Page Hungry: Books for All Kinds of Foodies
In a new regular column for our Holiday issue, six books that whet our appetites.
SEASONAL READS
Salt by Mark Kurlansky
Salt—that staple on our dining room tables, in our pantries, beside our cooktops.
Salt—that wondrous, edible rock that flavors almost all of our meals. We add it to enhance flavor. We subtract it to reduce our sodium intake.
In this fascinating, in-depth tale of salt, food historian Kurlansky reminds us not to take this staple for granted. After all, according to Kurlansky, salt has a rich history. Taking the reader back to ancient China and the Roman Empire through to modern times, Kurlansky writes how salt started wars, spurred trade routes, was essential in international trade prior to refrigeration and freezing, acted as currency, and has been a primary impetus for modern innovation.
Alongside the journey, the author offers photos, anecdotes, maps and even a few recipes. If you crave to know more about fascinating, often-overlooked topics, Salt, A World History may quench your thirst.
Salt, A World History
by Mark Kurlansky (Penguin Books, 2003)
Genre: Nonfiction, History
Perfect for: History buffs
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Page Hungry: Books for All Kinds of Foodies
In a new regular column for our Holiday issue, six books that whet our appetites.
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