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Salt: A World History, by Mark Kurlansky
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An unlikely world history from the bestselling author of Cod and The Basque History of the World
In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece.
- Sales Rank: #8368 in Books
- Published on: 2003-01-28
- Released on: 2003-01-28
- Original language: English
- Number of items: 1
- Dimensions: 7.76" h x .87" w x 5.09" l, .75 pounds
- Binding: Paperback
- 496 pages
- A World History
- Salt
- Mark Kurlansky
From Publishers Weekly
Only Kurlansky, winner of the James Beard Award for Excellence in Food Writing for Cod: A Biography of the Fish that Changed the World, could woo readers toward such an off-beat topic. Yet salt, Kurlansky asserts, has "shaped civilization." Although now taken for granted, these square crystals are not only of practical use, but over the ages have symbolized fertility (it is, after all, the root of the word "salacious") and lasting covenants, and have been used in magical charms. Called a "divine substance" by Homer, salt is an essential part of the human body, was one of the first international commodities and was often used as currency throughout the developing world. Kurlansky traces the history of salt's influences from prehistoric China and ancient Africa (in Egypt they made mummies using salt) to Europe (in 12th-century Provence, France, salt merchants built "a system of solar evaporation ponds") and the Americas, through chapters with intriguing titles like "A Discourse on Salt, Cadavers and Pungent Sauces." The book is populated with characters as diverse as frozen-food giant Clarence Birdseye; Gandhi, who broke the British salt law that forbade salt production in India because it outdid the British salt trade; and New York City's sturgeon king, Barney Greengrass. Throughout his engaging, well-researched history, Kurlansky sprinkles witty asides and amusing anecdotes. A piquant blend of the historic, political, commercial, scientific and culinary, the book is sure to entertain as well as educate. Pierre Laszlo's Salt: Grain of Life (Forecasts, Aug. 6) got to the finish line first but doesn't compare to this artful narrative. 15 recipes, 4o illus., 7 maps.
Copyright 2001 Cahners Business Information, Inc.
From Library Journal
In his latest work, Kurlansky (Cod, The Basque History of the World) is in command of every facet of his topic, and he conveys his knowledge in a readable, easy style. Deftly leading readers around the world and across cultures and centuries, he takes an inexpensive, mundane item and shows how it has influenced and affected wars, cultures, governments, religions, societies, economies, cooking (there are a few recipes), and foods. In addition, he provides information on the chemistry, geology, mining, refining, and production of salt, again across cultures, continents, and time periods. The 26 chapters flow in chronological order, and the cast of characters includes fishermen, kings, Native Americans, and even Gandhi. An entertaining, informative read, this is highly recommended for all collections. [For another book on the topic, see Pierre Laszlo's more esoteric Salt: Grain of Life, LJ 7/01; other recent micro-histories include Joseph Amato's Dust, Mort Rosenblum's Olive, and Tom Vanderbilt's The Sneaker Book. Ed.] Michael D. Cramer, Raleigh, N.
- Michael D. Cramer, Raleigh, NC
Copyright 2001 Reed Business Information, Inc.
From Booklist
*Starred Review* Kurlansky thinks big. First, there was Cod: A Biography of the Fish That Changed the World (1997), then The Basque History of the World (1999), and now, the world history of a subject bigger than one of the most important food commodities in the West, bigger than the oldest extant European culture--that culinary sine qua non, salt. Of course, salt is necessary for life itself; living bodies eliminate it, and without replenishment by ingestion, humans and other animals soon die, which is why animal trails lead to salt licks, and the first human paths did, too. Moreover, salt is a dandy preservative of meat, vegetables, and, as the ancient Egyptians knew, corpses. Homo faber figured out how to get salt out of brine, a discovery that increased the number of places people could prosper. Still, though salt is a very common substance, it is not always easily accessible, and weather and climate can make extraction from brine impractical. Hence, salt became the basis of wealth for communities, principalities, and empires, even after the invention of refrigeration and the diagnosis of hypertension. This is the big story Kurlansky unfolds in chapters that proceed from time immemorial to the present and cover such specific topics as "Salt's Salad Days" in ancient Rome; the "Nordic Dream" of enough salt for all Scandinavia's herring, not to mention lakrits (salted licorice); how, just as oil won the Big One, salt largely won the War between the States; and why, when Gandhi really got down to persuading the British out of India, he started with a "salt march." Tasty, very tasty! Ray Olson
Copyright © American Library Association. All rights reserved
Most helpful customer reviews
139 of 157 people found the following review helpful.
A book to read with a grain of salt
By Randyll McDermott
I was browsing the new releases section of my local library when I happened to see this book. It had an interesting premise, and looked to be unlike any book I'd read before. I've read histories of people and places, but never of ingredients. I checked it out skeptically, and was pleasantly surprised.
Kurlansky is a very talented writer, he manages to make salt suspenseful. The book's purpose is to examine how salt affected the history of the world. He succeeds in this. However, the history is not really coherent, it doesn't really flow. Salt is essentially a collection of vignettes. These vignettes are grouped in chronological order. The first part of the book deals with salt in China and Rome. Part 2 concerns salt's effect in the Middle Ages and the wars of independence. Part 3 concludes the history by examining salt in modern times.
The main failing of this extensively researched account is Kurlansky attempts to link salt to every major world event. According to him, dissatisfaction with the salt tax led to the American and French Revolution, the Industrial Revolution came to be because of salt, and salted foods allowed the world to be explored. Nonetheless, the history is accessible and a fun to read, even if some of the author's conclusions are a bit off base.
1 of 1 people found the following review helpful.
" The author did good research on how to use salt in preparing delicious ...
By Bryant Martin
This is one of the disappointing history books I have ever read. It should be entitled: "The History of Salt, With Numerous Accompanying Recipes Down Through All The Centuries, That Include Fish, Meat, and Veggies." The author did good research on how to use salt in preparing delicious dishes in various centuries, presenting such recipes word for word. If you are a culinary artist, this book is for you. Otherwise, who Cares????
The author also did some research on the economic, political, and social affects of the need for salt by all cultures down through the ages. However, they are presented in less detail and less interesting writing than other history books. This book covers the techniques of preserving salt, collecting salt, and salt mines. The author jumps from one century forward to another, then back again, then jumps forward two more centuries. Because it is not in chronological order, beware. It becomes boring and tedious with this approach. The author missed the boat by not concentrating on the political, social, and economic affects of the world's need of salt. But, if you like food, and how to prepare a great dish with salt from the 13th century, as well as other centuries, you will think it's great! As for me, it is a big failure.
2 of 2 people found the following review helpful.
Salt, its necessity and power.
By Christina
I originally checked out this book from the library but I enjoyed it so much I purchased a copy for my home library. Up until about 50 years ago salt and its production, dustribution and control had a lot to do with politics and the success of Nations. An absolutely fascinating read, check it out!
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