Dan’s Kindle Notes & Highlights

Salt: A World History, by Mark Kurlansky

8%

Proteins unwind when exposed to heat, and they do the same when exposed to salt. So salting has an effect resembling cooking.

See Dan’s 8 notes & 790 highlights

Salt: A World History

Salt: A World History

by Mark Kurlansky

Rate this book

Clear rating

1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars