Rating: 
Summary: Elevates fries from blah to sublime
Review: I'm occasionally scolded for using too much salt. SALT: A WORLD HISTORY simply reinforces the fact that NaCl has been in the human diet for millennia. So, get off my back already. If God hadn't wanted me to eat the stuff, he wouldn't have given me kidneys.Besides being a narrative of how salt has been harvested through the ages, either by brine evaporation or the mining of rock salt, SALT is also a history of its link to food preservation and preparation and governments. Whether it be cod, cheese, herring, ham, beef, anchovies, butter, Tabasco sauce, sauerkraut, pickles, ketchup, or "1000-year-old" eggs, salt makes it happen. And successive bureaucracies over the centuries have harnessed the production, sale and shipment of salt for the enrichment of national coffers through monopolies and taxation schemes, some of them disastrously misguided. Perhaps most illustrative of the latter is the chapter describing Britain's curtailment of indigenous salt production in India during the Raj period. This imperial policy, designed to protect the domestic English salt industry, was of such detriment to large segments of the Indian population that it was the issue that sparked Gandhi's campaign of civil disobedience, ultimately leading to that colony's independence. I would award five stars except for two statements made by author Mark Kurlansky in his chapter about salt and the American Civil War. These assertions have trivial impact on the book as a whole, but are so sloppy as to make me wonder about the accuracy of his interpretation of more relevant facts. Regarding Confederate general George Pickett, who received a pouch of precious salt as a wedding gift: "... (he) later reached the most northerly point of any Confederate in combat when he ... led a ruinous charge up a sloping Pennsylvania field - the climax of the Battle of Gettysburg." The author is referring, of course, to Pickett's Charge, and perhaps he was speaking figuratively. While it is fact that one of his brigades briefly breached the Union line at Bloody Angle, it was that unit's commander, Brigadier General Louis Armistead, who was mortally wounded inside the Union position and was arguably the one who led the charge. Pickett wasn't in front on that one. Also, the site of that valiant effort was south of the town of Gettysburg, which had been occupied by the Confederates two days previous. Further on, Kurlansky trips when describing the Battle of Shiloh in Tennessee as "a standoff". Really? While Federal forces under Ulysses Grant took a shellacking on the first day of the battle, they rallied on the second to drive the Confederates into a full-scale retreat from the battlefield. Moreover, Albert Sidney Johnston, who began Shiloh commanding the Confederate forces and was perhaps the South's most respected general at the time, was killed. Though casualties were roughly the same on both sides, my scorecard has this as a Northern win. But, I digress. SALT is one of those books about something we take for granted that captivates the reader with useless but fun facts. Did you know that pastrami (salted beef) is of Romanian origin, that Laplanders drink salted coffee, that a Swedish favorite is salted licorice candy, that 51% of U.S. salt use is to de-ice roads, or that there's a working salt mine 1,200 feet below Detroit? Curiously, though, Kurlansky says not one word about that most mystical of culinary inventions, salt on french fries - uh, sorry, "freedom" fries. What was he thinking?
Rating: 
Summary: Way overgeneralized
Review: I'm struggling to finish this book. On one hand, the narration of the critical role salt played in human settlement, industry and the course of civilization is fascinating. On the other, it exploits salt as the single catalyst of the same. The book's singular focus becomes as comical as the proud boasts of the father in "My Big Fat Greek Wedding" who exclaims that every word and every invention can find its source in the Greeks. The writing and the insights, when kept in check, are fascinating. But, as others have observed, there are careless errors about events I know about that cause me to question many other parts of the book.
Rating:
Summary: HISTORY : Salted and well preserved
Review: It does not flow as well as his less meandering effort Cod but it gives one a clear perspective of the flow of human history especially when salt stood alone as a scarce, precious, life sustaining compound. The clear picture of the mercantile giant, the Hanseatic League, lets one compare it to the globe straddeling corporations and industry groups of today. And it was fun. Learning the origin of ketchup and reading recipes for ancient cheese and ham, while gaining a good picture of the evolving world from ancient times forward, in one volume, is uncommon.
Rating: 
Summary: Definitely worth his salt . . .
Review: 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]
Rating:
Summary: Definitely worth his salt . . .
Review: 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]
Rating:
Summary: Accurate, interesting.
Review: Kurlansky is a passionate researcher and a good writer. He has written books on different subjects, all of them characterized by a love for historical detail and a good writing style. He has written books on apparently trivial topics and in this book he choose to give importance and historically characterize an element of everydays gastronomy: salt. In the past, when refrigerators were no available, salting food was the most efficient way of preserving it. And obtaining salt from seawater is not as easy as one may imagine. For those reasons the history of salt is an interesting and surprising one. Kurlansky has focused on some special moments in the history of salt and has depicted its importance in economy and sociology as well as in food preparation and gastronomy. As a result the book may interest the historician as much as the food expert. The book is rich in trivia and never fails to surprise for the accuracy of information. For being a book about common kitchen salt this book is very long, but one can hardly blame the author for being so enthusiastic and complete in his excursus. This book is not memorable and is probably not going to change your life in any way, but is good and entertaining reading.
Rating:
Summary: Kurlansky is a spectacular writer
Review: Kurlansky's research is relatively complete. There was no mention of Central Asian countries, which have had quite a salt saga of their own, but otherwise Kurlansky does an excellent job of including all of salt's major roles in world history. More inclusions would probably have made the book excessively long and would have risked losing the reader's interest. It is perfect as it is. The joy of this book, however, as fascinating as the TOPIC is, is Kurlansky's WRITING. He has the most perfect mix of dry humor--almost unnoticeable unless you're looking for it--and straightforward delivery that I have ever come across. He makes a topic that could lend itself to rather boring prose and keeps the tone light without losing the informational value of his work. I'm utterly impressed, and hope that he will now write books on every commodity in which I have an interest, so that I never have to read anyone else describe a commodity again.
Rating:
Summary: The history of civilization taken with a grain of salt
Review: Mark Kurlansky has written a witty and erudite history of mankind's love affair with salt. From Lake Yuncheng 8,000 years ago in what is now modern-day China to the fine granular perfection of a box of Morton's, Kurlansky uses salt as a lens through which to view the development of technology and nations. He ends the book with the not un-ironic recognition of what took eighty centuries to achieve -- abundant, perfect white salt -- is now common, cheap and disdained. This is an informal and amusing book, filled with what seems solid research and clear thinking. Half history and half food writing, Kurlansky visits Portugese cod-fishing fleets and Roman salt mines, ancient Asian saltworks and Edmund McIlhenny's salt island in New Iberia Parish, Louisiana. He uses the repeated cycles of history to visit certain recurring themes: a human's need for salt making them vulnerable to taxation, and thence rebellion, as well as the growth of technologies, particularly drilling technologies, spurred by the need for, and want of, salt. Today, with blast freezers, refrigerated truck lines and jets that can move fresh seafood around the world, we have forgotten just how critical salt once was. Nowadays we can tinker with our salt intake and question its affect on health, but for men and women laboring under the sun in salt-poor regions, it was life itself. Kurlansky remninds us of these things, and how the humble white crystal has been part of our development as a civilization.
Rating: 
Summary: Tintinabulation?
Review: Mr. Kurlansky had a great idea to wrap a world history around the discovery, usage and evolution of salt. There are many fascinating tales around this substance, but unfortunately you can't get away from the fact that you can only read the word "salt" so many times in one sentence or paragraph before you begin to yawn. This, I think, leads to a certain desparation by the writer in attempting to find something - anything - to amuse the reader. One great example is a sentence containing the word "tintinabulation" which, if looked at carefully, is totally meaningless and serves only for the author to exercise his ego in being able to say that he used the word in a published sentence. Another problem is the easy way that Mr. Kurlansky throws untruths into his story to back up some odd facts .. for example, he says that French is a language that "does not use apostrophes" during a store-naming story. Considering that the apostrophe is liberally used in French (c'est la vie!) these kinds of assertions cast doubt on the rest of the "facts" presented. I felt the book was a way for Mr. Kurlansky to attempt to impress us with his perceived worldliness and culinary expertise - to the extent that the book wraps up with a recipe for butter cookies. Sorry, don't bother, ego gets in the way of what may have been a good story.
Rating:
Summary: We liked it
Review: My husband and I and a visiting sister both found the book fascinating. What I like is that again I realized all the layers there are in history. There is no one reason things sort of happen. It happens in our own lives on a much smaller scale. We look back and wonder why we did things not remembering at the time all the circumstances that caused us to make the choice we did. This just happens more so in history and it is good to be reminded of some of the links and reasons.
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