Salt: A World History: Amazon.co.uk: Mark Kurlansky: Books

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Review

Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur. ("Los Angeles Times Book Review") --This text refers to an alternate Paperback edition.

Book Description

'Salt is the fascinating, indispensable history of an indispensable ingredient. It's a must-have book for any serious cook or foodie' Anthony Bourdain --This text refers to an alternate Paperback edition.

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Customer Reviews

15 Reviews

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Average Customer Review

4.3 out of 5 stars (15 customer reviews)

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Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars Trade in salt and salted foods shaped economies for centurie, 23 July 2005

By

Bert Ruiz "author/journalist" (Pleasantville, NY) - See all my reviews
(REAL NAME)

This review is from: Salt: A World History (Paperback)

"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

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11 of 11 people found the following review helpful:

5.0 out of 5 stars Here is the salt to bring out the flavour of world history, 5 May 2003

By

Michael Ambjorn "critico" - See all my reviews
(VINE VOICE)

This review is from: Salt: A World History (Paperback)

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.

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28 of 30 people found the following review helpful:

5.0 out of 5 stars You'll never look at food in the same way again..., 26 Sep 2003

By

Andrew Kerr "Alabony" (Dunfermline, Scotland) - See all my reviews
(VINE VOICE) (REAL NAME)

This review is from: Salt: A World History (Paperback)

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...

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Most Recent Customer Reviews

4.0 out of 5 stars A bit too salty, need too digest in small bites
This is the sort of book you leave lying around with a bookmark, a classic toilet book.
Nearly every page has a new exciting fact, disturbing food preparation story or... Read more

Published 3 months ago by Michael Layden