I know it doesn't happen often. But I do occasionally read full length prose novels. I've been trying to make it a point to read 10 pages a day of material related to my chosen degree and teaching field: culinary. I get all sorts of professional training for the teaching part of my job. But I noticed that I wasn't doing much to continue my learning in the culinary field.
I actually started this book in 2020. I had gotten through about 200 of the 442 pages of this book. And then the pandemic hit and I wanted nothing to do with reading books that weren't fun or escapist in nature.
After reading a book about the history of the tomato, I decided to dive back into this book by award-winning journalist, Mark Kurlansky. I was a big fan of Kurlansky's 2006 work The Big Oyster; an extensive look at America's obsession with oysters and other types of shellfish. I had seen this work on library shelves previously and had it on my wish list to read some day when I found a used copy for only a buck.
Salt: A World History is a huge read for a single book devoted to one (and the only) edible rock. From prehistoric day need through the rise of the Greeks and Romans all the way through the American Revolution to the restructuring of global powers after World War I and II, everything you needed to know about salt is in this book. Just about every chapter begins with the process of how a particular civilization gleaned or produced their supply of salt. Then we see how salt was needed to preserve meats and other foods. Finally, we examine the dreaded salt takes and subsequent wars and/or revolutions that came about because stupid politicians decided that filling their coffers were more important that filling the cupboards of the general populace.
After a couple hundred pages of what feels like the same chapter just with the names and locations switched, the readings got a little boring. Once we got into the last 150 years of history, things changed and the book got rather interesting. Refrigeration ended the need for so much salt. Since cold air could keep your food as fresh as salting it, but with much less effort, the way people prepared foods changed. The need for salt nosedived. As a result, governments that relied on revenue from salt increased the taxes and tariffs imposed on the mineral and people revolted.
I did not know how vital it was for the Northern forces to destroy the South's ability to produce salt in order to win the Civil War. I had heard Gandhi marched to the sea. But I didn't know that he went there to protest England's ban on even the poorest of Indian citizens from harvesting salt privately. I had no idea about China's ingenious way of using the natural gas found among salt deposits as a way to heat their home, much less to fuel their public bus lines. Plus, I didn't know how the search for salt itself was vital to the discovery of petroleum in Pennsylvania and Texas! There was a ton of fascinating stuff to learn about salt in the modern era of world history.
I noticed that cod is talked about a lot in this book. That's because about 5 years prior, Kurlansky wrote a historical account of the North Atlantic fish. I'm betting he got a lot of inspiration to write this book from his research on cod. I own that book and I think after I read a couple other culinary related books, to switch things up, I'll be learning more from Mark Kurlansky.
Salt was interesting. It was also a bit repetitive. I guess there are only so many ways to make the millennial age old process of obtaining salt seem different before you run out of ideas. Definitely a good read. But one that only the most serious of food lover, professionals and scholars are going to enjoy as this is a very complex book on one of the world's most vital resources.
Worth Consuming!
Rating: 7 out of 10 stars.
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