Kurlansky, Mark. Salt: A World History. New York: Penguin Books, 2002. ISBN 0-14-200161-9.
You may think this a dry topic, but the history of salt is a microcosm of the history of human civilisation. Carnivorous animals and human tribes of hunters get all the salt they need from the meat they eat. But as soon as humans adopted a sedentary agricultural lifestyle and domesticated animals, they and their livestock had an urgent need for salt—a cow requires ten times as much salt as a human. The collection and production of salt was a prerequisite for human settlements and, as an essential commodity required by every individual, the first to be taxed and regulated by that chronic affliction of civilisation, government. Salt taxes supported the Chinese empire for almost two millennia, the Viennese and Genoan trading empires and the Hanseatic League, precipitated the French Revolution and India's struggle for independence from the British empire. Salt was a strategic commodity in the Roman Empire: most Roman cities were built near saltworks, and the words “salary” and “soldier” are both derived from the Latin word for salt. This and much more is covered in this fascinating look at human civilisation through the crystals of a tasty and essential inorganic compound composed of two poisonous elements. Recipes for salty specialities of cultures around the world and across the centuries are included, along with recommendations for surviving that “surprisingly pleasant” Swedish speciality surströmming (p. 139): “The only remaining problem is how to get the smell out of the house…”.

February 2005 Permalink