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Salt: A World History
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\"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 by Mark Kurlansky is a supremely entertaining, multi-layered masterpiece.\"
Amazon.comFind in a libraryAll sellers _OC_InitNavbar({\"child_node\":[{\"title\":\"My library\",\"url\":\" =114584440181414684107\\u0026source=gbs_lp_bookshelf_list\",\"id\":\"my_library\",\"collapsed\":true},{\"title\":\"My History\",\"url\":\"\",\"id\":\"my_history\",\"collapsed\":true},{\"title\":\"Books on Google Play\",\"url\":\" \",\"id\":\"ebookstore\",\"collapsed\":true}],\"highlighted_node_id\":\"\"});Salt: A World HistoryMark KurlanskyBloomsbury Publishing USA, 1 Jan 2002 - History - 484 pages 82 ReviewsReviews aren't verified, but Google checks for and removes fake content when it's identifiedHomer called salt a divine substance. Plato described it as especially dear to the gods. Today we take salt for granted, a common, inexpensive substance that seasons food or clears ice from roads, a word used casually in expressions (\"salt of the earth,\" take it with a grain of salt\") without appreciating their deeper meaning. However, as Mark Kurlansky so brilliantly relates in his world- encompassing new book, salt the only rock we eat has shaped civilization from the very beginning. Its story is a glittering, often surprising part of the history of mankind.
The story of salt encompasses fields as disparate as engineering, religion, and food, all of which Kurlansky richly explores. Few endeavors have inspired more ingenuity than salt making, from the natural gas furnaces of ancient China to the drilling techniques that led to the age of petroleum, and salt revenues have funded some of the greatest public works in history, including the Erie Canal, and even cities (Syracuse, New York). Salt's ability to preserve and to sustain life has made it a metaphorical symbol in all religions. Just as significantly, salt has shaped the history of foods like cheese, sauerkraut, olives, and more, and Kurlansky, an award-winning food writer, conveys how they have in turn molded civilization and eating habits the world over.
Salt is veined with colorful characters, from Li Bing, the Chinese bureaucrat who built the world's first dam in 250 BC, to Pattillo Higgins and Anthony Lucas who, ignoring the advice of geologists, drilled an east Texas salt dome in 1901 and discovered an oil reserve so large it gave birth to the age of petroleum. From the sinking salt towns of Cheshire in England to the celebrated salt mine on Avery Island in Louisiana; from the remotest islands in the Caribbean where roads are made of salt to rural Sichaun province, where the last home-made soya sauce is made, Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.
All through history, availability of salt has been pivotal to civilization. In Britain, the suffix \"-wich\" in a place name sometimes means it was once a source of salt, as in Northwich and Droitwich, although other - wich towns are so named from the Saxon 'wic', meaning fortified dwelling or emporium.[1] The Natron Valley was a key region that supported the Egyptian Empire to its north, because it supplied it with a kind of salt that came to be called by its name, natron. Today, salt is almost universally accessible, relatively cheap, and often iodized.
Salt has played a prominent role in determining the power and location of the world's great cities. Liverpool rose from just a small English port to become the prime exporting port for the salt dug in the great Cheshire salt mines and thus became the entrepôt for much of the world's salt in the 19th century.[2]
Salt created and destroyed empires. The salt mines of Poland led to a vast kingdom in the 16th century, only to be demolished when Germans brought in sea salt (which most of the world considered superior to rock salt)[citation needed].
In American history, salt has been a major factor in outcomes of wars. In the Revolutionary War, Loyalists intercepted Patriot salt shipments in an attempt to interfere with their ability to preserve food.[2] During the War of 1812, salt brine was used to pay American soldiers in the field, as the federal government was too poor to pay them with money.[13] Before Lewis and Clark set out for the Louisiana Territory, President Jefferson in his address to Congress mentioned a mountain of salt, 180 miles long and 45 wide, supposed to lie near the Missouri River, which would have been of inconceivable value, as a reason for their expedition.[14]
As important as salt is, and as much as we all use it constantly, it's notsomething I thought much about. I knew there were salt mines, I knewiodine was added to salt, and beyond that, I never gave it much thought.It is, however, critically important to both animal life and humanhistory, has fascinating chemical and physical properties, encompassesmore than just sodium chloride, and has contributed to a staggeringvariety of cuisine, words, and city names. There is plenty to write ahistory about, and I wish Kurlansky had written one.
This book is, alas, mistitled. A better title would be Salt: ACollection of Historical Anecdotes. It is certainly enough to whet one'sappetite; it's full of interesting tidbits and odd corners of history,plus a few not so odd corners of history that one may be embarassed notto have already known (mine was the connection between salt and Gandhi inIndia). It tells stories about salt manufacture, paints brief portraitsof life in several salt towns, discusses the rise of salt trading empires,and mentions several unique landmarks relating to salt. Unfortunately,it mostly fails to put any of this in any sort of broader context, andseveral topics (most notably the interesting chemistry of salt and themore recent developments in processing techniques) are ignored almostcompletely. If this had been a bad or uninteresting book, it wouldn'thave been as frustrasting. As is, I came away knowing quite a bit moreabout the history of salt and feeling even less satisfied with what Iknow.
The primary flaw is a lack of context. Each section of the book ispresented nearly in isolation, and apart from off-hand comments about somesource of salt mentioned previously or some salt-making technique seenearlier, the reader is given nearly no sense of ordering, development,influence, or interaction between the anecdotes. Never does Kurlanskytake a step back and give an overview of the major salt suppliers at onepoint in time and where they shipped salt to, or show the rise and declineof dominance of a particular supplier, or show a timeline of the evolutionof salt making techniques, or for that matter show any timelinewhatsoever. Rarely does he connect the dots between chapters of the book,giving it a scattered, random feel not helped by several competingorganizational principles. Sometimes he seems to be presenting events inchronological order. Then he jumps back in time to give an overview ofsalt in one particular region over thousands of years. Then he jumps offinto another anecdote that was related to the previous chapter. Theresult succeeds admirably as a fount of trivia but is deeply flawed as ahistory.
There were a few dodged topics that I found particularly frustrating aswell. Salt in modern times is handled utterly differently than it used tobe. It can no longer form trading empires, it's one of the cheapestcommercial substances on Earth, and the method of manufacture wascompletely revolutionized by a technique to create uniform crystalsregardless of the origin of salt. Kurlansky makes all of this quiteclear, and then utterly fails to explain either the details or the historyof that revolutionary technique. He mentions it constantly in asides,talks about how it made irrelevant factors that were once vitallyimportant, and even goes through the evolution of modern packaging, andyet when it comes to the scientific core of this paradigm shift, there'snothing. This is, unfortunately, typical, although it's the worst case Iremember. Kurlansky treats much of both the science and the politics justshallower than I was hoping he would.
Recommended with serious caveats as light entertainment. Salt is agood book to read in bits and pieces (the chapters are fairlyself-contained), between other things, or as a leavening of non-fictionwhen you don't feel like continuing the novel you're working on. Just bewarned the book has little internal flow, and if you want the history anddetails, you're going to have to research further yourself.
Salt: A World History Summary & Study Guide includes comprehensive information and analysis tohelp you understand the book. This study guide contains the following sections:Plot SummaryChaptersCharactersObjects/PlacesThemesStyleQuotes This detailed literature summary also contains Topics for Discussion and a Free Quiz onSalt: A World History by Mark Kurlansky.Salt is the history of the world told from the point of view of the only rock that we eat, which is salt. The scope of this book is epic in that it starts at the beginning of recorded world history and ends at roughly present day times.
The first several chapters in the first section of the book deal with the procurement and use of salt in the ancient world. The Chinese and the Egyptians were the first to use salt on a large scale. The Egyptians collected evaporated salt from the sea and the Nile and they used the salt in their food as well as an essential ingredient in preserving the body during mummification. The Chinese used evaporated salt to salt fish and to create a condiment that we still use, soy sauce. It was the Romans though, with their fish based diet that really used salt extensively in their cuisine. One of the most popular Roman sauces, garum, was made from fermented fish in a brine sauce. They used this sauce on everything and salt became an important resource. Our words \"salary\" and \"salad\" are both derived from Latin words. Sometimes Roman soldiers were paid in salt, hence \"salary\" and a \"salad\" is a collection of vegetables that is doused in a brine sauce before eating. 59ce067264
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