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Salt
- A World History
- Narrated by: Scott Brick
- Length: 13 hrs and 48 mins
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Salt
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Publisher's summary
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. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.
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Story4.5 out of 5 stars 72
In this engaging, anecdotal history of food, world conquest, and desire, a chef-turned-journalist tells the story of three legendary cities, Venice, Lisbon, and Amsterdam, that transformed the globe in the quest for spice.
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4 out of 5 stars
-
Not that bad.
- By EmperorTab on 10-19-08
By: Michael Krondl
-
1493
- Uncovering the New World Columbus Created
- By: Charles C. Mann
- Narrated by: Robertson Dean
- Length: 17 hrs and 46 mins
- Unabridged
-
Overall4.5 out of 5 stars 2,111
-
Performance4.5 out of 5 stars 1,762
-
Story4.5 out of 5 stars 1,761
More than 200 million years ago, geological forces split apart the continents. Isolated from each other, the two halves of the world developed radically different suites of plants and animals. When Christopher Columbus set foot in the Americas, he ended that separation at a stroke. Driven by the economic goal of establishing trade with China, he accidentally set off an ecological convulsion as European vessels carried thousands of species to new homes across the oceans.
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5 out of 5 stars
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Fascinating Mindbending History.
- By Betsy Powel on 12-19-11
By: Charles C. Mann
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High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall4.5 out of 5 stars 237
-
Performance4.5 out of 5 stars 209
-
Story5 out of 5 stars 208
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
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3 out of 5 stars
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more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
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An Edible History of Humanity
- By: Tom Standage
- Narrated by: George K. Wilson
- Length: 10 hrs and 2 mins
- Unabridged
-
Overall4 out of 5 stars 564
-
Performance4 out of 5 stars 461
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Story4 out of 5 stars 461
Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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4 out of 5 stars
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Flawed, but worthwhile
- By Ary Shalizi on 12-28-17
By: Tom Standage
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Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall4.5 out of 5 stars 54
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Performance4 out of 5 stars 48
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Story4 out of 5 stars 48
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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1 out of 5 stars
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Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
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A Splendid Exchange
- How Trade Shaped the World
- By: William J. Bernstein
- Narrated by: Mel Foster
- Length: 17 hrs and 13 mins
- Unabridged
-
Overall4.5 out of 5 stars 386
-
Performance4 out of 5 stars 244
-
Story4.5 out of 5 stars 251
In A Splendid Exchange, William J. Bernstein tells the extraordinary story of global commerce from its prehistoric origins to the myriad controversies surrounding it today. He transports listeners from ancient sailing ships that brought the silk trade from China to Rome in the second century to the rise and fall of the Portuguese monopoly in spices in the 16th.
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5 out of 5 stars
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Very interesting and Germane to Today's World
- By Mark on 07-18-08
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Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall4.5 out of 5 stars 88
-
Performance4.5 out of 5 stars 79
-
Story4.5 out of 5 stars 78
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
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5 out of 5 stars
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Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
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Lesser Beasts
- A Snout-to-Tail History of the Humble Pig
- By: Mark Essig
- Narrated by: Joe Barrett
- Length: 7 hrs and 18 mins
- Unabridged
-
Overall4.5 out of 5 stars 708
-
Performance4.5 out of 5 stars 642
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Story4.5 out of 5 stars 637
As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.
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5 out of 5 stars
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Virtuous Carnivors?
- By David on 04-14-16
By: Mark Essig
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Collapse
- How Societies Choose to Fail or Succeed
- By: Jared Diamond
- Narrated by: Michael Prichard
- Length: 27 hrs and 1 min
- Unabridged
-
Overall4.5 out of 5 stars 1,698
-
Performance4.5 out of 5 stars 1,466
-
Story4.5 out of 5 stars 1,458
In Jared Diamond’s follow-up to the Pulitzer-Prize winning Guns, Germs and Steel, the author explores how climate change, the population explosion, and political discord create the conditions for the collapse of civilization. Environmental damage, climate change, globalization, rapid population growth, and unwise political choices were all factors in the demise of societies around the world, but some found solutions and persisted.
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4 out of 5 stars
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Jared Diamond Downs You in Explanation
- By Rob on 07-20-18
By: Jared Diamond
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Slime
- How Algae Created Us, Plague Us, and Just Might Save Us
- By: Ruth Kassinger
- Narrated by: Xe Sands
- Length: 9 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 65
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Performance4.5 out of 5 stars 56
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Story4.5 out of 5 stars 56
In Slime we'll meet the algae innovators working toward a sustainable future: from seaweed farmers in South Korea, to scientists using it to clean the dead zones in our waterways, to the entrepreneurs fighting to bring algae fuel and plastics to market. Ruth Kassinger takes listeners on an around-the-world, behind-the-scenes, and into-the-kitchen tour. Whether you thought algae was just the gunk in your fish tank or you eat seaweed with your oatmeal, Slime will delight and amaze with its stories of the good, the bad, and the up-and-coming.
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4 out of 5 stars
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Fairly entertaining and informative...but
- By Timothy on 08-27-19
By: Ruth Kassinger
-
The Gulf
- The Making of an American Sea
- By: Jack E. Davis
- Narrated by: Tom Perkins
- Length: 20 hrs and 45 mins
- Unabridged
-
Overall4.5 out of 5 stars 427
-
Performance4.5 out of 5 stars 369
-
Story4.5 out of 5 stars 370
When painter Winslow Homer first sailed into the Gulf of Mexico, he was struck by its "special kind of providence." Indeed, the Gulf presented itself as America's sea - bound by geography, culture, and tradition to the national experience - and yet, there has never been a comprehensive history of the Gulf until now. And so, in this rich and original work that explores the Gulf through our human connection with the sea, environmental historian Jack E. Davis finally places this exceptional region into the American mythos in a sweeping history that extends from the Pleistocene age to the 21st century.
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1 out of 5 stars
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Decolonize gulf history
- By Jesse Carr on 05-02-18
By: Jack E. Davis
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The Domestic Revolution
- How the Introduction of Coal into Victorian Homes Changed Everything
- By: Ruth Goodman
- Narrated by: Jennifer M. Dixon
- Length: 11 hrs and 17 mins
- Unabridged
-
Overall4.5 out of 5 stars 99
-
Performance4.5 out of 5 stars 84
-
Story4.5 out of 5 stars 82
No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.
-
5 out of 5 stars
-
Zombie Apocalypse
- By PeachPecan on 12-25-20
By: Ruth Goodman
-
And a Bottle of Rum
- A History of the New World in Ten Cocktails
- By: Wayne Curtis
- Narrated by: Mike Chamberlain
- Length: 10 hrs and 7 mins
- Unabridged
-
Overall4.5 out of 5 stars 326
-
Performance4.5 out of 5 stars 286
-
Story4.5 out of 5 stars 282
And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.
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5 out of 5 stars
-
A nice intersection of history and rum
- By Garshom L. Arkoff on 05-10-23
By: Wayne Curtis
-
Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
-
Overall4.5 out of 5 stars 83
-
Performance4.5 out of 5 stars 70
-
Story4.5 out of 5 stars 70
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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4 out of 5 stars
-
Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Seven and a half hour about COD???
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Award-winning author Mark Kurlansky has drawn enthusiastic praise for his books, which are sharply-focused studies as well as glorious celebrations of their subjects. In The Basque History of the World, he turns his eye toward Europe’s oldest surviving culture - a culture as mysterious as it is fascinating. Settled in the western Pyrenees Mountains of France and Spain, the Basque nation is not drawn on maps and the origin of their forbidden language has never been discovered.
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3 out of 5 stars
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Fills a gap in most folks' historical knowledge
- By Rz on 11-23-13
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The author reading his own work sounds bored with own writing
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Talk about a fish story! New York Times and Harper's columnist Mark Kurlansky offers "history filtered through the gills of the fish trade." David McCullough, the historian behind John Adams, says Kurlansky's "charming tale" of a "seemingly improbable idea" will change the way people think of the fish and the history.
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In what he says is the most important piece of environmental writing in his long and award-winning career, Mark Kurlansky, best-selling author of Salt and Cod, The Big Oyster, 1968, and Milk, among many others, employs his signature multi-century storytelling and compelling attention to detail to chronicle the harrowing yet awe-inspiring life cycle of salmon.
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More about people than salmon
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Inhabiting the small corner where France meets Spain, the Basque speak their own language, Euskera. Evidence of their culture showed up as early as 218 BC, and now, with a population of 2.4 million, their influence on our world has been all-pervasive. In this "delectable portrait of an uncanny, indomitable nation," listeners will be enthralled as Kurlansky delves into the roots of an intriguing population, and shows us why they continue.
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4 out of 5 stars
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A cultural excursion worth taking
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By: Mark Kurlansky
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The Importance of Not Being Ernest
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By a series of coincidences, Mark Kurlansky’s life has always been intertwined with Ernest Hemingway's legend, starting with being in Idaho the day of Hemingway’s death. The Importance of Not Being Ernest explores the intersections between Hemingway’s and Kurlansky’s lives, resulting in creative accounts of two inspiring writing careers. Travel the world with Mark Kurlansky and Ernest Hemingway in this personal memoir, where Kurlansky details his ten years in Paris and his time as a journalist in Spain.
By: Mark Kurlansky
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Milk!
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Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
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2 out of 5 stars
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Horrible narration nearly kills Kurlansky
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By: Mark Kurlansky
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The Big Oyster
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Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants, the oyster, whose influence on the great metropolis remains unparalleled.
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5 out of 5 stars
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history of the oyster in America
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What listeners say about Salt
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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Overall5 out of 5 stars
- Markus
- 04-27-04
Informative and Entertaining
If you enjoy books (and TV programs) like the "Connections" series by James Burke or are a Discovery Channel junkie, you'll enjoy this book. It is truly a cultural history of salt - possibly the most important chemical after water in human history. Highly recommended.
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22 people found this helpful
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Overall4 out of 5 stars
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Performance5 out of 5 stars
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Story4 out of 5 stars
- Catherine
- 09-17-12
Well Salted
"Salt" is the kind of history I wanted from "Catching Fire"; an anecdotal recounting of the uses and abuses of salt across history and around the world: its use a money, political fodder, tax-base and the cause and excuse for riot and revolution. I had no idea how varied the types of salt mining and the many different kinds of salt there were and are.
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2 people found this helpful
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Overall3 out of 5 stars
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Performance3 out of 5 stars
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Story3 out of 5 stars
- anonymous
- 07-23-23
Less might be more
Although I enjoy non fiction books on history, this one was a bit flat. I think if only half the number of recipes were used and some of the details that really did not improve the story were eliminated it would be a better story. It became tedious to listen to after awhile. The readers voice was also not expressive or interesting.
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1 person found this helpful
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Overall3 out of 5 stars
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Performance5 out of 5 stars
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Story4 out of 5 stars
- Laurel Honey
- 09-16-16
History buff read
I enjoyed the incredible journey of salt through the ages. Think if I I had retained more from my history classes it would have been a better read.
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1 person found this helpful
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Stephen C. Toth
- 02-06-19
Great Book
I loved everything about this book. The information was incredible. I found myself repeatedly rewinding to take notes here and there, and that doesn't even include the recipes. This reading would've suffered with any other narrator. His voice and inflection is perfectly suited for this read.
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Overall4 out of 5 stars
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Performance5 out of 5 stars
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Story4 out of 5 stars
- challenging
- 04-15-18
Interesting
Incredibly interesting but easy to get lost in the time line. The author goes into much detail including historic recopies and quirky facts about the use of salt through time and how it's shaped history. The reader is outstanding with superb inflection and tone.
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Overall5 out of 5 stars
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Performance5 out of 5 stars
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Story5 out of 5 stars
- Richard Marquiss
- 11-25-20
Very interesting and intriguing history!
The book was a fun walk through history via something we take for granted! Very enjoyable!
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Overall3 out of 5 stars
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Performance1 out of 5 stars
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Story4 out of 5 stars
- Bee
- 05-16-22
Very bad sound dynamics
This recording has terrible dynamics. It’s alternately too loud and too quiet to hear. In order to understand the quiet words,
you have to set the volume to a level that blasts your ears for the loud times, especially if you’re wearing headphones. Please hire a sound engineer next time
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Overall3 out of 5 stars
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Performance4 out of 5 stars
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Story3 out of 5 stars
- Jacob E Kristophel
- 08-09-24
a lot of information
I really liked a lot of the ancient history etc about salt this book took me a really long time to finish because I kind of lost interest. overall it's a good book with a lot of information it just is a lot to listen to about salt for 13 hours
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Overall3 out of 5 stars
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Performance4 out of 5 stars
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Story3 out of 5 stars
- Matthew
- 01-24-23
History of salt- interesting approach to world history
I thought it was worth the read a little dry in some stages but I still enjoyed it.
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