Salt: A World History

This take was chosen for review because I was looking for a concord that has a history of flavor and how it affects us today. Mark Kurlansky, the rootage of this book, earned a BA in Theater from Butler University in 1970. He has worked as a playwright at Brooklyn College, a technicalized fisherman, a dock worker, a paralegal, a cook, and a pastry chef. He worked as a journalist for many companies which are, The International Herald Tribune, The lucre Tribune, The Miami Herald, and The Philadelphia Inquirer.He had twenty-five books published and received the Pluma Plata award for Salt among many separate awards. In the introduction of the book, Mark Kurlansky states how he bought a rock of flavor in Cardona. He explains how the rock changed from being dry to having a cause under it as the weather changed. He states that a person who does conceptualize that a fascination with sodium chloride is bizarre, then they have never get a rock like the one he had. Mark Kurlansky wr ote this book because he is fascinated by saltiness and wanted to write nigh the history of salt and how it has been used through all these years.He wanted to leave alone insight of how salt is valuable to us humans. In the introduction of Salt, Kurlansky duologue somewhat his view on salt and the people and how it was used passim history. He includes Welsh Jungian psychologist Ernest Jones input on human fixing with salt. He also includes a list from the book One cardinal and One Uses for Diamond crystallisation Salt, by the Diamond crystallisation Salt Company of St. Clair, Michigan. One of these uses is that salt keeps the colors overbold on boiled vegetables.Part One is titled A confabulation on Salt, Cadavers, and virulent Sauces and includes six chapters. At the introduction of part one there is a quote that states A country is never as poor as when it seems filled with riches by Laozi quoted in the Yan tie lun, A give-and-take on Salt and Iron, 81 B. C. In chapt er one, he explains how because of Lake Yuncheng, a lake of engaging water in China, caused many wars because many civilizations were fighting for it.In chapter two, Kurlansky correctly explains how salt was used to preserve fish, birds by the technique of disembowelment and salting. Also, he includes how the Egyptian people bodies were preserved because of the dry, engaging desert sand that they were buried in. In chapter three, the discovery of salt miners in the Durnberg mountain mine. The bodies were dried and preserved and the silvery colors of their clothing was preserved by the salt.Salt A human HistoryThis book was chosen for review because I was looking for a book that has a history of salt and how it affects us today. Mark Kurlansky, the compose of this book, earned a BA in Theater from Butler University in 1970. He has worked as a playwright at Brooklyn College, a commercial fisherman, a dock worker, a paralegal, a cook, and a pastry chef. He worked as a journalist f or many companies which are, The International Herald Tribune, The clams Tribune, The Miami Herald, and The Philadelphia Inquirer.He had twenty-five books published and received the Pluma Plata award for Salt among many former(a) awards. In the introduction of the book, Mark Kurlansky states how he bought a rock of salt in Cardona. He explains how the rock changed from being dry to having a cook under it as the weather changed. He states that a person who does return that a fascination with salt is bizarre, then they have never proclaim a rock like the one he had. Mark Kurlansky wrote this book because he is fascinated by salt and wanted to write about the history of salt and how it has been used through all these years.He wanted to leave behind insight of how salt is valuable to us humans. In the introduction of Salt, Kurlansky dialogue about his view on salt and the people and how it was used end-to-end history. He includes Welsh Jungian psychologist Ernest Jones input on h uman arrested development with salt. He also includes a list from the book One one hundred and One Uses for Diamond Crystal Salt, by the Diamond Crystal Salt Company of St. Clair, Michigan. One of these uses is that salt keeps the colors bright on boiled vegetables.Part One is titled A Discourse on Salt, Cadavers, and barbed Sauces and includes six chapters. At the introduction of part one there is a quote that states A country is never as poor as when it seems filled with riches by Laozi quoted in the Yan tie lun, A Discourse on Salt and Iron, 81 B. C. In chapter one, he explains how because of Lake Yuncheng, a lake of salty water in China, caused many wars because many civilizations were fighting for it.In chapter two, Kurlansky correctly explains how salt was used to preserve fish, birds by the technique of disembowelment and salting. Also, he includes how the Egyptian people bodies were preserved because of the dry, salty desert sand that they were buried in. In chapter three , the discovery of salt miners in the Durnberg mountain mine. The bodies were dried and preserved and the bright colors of their clothing was preserved by the salt.