Ever since I listened to History of the World in Six Glasses I have been fascinated by looking at our history and social and cultural evolution in unique ways. This is fascinating account of the impact one of the most simple items, salt, has had on our history and what makes us who we are today. I would never have guessed that salt had such an influence on the growth of nations.
History of the World in Six Glasses
I always like Scott Brick as narrator.
A great overall read
Mark Kurlansky has given us a wonderful history a most common and important condiment complete with surprising facts, cases of intrigue, and ancient and modern recipes. I listen to audiobooks on my commute and found myself impatient for the day to be over so I could get to the next chapter.
The picture of the heat and damp and darker than night dark inside a salt mine will stay with me for a long time. Our family refers to work as going to the salt mines but my job is a walk in the park compared to the real ones.
I look for Scott Brick's performances. He always reads in a clear and interesting voice and gets most foreign words correctly...except maybe French: but which of us doesn't have imperfections?
The title may seem a bit dry, but this is a wonderful adventure.
I learned so much. As a chef instructor I am lecturing about salt all the time.
I had not realized that so much history was hinged on salt.
He did a great job - very easy to listen too.
No it is no long - I listened to it while I was cooking and working around the house.
The meandering story of salt moves from one concept to another, while following a chronological order. It makes for a surprising listening, showcasing "salt" as more than the just the simple white crystal that is a staple in our homes.
Salt is the star - of course!
The narration worked fine - if not for a little slow in the delivery at times.
no - but easy to pick up in.
Yes, I would recommend it especially to someone who has an interest in food, culture, and its impact on the history of humanity. However, it can be tough to get through due to the shear volume of information that it provides and the boring presentation given by the narrator.
The section that discusses how salt was used to preserve meats and fish (especially the fermented fish) changed the way I view fish sauce. Actually, it sparked an interest in fermentation and I have since bought several books that discuss the benefits of and how to ferment a variety of foods.
Honestly, probably not. I think that buying a copy of the printed book would have been better for this particular book. That being said, it is not entirely due to narrator, but to the immense amount of information contained within this book. It just felt like overload and the narrator did not do a good job of using his voice to distinguish important passages or bring your interest back.
No, this is a book that you definately need to digest over a period of time.
Interesting study but not 16 hours worth of interesting. This would be one to find in an abridged version. I identified with the review that suggested this may be better to read than to listen (although there is nothing to criticize in Scott Brick's performance).
This book was OK. It's a great idea to explore the role of salt in history, because it is an essential commodity that is now so cheap that we have forgotten how vital and central it was. But the book doesn't fully live up to its promise. The narrator has a great style.
Indeed a book about just salt. There is much information in this book and I believe this is one of a handful of book that should be for reading rather than listening. Scott Brick does a good job but I found I was backing up to re-listen for a fact or because my mind wandered off.
Friends who read this book recommended it to me although they remarked that they had skipped over reading all of the salt recipes. Well, not in the audiobook! (at least not easily) Be ready to suffer through one boring recipe of salt after another and a story line that doesn't seem to go anywhere. Maybe this is something that should be read and not heard. After three hours I had had enough... dull... dull... dull.
I enjoyed this book, and it is very complete for those who, like me, enjoy reading about the history of how our present foods and diets came about. I don't think the book would hold the interest of someone with a more casual interest in the subject, however. The book can get a bit dry (no pun intended) and does include quite a lot of recipes that are of historical interest but not much use as modern-day recipes. Of greatest interest to me were the explanations of salt's economic importance from the Stone Age on, and also how the history of salt is so completely tied up with the history of fish in the human diet. It makes a good companion book to COD.