maybe i'm not in a good "place" for reading nonfiction right now, i don't know, but this was the longest feeling read i've had in a while. the only reason i finally made it is that i want to get back to fiction asap.it's not that it was too much info about salt, but as with most commodity histories i've read, it just made me depressed about industrialization and environmental degredation. this also struck me as a book by a guy writing about salt but really wanting to be writing about fishing. or maybe that's just because i read cod. ( )

An engaging study on salt and the effect it has had upon human populations throughout history. The book includes discussions on settlements, economics and social and culture habits where slat played a significant role. The book even includes ancient recipes. ( )

I remember no mention of the tremendous historical importance of salt in any of my history classes. ( )

Kurlansky's 'Salt' is really interesting. His book 'Cod' is really, really not. ( )

A more accurate title would be "A World History Through Salt". Really is a history of the world by following salt usage, production, and trade. ( )

Salt disabused me of a few things I thought I knew about the history of salt that were wrong (or at least I assume they were, since I can't imagine how they'd have been left out if they were true) and taught me a lot more.

If you start with the assumption that by telling world history through the lens of salt, as it were, the history will be a little skewed, it is an excellent book. Was salt really a major driving force in the US Civil War? Probably not to the degree you might think if this was your only source. Was it still at least tactically important? Almost certainly.

The history is engaging and easy to read covering with fact or reasonable conjecture the involvement of salt across a few thousand years of human history. Along the way it touches on some other interesting technologies, developments, and events (drilling techniques, canal building, India and British colonial policy to name a few). And for someone who just enjoys collecting random bits of information to annoy their friends at parties it is a great source of information. For instance, did you know that ketchup was originally a salt-preserved fish sauce?

I can easily see how Kurlansky would arrive at a book on salt after writing a book on Cod, since salt is so heavily involved in food preservation, especially fish. Much as like this one, I'm not sure I'm ready to run out and read another one of his food-centered histories. ( )

As unlikely as it sounds, this book about common salt is truly fascinating. Kurlansky tracks the progress (and transgressions) of humans and civilizations as they discover the amazing powers of salt. Empires rise and fall, inventions abound, daily diets and world economies are all dramatically transformed and it's all because of an inexpensive substance most of us take for granted. I found "Salt" to be a very tasty educational epic consisting of a little basic chemistry, some fundamental geology, a hint of art, a good dose of engineering, some light humor, a smidgeon of cooking and a generous portion of world history. I doubt anyone who reads this book will ever look at their salt shaker the same way again. Definitely worth the read. ( )

World history of the extraction and use of salt and its consequences for human life. Interesting insight into how it shaped political and economic forces from the strategic weakness of the south in the USA civil war to the raise and decline of Venice etc. And promoted and sustained the power of the state-interesting potential for a Marxist case study here. ( )

Interesting, but reads like a series of wikipedia entries. ( )

A fascinating history of salt, from its origins as a form of currency in ancient Rome (thus the word 'salary') to the many techniques of harvesting and varieties of salt on our planet. Kurlansky turns this basic chemical element into a saga of both historical and culinary delight. ( )

http://amiralace.blogspot.com/2009/01... ( )

Next time someone tells you to eat rocks, reach for the salt shaker. Yes, salt is a rock! Mark Kurlansky takes readers on a voyage of discovery into the economic, political, religious, and culinary world of salt--from antiquity to our own times.

The introduction discusses all the ways in which salt has been used for preservation. And many of these uses go far beyond making pickles. In the Hebrew Bible, salt is a symbol of binding covenants and contracts (preserving the agreement); in some cultures, salt is used in the marriage ceremony (preserving the bond); and throughout the world, salt has been used to protect babies (preserving life).

Kurlansky takes us around the world and through time so we can learn how the search for and control of salt led to new technologies, shaped governments, started rebellions, and brought diverse peoples into contact (sometimes peacefully and sometimes not). Along the way, we see how fish, cheese, ham, pickles, olives, bread, and much more rely on the preserving powers of salt. Kurlansky shares ancient recipes and introduces us to some of the modern people behind the labels of contemporary food staples (Morton salt, Tabasco sauce).

The book also takes us away from the table to give us a glimpse into non-culinary uses of salt. For example, different salts are used for gunpowder, bleach, and deicing our roads.

This is the second book by Kurlansky I've read. I loved his book Cod and had trouble putting it down. Salt didn't quite live up to my expectations. It was interesting, and I learned a lot about the importance of salt in human affairs. I think the problem is that salt turns out to be such an incredibly broad subject that it is difficult to organize a discussion of its many aspects. And to delve into any one of those requires a bit of background information. Kurlansky does an admirable job of condensing such information; however, I think the complexity of the subject matter got in the way at times.

I recommend this book with some reservations, and I urge you to pick up one of Kurlansky's other books instead. I thought Cod was amazing. Several people have told me that Salt is their least favorite Kurlansky book. I want to stress that least favorite does not mean "bad" or "don't read"; it just means, read his other books first.

I borrowed this book from OverDrive, a digital download service from the library. It was read by Scott Brick, one of my all-time favorite readers. He did a nice job here, and to my untrained ears, his pronunciations of the scattering of non-English words were spot on. ( )

Nicely Written History ( )

Wow, this book was dull. Educational, yes, but dry and dense -- I felt like I should get college credit for reading it. ( )

This is one of my favorite 'fun books'. I read it twice , and loaned it to my best friend. There are plenty of reviews here, so I don't have much different to contribute, but I have noticed that little tidbits from the book often make great conversation starters, such as when we take clients out to dinner: "Did you know that....?" ( )

Could not put down ( )

I saw this book while wandering the shelves of a local library. I thought, "Hey, that is the book about salt by the guy who wrote a book about cod." Salt is a book about salt by someone who also took the time to write a book about Cod; I think that is a fair and full summary. I have not read Cod, but after reading Salt I felt as if the subject of cod and fishing in general had been discussed quite enough to not have to bother with reading his previous work. Salt is well written, and exceedingly full of interesting and useless facts to cherish for a lifetime or forget instantly. If you pick this book up you know what you are getting into, so just decide now if you feel like reading 450 pages on salt. ( )

Trade in salt and salted foods shaped economies for centurie: "Salt; A World History," by Mark Kurlansky is a meticulously researched account of how trade in salt...and salted foods shaped global economies for centuries. The production of salt powered empires. Moreover, the salting of fish, fowl and hams fed soldiers and sailors for extended periods...allowing for the expansion of trade and empires. The Roman Empire required salt for its soldiers and at times soldiers were paid in salt...which was the origin of the word "salary"...and the expression "worth his salt" or "earning his salt," according to Kurlansky. After the fall of Rome, Venice became the dominant commerical force in Europe. To this end, salt trade maintained Venice's palatial public building and the complex hydralic system that prevented the metropolis from washing away. Soon France farmers discovered that curdled mild drained and preserved in salt made many different types of cheese. In Parma, Italy the production of salted "Prosciutto" ham and "Parmesan" cheese made the city famous. The same thing happened with the production of salted "Salami" in Felino and Genoa, Italy. However, a major factor in the prodcution of salted fish was the Medieval Roman Catholic Church's decision to forbide the eating of meat on religious days and the Lenten fast (40 days) and all Fridays. This was serious business...under English law at the time the penalty for eating meat on Friday was hanging. Consequently, trade in dried fish boomed...especially for Northern Cod, which had a white flesh with little fat (fat resists salt) and dried easily. Page after page of this book is filled with significant historical information on how salt impacted economies especially with sea vessels and river steamboats. The author also includes little tid-bits of information about the develpment of our language...particularly the origin of expressions. For instance, when early American settlers hunted they would leave red herring along the trail because the strong smell would confuse wolves which is the origin of the expression "red herring," meaning..."false trail." Finally, Kurlansky explains that "Generals from George Washington to Napoleon discovered without salt...war is a desperate situation...salt was needed to treat wounds, preserve food for soldiers and for the diet of the calvary's horses." Recommended. Bert Ruiz

Yes, ladies and gentlemen, I actually read a book about salt. It is in fact a "world history" of salt, and was pretty interesting at first. I particularly enjoyed the discussions regarding the value and uses of salt in the ancient and medieval worlds, but started looking at my metaphorical watch around halfway through. I think I will take a break from these "microhistories" for a while.

Salt is very commonplace, yet wars have been waged to gain control over its sources. Salt has made nations rich, paid the salaries of soldiers and preserved the food throughout the history. Mark Kurlansky takes a swift tour of history of salt, from ancient China to Civil War USA. The book is filled with interesting stories and facts about food (rather curious recipes, too!).

Simply put, I'm jealous: I wish I could write a book this good. If you're looking for something intriguing and educational to read, Salt is an interesting book about a topic everybody knows. I enjoyed the book thorougly and learnt a lot. Highly recommended! (Review based on the Finnish translation.)

(Original review at my review blog) ( )

Very interesting! A good way to learn history- following a particular subject. Salt has really played a major role throughout the world and history. Lots of taxation, lots of different kinds of salt and lots of different uses and evolution of uses. There are huge amounts of salt on this planet! ( )

http://www.lincolnlibraries.org/depts... ( )

Very interesting book. I had no idea that salt had played such a large role in history. ( )

I have read many different histories, but this one really had me fascinated. This is a history of the world from the perspective of salt. Kurlansky is obviously very interested in the mineral and how it has effected the development of civilizations. He traces how man's need for salt has effected the development of inventions, sparked the rise and fall of nations, inspired wars, prospered trade, spurred on pirates and finally falling in status to a commodity that belies its heritage. It is at times hard to believe the effect those tiny white crystals we know today have had on the world.

Kurlansky spices up the text with ancient recipes, drawn from some of the earliest cookbooks. They are a hoot to read. I doubt I would try a single one, but it is interesting to see how recipes developed over the centuries. I highly recommend this book to anyone who has an interest in world history. It covers all the same events the typical history book does, but from a perspective no one has tried before.

I definitely see the connections between his various books. Apparently, he was still living in Spain, researching or writing on the Basques when he started writing Salt, or came up with the idea or something. And he really does mention salting cod quite a lot already. I wonder what he's working on now and what events prompted him to start that. ( )