Describe Based On Books Salt: A World History
| Title | : | Salt: A World History |
| Author | : | Mark Kurlansky |
| Book Format | : | Paperback |
| Book Edition | : | Special Edition |
| Pages | : | Pages: 484 pages |
| Published | : | January 28th 2003 by Penguin Books (first published January 31st 2002) |
| Categories | : | History. Nonfiction. Food and Drink. Food. Science |
Mark Kurlansky
Paperback | Pages: 484 pages Rating: 3.74 | 53621 Users | 3392 Reviews
Narrative Toward Books Salt: A World History
From the Bestselling Author of Cod and The Basque History of the World In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Salt by Mark Kurlansky is a supremely entertaining, multi-layered masterpiece. Mark Kurlansky is the author of many books including Cod, The Basque History of the World, 1968, and The Big Oyster. His newest book is Birdseye.Define Books Conducive To Salt: A World History
| Original Title: | Salt: A World History |
| ISBN: | 0142001619 (ISBN13: 9780142001615) |
| Edition Language: | English |
Rating Based On Books Salt: A World History
Ratings: 3.74 From 53621 Users | 3392 ReviewsJudgment Based On Books Salt: A World History
You know you're a writing tutor when you fantasize about conversing with the author over his organization strategies.No, seriously. I had an entire dialog in my head about it. How did you organize this book? Does each section have a main concept or idea? Does every chapter and/or paragraph help move towards this idea? Can you find any that don't? Let's read through some of these paragraphs together and you can tell me where you think something might be tangential to the main idea.This bookThe history of salt is super interesting, and I learned a lot of amazing facts about human history from reading this book, BUT... the editing was pretty bad. I mean, it has to be pretty bad for you to actually notice that a book is really poorly written. Chapters would end out of nowhere, there were tons of non-sequiturs, etc. It got progressively worse as I got through the book- and then towards the end it became an advertisement for Mortons Salt. I'd recommend this book from a library, but not
An interesting story of Salt through the ages but a bit repetitive at times.There are sections of this book that are fascinating (5-star) and other sections that are long, tedious and dull (1-star). I'm settling on "I liked it" (3-star) for the overall book.It's a bit scattered in it's formatting. There is salt through the ages, salt through cultures, salt through countries. A lot of the information is overlapping and repeated. It may have been an idea to have a chapter on the similar aspects of
450 pages is a lot of salt. Though interesting by the end I was very ready to be done with it.
Mark Kurlansky is a historical writer who does what one reviewer referred to as the little-big style of writing, that is to say, he takes something little and often overlooked and from it he spins out larger truths about society and the world. To say that he does this well would be an understatement.Salt: A World History, his fascinating history of this overlooked cooking seasoning, makes a couple very good points in its introduction. Because of its current cheapness and easy availability, we
Salt is sexy really! Think about it: its in just about every bodily fluid (wink) and it has shaped human history like almost nothing else. This book covers it allfrom 100AD (when ancient Chinese lit up natural gas coming out of brine-water wells to pump out the brine through bamboo tubes into boiling houses to boil the water off the salt), to Venices saltworks, to the French Revolution (where the salt tax, known as the gabelle, was a major point of contention), to the American Revolution and
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