Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.99 shipping
Salt: A World History Paperback – January 28, 2003
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
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.
Browse award-winning titles. See more
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
There were as many studies claiming salts benefits and there are many claiming salt is bad. So that did not give me any confidence that everyone was singing from the same hymn sheet. Whenever I see conflicting study outcomes, I immediately look to see whether we are comparing apples with apples, and we were not. You see, there are actually 3 types of salt and one is very good and two are not so good. Most studies did not even point this out, or realised that we humans eat three very different types of salt. So let me try to make sense of this:
I have certainly come to the conclusion that many others have already come to, that the benefits of eating generous amounts of the right salt to suit one’s taste is justified, and much better than being paranoid and limiting my intake. But we need to choose the right salt. What I did learn was that ocean salt is about 85% Sodium Chloride and the remaining 15% is this wonderful suite of over 84 minerals. The thing is, the salt processors remove the 15% part which is the really valuable portion, and sell it as Magnesium Oil. Once you understand that there are three types of salt (1) pure ocean salt (2) ocean salt with the 15% minerals removed and (3) tables salt being pure sodium chloride plus added free-flowing additives and iodine, then it all become very clear. If you eat the pure 100% sea salt you can have as much as you like (of course being sensible) whilst the others (#2 & 3) should be restricted.
The 'bottom line' is that many people are not getting enough salt which causes dehydration, and this insufficiency of water in the human body has all sort of consequences such as thicker blood (ie blood with high viscosity) and reduced metabolic function caused by low body fluid levels. This can have all sorts of consequences such as fatigue, increased colds and flu's, and hundreds of other ailments as the body struggles to move fluid around efficiently. The old line that salt is high in sodium and sodium increases blood pressure is a very simplistic explanation and one wonders how the population was ever duped into believing it. Years ago before we had refrigeration we would store our meats in barrels of salt and we ended up consuming a lot of salt. Whilst not suggesting we go back to those times, I would suggest that for most healthy people that 5-8 grams of salt per day for an adult is fine and will not increase blood pressure. Only those on salt-restricted diets need to concerned about limiting salt.
I have written a short paper about Salt and Magnesium Oil and some readers may like to download it to help understand the benefits of salt. You can download it here: https://drive.google.com/folderview?id=0B4XGKNybHkRkb1lZT2N3VTgyXzQ&usp=sharing