Salt: A World History
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The author of "Cod" and "The Basque History of the World" takes an extraordinary look at an ordinary substance—salt, the only rock humans eat—and how it has shaped civilization from the very beginning. Unabridged. 14 CDs. Los Angeles Times - Rubin In Salt: A World History, Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur.
Introduction: The Rock1Part 1A Discourse on Salt, Cadavers, and Pungent SaucesChapter 1A Mandate of Salt17Chapter 2Fish, Fowl, and Pharoahs36Chapter 3Saltmen Hard as Codfish52Chapter 4Salt's Salad Days61Chapter 5Salting It Away in the Adriatic80Chapter 6Two Ports and the Prosciutto in Between91Part 2The Glow of Herring and the Scent of ConquestChapter 7Friday's Salt109Chapter 8A Nordic Dream129Chapter 9A Well-Salted Hexagon144Chapter 10The Hapsburg Pickle162Chapter 11The Leaving of Liverpool179Chapter 12American Salt Wars200Chapter 13Salt and Independence214Chapter 14Liberte, Egalite, Tax Breaks225Chapter 15Preserving Independence238Chapter 16The War Between the Salts257Chapter 17Red Salt276Part 3Sodium's Perfect MarriageChapter 18The Odium of Sodium291Chapter 19The Mythology of Geology303Chapter 20The Soil Never Sets On ...318Chapter 21Salt and the Great Soul333Chapter 22Not Looking Back355Chapter 23The Last Salt Days of Zigong369Chapter 24Ma, La, and Mao388Chapter 25More Salt than Fish399Chapter 26Big Salt, Little Salt426Acknowledgments451Bibliography453Index467
