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. |
Kitabın içinden
60 sonuçtan 1-5 arası sonuçlar
Sayfa
... northern Europe learned to save their grain harvest from a devastating fungal infection called ergot, poisonous to humans and livestock, by soaking the grain in salt brine. So it is not surprising that Anglo-Saxon farmers included salt ...
... northern Europe learned to save their grain harvest from a devastating fungal infection called ergot, poisonous to humans and livestock, by soaking the grain in salt brine. So it is not surprising that Anglo-Saxon farmers included salt ...
Sayfa
... northern province of Shanxi. In this arid region of dry yellow earth and desert mountains is a lake of salty water, Lake Yuncheng. This area was known for constant warfare, and all of the wars were over control of the lake. Chinese ...
... northern province of Shanxi. In this arid region of dry yellow earth and desert mountains is a lake of salty water, Lake Yuncheng. This area was known for constant warfare, and all of the wars were over control of the lake. Chinese ...
Sayfa
... northern China, was known as “the father of floods.” It and the Yangtze are the two great rivers of Chinese history, both originating in the Tibetan plateau and winding toward the sea on the east coast of China. The Yellow runs through ...
... northern China, was known as “the father of floods.” It and the Yangtze are the two great rivers of Chinese history, both originating in the Tibetan plateau and winding toward the sea on the east coast of China. The Yellow runs through ...
Sayfa
... northern Sinai and what is now the southern Israeli Negev Desert, the remnants of such fauna, the remains of these failed experiments, have been found. But the Egyptians did succeed in domesticating fowl— pens for ducks, geese, quail ...
... northern Sinai and what is now the southern Israeli Negev Desert, the remnants of such fauna, the remains of these failed experiments, have been found. But the Egyptians did succeed in domesticating fowl— pens for ducks, geese, quail ...
Sayfa
... Northern salt” and another called “red salt,” which may have come from a lake near Memphis. Long before seventeenth- and eighteenth-century chemists began identifying and naming the elements of different salts, ancient alchemists ...
... Northern salt” and another called “red salt,” which may have come from a lake near Memphis. Long before seventeenth- and eighteenth-century chemists began identifying and naming the elements of different salts, ancient alchemists ...
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 | |
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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