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.
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.
Hometown:New York, NY
Date of Birth:December 7, 1948
Place of Birth:Hartford, CT
Education:Butler University, B.A. in Theater, 1970
Read an Excerpt
Once I stood on the bank of a rice paddy in rural Sichuan Province, and a lean and aging Chinese peasant, wearing a faded forty-year-old blue jacket issued by the Mao government in the early years of the Revolution, stood knee deep in water and apropos of absolutely nothing shouted defiantly at me, "We Chinese invented many things!"
The Chinese are proud of their inventions. All Chinese leaders, including Mao Zedong, sooner or later give a speech listing the many Chinese firsts. Though rural China these days seems in need of a new round of inventions, it is irrefutably true that the Chinese originated many of the pivotal creations of history, including papermaking, printing, gunpowder, and the compass.
China is the oldest literate society still in existence, and its 4,000 years of written history begin as a history of inventions. It is no longer clear when legends were made into men and when living historic figures were turned into legends. Chinese history starts in the same manner as Old Testament history. In the Book of Genesis, first come the legends, the story of the Creation, mythical figures such as Adam and Eve and Noah, generations of people who may or may not have lived, and gradually the generations are followed to Abraham, the beginning of documented Hebrew history.
In Chinese history, first was Pangu, the creator, who made humans from parasites on his body. He died but was followed by wise rulers, who invented the things that made China the first civilization.Fuxi was first to domesticate animals. Apparently an enthusiast for domesticity, he is also credited with inventing marriage. Next came Shennong, who invented medicine, agriculture, and trade. He is credited with the plow and the hoe. Then came Huangdi, the Yellow Emperor, who invented writing, the bow and arrow, the cart, and ceramics. Several centuries after Huangdi came Emperor Yao, a wise ruler who passed over his unqualified son and named a modest sage, Shun, his successor. Shun chose his minister, Yu, to succeed him. In 2205 B.C., according to tradition, Yu founded the Xia dynasty, and this dynasty, which lasted until 1766 B.C., enters into documented history.
Chinese salt history begins with the mythical Huangdi, who invented writing, weaponry, and transportation. According to the legends, he also had the distinction of presiding over the first war ever fought over salt.
One of the earliest verifiable saltworks in prehistoric China was in the northern province of Shanxi. In this arid region of dry yellow earth and desert mountains is a lake of salty water, Lake Yuncheng. This area was known for constant warfare, and all of the wars were over control of the lake. Chinese historians are certain that by 6000 B.C., each year, when the lake's waters evaporated in the summer sun, people harvested the square crystals on the surface of the water, a system the Chinese referred to as "dragging and gathering." Human bones found around the lake have been dated much earlier, and some historians speculate that these inhabitants may also have gathered salt from the lake.
The earliest written record of salt production in China dates to around 800 B.C. and tells of production and trade of sea salt a millennium before, during the Xia dynasty. It is not known if the techniques described in this account were actually used during the Xia dynasty, but they were considered old ways by the time of this account, which describes putting ocean water in clay vessels and boiling it until reduced to pots of salt crystals. This was the technique that was spread through southern Europe by the Roman Empire, 1,000 years after the Chinese account was written.
About 1000 B.C., iron first came into use in China, though the first evidence of it being used in salt making is not until 450 B.C. by a man named Yi Dun. According to a passage written in 129 B.C., "Yi Dun rose to prominence by producing salt in pans." Yi Dun is believed to have made salt by boiling brine in iron pans, an innovation which would become one of the leading techniques for salt making for the next 2,000 years. The legend says that he worked with an ironmaster named Guo Zong and was also friendly with an enterprising wealthy bureaucrat named Fan Li. Fan Li is credited with inventing fish farming, which for centuries after was associated with salt-producing areas. The Chinese, like later Europeans, saw that salt and fish were partners. Many Chinese, including Mencius, the famous Confucian thinker who lived from 372 to 289 B.C., were said to have worked selling both fish and salt.
Throughout the long history of China, sprinkling salt directly on food has been a rarity. Usually it has been added during cooking by means of various condiments—salt-based sauces and pastes. The usual explanation is that salt was expensive and it was stretched by these condiments. A recurring idea throughout the ancient world from the Mediterranean to Southeast Asia, fish fermented in salt was one of the most popular salt condiments in ancient China. It was called jiang. But in China soybeans were added to ferment with the fish, and in time the fish was dropped altogether from the recipe and jiang became jiangyou, or, as it is called in the West, soy sauce.
Soy is a legume that produces beans, two or three in a two-inch-long furry pod. The beans can be yellow, green, brown, purple, black, or spotted, and Chinese cooking makes a great distinction among these varieties. Jiangyou is made from yellow beans, but other types are also fermented with salt to produce different pastes and condiments. In China, the earliest written mention of soy is in the sixth century B.C., describing the plant as a 700-year-old crop from the north. Soy was brought to Japan from China in the sixth century A.D. by Chinese Buddhist missionaries. Both the religion and the bean were successfully implanted. But the Japanese did not make soy sauce until the tenth century. Once they did learn, they called it shoyu and industrialized it and sold it around the world.
Though jiangyou and shoyu are pronounced very differently and appear to be very different words in Western writing, the two words are written with the same character in Japanese and Chinese. Mao's 1950s literacy campaign simplified the language to some 40,000 characters, but a pre-Mao character for the soy plant, su, depicts little roots at the bottom which revive the soil. Soy puts nutrients back into the soil and can restore fields that have been exhausted by other crops. The bean is so nutritious that a person could be sustained for a considerable period on nothing but water, soy, and salt.
The process by which the Chinese, and later the Japanese, fermented beans in earthen pots is today known as lactic acid fermentation, or, in more common jargon, pickling. Optimum lactic fermentation takes place between sixty-four and seventy-one degrees Fahrenheit, which in most of the world is an easily achieved environment.
As vegetables begin to rot, the sugars break down and produce lactic acid, which serves as a preservative. Theoretically, pickling can be accomplished without salt, but the carbohydrates and proteins in the vegetables tend to putrefy too quickly to be saved by the emerging lactic acid. Without salt, yeast forms, and the fermentation process leads to alcohol rather than pickles.
Between .8 and 1.5 percent of the vegetable's weight in salt holds off the rotting process until the lactic acid can take over. Excluding oxygen, either by sealing the jar or, more usually, by weighting the vegetables so that they remain immersed in liquid, is necessary for successful lactic fermentation.
The ancient Chinese pickled in earthen jars, which caused a white film called kahm yeast, harmless but unpleasant tasting, to form on the top. Every two weeks the cloth, board, and stone weighting the vegetables had to be washed or even boiled to remove the film. This added work is why pickling in earthen jars has not remained popular.
In Sichuan, pickled vegetables are still a staple. They are served with rice, which is never salted. The salty vegetables contrast pleasantly with the blandness of the warm but unseasoned rice gruel that is a common breakfast food. In effect, the pickles are salting the rice.
South of the Sichuan capital of Chengdu, lies Zigong, a hilly provincial salt town that grew into a city because of its preponderance of brine wells. The crowded, narrow, downhill open-air market in the center of town continues to sell salt and special pickling jars for the two local specialties, paocai and zhacai. A woman at the market who sold the glass pickling jars offered this recipe for paocai:Fill the jar two-thirds with brine. Add whatever vegetables you like and whatever spice you like, cover, and the vegetables are ready in two days.
The spices added are usually hot red Sichuan peppers or ginger, a perennial herb of Indian origin, known to the Chinese since ancient times. The red pepper, today a central ingredient of Sichuan cooking, did not arrive until the sixteenth century, carried to Europe by Columbus, to India by the Portuguese, and to China by either the Indians, Portuguese, Andalusians, or Basques.
Paocai that is eaten in two days is obviously more about flavor than preserving. After two days the vegetables are still very crisp, and the salt maintains, even brightens, the color. Zhacai is made with salt instead of brine, alternating layers of vegetables with layers of salt crystals. In time a brine is formed from the juices the salt pulls out of the vegetables. When a peasant has a baby girl, the family puts up a vegetable every year and gives the jars to her when she's married. This shows how long zhacai is kept before eating. The original medieval idea was to marry her after twelve or fifteen jars. Today it usually takes a few more vegetables.
The Chinese also solved the delicate problem of transporting eggs by preserving them in salt. They soaked the eggs, and still do, in brine for more than a month, or they soak them for a shorter time and encase them in salted mud and straw. The resulting egg, of a hard-boiled consistency with a bright orange yolk, will neither break nor spoil if properly handled. A more complicated technique, involving salt, ash, lye, and tea, produces the "1,000-year-old egg." Typical of the Chinese love of poetic hyperbole, 1,000-year-old eggs take about 100 days to make, and will keep for another 100 days, though the yolk is then a bit green and the smell is strong.
In 250 B.C., the time of the Punic Wars in the Mediterranean, the governor of Shu, today the province of Sichuan, was a man named Li Bing. The governor was one of the greatest hydraulic engineering geniuses of all time.
The coincidence of hydraulic engineering skills and political leadership does not seem strange when it is remembered that water management was one of the critical issues in developing China, a land of droughts and floods.
The Yellow River, named for the yellowish silt it rushes through northern China, was known as "the father of floods." It and the Yangtze are the two great rivers of Chinese history, both originating in the Tibetan plateau and winding toward the sea on the east coast of China. The Yellow runs through arid northern regions and tends to silt up, raising the riverbed, which causes flooding unless dikes are built up around its banks. The Yangtze is a wider river with many navigable tributaries. It flows through the green and rainy center of China, bisecting the world's third largest country, from the Tibetan mountains to Shanghai on the East China Sea.
The rule of the wise Emperor Yao is said to have been a golden age of ancient China, and one reason for this was that Emperor Yao had tamed nature by introducing the concept of flood control. Li Bing has taken on some of the mythic dimensions of Yao, a god who conquered floods and tamed nature. But unlike the mythical Emperor Yao, Li Bing's existence is well documented. His most extraordinary accomplishment was the building of the first dam, which still functions in modernized form. At a place called Dujiangyan, he divided the Minjiang River, a tributary of the Yangtze. The diverted water goes into a series of spillways and channels that can be opened to irrigate in times of droughts and closed in times of flooding. He had three stone figures of men placed in the water as gauges. If their feet were visible, this signaled drought conditions and the dam's gates were opened to let in water. If their shoulders were submerged, floodwaters had risen too high and the dam's gates were closed.
Because of the Dujiangyan dam system, the plains of eastern Sichuan became an affluent agricultural center of China. Ancient records called the area "Land of Abundance." With the dam still operating, the Sichuan plains remain an agricultural center today.
In 1974, two water gauges, carved in A.D. 168, were found in the riverbed by the site of Li Bing's dam. They seem to have been replacements for the original water gauge statues. One of them is the oldest Chinese stone figure ever found of an identifiable individual. It is a statue of Li Bing. The original gauges he had used depicted gods of flood control. Four centuries after his death, he was considered to be one of these gods.
Li Bing made a very simple but pivotal discovery. By his time, Sichuan had long been a salt-producing area. Salt is known to have been made in Sichuan as early as 3000 B.C. But it was Li Bing who found that the natural brine, from which the salt was made, did not originate in the pools where it was found but seeped up from underground. In 252 B.C., he ordered the drilling of the world's first brine wells.
These first wells had wide mouths, more like an open pit, though some went deeper than 300 feet. As the Chinese learned how to drill, the shafts got narrower and the wells deeper.
But sometimes the people who dug the wells would inexplicably become weak, get sick, lie down, and die. Occasionally, a tremendous explosion would kill an entire crew or flames spit out from the bore holes. Gradually, the salt workers and their communities realized that an evil spirit from some underworld was rising up through the holes they were digging. By 68 B.C., two wells, one in Sichuan and one in neighboring Shaanxi, became infamous as sites where the evil spirit emerged. Once a year the governors of the respective provinces would visit these wells and make offerings.
By A.D. 100, the well workers, understanding that the disturbances were caused by an invisible substance, found the holes where it came out of the ground, lit them, and started placing pots close by. They could cook with it. Soon they learned to insulate bamboo tubes with mud and brine and pipe the invisible force to boiling houses. These boiling houses were open sheds where pots of brine cooked until the water evaporated and left salt crystals. By A.D. 200, the boiling houses had iron pots heated by gas flames. This is the first known use of natural gas in the world.
Salt makers learned to drill and shore up a narrow shaft, which allowed them to go deeper. They extracted the brine by means of a long bamboo tube which fit down the shaft. At the bottom of the tube was a leather valve. The weight of the water would force the valve shut while the long tube was hauled out. Then the tube was suspended over a tank, where a poke from a stick would open the valve and release the brine into the tank. The tank was connected to bamboo piping that led to the boiling house. Other bamboo pipes, planted just below the wellhead to capture escaping gas, also went to the boiling house.
Bamboo piping, which was probably first made in Sichuan, is salt resistant, and the salt kills algae and microbes that would cause rot. The joints were sea]ed either with mud or with a mixture of tung oil and lime. From the piping at Sichuan brine works, Chinese throughout the country learned to build irrigation and plumbing systems. Farms, villages, and even houses were built with bamboo plumbing. By the Middle Ages, the time of the Norman conquest of England, Su Dongpo, a bureaucrat born in Sichuan, was building sophisticated bamboo urban plumbing. Large bamboo water mains were installed in Hangzhou in 1089 and in Canton in 1096. Holes and ventilators were installed for dealing with both blockage and air pockets.
Salt producers spread out bamboo piping over the countryside with seeming chaos like the web of a monster spider. The pipes were laid over the landscape to use gravity wherever possible, rising and falling like a roller coaster, with loops to create long downhill runs.
In the mid-eleventh century, while King Harold was unsuccessfully defending England from the Normans, the salt producers of Sichuan were developing percussion drilling, the most advanced drilling technique in the world for the next seven or eight centuries.
A hole about four inches in diameter was dug by dropping a heavy eight-foot rod with a sharp iron bit, guided through a bamboo tube so that it kept pounding the same spot. The worker stood on a wooden lever, his weight counterbalancing the eight-foot rod on the other end. He rode the lever up and down, seesaw-like, causing the bit to drop over and over again. After three to five years, a well several hundred feet deep would strike brine.
In 1066, Harold was killed at Hastings by an arrow, the weapon the Chinese believe was invented in prehistory by Huangdi. At the time of Harold's death, the Chinese were using gunpowder, which was one of the first major industrial applications for salt. The Chinese had found that mixing potassium nitrate, a salt otherwise known as saltpeter, with sulfur and carbon created a powder that when ignited expanded to gas so quickly it produced an explosion. In the twelfth century, when European Crusaders were failing to wrest Jerusalem from the infidel Arabs, the Arabs were beginning to learn of the secret Chinese powder.
Li Bing had lived during one of the most important crossroads in Chinese history. Centuries of consolidation among warring states had at last produced a unified China. The unified state was the culmination of centuries of intellectual debate about the nature of government and the rights of rulers. At the center of that debate was salt.
Chinese governments for centuries had seen salt as a source of state revenue. Texts have been found in China mentioning a salt tax in the twentieth century B.C. The ancient character for salt, yan, is a pictograph in three parts. The lower part shows tools, the upper left is an imperial official, and the upper right is brine. So the very character by which the word salt was written depicted the state's control of its manufacture.
A substance needed by all humans for good health, even survival, would make a good tax generator. Everyone had to buy it, and so everyone would support the state through salt taxes.
The debate about the salt tax had its roots in Confucius, who lived from 551 to 479 B.C. In Confucius's time the rulers of various Chinese states assembled what would today be called think tanks, in which selected thinkers advised the ruler and debated among themselves. Confucius was one of these intellectual advisers. Considered China's first philosopher of morality, he was disturbed by human foibles and wanted to raise the standard of human behavior. He taught that treating one's fellow human beings well was as important as respecting the Gods, and he emphasized the importance of respecting parents.
Confucius's students and their students built the system of thought known as Confucianism. Mencius, a student of Confucius's grandson, passed teachings down in a book called the Mencius. Confucius's ideas were also recorded in a book called The Analects, which is the basis of much Chinese thought and the source of many Chinese proverbs.
During the two and a half centuries between Confucius and Li Bing, China was a grouping of numerous small states constantly at war. Rulers fell, and their kingdoms were swallowed up by more powerful ones, which would then struggle with other surviving states. Mencius traveled in China explaining to rulers that they stayed in power by a "mandate from heaven" based on moral principles, and that if they were not wise and moral leaders, the gods would take away their mandate and they would fall from power.
But another philosophy, known as legalism, also emerged. The legalists insisted that earthly institutions effectively wielding power were what guaranteed a state's survival. One of the leading legalists was a man named Shang, who advised the Qin (pronounced CHIN) state. Shang said that respect for elders and tradition should not interfere with reforming, clearing out inefficient institutions and replacing them with more effective and pragmatic programs. Legalists struggled to eliminate aristocracy, thereby giving the state the ability to reward and promote based on achievement.
The legalist faction had a new idea about salt. The first written text on a Chinese salt administration is the Guanzi, which contains what is supposed to be the economic advice of a minister who lived from 685 to 643 B.C. to the ruler of the state of Qi. Historians agree that the Guanzi was actually written around 300 B.C., when only seven states still remained and the eastern state of Qi, much under the influence of legalism, was in a survival struggle, which it would eventually lose, with the western state of Qin.
Among the ideas offered by the minister was fixing the price of salt at a higher level than the purchase price so that the state could import the salt and sell it at a profit. "We can thus take revenues from what other states produce." The adviser goes on to point out that in some non-salt-producing areas people are ill from the lack of it and in their desperation would be willing to pay still higher prices. The conclusion of the Guanzi is that "salt has the singularly important power to maintain the basic economy of our state."
Table of ContentsSalt: A World HistoryIntroduction: The Rock
A Discourse on Salt, Cadavers, and Pungent Sauces
Chapter One: A Mandate of Salt
Chapter Two: Fish, Fowl, and Pharoahs
Chapter Three: Saltmen Hard as Codfish
Chapter Four: Salt's Salad Days
Chapter Five: Salting It Away in the Adriatic
Chapter Six: Two Ports and the Prosciutto in Between
The Glow of Herring and the Scent of Conquest
Chapter Seven: Friday's Salt
Chapter Eight: A Nordic Dream
Chapter Nine: A Well-Salted Hexagon
Chapter Ten: The Hapsburg Pickle
Chapter Eleven: The Leaving of Liverpool
Chapter Twelve: American Salt Wars
Chapter Thirteen: Salt and Independence
Chapter Fourteen: Liberté, Egalité, Tax Breaks
Chapter Fifteen: Preserving Independence
Chapter Sixteen: The War Between the Salts
Chapter Seventeen: Red Salt
Sodium's Perfect Marriage
Chapter Eighteen: The Odium of Sodium
Chapter Nineteen: The Mythology of Geology
Chapter Twenty: The Soil Never Sets On . . .
Chapter Twenty-One: Salt and the Great Soul
Chapter Twenty-Two: Not Looking Back
Chapter Twenty-Three: The Last Salt Days of Zigong
Chapter Twenty-Four: Ma, La, and Mao
Chapter Twenty-Five: More Salt than Fish
Chapter Twenty-Six: Big Salt, Little Salt
What People are Saying About This
SALT is the fascinating, indispensable history of an indispensable ingredient. Like Kurlansky's earlier work, COD, it's a must-have book for any serious cook or foodie.
author of the best-selling Kitchen Confidential
"Salt is the fascinating, indispensable history of an indispensable ingredient. Like Kurlansky's earlier work, Cod, it's a must-have book for any serious cook or foodie."
Most Helpful Customer Reviews
I LOVED this book! I learned a lot about history, from ancient civilizations all the way to the origins of common everyday products that we take for granted every day in the 20th and 21st centuries. Loaded with details, ancient recipes, and new revelations in practically every sentence on every page, I walk away from this book with a renewed sense of awe that civilization ever got this far. Not for the timid reader, details can be overwhelming at times, but never boring. Not if you like history and the "untold story", as I do.
I liked this book. Read it within 24 hours.Unusual but very interesting history on salt
Salt: A World History By Mark Kurlansky Review By Crazy Edward. Salt, its a commodity most people just accept as something that is available in their everyday lives. Think about it, we all use salt every day, yet we don¿t realize how the fate of an empire rests on salt. Mark Kurlansky starts out by diving into ancient China and their exploitation of salt. As Kurlansky reports, the Chinese first start using salt when they found salt rocks on the ground. When it rained, a brine soaked into the area around the rock and when the sun came out, the soil produced salt crystals. This is a very interesting read for any food lover or historian. Mark Kurlansky identifies the rise and fall of civilization, and what salt has to do with them. From the ancient Romans and their salt works and fish sauces, to United States struggle to find enough salt to maintain the needs of their country, Kurlansky writes about them all. As an added bonus for all food lovers, Kurlansky publishes recipes for salt and salt-based products. If you love food, or if you just find the rise and fall of civilizations interesting, Salt: A World History is a must have. Salt. You don¿t know how much it really means until you read this book.
Who'd -a thunk it? A book about salt being utterly engrossing? That it is. Smart and funny, full of wonderful trivia and a way of seeing world history through this most common yet complex of substances. You need not be a foodie to enjoy.
Kurlansky shows how Venice came to be as profitable by trading in salt rather than attempting to manufacture it, which later formed a foudation for Venice during the Renaissance. The French Monarchy did as many other empires at the time and since the trade of salt, a tax was placed upon the rock. These are but a few topics discussed in Kurlanky's Salt, but inbetween are some tasty tid-bits 'o information and surprising history as far up as the Civil war and Pickett's Charge. Although Salt tends top be of a repitive nature in expressing views, but this helps to re-convey his theories so that you will know how he wishes his 'novel' to be interpreted. Overall, I would reccomend this book to anyone with a sense of humour (it is an entire book about salt, of course) or anyone wishing to gain a new perspective in viewing world history through a common element--Sodium Chloride, the good old NaCl.
You'll find yourself wondering about other commodities.....like cod and coffee and beer. Did they influence people in unexpected ways?
I love salt, and have always felt like a nerd for being strangely fascinated with its history. Not only does this book include a historical aspect of the mineral, but also entails palatable facts and a very in-depth view into salt's naturally unassumed importance through the ages. I do not feel alone in saying that this is the book I have been waiting for!
I never thought I could read an entire book about SALT! However, I was immediately intrigued and after promising myself to give the first 30 pages a chance, I found myself reading the entire book. It is oftentimes funny and always educational. I have amazed my family and friends with my command of salt facts and trivia. Not recommended for those on a salt free diet.
An amazing overview of world history which explores the centrality of salt.
Interesting topic but not always factually exact and could have used better editing and organization. There were also too many recipes for my taste.
This by the author of "Cod: A Biography of the Fish that Changed the World" which won awards and is a classic. Salt attempts to do the same for the history of Salt, looking at world history along thematic lines. The problem is, the book is a long series of facts with no encompassing theme. With Cod the theme was mans hubrius over nature and the consequences. With Salt, the theme is mundane: man charges money for something that is otherwise so abundant, it can be had for free. I learned a lot about salt and its importance in history, but the book is too long and banal. There is no story to tie it together.
Who knew that a history of salt could be so interesting? Tons of facts weaved in a narrative style that is easy to "digest". Along the way, the reader picks up plenty of interesting "general" historical details. Want to know why some caviar is so much more expensive than others? Did you know that drilling for oil was an accidental byproduct of looking for salt? Hopefully, that is enough to whet your "appetite" for this book.
As unlikely as it sounds, this book about common salt is truly fascinating. Kurlansky tracks the progress (and transgressions) of humans and civilizations as they discover the amazing powers of salt. Empires rise and fall, inventions abound, daily diets and world economies are all dramatically transformed and it's all because of an inexpensive substance most of us take for granted. I found "Salt" to be a very tasty educational epic consisting of a little basic chemistry, some fundamental geology, a hint of art, a good dose of engineering, some light humor, a smidgeon of cooking and a generous portion of world history. I doubt anyone who reads this book will ever look at their salt shaker the same way again. Definitely worth the read.
Very interesting! A good way to learn history- following a particular subject. Salt has really played a major role throughout the world and history. Lots of taxation, lots of different kinds of salt and lots of different uses and evolution of uses. There are huge amounts of salt on this planet!
Wow, this book was dull. Educational, yes, but dry and dense -- I felt like I should get college credit for reading it.
A fascinating history of salt, from its origins as a form of currency in ancient Rome (thus the word 'salary') to the many techniques of harvesting and varieties of salt on our planet. Kurlansky turns this basic chemical element into a saga of both historical and culinary delight.
I saw this book while wandering the shelves of a local library. I thought, "Hey, that is the book about salt by the guy who wrote a book about cod." Salt is a book about salt by someone who also took the time to write a book about Cod; I think that is a fair and full summary. I have not read Cod, but after reading Salt I felt as if the subject of cod and fishing in general had been discussed quite enough to not have to bother with reading his previous work. Salt is well written, and exceedingly full of interesting and useless facts to cherish for a lifetime or forget instantly. If you pick this book up you know what you are getting into, so just decide now if you feel like reading 450 pages on salt.
Salt disabused me of a few things I thought I knew about the history of salt that were wrong (or at least I assume they were, since I can't imagine how they'd have been left out if they were true) and taught me a lot more.If you start with the assumption that by telling world history through the lens of salt, as it were, the history will be a little skewed, it is an excellent book. Was salt really a major driving force in the US Civil War? Probably not to the degree you might think if this was your only source. Was it still at least tactically important? Almost certainly.The history is engaging and easy to read covering with fact or reasonable conjecture the involvement of salt across a few thousand years of human history. Along the way it touches on some other interesting technologies, developments, and events (drilling techniques, canal building, India and British colonial policy to name a few). And for someone who just enjoys collecting random bits of information to annoy their friends at parties it is a great source of information. For instance, did you know that ketchup was originally a salt-preserved fish sauce?I can easily see how Kurlansky would arrive at a book on salt after writing a book on Cod, since salt is so heavily involved in food preservation, especially fish. Much as like this one, I'm not sure I'm ready to run out and read another one of his food-centered histories.
maybe i'm not in a good "place" for reading nonfiction right now, i don't know, but this was the longest feeling read i've had in a while. the only reason i finally made it is that i want to get back to fiction asap.it's not that it was too much info about salt, but as with most commodity histories i've read, it just made me depressed about industrialization and environmental degredation. this also struck me as a book by a guy writing about salt but really wanting to be writing about fishing. or maybe that's just because i read cod.
Themes: food and eating, exploration, trade, labor, technology, science, governmentSetting: China, Europe, North and South AmericaThis was an interesting look at a substance so common, most of us have never given it a second thought. But salt has played an important part in world history and development. Governments have failed or succeeded based on their salt policy, believe it or not, and Gandhi's protest against British rule revolved around salt. It may have even caused his assassination.For a mineral as common as salt is, it sure took humans a long time to figure out exactly what it is and how to reliably find it and process it. The Chinese were way out front when it came to salt mining. Americans are in the front when it comes to the amount of salt used, but most of it is used on roads, not on food. Anyway, the book was full of little tidbits like that. It wasn't necessarily tied together well, and the end of the book was rather weak, but it was still a really cool read.
I didn't realize it until a few weeks ago, but I had another book by the same author already on my 'to read' list. I honestly didn't know what to expect with this book. I've read other historical food (is this a genre?) books and found that 75% of the information was useful with the other 25% not as much.Kurlansky starts our journey in ancient China and works his way West with each chapter until he hits the Americas. He captures salt consumption through the Civil War days and then makes his way back East towards Asia again. Different techniques for mining salt are explored throughout the chapters as well as the need for taxation on this commodity by many different countries. Wars and independence movements were started with tracings back to salt. The word salt is a chemical term for a substance produced by the reaction of an acid with a base. Salt was found useful in preserving food and protecting against decay as well as sustain life. Growth in animal raising for consumption caused a demand for some form of salt to help preserve this meat. Salt helped many nations prosper in the shipping and transportation business as well. Taxation on salt was common because salt was one commodity that was used by people of every income; therefore providing equal opportunity for taxation.Salt helped shape many cuisines and cultures around the world as well. Soy sauce and ketchup are two of the many sauces that have salt origins.My favorite chapter was about the origins of the Morton Salt Company which is iconically famous in many households in the United States. The United States is the largest salt producer and salt consumer. Only 8% of salt production is for food though. The largest single use (51%) is for deicing roads.I'm not a fan of Kurlansky's style of writing and often found myself skipping over multiple pages in order to move through the chapters. I felt that he often times setup the history or background in relation to the salt usage almost in a tangential way. Halfway through the book I was hoping that the next chapter was not going to be about how another country or region used salt to preserve fish or another type of meat.
More than you'll ever need to know on the subject. Really bogs down after a few chapters.
Lots of recipes, both for making salt and for using it; a great aggregation of details about the salt trade through the ages; and not much evidence that this pile has been sifted or molded into any memorable shape.
I quite liked this book. The writing style is light, and easy to read. This makes it easy, considering the number of facts that I picked up about salt. I have always considered Salt to be a commodity, and I have never given it much thought until I picked up this book. I picked it up from the bookshop more out of random curiosity than anything else.Then, I started to read the book. I was quite overwhelmed by the facts surrounding salt, it's history, it's uses, and the importance it has played in human historyThis is definitely a book worth reading
I loved this! A friend gave this from their library ( which I frequently raided, in search of off the beaten track type stuff) I don't know what this might say about me, since they nailed my two favorite subjects, inside info + historical trivia.Heard author also wrote exhaustive book on Cod.