“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.
On sale: January 28, 2003
Grade: Grades 9-12 + AP/IB
Page count: 496 Pages
ISBN: 9780142001615
Mark Kurlansky is the
New York Times bestselling author of many books, including
Cheesecake,
The Food of a Younger Land,
Cod: A Biography of the Fish That Changed the World;
Salt: A World History;
1968: The Year That Rocked the World; and
The Big Oyster: History on the Half Shell. He has received the Dayton Literary Peace Prize, Bon Appetit’s Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City.
"Kurlansky finds the world in a grain of salt...fascination and surprise regularly erupt from the detail." —
The New York Times Book Review
This is terrific food writing; like fleur de sel, something scarce and to be savored." —
San Francisco Chronicle
"Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur. " —
Los Angeles Times Book Review
"If you are drawn to history and curious about the origins of foods, allow Mark Kurlansky to take you on an incredible journey through the centuries by way of salt." —
The Baltimore Sun
"Kurlansky does a masterful job of expanding the reader's horizons....This book of minutely researched data and history can literally make the mouth water." —
The Boston Globe
