Salt: White Gold in Early Europe

Salt: White Gold in Early Europe
ISBN-10
1009037390
ISBN-13
9781009037396
Series
Salt
Category
Social Science
Language
English
Published
2021-06-30
Publisher
Cambridge University Press
Author
Anthony Harding

Description

This Element provides a concise account of the archaeology of salt production in ancient Europe. It describes what salt is, where it is found, what it is used for, and its importance for human and animal health. The different periods of the past in which it was produced are described, from earliest times down to the medieval period. Attention is paid to the abundant literary sources that inform us about salt in the Greek and Roman world, as well as the likely locations of production in the Mediterranean and beyond. The economic and social importance of salt in human societies means that salt has served as a crucial aspect of trade and exchange over the centuries, and potentially as a means of individuals and societies achieving wealth and status.

Other editions

Similar books

  • Salt: A World History
    By Mark Kurlansky

    Forman believed that the canal was the necessary key to expanding the salt industry. It would offer the Onondaga salt region an inexpensive route for bulk shipment to New York City. From there, the world would be their market.

  • Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
    By Samin Nosrat

    This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

  • Salted: A Manifesto on the World's Most Essential Mineral, with Recipes [A Cookbook]
    By Mark Bitterman

    In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts.

  • Salt: Grain of Life
    By Pierre Laszlo

    In the tradition of "The Story of Corn" and "Uncommon Grounds" comes a fascinating look at salt, a substance that is a necessity for the body, a treat for the tongue, and a commodity that shaped history. 10 halftones.

  • Salt Wars: The Battle Over the Biggest Killer in the American Diet
    By Michael F. Jacobson

    Roberson and Bomm , " Partnering for Success . " 130. I. Brat and M. T. Tamman , " Food Makers Quietly Cut Down on Salt , " Wall Street Journal , January 11 , 2010 , https://www.wsj.com/articles/SB1000142405274870 ...

  • The Book of Salt: A Novel
    By Monique Truong

    Winner of the New York Public Library Young Lions Fiction Award A Best Book of the Year: New York Times, Village Voice, Seattle Times, Miami Herald, San Jose Mercury News, and others “An irresistible, scrupulously engineered confection ...

  • The Taste of Salt
    By Martha Southgate

    Award-winning novelist Martha Southgate (who, in the words of Julia Glass, “can write fat and hot, then lush and tender, then just plain truthful and burning with heart”) now tells the story of a family pushed to its limits by addiction ...

  • Salt Sugar Fat: How the Food Giants Hooked Us
    By Michael Moss

    This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out ...

  • The Salt Book
    By Fritz Gubler, David Glynn

    What does it mean to salt wisely and well? Authors Fritz Gubler and David Glynn advocate a 'salt wise' approach to using salt, whether as an ingredient or condiment.

  • The Salt Book: Lobstering, Sea Moss Pudding, Stone Walls, Rum Running, Maple Syrup, Snowshoes, and Other Yankee Doings
    By Pamela Wood

    People involved in such activities as lobstering, sea moss harvesting, and manning lighthouses discuss their lives in Maine and how they have changed over the years.