- Used Books
- Staff Picks
- Gifts & Gift Cards
- Sell Books
- Stores & Events
- Let's Talk Books
Special Offers see all
More at Powell's
Recently Viewed clear list
This item may be
Check for Availability
This title in other editions
Salt: A World Historyby Mark Kurlansky
Synopses & Reviews
Homer 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.
Until about 100 years ago, when modern chemistry and geology revealed how prevalent it is, salt was one of the most sought-after commodities, and no wonder, for without it humans and animals could not live. Salt has often been considered so valuable that it served as currency, and it is still exchanged as such in places today. Demand for salt established the earliest trade routes, across unknown oceans and the remotest of deserts: the city of Jericho was founded almost 10,000 years ago as a salt trading center. Because of its worth, salt has provoked and financed some wars, and been a strategic element in others, such as the American Revolution and the Civil War. Salt taxes secured empires across Europe and Asia and have also inspired revolution (Gandhi's salt march in 1930 began the overthrow of British rule in India); indeed, salt has been central to the age-old debate about the rights of government to tax and control economies.
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.
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.
This book takes a look at an ordinary substance--salt, the only rock humans eat--and how it has shaped civilization from the very beginning.
About the Author
Mark Kurlansky is well-known to readers through his popular books Cod: A Biography of the Fish That Changed the World, and, more recently, The Basque History of the World (both published by Walker & Company.). Salt is an appropriate bookend to these books: the story of a humble but ubiquitous substance inextricably interwoven with the history of mankind.
Table of Contents
Discourse on salt, cadavers, and pungent sources: Mandate of salt — Fish, fowl, and pharoahs — Saltmen hard as codfish — Salt's salad days — Salting it away in the Adriatic — Two ports and the prosciutto in between — Glow of herring and the scent of conquest: Friday's salt — Nordic dream — Well-salted hexagon — Hapsburg pickle — Leaving of Liverpool — American salt wars — Salt and independence — Liberte, egalite, tax breaks — Preserving independence — War between the salts — Red salt — Sodium's perfect marriage: Odium of sodium — Mythology of geology — Soil never sets on — Salt and the great soul — Not looking back — Last salt days of Zigong — Ma, La, and Mao — More salt than fish — Big salt, little salt.
What Our Readers Are Saying
Cooking and Food » Reference and Etiquette » Historical Food and Cooking