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Point Books As Salt: A World History

Original Title:	Salt: A World History
ISBN:	0142001619 (ISBN13: 9780142001615)
Edition Language:	English

Salt: A World History Paperback | Pages: 484 pages

Declare Out Of Books Salt: A World History

Title	:	Salt: A World History
Author	:	Mark Kurlansky
Book Format	:	Paperback
Book Edition	:	Deluxe Edition
Pages	:	Pages: 484 pages
Published	:	January 28th 2003 by Penguin Books (first published January 31st 2002)
Categories	:	History. Nonfiction. Food and Drink. Food. Science

Rendition In Pursuance Of Books Salt: A World History

From the Bestselling Author of Cod and The Basque History of the World

In his fifth work of nonfiction, 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 by Mark Kurlansky is a supremely entertaining, multi-layered masterpiece.

Mark Kurlansky is the author of many books including Cod, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye.

Rating Out Of Books Salt: A World History

Ratings: 3.74 From 53621 Users | 3392 Reviews

Weigh Up Out Of Books Salt: A World History

Officially two stars is supposed to mean "it was okay" and one star is supposed to signify "I didn't like it," but there are many degrees of books I dislike and this one was moderately better than it could have been. The writing is OK, Kurlanky has energy, but he attacked this work of non-fiction with no clear agenda. If there's a thesis beyond "salt is important," Kurlansky fails to articulate it. If there's a logic to how this book is organized, that's not clear either. Chapters don't seem to

This was the first so-called "commodity history" that I've read, and I'm sorry to say it might have turned me completely off the damn things. I'm not entirely sure why this book is so popular and so widely read, since it strikes me as simply a series of stories by Mark Kurlansky that quickly settle into the same basic mantra, which is: 1) Here is this culture; 2) Like the twenty other cultures I have just introduced to you, salt was also important to this culture; 3) These are the ways they

AIYIYI... I just couldn't take this book. I was determined to read it after I chose it for a challenge I had entered but my goodness was it a struggle. I don't know if it was because I had just finished a textbook size of a book that was purely about science (A Short History of Nearly Everything) and was in major fiction withdrawal, or the fact that this book was breathtakingly boring, but I could literally not read more than 15 pages before I actually started to drift off into a deep slumber.

What a book! As I was reading it, I wavered between "this is so dense with facts and boring" to "this is sooo interesting." Well, it's both. There were parts that I skimmed over and parts that made me share them immediately. I would want to stop reading then would come to a part about either a place I've visited or a know about from some reason or other, and then I'd be drawn back into the book. I learned a lot, that's for sure. The part dealing with chemistry interested me a great deal. I was

Chris Lavers started his review of this book for the Guardian with speculation on how an author can get released from publishers contract. The publisher receives priority by including a first refusal clause on a second book. You merely present your publisher with stunningly unappealing material. If they choose not to publish, then you are free to go elsewhere. A history of salt should work.Mostly, a foodie history with emphasis on the historical importance of salt for food preservation. There is

This is based upon the audio download from [www.Audible.com]Narrated by: Scott BrickThe legendary pipes of Scott Brick did little to enhance this biography of the ubiquity of salt. The book is a curates eggthere are dull parts but there are also some very interesting parts. I didn't think it possible to have someone talk about salt for 13 hours and 43 minutes but it was.The book begins with facts about salt and the sharing of some of the salt industrys 14,000 uses for salt. It was interesting to

I very much enjoyed this book on world history, roled like a ball of yarn around the role salt played in this history. I think that different readers will enjoy different aspects of the book. There is something for everyone. I particularly enjoyed the sections on Chinese ancient history, on French salt production on Noirmoutier and Ile de Ré and also the perspective of how French salt taxes (gabelle) influenced the French revolution. This was interesting becuase other books stress the role of