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Salt: A World History

Mark Kurlansky

3.73 · Rating details · 46,045 Ratings · 2,920 Reviews

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 substanc ...more

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Paperback, 484 pages

Published January 28th 2003 by Penguin Books (first published January 1st 2002)

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Jan 31, 2018 Lori rated it liked it · review of another edition

Chris Lavers started his review of this book for the Guardian with speculation on how an author can get released from publisher’s 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 ...more

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May 17, 2015 Petra X rated it did not like it

Shelves: dnf-or-never-read, cookery-food-diet, history

I read several chapters of this. It was mind-numbingly boring. Lists, lists, lists of everything that has ever been done with salt. What different countries, cultures and times have done with salt. The word salt in many different languages. That old thing about salary being the precious salt that the Romans paid their military in, right. I was praying for a relief from the tedium of this book. But all I got was the odd not-at-all interesting anecdote. I don't know how the rest of the book progre ...more

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Apr 20, 2018 Matt rated it it was amazing

Shelves: audiobook

Let 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 Kurlansky’s 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 salt’s import Let 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 Kurlansky’s 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 salt’s importance in three distinct categories throughout history, which Kurlansky develops effectively. Salt is most easily seen as a part of food/cooking, but also an important business over time, and finally a key political commodity throughout documented history. By viewing salt through these three lenses, the reader can better understand and respect how powerful and integral those small grains (or large rocks) have been to shaping the world in which we live. Interested and open-minded readers will enjoy this highly educational biography on what might seem a random and somewhat bland topic (pun intended). I challenge anyone who has the time to step outside the box and see if it’s to your taste.

It is worth mentioning that, while Kurlansky does make mention of many forms of salt through the narrative, the significant portion of the book relates to sodium chloride (NaCl), common table salt. This product is surely both a quintessential part of human function, but also found in most foods, either in core ingredients or added in preparation. Kurlansky discusses how the Chinese were some of the first to document their use of salt to create new staples in the country, namely soy sauce, which involves a fermentation process that salt helps spark. Salt has the sensational ability to pull moisture from items and create a brine that cures them in new and exciting ways, thinking of such things as picked cucumbers, meats, or even eggs. Salt as a preserving agent proved to be central to the success of permitting foods to be kept for longer periods, be it meats hunted to last throughout the winter or fish caught on the far side of the world to endure the journey back. Kurlansky briefly explores the importance that salt and cod played as teammates to bring the fish from the seaside communities to the islands and across the Atlantic (which is extrapolated in his book about the history of cod, another good read), thereby feeding the masses who could not fish themselves. Salt’s preserving ability also serve the rich well in keeping their wines before the discovery of bottling corks, where a sprinkling in the wine not only kept it fresh, but added an interesting flavour. Kurlansky mentions throughout that salt’s addition to items to keep them edible led to numerous accidental creations that we take for granted now. Sauerkraut, long deemed (by me, at least) to be a Germanic invention has some of its earliest documented findings in China, where packing cabbage in brine within barrels that previously held fermented items led to this delicacy that the likes of Marie Antoinette could not get enough of, up to the day of her death. I also came to learn that corned beef has nothing to do with corn, but embedded salt (a corned substance being one that has bits of another item embedded within it) that seeps in and creates an interesting flavour. That humans need salt is not in question, though Kurlansky does admit that salt intake is much higher now than in times of old and that sodium levels far exceed the recommended amount. I suppose we’re well preserved for years to come, allowing us to work well into old age.

While there is no doubt that salt helped feed the masses, it had to come from somewhere to make it onto tables or into the foods that were consumed. Salt was surely a lucrative and profit-rich business, according to Kurlansky, and anyone could do it on a small scale. However, large salt deposits could be handled in various ways by different companies. The first and most profitable type of business was brine ponds, used primarily for medicinal purposes. Those seeking to cure what ails them could turn to a soak in one of these ponds, usual naturally warm, and find much success. Those areas of the world able to procure the development of these ponds and keep them from drying out would see significant profits. There were other areas that used larger bodies of salt water to procure the salt needed for preserving food or making its way to the table. By creating man-made smaller basins and using the sun as a means of evaporating the water, large salt deposits remained, which could then be sold on the market. New England and parts of the Nordic countries were able to profit significantly through this method, which was sometimes paired with their cod stocks to create salted cod to sell on the world market, providing financial stability for the region. As Kurlansky discusses throughout the book, various groups were able to perfect the salt extraction method long before large machines or complex piping entered the scene. He does stress in the latter portion of the book that the lost art of salt retrieval, once passed from generation to generation, is all but lost in an era where massive factories can produce and sell salt at a discounted rate. The selling or trading of salt on the open market promised to be just as lucrative. Supply and demand would surely enter the discussion here, as would regions able to boost their economic situations by exporting salt to those in need. Kurlansky does have an interesting take on this, which I will discuss below, but there is no doubt that profits played a huge part in the salt business. Of note, salt was a significant factor in influencing Joseph Smith and Brigham Young in where they might choose to settle, away from the eyes of the majority of the American population in the mid-19th century. Looking for fertile and self-sustaining land, Young found a spot close to... yep, a ‘salt lake’, where he developed the Mormon Church and eventually helped forge Utah’s Salt Lake City. Food and business (and even religious settlements) help pave the way to a discussion of the politics of salt.

As with most things in life, if there is a crack left open (or space between crystals, in this case), politics will seep in. The politics of salt are far-reaching and have significant impact since documented history began. Kurlansky discusses the Chinese in the millennia before the Common Era not only capitalising on salt in the region, but regulating its use and distribution across the empire. Perhaps a sign of things to come, rulers and governments sought to control who could have what, when, and how much, though there was no sense of equality. Far be it from me to inject economic terms here, but regulation most certainly led to a dilution of the free-market economies of these areas, where the capable could profit based on their vested time and interest. Equally interesting, there is a discussion of the British suppressing their Indian subjects prior to the country’s independence. Mahatma Gandhi fought the British ban on local procuring and selling of salt, feeling that the people had a right to work for themselves without being suppressed. It worked, though not until after much struggle and bloodshed. Kurlansky makes an interesting observation throughout the book, that one could always predict that war was on the horizon when militaries began procuring large amounts of salt. Campaigns of any length would require forethought and planning, as it was not always possible to predict the plentifulness of energy-rich foods. Salting products for long-term use was the key way of doing so, which took not only ingenuity, but also access to salt. In one example, Kurlansky uses the US Civil War, where some were sure Jefferson Davis and the Confederate Army was surely doomed, having no known salt reserves from which to pull. Salt as a political weapon, albeit one that cannot make you bleed (but definitely could cause one to squirm if it got into the wound, no?!). The political side of salt also served to create a significant have and have not duality, such that portions of the population or states facing one another were able to elevate prices and quantities to suit their own needs. As with many products, there is no way to completely balance distribution, though one can presume that it is greed that led to as much disparity on the world market, even with something as basic as salt. Put labour into the mix and politics cannot stay away, begging to regulate or comment on working conditions, hours, and rates of pay. Kurlansky stirs the pot throughout by sprinkling commentaries on these and many other political topics throughout the book, sure to keep the reader thinking.

This is my third food-related biography by Kurlansky and I have not read one that has not completely floored me. The subject matter might seem bland or even off-putting, but take the time to explore what Kurlansky has to say and few will drift off from boredom. The detail Kurlansky takes in his writing seeks to educate and entertain in equal measure, while not drowning the reader in minutiae. Adding historical references and some anecdotes, the reader is taken on this journey and the points being made are further solidified as being fundamental. Kurlansky also shows an interesting habit that becomes apparent to those who have read many of his biographical pieces, pulling on pieces of research at just enough depth to make his point, but expounding on them in another tome. One can see this with his pieces on salt, cod, and milk, three that I have recently had the pleasure to devour. This interchange of ideas only furthers the hypothesis that everything is interconnected on some level, part of the larger lifeblood of the world in which we live. As with his other pieces, Kurlansky also brings the point home with related recipes embedded in the larger narrative. This personalises the subject matter and, for most, permits the reader to become actively involved in the topic at hand. Kurlansky’s books would not be complete without random pieces of knowledge, what I like to call ‘dinner party fodder’. I had no idea of salt’s presumed trait as a fertility agent or aphrodisiac. I suppose men of a more advanced age in centuries past would turn to a handful of salt rather than their coloured pill to boost their ‘shaker’, though, much like the modern pill, too much can lead to heart issues. Still, there is no end to the funny information I learn when Mark Kurlansky is in the driver’s seat. Take a whirl and spice up your life!

Kudos, Mr. Kurlansky, for never ceasing to amaze me. I know so much more now than I ever thought I could have about common table salt. What may seem so simplistic is shown to be so very exciting, with your lighthearted writing. I look forward to reading more of your work in short order.

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Jan 31, 2016 أَحْمَد rated it liked it · review of another edition

عثرت على هذا الكتاب فى سور الازبكية يوم السبت الماضى فى معرض الكتاب واشتريته بخمسة جنيهات بعدما ترددت فى شرائه فقد قرأت مقدمته ثم تركته وذهبت ولم يطاوعنى قلبى فعدت اليه مرة اخرى فاشتريته ، ...
هو عن تاريخ الملح ..تلك المادة البلورية البيضاء التى لها لون الثلج التى نستحدمها فى المطابخ وعلى موائد الطعام عدة مرات يوميا ً ..تلك المادة سريعة الذوبان التى لا يتخيل احد عدد الدول التى ' ذابت ' فى التاريخ من أجلها ..تلك المادة سهلة الضياع فى الماء .التى كانت سببا فى ضياع دماء الملايين من البشر من أجل الفوز بها

" صورة مكبرة لحبيبات من الملح "

كانوا قديماً عندما يريدون تعظيم شىء ما ومنحه الثناء والدلالة على أهميته يصفونه بأنه ' ملح الأرض ' أو ' ملح البلد ' أى كما أن الطعام يصبح ثقيلا كدرا ' ماسخا ' لا طعم له بدون الملح كذلك فإن الدنيا تصبح ماسخة ثقيلة كدرة بدون وجود ذاك الشخص الذى يدور حوله الكلام
من هنا يمكن لها ان نفهم تلك العبارة الشهيرة التى وردت على لسان سفيان الثورى رحمه الله وهو يصف جمعاً من العلماء
كان من عادة سفيان الثوري (97 - 161هـ) أن لا يُعَلّمُ أحدا العلم حتى يتعلم الأدب، ولو عشرين سنة! وكان يقول لطلاب العلم: «إذا فسد العلماء، فمن بقي في الدنيا يصلحهم؟ ثم ينشد قائلا: يا معشر العلماء يا ملح البلد ما يصلح الملح إذا الملح فسد؟!»...اى يا من وظيفتكم ان تعطوا للدنيا طعماً كما يفعل الملح مع الطعام..يامن مهمتهم حفظ عقول الناس وقلوبهم من أن يتسرب إليها العفن والتحلل كما يفعل الملح مع الطعام ..لو فسدتم من أين يتأتى الإصلاح ؟

حبيبات ملح بنية من جبال الهمالايا

الكاتب يبدأ بتعريف الملح وطرق استخراجه (كشط البحيرات والشواطىء وتسخين ماء البحر وتبخيره ) وتركيبته الكيمائية ثم يعرج على أهميته فى الحضارات القديمة واستخداماته العديدة جدا والخرافات المرتبطة به التى حولته فى نظر القدماء إلى شىء أشبه بالسحر ثم يبدأ الكتاب بالكلام حول الصراعات التى دارت حول الملح ..حول الدول التى انهارت فى صراعات السيطرة على مصادر الملح وطرق تجارته ..

فى خلال تاريخ الانسان الطويل على الارض ربما لم يرتبط وجوده بمادة كما حدث مع " كلوريد الصوديوم " = الملح , فمنذ ان عرف الانسان حياة الاستقرار لم يستطع ابداً ان يتخلى عن الملح وشكلت هذه المادة جزءا اساسياً من حياته ,فهو يحتاج اليها للطعام وتعويض الجسم بما يحتاجه من مواد اساسية تدخل فى تكوين الدم ثم فى مرحلة ثانية احتاج اليها لتخزين الطعام وحمايته من الفساد

بدأ الامر من الصين , ففى الالف الاولى قبل الميلاد فى المناطق المجاورة لبحيرة "يوتشينج " دارت معارك كثيرة جداً للاستيلاء والسيطرة على أقدم مصنع معروف فى التاريخ لانتاج الملح , وكان الملح آنذاك سلعة اساسية احتكارها يضمن الثروة والقوة , و كما هى عادة الصينين فى الابتكار والاختراع فقد استخدموا الملح فى صناعة " المخللات , وحفظ الاطعمة بالتمليح "

أما فى مصر القديمة فقد استخدموه استخدام آخر لحفظ الجثث والمومياوات عن طريق استخدام كميات كبيرة من الملح وحشوها داخل الجسم لتجفيف السوائل الموجودة فيه وتشبع مسام الجلد بالملح الذى يمثل اداة ممتازة لمقاومة التعفن والتحلل وكما استخدموا الملح لحفظ لحوم " جثثهم " استخدموه ايضاً لحفظ لحوم الاسماك = الاسماك المملحة التى تبدو على كل حال اختراعاً مصرياً خالصاً لم تزل رائحته المميزة تزكم الانوف فى شهر ابريل من كل عام فى شم النسيم

اما الفينيقيون فهم ايضاً قاموا بدورهم فى تاريخ الملح الطويل فقد جعلوا الملح سلعة عالمية , فهم نجحوا فى ترويجه فى العالم عن طريق اساطيلهم البحرية الشهيرة التى كانت تجوب العالم القديم حينذاك فى كل لحظة , فقد استخدموه كاداة للمقايضة وتبادل السلع عبر موانىء العالم المشهورة قديما , وكان الفينيقيون يستخدمونه بكثرة ممزوجاً مع قشر الرمان للصباغة التى اشتهروا بها, وكذلك فى دباغة الجلود

ذكر الرحالة العربي ابن بطوطة أنه زار مدينة تاغرا الأفريقية في العام 1352 المبنية من الملح بما في ذلك مسجدها ، وكان الملح انذاك يستخدم كسلعة بالغة االاهمية لدرجة ان بعض قبائل افريقيا كانت تقايض كميات الملح بالذهب الخالص .

قوافل نقل الملح فى اثيوبيا *

اما الرومانيين فقد ادركوا مبكرا قيمة الملح واهميته , فلم يترددوا لحظة فى الاستيلاء والسيطرة على ورش الفينيقيين لانتاج الملح والتى كانت تنتشر عبر شواطىء المتوسط , و فى خلال هذه الفترة أُضيفت بعض التقنيات الجديدة فى هذا الزمان لحفظ الخضار والزيتون عن طريق الملح

للاسف تبدو الاسماك والحيتان الفئة الوحيدة الاكثر تضرراً فى ذلك التاريخ الطويل للملح وتطورات استخدامه , فى القرن الثامن عشر والتاسع عشر فى اوج ازدهار عصر النهضة الاوربية كانت القارة البيضاء العجوز تنوء بحملها المتزايد من السكان وكانت فى امس الحاجة الى سد حاجتهم المتنامية الى الطعام عن طريق الاسماك فظهرت حملات واسعة للصيد فيما وراء البحار فى المحيطات الواسعة حيث الاسماك الوفيرة والانتاج الغزير , لكن هذه الرحلات تستغرق اياماً واسابيع للوصول الى هذه الاماكن ثم العودة مرة اخرى بما تم صيده الى الشواطىء الاوروبية وهذه المدة كانت كافية لافساد وتعفن اى كمية يتم اصطيادها من الاسماك مباشرة , و كان حل هذه المعضلة يتمثل فى " الملح " فى تلك الاسماك المملحة المقددة اللذيذة التى يتم حشوها بالملح بعد صيدها مباشرة لمنع اى تحلل او تعفن يظهر عليها .
من ناحية أخرى كانت الرحلات الكشفية الاستعمارية الاوروبية فى أوج ازدهارها فى هذا العصر , وكانت الشواطىء الأوروبية تقذف الى البحار يومياً الالاف من المغامرين الصعاليك الذين خرجوا بحثاً عن الثروة والذهب فيما وراء البحار و كانت هذه الرحلات تظل ايضاً شهورا طويلة فى عرض البحر تبعد عن اقرب مركز للامداد والتموين بالآف الكيلومترات وفى نفس الوقت لايمكنها الاحتفاظ بالطعام الذى غالباً ما يلبث فترة يسيرة الا ويظهر عليه اثار التعفن والتحلل , من هنا ظهرت الحاجة الملحة لاستخدام الملح فى تخليل الفواكه والاسماك لاستخدامها فى هذه الرحلات الطويلة وكل ذلك طبعاً باستخدام الملح .
فى ظل هذه الحملات الضخمة لصيد الاسماك والحيتان سواء لسد العجز الغذائى فى اوروبا او للصناعات الغذائية القائمة على التخليل والتمليح ظهرت حملات مجنونة غير منضبطة وجائرة للصيد حصدت فى طريقها كثير من انواع الاسماك التى تعرضت للانقراض والاختفاء كل ذلك بفضل وتشجيع هذه التقنيات الجديدة 'حفظ الطعام بالملح' .ِ ..كان التعفن السريع للسمك هو حجر العثرة الذى يقف فى وجه حملات الصيد الجائرة فلما ظهرت تقنية الاسماك المملحة انطلقت حملات الصيد الجائر بلا ضابط ولا رقيب.

بحيرات الملح فى بوليفيا = امريكا الجنوبية

حينما وصل الاوروبيون الى القارة البكر = قارة الهنود الحمر او القارة الامريكية كما اطلق عليها بعد ذلك , كان السكان الاصليون يعرفون جيداً انتاج الملح لاستخدامتهم اليومية عن طريق شواطىء البحار , ولم يلبث الاوربيون قليلاً حتى اطلقوا حملات واسعة لاستكشاف اماكن تواجد الملح فى القارة الجديدة و لم تتوانى هذه الحملات عن قتل وتدمير السكان الاصليين من اجل السيطرة على الملح كما فعلوا من اجل السيطرة على الذهب وعلى كل مقدر من مقدرات هذه القارة الخضراء , لكن مقاليد الامور كانت وقتها فى يد بريطانيا التى كانت تتقاسم الحكم فى امريكا مع فرنسا , فلم تتطور هذه الصناعة فى امريكا كثيراً فحاجة السكان من الملح كان يتم توفيرها عن طريق استيراد الملح من مدينة الملح البريطانية الاشهر حينذاك = ليفربول , الذى كان ملحها يحتل مكانة وسمعة طيبة انذاك فى العالم كملح عالى الجودة ( ملح ليفربول ) ,على مدار السنوات التالية لم يكن التجار الامريكيون يرتاحون كثيراً لفكرة الحكم البريطانى لامريكا ,
وبدأ البريطانيون في عام 1759 يواجهون الميل الأميركي للاستقلال بفرض تعريفات وضرائب عقابية على التجارة الأميركية تطورت إلى حالة تمرد وحرب عام 1775، وفرض حصار بريطاني على المستوطنات الأميركية المتمردة أدى إلى نقص فوري وخطير في الملح، واستهدفت المعارك والصراعات بين الجانبين مصادر الملح، وحاول كل طرف حرمان خصمه منها. وبدأت الإدارة الأميركية المستقلة على الفور في جملة من السياسات والإجراءات تشجيع صناعة الملح ومواجهة نقصه الحاد والحصار البريطاني، فشكل الكونغرس لجانا للمشورة في طرق ووسائل إمداد الولايات المتحدة بالملح، وأعفي العمال العاملون في مجال الملح من الخدمة العسكرية، وواجه الصيادون والمزارعون أزمة خانقة في الحصول على الملح.وفي اتفاقية باريس من سبتمبر/ أيلول عام 1783 انتهت الثورة الأميركية بالاستقلال، وولدت أمة جديدة مع ذاكرة مرة عما يعنيه الاعتماد على الآخرين للحصول على الملح.

تطرق الكاتب أيضا إلى الثورة الفرنسية وشنق لويس الرابع عشر الذى كانت سياساته المالية الفاشلة سببا فى اندلاع الثورة ضده فى أرجاء فرنسا ، واحد أهم هذه السياسات المالية السيئة هى ضريبة ' الغايبل ' أو ضريبة الملح التى سجنت الحكومة الالاف من المواطنين حينما حاولوا التهرب منها ..قامت الثورة وكانت هذه الضريبة من أوائل الضرائب التى تم إلغاءها فورا بعد الثورة .

" الكيميا غدارة"
ربما كان هذا التعليق هو الانسب لتوصيف حالة الملح بعد ان غدرت به الكيمياء , فى السنوات الاخيرة تراجع دور الملح كثيرا وفقد قدرا كبيرا من سلطته وسطوته , عدد ليس بالقليل من المجالات التى كان يستخدم فيها كلوريد الصوديوم تم استبداله فيها بالكثير من المركبات الكيمائية الاقل سعراً وكلفة
فى الواقع يمكن لنا ان نتحدث عن ضربتين موجعتين تلقاهما الملح فى العصر الحديث افقدتاه كثيراً من اهمتيه , الضربة الاولى كانت على يد الطاهى الفرنسى الشهير نيقولاس أبير، الذي اخترع “التعليب” ، فيما الضربة القاصمة الثانية جاءت من صناعة الثلج، حيث انتشر تجميد الاسماك واللحوم بدلا من تمليحها..
الملح واستخراجه فى الهند

فى الفصول الاخيرة من الكتاب تناول تاريخ الملح فى الهند , سيطرت بريطانيا على الهند فى القرن السادس عشر ولم تلبث قليلا حتى احتكرت تماماً صناعة الملح وتجارته فى شبه القارة الهندية فاالحكومة البريطانية منعت حتى كشط الملح عن سطح التربة تحت طائلة عقوبات قاسية، ومنعت شعوبا كانت تعتمد بأكملها على صناعة الملح والاتجار به من مواصلة عملها الذي اعتادت عليه آلاف السنين , فى العصر الحديث وخلال الثورة الهندية ضد بريطانيا قاوم الهنود مبدأ احتكار بريطانيا لصناعة الملح وقام عدد من زعماء الثورة بالسير لمسافة تزيد 500 كيلو سيرا على الاقدام للوصول الى شواطىء الهند من اجل استخراج الملح كنوع من التحدى لبريطانيا وبعد حملة من الاعتقالات واحتجاجات واسعة سمحت حكومة الاستعمار للهنود باستخراج الملح وصناعته من اجل حاجتهم الخاصة فقط ثم لم تلبث الهند قليلا بعدها حتى حصلت على استقلالها الكامل
__________________________
من الاشياء التى ينبغى التعليق عليها
هى ان الكاتب فى معرض سرده لتاريخ الملح فى الاديان ذكر ان الملح يحتل مكانة خاصة فى الديانة اليهودية والمسيحية ثم اضاف اليها الاسلام
بيد اننا لا نستطيع ان نوافق المؤلف فى ما ذهب اليه , فكل من له ادنى معرفة بالاسلام وبشرائعه يعلم ان الملح لا يحتل مكانة دينية ولا حتى شعائرية فى الاسلام , وان استخدام بعض الجهلة من المسلمين للملح كمادة للحفظ من الحسد والرقية وما الى ذلك هو نوع من البدع والخرافات التى لا علاقة للاسلام بها ..

لا تكون الامة اكثر فقرا الا عندما تبدو مكتظة بالاثرياء

...more

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Sep 24, 2007 Laura rated it it was amazing · review of another edition

Recommends it for: everyone!

Shelves: non-fiction, food, favorites

This book changed my life. I picked it up because fiction novels were all looking the same to me, and because it was thick enough to last the long train ride from Dusseldorf to Maastricht. School textbooks were the only non-fiction I'd ever read, and they had not prepared me for the vibrant and engaging writing found in Salt. Since reading this book I have become a devoted fan of non-fiction writing, which has exposed me to a whole new world of literature.

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Mar 05, 2007 Amos rated it it was ok

This was the first so-called "commodity history" that I've read, and I'm sorry to say it might have turned me completely off the damn things. I'm not entirely sure why this book is so popular and so widely read, since it strikes me as simply a series of stories by Mark Kurlansky that quickly settle into the same basic mantra, which is: 1) Here is this culture; 2) Like the twenty other cultures I have just introduced to you, salt was also important to this culture; 3) These are the ways they gath ...more

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Sep 25, 2011 Jeanette "Astute Crabbist" rated it really liked it · review of another edition

Shelves: books-about-food, cultural-and-social-commentary, four-star-nonfiction, history, nonfiction, science, audio

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 I t ...more

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Jul 17, 2008 J rated it it was amazing

Mark Kurlansky is a historical writer who does what one reviewer referred to as the “little-big” style of writing, that is to say, he takes something little and often overlooked and from it he spins out larger truths about society and the world. To say that he does this well would be an understatement.

Salt: A World History, his fascinating history of this overlooked cooking seasoning, makes a couple very good points in its introduction. Because of its current cheapness and easy availability, we ...more

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Jan 25, 2009 Chrissie rated it really liked it · review of another edition

Shelves: history, kirkus, text-checked, science

I very much enjoyed this book on world history, roled like a ball of yarn around the role salt played in this history. I think that different readers will enjoy different aspects of the book. There is something for everyone. I particularly enjoyed the sections on Chinese ancient history, on French salt production on Noirmoutier and Ile de Ré and also the perspective of how French salt taxes (gabelle) influenced the French revolution. This was interesting becuase other books stress the role of th ...more

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Apr 11, 2010 rivka rated it liked it

Recommends it for: Those looking for factoids more than facts, and entertainment more than academic rigor

Shelves: non-fiction

While certainly an interesting and often entertaining read, with many historic details I had never heard before, this book is seriously flawed in several ways.

It has a bibliography, but no footnotes or endnotes. Given that on those subjects that I had detailed pre-knowledge, I found details that were misinterpreted, glossed over, or just plain wrong, I can only assume the same is true for the subjects I didn't know about before reading this book. But without detailed endnotes (which a book of th ...more

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Aug 15, 2018 Marc rated it did not like it

Shelves: world-history, economic-history

What a disappointment this was. Kurlansky clearly has searched complete encyclopaedias on the word 'salt' and has poured it all down in this book, with no connecting narrative or analysis. Facts, myths and stories are mixed almost randomly. And okay, you do get the impression that salt has played a very important role throughout history, and even all around the world, but in the end you're stuck with a dizzying amount of (unreliable) facts. Kurlansky even has the annoying habit of adding all kin ...more

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Oct 17, 2009 Elana rated it did not like it

AIYIYI... I just couldn't take this book. I was determined to read it after I chose it for a challenge I had entered but my goodness was it a struggle. I don't know if it was because I had just finished a textbook size of a book that was purely about science (A Short History of Nearly Everything) and was in major fiction withdrawal, or the fact that this book was breathtakingly boring, but I could literally not read more than 15 pages before I actually started to drift off into a deep slumber. ...more

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Jan 23, 2008 Grumpus rated it it was ok

Shelves: biography, audiobook

This is based upon the audio download from [www.Audible.com]

Narrated by: Scott Brick

The legendary pipes of Scott Brick did little to enhance this biography of the ubiquity of salt. The book is a curate’s egg—there 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 industry’s 14,000 uses for salt. It was interesting ...more

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May 28, 2013 Becky rated it liked it

Shelves: food-drink, history

I hate to give this a 3/5 I really do. I cannot tell you how many times I picked up and put down this book in stores across the nation.... maybe that should have been my sign.

Don't boo me, but this was dry. There were sections that were legitimately interesting, but there were sections that just needed more editing, they needed to be trimmed down. Also, I dont know how I would personally fix this, but the layout of the book seemed to need changed. It was largely geographically based, so then lar ...more

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Dec 18, 2013 Cricket rated it it was ok

Shelves: nonfiction

You know you're a writing tutor when you fantasize about conversing with the author over his organization strategies.No, seriously. I had an entire dialog in my head about it. How did you organize this book? Does each section have a main concept or idea? Does every chapter and/or paragraph help move towards this idea? Can you find any that don't? Let's read through some of these paragraphs together and you can tell me where you think something might be tangential to the main idea.

This book meand ...more

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Nov 23, 2008 Benjamin rated it liked it

450 pages is a lot of salt. Though interesting by the end I was very ready to be done with it.

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Jul 18, 2007 Kian rated it it was ok

Recommends it for: Foodies

The history of salt is super interesting, and I learned a lot of amazing facts about human history from reading this book, BUT... the editing was pretty bad. I mean, it has to be pretty bad for you to actually notice that a book is really poorly written. Chapters would end out of nowhere, there were tons of non-sequiturs, etc. It got progressively worse as I got through the book- and then towards the end it became an advertisement for Mortons Salt. I'd recommend this book from a library, but not ...more

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Dec 17, 2013 Leila rated it did not like it

Shelves: non-fiction, abandoned

I think this book should have been called Salt: It's Dry. I'm about 25% through it and I'm throwing in the towel (and possibly tossing salt over my shoulder for luck). There was just nothing about the writing or the information presented that was even mildly interesting. Moving on...

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Jul 09, 2012 mim rated it liked it

What a book! As I was reading it, I wavered between "this is so dense with facts and boring" to "this is sooo interesting." Well, it's both. There were parts that I skimmed over and parts that made me share them immediately. I would want to stop reading then would come to a part about either a place I've visited or a know about from some reason or other, and then I'd be drawn back into the book. I learned a lot, that's for sure. The part dealing with chemistry interested me a great deal. I was s ...more

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Apr 10, 2011 Teresa Lukey rated it really liked it

Recommends it for: anybody

Shelves: i-learned-something, must-share-with-friends, my-absolute-fav-s, wow, 2011-top-10, 4-stars

This book is about so much more than salt. A friend asked me what I was listening oo while listening to this one and they thought it sounded like an absurd thing to read about. I'm inclined to believe that many people might turn away from this book based on that fact, but I found it to be chalked full of so many interesting facts from some of the earliest history.

I found all the information presented in the book a little overwhelming at times and I do believe I would have given it 5 stars had I ...more

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Aug 05, 2008 Quin rated it did not like it

the author read everything there is to read about salt. then he relentlessly put every bit of it in this book. you will wish for the end waay before you get there, i promise.

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Mar 24, 2015 Daniel (Attack of the Books!) Burton rated it really liked it

Shelves: history, non-fiction, world-history

For a guy who literally looks like the Dos Equis man, Mark Kurlansky has managed to find some of the least interesting subject matter I could imagine and turn them into full histories. Whether it's salt (this one), cod (1988), oysters (2005), or the Basques (1991)...well, okay. A history of the Basques sounds like it has some potential.

My point is: Kurlansky seems to look around for the driest subjects and then to begin to research the heck out of it. And yes, he really does look like the Dos Eq ...more

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Dec 21, 2007 Tracey rated it really liked it

Shelves: libraryread, pop-history, e-text, foodie, libraryread-idm

Previously read Sept 2003 - Checked this out from the library on the recommendation of Carla Irene

The title is pretty self-explanatory: the book discusses how salt was accessed, processed, sold and used from ancient times through today. I was pleased to see non-European cultures were included - especially since China and India have had such a rich history entwined with this essential mineral. However, I would have liked to see more info about North & South America and sub-Saharan Africa, and ...more

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Mar 12, 2012 Jason rated it it was amazing · review of another edition

A beautiful exploration into the role this substance has played in the human grand narrative.
The first two thirds were very informative and interesting, but it wasn't until I got to the section about India that I was totally enthralled. The story of how Ghandi used the British imposed salt laws, and his disobedience of them, to gain freedom for his country was truly riveting.
I can't help but draw parallels between this story and other moments in history. It's long been a fact that civic rebell ...more

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Mar 03, 2017 Phoebe rated it really liked it

What I learned:
*Everybody loves salt fish
*Chinese invention stories war with European invention stories - WHO WILL WIN?!
*The planets resources -salt, sugar, oil- inspire ruthlessness in certain types of humans - the urge to Pokémon-collect-them-all is deep seated and endless
*It's a lot easier to see mistakes and bad behavior via birds eye view of history
*Write down the mundane stuff and leave it around for historians to find, otherwise expect to be forgotten once you're gone
*Eccentric behavior ...more

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Dec 30, 2007 Dena rated it it was amazing

This book was completely fascinating! Sure, human population didn't really take off until we started staying put in one place and domesticating animals and crops, but what do you think preserved those food staples? Salt! Salt didn't just play a role with how we preserve food, but entire wars and civilizations rose and fell due (in part) to their hold on salt. Seriously! Venice became a huge European powerhouse in the middle ages because of their saltworks, and I learned that salt even played a p ...more

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Feb 06, 2010 Erica rated it it was amazing

This is my most-favorite non-fiction book. I find it fascinating and enjoy something new every time I read or listen to it.

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Aug 11, 2017 Barbara rated it liked it · review of another edition

Shelves: 2017-reads, around-the-world, audiobooks, non-fiction, history

This audiobook was a real slog. At almost 14 hours long, I had to speed it up to 1.5 speed to get through it. Of course it's my own fault for imagining a book this long about salt could be engaging. Nonetheless there were some interesting factoids I collected. There were fights centuries ago in England when people's land started caving in when salt brine was extracted from subterranean levels. At the time if I got this right, people actually retained the rights to what was under their land. But ...more

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Feb 08, 2018 Jessica added it

Lots of really interesting information, but so, so, so dry. So many recipes... I don't really need to know all the different ways people first created fish sauce, maybe just tell me the important ones. Might try this one in audiobook form at a different time.

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Nov 26, 2017 Ana Rînceanu rated it liked it

Shelves: united-states-literature, north-american-literature, 21st-century, non-fiction, history

While I do think that the stories could've been better tied together, the book presented salt in a new way for me. Plus, the old-school recipes were really interesting, if a little gross.

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About Mark Kurlansky

Mark Kurlansky

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Mark Kurlansky (born 7 December 1948 in Hartford, Connecticut) is a highly-acclaimed American journalist and writer of general interest non-fiction. He is especially known for titles on eclectic topics, such as cod or salt.

Kurlansky attended Butler University, where he harbored an early interest in theatre and earned a BA in 1970. However, his interest faded and he began to work as a journalist in ...more

Books by Mark Kurlansky

Cod: A Biography of the Fish that Changed the World

The Basque History of the World: The Story of a Nation

The Big Oyster: History on the Half Shell

The Food of a Younger Land: The WPA's Portrait of Food in Pre-World War II America

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“In every age, people are certain that only the things they have deemed valuable have true value. The search for love and the search for wealth are always the two best stories. But while a love story is timeless, the story of a quest for wealth, given enough time, will always seem like the vain pursuit of a mirage.” — 27 likes

“modern people have seen too many chemicals and are ready to go back to eating dirt.” — 13 likes

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