Salt: A World History

Salt: A World History - Mark Kurlansky This is an interesting "world history" from the perspective of salt. The book includes everything from the manufacture, trade, geo-politics, socio-economic, revolutions, wars, science, cultural and culinary impact of salt in Asia, Europe, North America.

This book is not only about salt, but includes juicy tit-bits about all sorts of other topics such as purple dye from murex mollusks, salt for mummification, salted fish, preserving food with salt, salt in cheese making and recipes for such things as salted fish, salted meat, ham, sauerkraut etc. After reading this book you will never look at salt in the same way again.

Minus one star for failing to mention Australia, Sub-Saharan Africa and South America in a "world history".

Random interesting fact: "In the nineteenth century, when mummies from Saqqara and Themes were taken from tombs and brought to Cairo they were taxed as salted fish before being permitted entry to the city."