From its single origin, to the other discoveries made because of it, fascinating tales of salt and the people who have been involved with it through the ages are interwoven here. Fifteen recipes are included that will meet with every taste. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.
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©2002 Mark Kurlansky; (P)2002 New Millenium Audio, All Rights Reserved
"A piquant blend of the historic, political, commercial, scientific and culinary, the book is sure to entertain as well as educate." (Publishers Weekly)
"Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur." (Los Angeles Times Book Review)
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.
That's OK, neither can the narrator.
I learned several new tidbits from this book. Especially interesting was the taxation of salt across cultures and time. The multi cultural approach is a strength of the book.
Too bad the narrator, who does a good job with western names and places, slaughters the Chinese. If they can learn German, French and Arab names, why can't they learn a few basic Chinese names.
This is a fascinating subject that is sadly dulled down by both the author and the narrator. I've been listening to it while cooking and it's been interesting. I confess, though, I listen to it to fall asleep and it's equally effective there.
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