascination and surprise regularly erupt from the detail." —The New York Times Book Review This is terrific food writing; like fleur de sel, something scarce and to be savored." —San Francisco Chronicle"Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur. " —Los Angeles Times Book Review"If you are drawn to history and curious about the origins of foods, allow Mark Kurlansky to take you on an incredible journey through the centuries by way of salt." —The Baltimore Sun"Kurlansky does a masterful job of expanding the reader's horizons....This book of minutely researched data and history can literally make the mouth water." —The Boston Globe
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About the Author
Mark Kurlansky is the author of many books including Cod, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye.
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Product details
Paperback: 496 pages
Publisher: Penguin Books (January 28, 2003)
Language: English
ISBN-10: 0142001619
ISBN-13: 978-0142001615
Product Dimensions:
5.1 x 0.8 x 7.7 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
712 customer reviews
Amazon Best Sellers Rank:
#6,613 in Books (See Top 100 in Books)
Much like Mark Felt's advice to Woodward and Bernstein to "follow the money," Mark Kurlansky follows the salt wherever it may lead. "Salt: A World History" is truly global in its scope, traveling from ancient China and Egypt to Morton Salt, often jumping between geographically disparate regions to follow the themes of salt mining, salt as a food preservative, and modern understandings of salt. At first, these leaps may jar the reader, but the larger themes are easily apparent and the internal logic holds true.Kurlansky appears to have left no possible source unmentioned and his work touches on politics, religion, language, food, technology, trade, travel, and every other topic remotely related to salt. His book could easily serve as a world history primer for those who have never pursued an academic interest in history while simultaneously offering new insights to academic historians. In his introduction, Kurlansky writes, "The search for love and the search for wealth are always the two best stories. But while a love story is timeless, the story of a quest for wealth, given enough time, will always seem like the vain pursuit of a mirage" (p. 13). Though there are no longer wars to control salt, Kurlansky so thoroughly demonstrates its importance both throughout history and in modern times, that readers could never view the various quests for salt as pursuits of a mirage.
One of my neices in college recommeded this book. I've read it twice as I usually do when the book is as good as this one.If you like wide-ranging and well-written books such as those written by Jared Diamond, you'll love this book. I've enjoyed reading, especially history all my life, and this book is the reason why: I learned a lot I didn't know.I certainly never realized that salt has been critical to human existence for thousands of years. From prehistoric times, the easily obtainable salt supply was far more limited than now, and salt sources were often the basis of human settlements word-wide throughout history until only recently.The book is never tedious or boring. Reading the book showed me (once again) that a well-written history book can be a fascinating enjoyment.FEU
With so many other reviews I will keep this short......Who in the world could make such a dry subject so interesting, entertaining and informative? Only Mark Kurlansky. Kurlansky has a natural, easy and fluid flow to his words that make him a joy to read. This work spans the years from the very first know salt works to the modern day efforts of Leslie and Morton. He spends a lot of time with the makers of Tabasco on Avery Island La. because that story is so darn interesting-and the product is familiar to us all. It turns out that the hot sauce maker is co-located with an underground pillar of salt that might be 40,000 feet deep. And don't let me get started on the complexities of Chinese cooking, not to say the inventiveness of Chinese salt manufacturers. This is an excellent story from a top flight writer.
This book should not have been this good. I mean, really, who would expect that a critical history of Salt, would make for a good read. But this is a darn good book. Mixing history, economics, anthropology, biology and cooking, it's an eye opening view of something that the modern world takes completely for granted. The writing is enjoyable and the author really takes you on a journey through humanity's love of, and dependence on, common table salt.
I had no idea that the word "salary" derives from the ancient Roman practice of paying soldiers with salt. This is just one of many dozens of fascinating little factoids peppered, if you will, throughout "Salt."The modern world takes salt for granted. But for most of mankind's history, salt cultivation and transport was a massive enterprise across every civilization. This is a fascinating, illuminating read, very well written and generously illustrated. It's one of those books you never forget. Highly recommended.
Kurlansky offers a wide-ranging history of salt--detailing its many uses--from food preservation to gunpowder and de-iceing roads. He talks about its various forms--sea salt, rock salt, and other salts related to sodium chloride, and discusses the many ways it is produced, shipped and marketed. As it is a bulk item generally produced with low labor costs, high shipping costs can shut down any active source. Salt has long played a political role--being used to pay workers or soldiers (salary), provided. free to citizens, or taxed as a reliable source of government revenue (but where the temptation to abuse the taxing power may also. arise, leading to citizen uprisings). Throughout the book recipes that use salt in one way or another, and taken from historical. sources, are reproduced. With the modern use of refrigerators and freezers salt is less used to preserve food, but continues to be an important raw material in many industries.
This book is built upon the stuff that for a non-professional historian would be the material for a wonderful and deep 20 page article. Salt .... a resource that was the basis of civilizations, commerce and war. The 'petroleum' and OPEC of the ancient world. But all the detail on recipes for medieval fish stew (or whatever) were wonderful to know to exist, but left me bored and frequently skipping pages. I will give it three stars for comprehensive research and a great embedded article, but really, the detail was too much. Two stars? FYI I have a degree in history....but that was 30 years ago, and meanwhile I have resided in the world of commerce. Other minds will differ; peace to all.
Great read for the history buff. Very interesting details of how a variety of things came to be and the roll salt played on it. While I wouldn't put it in the category of "non-fiction that reads like fiction", it held my attention very well and seems to be written very well and an easy read. Also contained a number of ancient recipes which illustrated that it sometimes took months, weeks, or days to prepare certain dishes. Strange but entertaining.
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