Define Books Toward Salt: A World History
| Original Title: | Salt: A World History |
| ISBN: | 0142001619 (ISBN13: 9780142001615) |
| Edition Language: | English |
Mark Kurlansky
Paperback | Pages: 484 pages Rating: 3.74 | 53621 Users | 3392 Reviews
Commentary Concering Books Salt: A World History
From the Bestselling Author of Cod and The Basque History of the World In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt by Mark Kurlansky is a supremely entertaining, multi-layered masterpiece. 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.
Declare Appertaining To Books Salt: A World History
| Title | : | Salt: A World History |
| Author | : | Mark Kurlansky |
| Book Format | : | Paperback |
| Book Edition | : | First Edition |
| Pages | : | Pages: 484 pages |
| Published | : | January 28th 2003 by Penguin Books (first published January 31st 2002) |
| Categories | : | History. Nonfiction. Food and Drink. Food. Science |
Rating Appertaining To Books Salt: A World History
Ratings: 3.74 From 53621 Users | 3392 ReviewsColumn Appertaining To Books Salt: A World History
Well, I'll be pickled! We say we'll take something with a grain of salt as if it's nothing, but much of the history of the world is tied up in the quest for salt. It's not nothing. We're fortunate to have it in such abundance that we can take it for granted and worry about getting too much of it in our diets. For most of human existence that was not the case. The material here is thorough and often fascinating, but you must have a strong interest in history if you hope to get through it. Had ILet them eat salt! Literally, let everyone do so, as we all need a (moderate) dose of it. Such is one of the early discoveries in Mark Kurlanskys biography of salt and how it shaped the world. Kurlansky uses his attention to detail and ability to entertain the curious reader in this book that explores much of how salt came to be found on most tables around the world, as well as some of the key customs and traditions that have lasted for centuries, if not millennia. The book places salts
450 pages is a lot of salt. Though interesting by the end I was very ready to be done with it.
450 pages is a lot of salt. Though interesting by the end I was very ready to be done with it.
Chris Lavers started his review of this book for the Guardian with speculation on how an author can get released from publishers contract. The publisher receives priority by including a first refusal clause on a second book. You merely present your publisher with stunningly unappealing material. If they choose not to publish, then you are free to go elsewhere. A history of salt should work.Mostly, a foodie history with emphasis on the historical importance of salt for food preservation. There is
Chris Lavers started his review of this book for the Guardian with speculation on how an author can get released from publishers contract. The publisher receives priority by including a first refusal clause on a second book. You merely present your publisher with stunningly unappealing material. If they choose not to publish, then you are free to go elsewhere. A history of salt should work.Mostly, a foodie history with emphasis on the historical importance of salt for food preservation. There is
This is based upon the audio download from [www.Audible.com]Narrated by: Scott BrickThe legendary pipes of Scott Brick did little to enhance this biography of the ubiquity of salt. The book is a curates eggthere are dull parts but there are also some very interesting parts. I didn't think it possible to have someone talk about salt for 13 hours and 43 minutes but it was.The book begins with facts about salt and the sharing of some of the salt industrys 14,000 uses for salt. It was interesting to
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