05. March 2013 · Comments Off · Categories: Melody H, NonFiction, Science

Salt: A World History by Mark Kurlansky, 484 pages, read by Melody, on 03/02/2013

Interesting book on the history of salt.  It is amazing what is now so plentiful that we throw on our roads as a de-icer was once a precious and rare commodity that caravans crossed the desert for and created empires. Salt discusses methods of salt extraction, uses of salt as a preservative and seasoning, and the practical applications of salt in industry.  Fun fact for the day; salted fish sauce has long been a flavoring used by societies from the Romans and Greeks in antiquity to the cuisine of southeast Asia and China today and initially, our favorite condiment catsup was an anchovy tomato sauce until the Americans and the British moved away from having fish in the sauce.

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