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This book takes a look at an ordinary substance--salt, the only rock humans eat--and how it has shaped civilization from the very beginning.
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Previews available in: English
Showing 4 featured editions. View all 16 editions?
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1
Salt: A World History
January 1, 2003, Rebound by Sagebrush
Library Binding
in English
1417675160 9781417675166
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3
Salt: A World History
July 2002, Thorndike Press
Hardcover
in English
- Largeprint edition
0786243899 9780786243891
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Book Details
Table of Contents
Discourse on salt, cadavers, and pungent sources: Mandate of salt
Fish, fowl, and pharoahs
Saltmen hard as codfish
Salt's salad days
Salting it away in the Adriatic
Two ports and the prosciutto in between
Glow of herring and the scent of conquest: Friday's salt
Nordic dream
Well-salted hexagon
Hapsburg pickle
Leaving of Liverpool
American salt wars
Salt and independence
Liberte, egalite, tax breaks
Preserving independence
War between the salts
Red salt
Sodium's perfect marriage: Odium of sodium
Mythology of geology
Soil never sets on
Salt and the great soul
Not looking back
Last salt days of Zigong
Ma, La, and Mao
More salt than fish
Big salt, little salt.
Edition Notes
Bibliogr.
1
Classifications
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Work Description
Mark Kurlansky's books Cod & Salt are the musts for every student on food studies. Together they supply the missing link of knowledge. One or two semesters courses are recommended for beginners in cod and salt studies.
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- Created November 7, 2008
- 8 revisions
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December 4, 2022 | Edited by ImportBot | import existing book |
October 12, 2020 | Edited by ImportBot | import existing book |
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April 27, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
November 7, 2008 | Created by ImportBot | Imported from The Laurentian Library MARC record |