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Salt: A World History

Salt: A World History

by Mark Kurlansky
Read by: Scott Brick

Phoenix Books and Audio | May 1, 2006 | Audio Book (CD)

The author of "Cod" and "The Basque History of the World" takes an extraordinary look at an ordinary substance--salt, the only rock humans eat--and how it has shaped civilization from the very beginning. Unabridged. 14 CDs.
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Reviews

    • Was this review
      helpful to you?

    Rating: 2/5

    It's Okay

    Linden Wiebe

    4 years ago

    It is impossible to read this book and not learn something. It is filled with fascinating information. The only problem is that Mark Kurlansky is lacking as a writer and the presentation of the material leaves much to be desired. Thank god I was interested in the topic or I would have been unable to finish it! It's interesting and all, but there are other interesting things out there that are much more readable. (Such as John Vaillant's "Golden Spruce" or Carol Off's "Bitter Chocolate.")

Details

From the Publisher

The author of "Cod" and "The Basque History of the World" takes an extraordinary look at an ordinary substance--salt, the only rock humans eat--and how it has shaped civilization from the very beginning. Unabridged. 14 CDs.

About the Author

Mark Kurlansky is the author of The Basque History of the World, the New York Times bestseller Cod: A Biography of the Fish that Changed the World (among the New York Public Library's Best Books of the Year in 1998), as well as A Chosen Few: The Resurrection of European Jewry; A Continent of Islands: Searching for the Caribbean Destiny, and several acclaimed works of short fiction and journalism about the Caribbean. He spent seven years as the Caribbean correspondent for the Chicago Tribune. He lives in New York City.

Audio Book (CD)

5.78 x 5.22 x 2.03 in

May 1, 2006

Phoenix Books and Audio

English


1597770973
9781597770972

From Community

From the Critics

"Salt is the fascinating, indispensable history of an indispensable ingredient. Like Kurlansky''s earlier work, Cod, it''s a must-have book for any serious cook or foodie."

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