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More copies of this ISBN:This title in other formats:Salt: A World Historyby Mark Kurlansky
Staff Pick
Mark Kurlansky is King of the microhistory. Much like his previous books Cod: A Biography of the Fish That Changed the World and Salt: A World History, The Big Oyster goes way beyond the usual scope of food history, this time detailing the oyster's broader influence on the development of New York. A fascinating glimpse into both the city and the bivalve, this richly detailed gem is engrossing to the end. Synopses & ReviewsPublisher Comments:Mark Kurlansky, the bestselling author of Cod and The Basque History of the World, here 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, Kurlansky's kaleidoscopic history is a supremely entertaining, multi-layered masterpiece. Book News Annotation:Kurlansky combines thorough research with an engaging writing style
to make this a readable and fascinating history. This is a handy
paperback reprint of the first edition, which was published by Walker
& Co. in 2002.
Annotation ©2004 Book News, Inc., Portland, OR (booknews.com) Review:"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." Publishers Weekly Review:"Kurlansky thinks big....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....Tasty, very tasty!" Ray Olson, Booklist (Starred Review) Review:"Kurlansky exhaustively documents every salt-related twist and turn of world history, but that becomes problematic....History's cyclical repetitions can be worth investigating, but much of Salt's timeline-marking activity could have been collapsed into one lengthy chapter and spiked with more analysis." Noel Murray, The Onion A.V. Club Review:"[A] remarkable book....While homemakers and master chefs alike should enjoy this book, it's also likely to consume the interest of those who survive on TV dinners." Alan Prince, BookPage Synopsis:Includes bibliographical references (p. 453-465) and index.
Synopsis:The bestselling author of "Cod" and "The Basque History" turns his attention to salt, a common household item with a long and intriguing history. In this multilayered masterpiece, Kurlansky explains how salt provoked and financed wars, secured empires, and inspired revolutions.
About the AuthorMark Kurlansky is the author of Cod: A Biography of the Fish That Changed the World and The Basque History of the World. Cod received a James Beard Award for Excellence in Food Writing and was a New York Times bestseller. Table of Contentspt. 1. A discourse on salt, cadavers, and pungent sources. A mandate of salt — Fish, fowl, and pharoahs sic — Saltmen hard as codfish — Salt's salad days — Salting it away in the Adriatic — Two ports and the prosciutto in between — pt. 2. The glow of herring and the scent of conquest. Friday's salt — A Nordic dream — A well-salted hexagon — The Hapsburg pickle — The leaving of Liverpool — American salt wars — Salt and independence — Libertâe, egalitâe, tax breaks — Preserving independence — The war between the salts — Red salt — pt. 3. Sodium's perfect marriage. The odium of sodium — The mythology of geology — The soil never sets on ... — Salt and the great soul — Not looking back — The last salt days of Zigong — Ma, la, and Mao — More salt than fish — Big salt, little salt.
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