Salt
Salt, by Mark Kurlansky, is a fascinating book about the history of, you guessed it, Salt. It’s amazing how something we take for granted because it is so cheap and on every table, whether at someone’s home or at a restaurant. It is given away for free at fast food restaurants, and is in copious supply in our vast oceans that take up most of the surface area of the planet. Yet Salt was not always taken for granted. Kurlansky talks about how for thousands of years it was a vital resource that played into economics, politics, wars, technological progress, and culture in general.
Kurlansky is incredibly thorough in his accounting of the story of Salt. However, at points the level of detail gets a bit too deep for me. Like other nonfiction books that treat a subject with lots of history, sometimes the relentless listing of people and places, and events get overwhelming. Salt also seems to jump around relentlessly both geographically and chronologically. I still found it very
interesting, just a bit bewildering at points! One thing that Kurlansky recounts which I think could have been left out is his recounting of recipes that somehow involve salt as an ingredient. These recipes go back thousands of years and they are sometimes fascinating, but they are all quoted from their original sources and thus use somewhat archaic language and ingredients that most would be unfamiliar with today. A few of these might have been good to spice things up, but Kurlansky probably includes a couple dozen or so of these!
All in all, it was a decent read, but one that I fear many may put down after a while or at least have to skim through. I actually listened to this book on Audible.com. The narration, by Scott Brick, was affective and kept my attention throughout most of the reading despite some of the problems with the subject matter as expressed above.