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Salt: A World History Paperback – 28 Jan 2003
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"Kurlansky finds the world in a grain of salt...fascination and surprise regularly erupt from the detail." --The New York Times Book Review
This is terrific food writing; like fleur de sel, something scarce and to be savored." --San Francisco Chronicle
"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
"If you are drawn to history and curious about the origins of foods, allow Mark Kurlansky to take you on an incredible journey through the centuries by way of salt." --The Baltimore Sun
"Kurlansky does a masterful job of expanding the reader's horizons....This book of minutely researched data and history can literally make the mouth water." --The Boston Globe
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.
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I learned so many things from this book without realising it – surely the sign of a supremely well written slice of history – that I had a real sense of satisfaction when I had finished it, having not only had a curious insight into a seemingly ordinary cruet, but also a different perspective of so many historical facts and events.
Surely all history would benefit from being taught from slightly off beat but more memorable perspectives. Read and enjoy.
Nicely structured to allow one to dive in and out, without following an over arching complex story line.
Great travelling read, as landscapes and locations richly portrayed