Salt: Grain of Life
(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)
Select Format
Select Condition 
Book Overview
For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humanity. Today, chefs of haute cuisine covet it in its most exotic forms--underground salt deposits,...
Format:Hardcover
Language:English
ISBN:0231121989
ISBN13:9780231121989
Release Date:August 2001
Publisher:Columbia University Press
Length:256 Pages
Weight:0.05 lbs.
Dimensions:0.8" x 6.2" x 9.3"
Grade Range:Postsecondary and higher
Customer Reviews
1 rating
Not a kitchen bookshelf book !
Published by Thriftbooks.com User , 22 years ago
Even if it's here as a cooking book it'snot one. The writer is a french scientist whose speciality is chemistry. The book deals with the history of salt through economy, epistemology, proverbs and everyday life.Very enjoyable.
Copyright © 2024 Thriftbooks.com Terms of Use | Privacy Policy | Do Not Sell/Share My Personal Information | Cookie Policy | Cookie Preferences | Accessibility Statement
ThriftBooks® and the ThriftBooks® logo are registered trademarks of Thrift Books Global, LLC
ThriftBooks® and the ThriftBooks® logo are registered trademarks of Thrift Books Global, LLC
