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Description for Salt
Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humanity. Mixing literary analysis, history, biology, physics, economics, art history, political science, chemistry, and linguistics, this book talks about the everyday substance that rocked the world and brings zest to the ordinary. Translator(s): Mader, Mary Beth. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 256 pages, 10 halftones. BIC Classification: HBT; PDZ. Category: (P) Professional & Vocational. Dimension: 229 x 159 x 21. Weight in Grams: 454.
For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humanity. Today, chefs of haute cuisine covet it in its most exotic forms-underground salt deposits, Hawaiian black lava salt, glittery African crystals, and pink Peruvian salt from the sea carried in bricks on the backs of llamas. From proverbs to technical arguments, ... Read more
For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humanity. Today, chefs of haute cuisine covet it in its most exotic forms-underground salt deposits, Hawaiian black lava salt, glittery African crystals, and pink Peruvian salt from the sea carried in bricks on the backs of llamas. From proverbs to technical arguments, ... Read more
Product Details
Publication date
2001
Publisher
Columbia University Press United States
Number of pages
256
Condition
New
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Number of Pages
256
Format
Hardback
Place of Publication
New York, United States
ISBN
9780231121989
SKU
V9780231121989
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Pierre Laszlo
Pierre Laszlo is an emeritus professor of chemistry at the University of Liege, Belgium, and the Ecole polytechnique near Paris, France. Of his many published works six have been translated into English, including Organic Reactions: Logic and Simplicity and Organic Chemistry Using Clays.
Reviews for Salt
Rich in fact and analysis...takes the seemingly trivial subject of salt and implies that it is not merely an essential element of life but that it is perhaps the veritable motor of human history. Gastronomica Offers a rich pickle barrel of facts and anecdotes about salt. London Review of Books Readers will never again think of salt... in the same ... Read more