Salt: A World History [Paperback]

Mark Kurlansky (Author)

Book Description

Release date: January 28, 2003

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.

Editorial Reviews

From Publishers Weekly

Only Kurlansky, winner of the James Beard Award for Excellence in Food Writing for Cod: A Biography of the Fish that Changed the World, could woo readers toward such an off-beat topic. Yet salt, Kurlansky asserts, has "shaped civilization." Although now taken for granted, these square crystals are not only of practical use, but over the ages have symbolized fertility (it is, after all, the root of the word "salacious") and lasting covenants, and have been used in magical charms. Called a "divine substance" by Homer, salt is an essential part of the human body, was one of the first international commodities and was often used as currency throughout the developing world. Kurlansky traces the history of salt's influences from prehistoric China and ancient Africa (in Egypt they made mummies using salt) to Europe (in 12th-century Provence, France, salt merchants built "a system of solar evaporation ponds") and the Americas, through chapters with intriguing titles like "A Discourse on Salt, Cadavers and Pungent Sauces." The book is populated with characters as diverse as frozen-food giant Clarence Birdseye; Gandhi, who broke the British salt law that forbade salt production in India because it outdid the British salt trade; and New York City's sturgeon king, Barney Greengrass. Throughout his engaging, well-researched history, Kurlansky sprinkles witty asides and amusing anecdotes. A piquant blend of the historic, political, commercial, scientific and culinary, the book is sure to entertain as well as educate. Pierre Laszlo's Salt: Grain of Life (Forecasts, Aug. 6) got to the finish line first but doesn't compare to this artful narrative. 15 recipes, 4o illus., 7 maps.

Copyright 2001 Cahners Business Information, Inc.

--This text refers to an out of print or unavailable edition of this title.

From Library Journal

In his latest work, Kurlansky (Cod, The Basque History of the World) is in command of every facet of his topic, and he conveys his knowledge in a readable, easy style. Deftly leading readers around the world and across cultures and centuries, he takes an inexpensive, mundane item and shows how it has influenced and affected wars, cultures, governments, religions, societies, economies, cooking (there are a few recipes), and foods. In addition, he provides information on the chemistry, geology, mining, refining, and production of salt, again across cultures, continents, and time periods. The 26 chapters flow in chronological order, and the cast of characters includes fishermen, kings, Native Americans, and even Gandhi. An entertaining, informative read, this is highly recommended for all collections. [For another book on the topic, see Pierre Laszlo's more esoteric Salt: Grain of Life, LJ 7/01; other recent micro-histories include Joseph Amato's Dust, Mort Rosenblum's Olive, and Tom Vanderbilt's The Sneaker Book. Ed.] Michael D. Cramer, Raleigh, N.
- Michael D. Cramer, Raleigh, NC
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Paperback: 498 pages
• Publisher: Penguin Books (January 28, 2003)
• Language: English
• ISBN-10: 0142001619
• ISBN-13: 978-0142001615
• Product Dimensions: 7.7 x 5.1 x 1 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (287 customer reviews)
• Amazon Best Sellers Rank: #4,464 in Books (See Top 100 in Books)
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More About the Author

Mark Kurlansky is a New York Times bestselling and James A. Beard Award-winning author. He is the recipient of a Bon Appétit American Food and Entertaining Award for Food Writer of the Year, and the Glenfiddich Food and Drink Award for Food Book of the year.

Most Helpful Customer Reviews

233 of 251 people found the following review helpful

5.0 out of 5 stars Definitely worth his salt . . . April 6, 2004

By Stephen A. Haines HALL OF FAMEVINE™ VOICE

Format:Paperback

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]

67 of 73 people found the following review helpful

4.0 out of 5 stars Worth his Salt February 1, 2002

By "michaeleve"

Format:Hardcover

Yes, Kurlansky is worth his salt as a writer, researcher and uncoverer of unknown facts about odd subjects. As he did with his previous non fiction books he has woven strands of information into an interesting tapestry, equal parts - enthralling history lesson and cultural voyage. The only problem is - at 450 pages and 26 chapters, with numerous visits to different cultures, countries, eras and rulers in an attempt to cover as many of the 14,000 uses that salt is known for - finishing SALT: A WORLD HISTORY leaves you in a brine of facts, but also very thirsty for a unifying theme or story and a more memorable read.

Certainly my knowledge of historical trivia is now seasoned with tidbits such as: the Anglo-Saxon word for saltworks being 'wich' means that places such as Norwich, Greenwich, etc, in England were once ancient salt mines; Ghandi's independence movement in India began with his defying the British salt laws, and the French levied taxes on salt until as recently as 1946.

A common theme in Kurlansky's books is that food is seen as a topic of historical interest. Here we learn about the role salt played in preserving cod, whale, ham, herring, caviar, pastrami, salami and sausage, and as it was with COD and THE BASQUE HISTORY OF THE WORLD this book is sprinkled throughout with recipes.

Salt is certainly an interesting subject; cultural history buffs will love this book and Kurlansky still has a humorous, easy, and very readable writing style; it's just that he probably could have salted away some of the facts without us missing much and he should have developed a flowing theme rather than one that was so saltatory.

124 of 140 people found the following review helpful

4.0 out of 5 stars A book to read with a grain of salt April 23, 2003

By Randyll McDermott

Format:Paperback

I was browsing the new releases section of my local library when I happened to see this book. It had an interesting premise, and looked to be unlike any book I'd read before. I've read histories of people and places, but never of ingredients. I checked it out skeptically, and was pleasantly surprised.
Kurlansky is a very talented writer, he manages to make salt suspenseful. The book's purpose is to examine how salt affected the history of the world. He succeeds in this. However, the history is not really coherent, it doesn't really flow. Salt is essentially a collection of vignettes. These vignettes are grouped in chronological order. The first part of the book deals with salt in China and Rome. Part 2 concerns salt's effect in the Middle Ages and the wars of independence. Part 3 concludes the history by examining salt in modern times.
The main failing of this extensively researched account is Kurlansky attempts to link salt to every major world event. According to him, dissatisfaction with the salt tax led to the American and French Revolution, the Industrial Revolution came to be because of salt, and salted foods allowed the world to be explored. Nonetheless, the history is accessible and a fun to read, even if some of the author's conclusions are a bit off base.