Customer Reviews

Salt: A World History

5 star:		(11)
4 star:		(15)
3 star:		(9)
2 star:		(4)
1 star:		(5)

 

 

This was one of the most informative and entertaining books I have read. The history is fascinating, the subject is of the earth and of the people, of food and survival, of nations and of time. Having a career in earth sciences it goes right to the core of man and the land and puts it all together.

The book tells the story of salt throughout world history: how it was made, how it was traded, how it was used, and the effect the salt industry has had on villages, cities, and regions.

The book starts and ends in China, first describing the brine wells and the advanced drilling techniques the Chinese invented centuries ago. The text then moves to how salt was used in Roman times describing a sauce called garum made from pickled and fermented fish parts. Kurlansky then continues with Mediteranean fish industry. Salt's main use was in preserving fish. The next big change came when cod was found off the coast of Newfoundland. Cod's low fat meant more salt was needed.

Eventually, the American colonies developed their own salt and cod industries. Kurlansky describes the importance of salt in the American Civil War, how salt works led to the marketing of Tabasco sauce, how canals were dug through New York state to take salt from the Great Lakes to the coast.

After a quick recounting of how salt was used by Ghandi to spark India's revolution, the book ends back in China and how the salt industry there has moved into the modern age. The old traditional derricks are gone; no one wanted to pay to preserve even the most important ones as historical landmarks.

Kurlanski gives a good outline of how salt was taxed in various parts of the world. His description of how the salt tax was an important factor in both the French and Indian revolutions deserves special mention.

As he describes how salt was traded and produced, Kurlanky peppers his narrative (sorry...) with short recipes that illustrate how salt was used in different parts of the world and at different times of our history.

If you love food and history, you'll love this book. If you love one and only moderately like the other, you'll find the book bogs down a bit.

i am a salt historian and it left a salty taste in my mouth.

Once the email was sent saying the product had been shipped it did not take long to arrive at my home. It came in a decent sized packaging (not too big) and was in great condition upon arrival.

No doubt packed with fascinating facts and trivia about salt, it is a tedious slog to read. The tale is not told in an engaging way, and it just gets bogged down in endless details that do not add up to an interesting whole. I ended up not finishing the book. I don't often do that.

It took me awhile to pick up this book. I had read about it, had seen it profiled in bookstores, and heard some water cooler talk about it. Too bad I waited so long. Kurlansky has a tremendous style which is more of a narrative - informative and interesting - nowhere near an academic lecture. Basically this is a world history through the lens of salt...and it works. Salt has influenced religion, trade, foreign policy, war, culture, diet and family. I will never look at a salt shaker the same way again.

Why was the Erie Canal built? Doesn't all salt come from Siberian salt mines? Why is salt so important that Rome paid its soldiers in salt...hence, "salary"! Wow! Never thought about these things before. We tend to take so many things for granted these days. But trust me! A whole new perspective on history world-wide. And a whole new respect for salt - why it was so important to mankind in order to preserve food for the winter months. It is a life-and-death necessity, in many ways. (By the way, the canal was built to carry salt cheaply to New York City from Detroit, where an enormous salt mine tunnels under Lake Erie. Did YOU know that?) Mark Kurlansky rubs your nose in salt, and you come out so much more knowledgeable, and really have fun learning.

I must add that you will get a much greater kick out of this book if you have some basic knowledge of world history. The fun and charm of the book lies in the wildly different interpretations of world events than the ones taught in schools.

Book received in good order as advertised Very Happy with purchase and seller.
Dan Hall

This is a gem of a book. It discusses and intertwines the history and importance of salt from prehistoric times until now in the context of the various types of salt, preserving and brining meat, fish and other foods, cooking, cheese making, health, geology, geography, place names, world trade, world history, warfare, art and investments, to name a few topics.

The descriptions of the role of salt in the American Civil War and the Caribbean islands were fascinating. Then there were the Romans, the Mayans, The Aztecs, the Chinese, the French, the Germans, the English, the Dutch, the Russians, the Scandinavians and others and their involvement with salt.

The recipes for cooking with salt are aptly chosen from about 4000 years of recorded history and are remarkably similar to those in use today. The colorful view and history of the San Francisco salt ponds from an airplane were always a bit of mystery to me, but no longer. The origin of towns and cities whose name ends in "wich" was enlightening, to say nothing of Salzburg and the many salt mines in the world.

In short, this book is a grand, well-written, informative and often amusing world panorama of salt filled with a host of pearls of learning. It is hard to put down and makes 449 pages pleasantly fly by, leaving you with a taste for more. If you have ever used salt, you really should read this book.

It's become a party cliche to comment on our need for the results of combining a poisonous gas [chlorine] and a volatile metal [sodium]. Kurlansky passes quickly over such levity to seriously relate the role of sodium chloride in human society. While at first glance his account may seem overdone, a bit of reflection reveals that something so common in our lives is easily overlooked. Salt is essential to our existence. Our need is so strong and enduring that we tend to take its availability for granted. As a global history, this book is an ambitious attempt to re-introduce us to something we think common and uninteresting. It's immensely successful through Kurlansky's multi-faceted approach. He combines economics, politics, culinary practices, tradition and myth in making his presentation. About the only aspect ignored is the detailed biological one explaining why this compound is so necessary to our existence.

Because our need for salt is so fundamental, its history encompasses that of humanity. Salt was basic to many economies, Kurlansky notes. It's acted as the basis of exchange between traders, was the target of empire builders and even paid out to soldiers as a form of "salary" - hence the term. Venice, a coastal city tucked away from the main tracks of Mediterranean trade, bloomed into prominence when it discovered it could garner more profit by trading in salt than by manufacturing it. The Venetian empire and later renaissance was founded on the salt trade.

Empires may be built on salt, but can be felled by misguided policies on its trade and consumption. One element leading to the downfall of the French monarchy was the hated "gabelle", or salt tax, which imposed a heavier burden on farming peasants than it did on the aristocracy. The reputation of tax evasion borne by the French relates to the resentment expressed over the salt tax. A British regulation on salt resulted in similar reaction leading to the breakup up their own Empire. It was a "march to the sea" led by Mahatma Ghandi to collect salt that galvanised resistance to British rule. Over a century after the French Revolution, the British were displaced from India for similar reasons - greed.

While acknowledging the importance of salt in our lives, Kurlansky notes that determining how much is "too little" or "too much" is elusive. Many people today claim to have "salt-free" diets while remaining ignorant of how much salt is contained in our foods, both naturally and through processing. Yet, as Kurlansky records, salt has appeal beyond just the body's needs. He records numerous commentators from ancient Egypt, China and Rome who express their admiration for salt's flavour-adding qualities. Sauces based on various ingredients mixed with salt permeate the book. He notes that the salt dispenser is a modern innovation, supplementing the use of salt in cooking processes.

Salt's decline in conserving food, which changed the amount of salt we consume directly, came about due to increased world trade, displacement of rural populations into cities, and, of course, war. "The first blow" displacing salt as a preservative came from a Parisian cook; a man so obscure that his given name remains disputed. Nicolas [Francois?] Appert worked out how to preserve meat by "canning". Adopted by Napoleon's armies, the technique spread rapidly. The technology of the Industrial Revolution led to effective refrigeration. Kurlansky gives an account of Clarence Birdseye's efforts to found what became a major industry.

Although the topic seems overspecialised, the universal application and long historical view of this book establishes its importance. Kurlansky has successfully met an immense challenge in presenting a wealth of information. That he graces what might have been a dry pedantic exercise with recipes, anecdotes, photographs and maps grants this book wide appeal. He's to be congratulated for his worldly view and comprehensive presentation. [stephen a. haines - Ottawa, Canada]