Salt: A World HistoryPenguin, 28 Oca 2003 - 496 sayfa “Kurlansky finds the world in a grain of salt.” - New York Times Book Review An unlikely world history from the bestselling author of Cod and The Basque History of the World Best-selling author Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece. |
İçindekiler
CHAPTER FOUR Salts Salad Days | |
CHAPTER FIVE Salting It Away in the Adriatic | |
CHAPTER SIX Two Ports and the Prosciutto in Between | |
PART | |
CHAPTER EIGHT A Nordic Dream | |
CHAPTER SIXTEEN The War Between the Salts | |
CHAPTER SEVENTEEN Red Salt | |
PART THREE | |
CHAPTER NINETEEN The Mythology of Geology | |
CHAPTER TWENTY The Soil Never Sets On | |
CHAPTER TWENTYONE Salt and the Great Soul | |
CHAPTER TWENTYTWO Not Looking Back | |
CHAPTER TWENTYTHREE The Last Salt Days of Zigong | |
CHAPTER NINE A WellSalted Hexagon | |
CHAPTER TEN The Hapsburg Pickle | |
CHAPTER ELEVEN The Leaving of Liverpool | |
CHAPTER TWELVE American Salt Wars | |
Salt CHAPTER THIRTEEN and Independence | |
CHAPTER FIFTEEN Preserving Independence | |
CHAPTER TWENTYFOUR Ma La and | |
CHAPTER TWENTYFIVE More Salt than Fish | |
CHAPTER TWENTYSIX Big Salt Little Salt | |
ACKNOWLEDGMENTS | |
INDEX | |
Diğer baskılar - Tümünü görüntüle
Sık kullanılan terimler ve kelime öbekleri
American anchovies ancient Avery Island barrel Basques became beef boiling brine brine springs British salt built butter cabbage called canal Cape caviar Celtic Celts century cheese Cheshire Cheshire salt China Chinese choucroute coast Collioure colonies cooking cured Dead Sea dish drilling Dürnberg eggs Egyptians England Europe Europeans evaporation fermentation fisheries France French fresh gabelle Gandhi garum Guérande huge important India invented Kanawha known Lake meat Mediterranean merchants miners monopoly mountain North northern Onondaga Orissa pans Parma pepper Phoenicians pickling ponds port pounds preserved produced profitable recipe region River rock salt Roman salt cod salt crystals salt fish salt industry salt makers salt production salt tax salt workers salted foods saltworks salty sauce sauerkraut sea salt seawater ships Sichuan slaves sodium chloride southern soy sauce sturgeon sugar town trade tuna vegetables Venetian Venice Zigong