Mark Kurlansky is a historical writer who does what one reviewer referred to as the “little-big” style of writing, that is to say, he takes something little and often overlooked and from it he spins out larger truths about society and the world. To say that he does this well would be an understatement.Salt: A World History, his fascinating history of this overlooked cooking seasoning, makes a couple very good points in its introduction. Because of its current cheapness and easy availability, we nowadays tend to forget that wars were fought, empires rose and fell, and fortunes were made and lost all on the basis of salt. Entire buildings have been constructed of salt, methods of transportation have been begun for moving salt, religious rituals around the world make use of salt, and it is the only rock we eat.Nearly everyone I’ve mentioned the book too gives me the same look. A book about salt? that look says. How could that possibly be interesting?A much drier history could be written that was more cohesive if you wished to focus on one specific element, such as the development of salt procurement technologies, replete with graphs and tables. Instead, Kurlansky has written a lively book that moves about with rapidity and brio, never bogging down in any area.While at times the author seems to suggest a little too freely that salt was the main ingredient in important historical revolutions (the American, the French, Ghandi’s in India), he does at least add this element so lacking in most other stories. If his partisanship as a salt historian has him shaking his salt cellar a little too aggressively over world events, consider it a corrective. Where he might have spent a little more time near the book’s conclusion is the environmental impacts of road salt and the increasing salinization of fresh water sources from this and due to rising sea water levels.Most of the ancient practices for salt collection, such as filling a clay jar with brine, then letting the water evaporate out, then refilling with brine until the accumulated salt filled the jar, then smashing the jar open, persisted for thousands of years. The oldest human remnants in North America are such jar shards. On a large scale, this was done with a series of artificial ponds, brine pumped into one, set to evaporate for several months, then that water pumped into another lake to be replaced with fresh brine and so on. There are also, all over the world, brine springs and large pure veins of salt in the earth.This early form of salt, irregular and large chunky crystals, impurities in the supply leading to discolorations, prone to clumping as well as oozing brine in humidity, was prized nonetheless. It often served as a means of trade and was bartered for other goods.Near Salzburg (“Salt Town”), a collapse of a mountain in the middle ages uncovered a well preserved salt miner dating back to 400 BC, completely preserved even down to his leather pouch and brightly colored fabrics. Three miners were found in total, these were known to the Romans as Gauls (“Salt people”). These celtic types spread out as far as possible, going as far as being found perfectly preserved in Asian salt mines.The Roman Empire (after defeating the Gauls and absorbing all their salt technology, their salted meat recipes, among other things) was the first peoples to declare common salt, that is, salt as a right belonging to all citizens. Most Italian cities were founded along nearby salt works. The first great Roman road, the Via Saleria has a name that might give it a clue as to what was behind its construction.Salt was such an important part of Roman culture that two rather popular words in English still used today date from their original usage. The etymology of the word “salary” comes from the Romans paying their men in salt. To pay the large Roman army on the nearly continual German campaigns, generals would often set up salt evaporation ponds. Roman salt works lasted for centuries, some of them being taken over by the French monarchy and used in the 1300s.Likewise, the origin of the word “salad” is from the Roman habit of salting their green vegetables to moderate the bitter taste, the word meaning “salted.” That one still buys canned green beans among other vegetables with salt already added is a testament to our tastes having long roots.Later Venetian city state power was built on salt. Merchants there realized that selling and trading salt was actually more profitable than salt harvesting, and thus outsourced the salt production to Indians and Chinese and others. All imported salt supplied by Venice had to pass through the government for regulation, taxation, etc. As the money came rolling in, the Venetians had to expand their buying and their navy sailed farther and farther afield. The Venetian navy doubled as a military force and would police the Mediterranean, seizing ships and searching them for illegal salt transportation. Perhaps their most famous traveler would be Marco Polo who traveled along the Silk Road and met Kubla Khan.Fish itself became a Friday food because of the Catholic Church’s expansion of “fast days” on which one was also supposed to abstain from sex. Red meat was seen as a “hot meat” and thus had sexual connotations, while aquatic meat were considered “cool” and thus unlikely to provoke salacious thinking. The legal penalty for eating meat on Friday in England was hanging and this law stood on the books until King Henry VIII broke with the Catholic Church.In the American Revolution, salt would come to play am important role. With the supply of Liverpool salt obviously cut off, the very first patent issued in the United States was for a refinement on salt production. Several battles engaged in by George Washington were to secure and hold the American salt production locales and supplies. Several measures were passed by the Continental Congress advocating salt production in each colony. Pamphlets were published and distributed freely among the colonists for bay salt production. Exemptions were offered to salt works letting their workers out of military service; New Jersey would allow each facility to exempt up to ten men.This importance extended itself in history through the American Civil War as well. Secession exposed the South’s desperate lack of salt works. The Union blockade from England was designed to prevent the importation of Liverpool salt through the port of New Orleans. An army essentially could not subsist without salted meat which prevented spoilage and allowed for long marches. Wherever they marched, Union armies attacked Confederate salt works and when captured, they destroyed them. When the Confederates captured (or retook) a salt works, they celebrated. This shortage of salt is best demonstrated when Lee surrendered to Grant. As part of terms, he asked the conquering general for food, stating that his soldiers hadn’t eaten in two days.Prior to the Civil War and just after the American Revolution, the Erie Canal’s backers and the surveyor who pushed the idea, presenting it first to President Thomas Jefferson then later to New York business interests after Jefferson denied them, were salt manufacturers. It was eventually built and one of its main products shipped was salt. The Trans-Ohio Canal from the Ohio River to Cleveland carried nothing but salt.Nearby a ten-mile stretch of the Kanawha River through what is now West Virginia managed to set up the best salt works in America, giving the earlier established Onedega salt works in New York a run for its money. Cincinnati grew as a city, grew from salt pork due to Ohio grown hogs and Kanawha salt. Eventually, the Kanawha salt makers were crushed by the New York Onedega salt works’ friends in government who passed laws making it harder for the Virginia firm to compete.Back overseas, The British East India Company’s salt policy, featuring the usual bad elements such as high taxes and a brutal enforcement policy, prohibitions on salt production at one point (when the Indian salt works produces cheaper salt than Liverpool), and a deaf ear to poverty, eventually got noticed by a small fellow named Ghandi. His salt campaign was launched through the India National Congress. He marched to the Indian Ocean with 78 followers (the number rising to thousands) and after a ritual purification, he waded to the shore and scooped up a large crystal of salt, thus breaking the British laws. All over India, people began scooping up salt, making salt, mining salt. In that single moment, that single act, the British lost their colony for all time.Salt has always been a part of our history. Without it, health suffers; with too much of it health suffers. How much is good for you and how much is bad for you seems very particular based on where you live, your activity level, and your genetics. Kurlansky addresses this in closing, but it’s just circles. The exact formula can probably never be argued with certainty due to any number of factors playing a role, but what is without question is that salt, that simple little rock, so common today as to be given away freely at restaurants, is still important and will always be important.In the way the world works, circularly, the various colored, irregular salt crystals of the past, which were spurned when whiter, purer salt was regularized and when consistency of shape and size was prized, are now seen as artisanal salts. They have now become the expensive style salt whereas they used to be cheaper salt eaten by the poor. The coloration of the salt is merely an indication of differing kinds of dirt in the product. Pure, regular white salt crystals are now the salt of the poor. What comes around goes around.
Throughout history, the common household mineral, salt, was obtained for usages from food to religious beliefs to archeological discoveries. Within Mark Kurlansky’s book, Salt: A World of History, he provides specific present and past examples of how salt shaped the course of civilizations. In each chapter, Kurlansky focuses on a certain area where salt was excavated, processed, and how it was used. To specify relatable instances, he writes in recipes from ancient cookbooks and chiefs. Even though salt was mainly used for food, Kurlansky provides examples of how salt influenced religious beliefs and patriarchy in certain societies. To show evidence that salt is still a major factor in present day societies, he also writes about archeological discoveries, which were made possible from the preservation of salt. In addition, he writes about the current state of the Dead Sea and the how the company Morton Salt came to be. Even though Mark Kurlansky supplies the reader with specific and interesting evidence of salt, the book seems as if it would never end. Chapters seemed to continue on and recipes seem to be “cooking up” every five pages. The way that Kurlansky writes, he brings the civilizations alive, and with each chapter they evolve within the book. One example is women. He starts of with the women having a little influence in the preservation of salt, but as the book goes on they are the ones preserving. The same goes with the civilizations obtaining the salt. Each society starts off with workers scraping away the salt, however, by the end of the book, there are salt works with hundreds of workers. By the end of the book, the reader has learned about how salt has become a leading mineral in the world and every way possible it can be retrieved. Kurlansky makes sure that the reader knows the whole history of salt, which the title of the book implies. As a whole, Mark Kurlansky tells a non-fiction story of how salt changed the world, but it could have been done in less than for hundred and forty-nine pages. Even though salt’s importance seems to resemble the size of it’s gains, it has played a major role in the course of man. In Salt: A World of History, Mark Kurlansky tells how salt started as just ingredient to make brines, and later turned into a leading product of the world. Within in his book, Kurlansky tells how salt effect civilization such as the Byzantine Empire, Rome, and Ancient Chinese Dynasties. In each of these civilizations, salt was a key factor that allowed the empires to rise to their potential. Besides the civilizations, it also affected the people within them. Both men and women worked with salt, and it was main element in their daily lives. While Kurlansky mainly focused on past influences of salt, he found a way to tie it together with present day. In daily household, there is usually a container of salt to be found, which is produced by Morton. Kurlansky provides the history about this company, so the reader can relate it to their daily life. While the history of salt, seems long and unimportant, some of it needs to be noticed. The Dead Sea, being one of the most unique bodies of water on Earth, is slowly disappearing. This is because of the constant problem of pollution. By reading Kurlansky’s book, the reader can feel his passion for the mineral. Other writers sometimes have trouble bringing their non-fiction book alive with their emotions, but he didn’t have that problem. After reading his book, the reader may be inspired to read many of his other. Although the information in Mark Kurlansky’s book seems to have a little importance in the reader’s daily life, if he or she looks past it all, it’s a non-fiction book that can change his or her life.
What do You think about Salt: A World History (2003)?
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 be chronological or geographical, and they don't build to form a broad picture or gradually make an argument. As I was jolted from one fascinating anecdote to another, I gradually grew angry with "Salt." How can someone with so much writing ability and so much research put it all between two hard covers and not try to make anything big or important out of the whole deal?
—Courtney
A beautiful exploration into the role this substance has played in the human grand narrative. The first two thirds were very informative and interesting, but it wasn't until I got to the section about India that I was totally enthralled. The story of how Ghandi used the British imposed salt laws, and his disobedience of them, to gain freedom for his country was truly riveting. I can't help but draw parallels between this story and other moments in history. It's long been a fact that civic rebellion follows punitive costs associated with the fundamental materials of life. The tea tax in the American colonies, poll taxes, whiskey taxes. I'm sure an economics historian or a political scientist could find many more relevant examples than I can. Now we find ourselves entering into a similar scenario with the crippling price of gasoline. The present rise in the cost of gas isn't because of taxes entirely, although they do play a significant role in certain states such as California. Our current predicament with fuel prices can't be laid at the feet of government because the government is not in control, big business is. Which represents a whole different problem. What really rises to the surface in book like this is the same old ancient story: yet another example of those in power screw those who aren't to the wall.
—Jason
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 gathered salt; 4) Here is a random sprinkling of recipes involving salt. Done. Move on to next story.The different stories are not even interwoven, so that halfway through the book I still didn't really know what Kurlansky's point is, unless to underscore his initial point that all animals need salt to live. But I already knew this before I cracked open the book, and I don't think Kurlansky's additional 450 pages underscoring the subject really added anything useful to my life. Moreover, how can this guy write one book about how Cod changed the world (aptly titled Cod: A Biography of the Fish That Changed the World), and then turn right around and write another about how salt changed the world? One wonders if his gimmick isn't getting a bit old. And in any case, can't you name pretty much anything out there and weave a story about how it "changed" the world? Shoelaces, rubber, pencils, ziplock bags . . . The one thing about the book that was interesting was how it printed all these old school recipes involving salt, salting and brining. The recipes are incredible because of the sheer amount of labor and preparation that they describe. It's both fascinating and horrifying. No wonder a woman's place used to be in the kitchen, if cooking and eating took so damn long.Here is one of the simpler recipes, this one for salted cucumbers:SOLENYE OGURTSY (SALTED CUCUMBER)Dry out very clean river sand and pass it through a fine sieve. Spread a layer of this sand, the thickness of your palm, on the bottom of a barrel. Add a layer of clean black currant leaves, dill, and horseradish cut into pieces, followed by a layer of cucumbers. Cover the cucumbers with another layer of leaves, dill, and horseradish, topped with a layer of sand. Continue in this manner until the barrel is full. The last layer over the cucumbers must be currant leaves, with sand on the very top. Prepare the brine as follows: For one pail of water, use one and a half pounds of salt. Bring to a boil, cool, and cover the cucumbers completely with the brine. Replenish the brine as it evaporates. Before any kind of salting, cucumbers must be soaked for 12-15 hours in ice water. --Elena Molokhovets, A Gift to Young Housewives=============ADDENDUM I:Okay, I am about three quarters through the book now (I was probably only about halfway through when I wrote the first portion of this review) and it's getting a lot better. Maybe it was just the very long Part II about salting cadavers and the preservation of fish that got me so down on the book before I'd even finished the damn thing. I was initially tempted to quit and put the book down, but I have done that so rarely with books that I decided to just push on, and thankfully the arc of the story shifted and started getting a lot better.=============ADDENDUM II:Okay, the book got a lot better towards the end. It's still not a book that I would read again with any relish or recommend to anyone who is not already gung-ho about commodity histories, but I don't feel like I am wasting my eyes and mental energy with it anymore. Two stars!
—Amos
