Salt

A World History

Mark Kurlansky

$44.95

Paperback

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English

Penguin
28 January 2003

History; General & world history; Rocks, minerals & fossils

“Kurlansky finds the world in a grain of salt.” - New York Times Book Review

An unlikely world history from the bestselling author of Cod

and The Basque History of the World

Best-selling author 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 is a supremely

entertaining, multi-layered masterpiece.

By: Mark Kurlansky
Imprint: Penguin
Country of Publication: United States
Dimensions: Height: 196mm, Width: 128mm, Spine: 22mm
Weight: 301g
ISBN: 9780142001615
ISBN 10: 0142001619
Pages: 498
Publication Date: 28 January 2003
Recommended Age: From 18 years
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Reviews for Salt: A World History

Kurlansky finds the world in a grain of salt...fascination and surprise regularly erupt from the detail. --The New York Times Book Review This is terrific food writing; like fleur de sel, something scarce and to be savored. --San Francisco Chronicle Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur. --Los Angeles Times Book Review If you are drawn to history and curious about the origins of foods, allow Mark Kurlansky to take you on an incredible journey through the centuries by way of salt. --The Baltimore Sun Kurlansky does a masterful job of expanding the reader's horizons....This book of minutely researched data and history can literally make the mouth water. --The Boston Globe