Salt

320 pages

Published March 6, 2003 by Vintage.

View on OpenLibrary

3 stars (1 review)

Mark Kurlansky's books Cod & Salt are the musts for every student on food studies. Together they supply the missing link of knowledge. One or two semesters courses are recommended for beginners in cod and salt studies.

16 editions

Add some seasoning to your understanding of history

3 stars

[My review of the 12min summary]

This is a good account of salt's importance in history. I already knew half of this stuff. The book is probably more interesting to someone who is interested in history but knows little of how salt was a part of it.

Final Notes (quoted from 12min)

"Mark Kurlansky made a name for himself in 1997 when Penguin Books published "Cod: A Biography of the Fish That Changed the World." Since then, he has written several similar single-topic histories, neither of which [has] fatigued his critics or dedicated readers. For a reason: they are all amusing, eye-opening, and wonderfully written. Published in 2002——at least in our opinion——"Salt" may be the best one of the bunch. Recommended."