Product Description

Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilization from the beginning, and its story is a glittering often surprising part of the history of mankind. So valuable that it has often served as currency and still does in places today, salt inspired the earliest trade routes across unknown oceans and the remotest deserts. Wars have been fought over salt, and while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India. From the rural Sichuan province where the last home-made soya sauce is made to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multilayered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.

Product Details

• Amazon Sales Rank: #5013 in Books
• Published on: 2003-03-06
• Original language: English
• Binding: Paperback
• 320 pages

About the Author
Mark Kurlansky is the author of Cod: A Biography of the Fish that Changed the World, The Basque History of the World and the short story collection The White Man in the Tree. He lives in New York City with his wife and daughter.

Customer Reviews

You'll never look at food in the same way again...
As I started reading this book, I thought to myself that Mark Kurlansky had performed a miracle, and actually made the subject of the history of salt quite interesting.

However, as you delve deeper into the book, you appreciate two things. First, just how important salt was in history - Kurlansky isn't exaggerating when he says wars have been fought, lost and won over salt. Second, how the author does actually have a very good writing style about him - the numerous fascinating facts he brings out may not have been quite so fascinating if told by a different author.

For me, two things put the book into perspective. These two things are explained about two-thirds of the way through the book, and suddenly make you realise why salt has been so important to society, governments, armies, etc.etc.etc throughout history - and why we can take it for granted now.

More than an epic history of salt (and it does actually work on that level too - such is Kurlansky's depth of research), this is packed so full of great little facts that it's also just a great read. Recommended for anyone who wants to understand more about a substance that's so common, it's very easy to take for granted these days. You just won't look at food in the same way again...

Trade in salt and salted foods shaped economies for centurie
"Salt; A World History," by Mark Kurlansky is a meticulously researched account of how trade in salt...and salted foods shaped global economies for centuries. The production of salt powered empires. Moreover, the salting of fish, fowl and hams fed soldiers and sailors for extended periods...allowing for the expansion of trade and empires.

The Roman Empire required salt for its soldiers and at times soldiers were paid in salt...which was the origin of the word "salary"...and the expression "worth his salt" or "earning his salt," according to Kurlansky. After the fall of Rome, Venice became the dominant commerical force in Europe. To this end, salt trade maintained Venice's palatial public building and the complex hydralic system that prevented the metropolis from washing away.

Soon France farmers discovered that curdled mild drained and preserved in salt made many different types of cheese. In Parma, Italy the production of salted "Prosciutto" ham and "Parmesan" cheese made the city famous. The same thing happened with the production of salted "Salami" in Felino and Genoa, Italy. However, a major factor in the prodcution of salted fish was the Medieval Roman Catholic Church's decision to forbide the eating of meat on religious days and the Lenten fast (40 days) and all Fridays. This was serious business...under English law at the time the penalty for eating meat on Friday was hanging. Consequently, trade in dried fish boomed...especially for Northern Cod, which had a white flesh with little fat (fat resists salt) and dried easily.

Page after page of this book is filled with significant historical information on how salt impacted economies especially with sea vessels and river steamboats. The author also includes little tid-bits of information about the develpment of our language...particularly the origin of expressions. For instance, when early American settlers hunted they would leave red herring along the trail because the strong smell would confuse wolves which is the origin of the expression "red herring," meaning..."false trail." Finally, Kurlansky explains that "Generals from George Washington to Napoleon discovered without salt...war is a desperate situation...salt was needed to treat wounds, preserve food for soldiers and for the diet of the calvary's horses." Recommended.

Bert Ruiz

Here is the salt to bring out the flavour of world history
Pasta and potatoes are not much joy without salt and after reading this it is clear that world history benefits too...

Kurlansky, one of the finest food writers of today, has outdone himself with this excellent and entertaining look at world history. Salt, now a commodity of little consequence in world affairs thanks to refrigeration and other methods of food preservation, has quite clearly played its role in the shaping of civilisations across the continents.

If you have read or later read Kurlansky's other books then you'll find that he cleverly weaves them all together to one body of work - In salt we once again meet the Basque (The Basque History of the World) and of course the Cod (Cod) and as well as many other players that make the book incredibly informative and a real joy to read.