Salt: A World HistoryKnopf Canada, 18 Mar 2011 - 496 sayfa From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before. |
İçindekiler
INTRODUCTION | |
PARTONEA Discourse onSalt Cadavers andPungent Sauces | |
CHAPTER ONE | |
CHAPTER TWO | |
CHAPTER THREE | |
CHAPTER FOUR | |
CHAPTER FIVE | |
CHAPTER SIX | |
CHAPTER FIFTEEN | |
CHAPTER SIXTEEN | |
CHAPTER SEVENTEEN | |
PARTTHREESodiums PerfectMarriage | |
CHAPTER EIGHTEEN | |
CHAPTER NINETEEN | |
CHAPTER TWENTY | |
CHAPTER TWENTYONE | |
PARTTWO | |
CHAPTER SEVEN | |
CHAPTER EIGHT | |
CHAPTER NINE | |
CHAPTER TEN | |
CHAPTER ELEVEN | |
CHAPTER TWELVE | |
CHAPTER THIRTEEN | |
CHAPTER FOURTEEN | |
CHAPTER TWENTYTWO | |
CHAPTER TWENTYTHREE | |
CHAPTER TWENTYFOUR | |
CHAPTER TWENTYFIVE | |
CHAPTER TWENTYSIX | |
Acknowledgments | |
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American anchovies ancient Avery Island barrel Basques became beef boiling brine brine springs British salt built butter cabbage called canal caviar Celtic Celts century cheese Cheshire Cheshire salt China Chinese choucroute coast Collioure cooking cured Dead Sea dish drilling Dürnberg eggs Egyptians England Europe Europeans evaporation fermentation France French fresh gabelle Gandhi garum Guérande huge important India invented Kanawha known Lake McIlhenny 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 makers salt production salt tax salt workers salted foods saltworks salty sauce sauerkraut sea salt seawater ships Sichuan slaves sodium chloride southern soy sauce Spanish sturgeon sugar town trade tuna vegetables Venetian Venice wrote Zigong