Salt: A World History

In his 2002 book, Salt: A World History, author Mark Kurlansky delves into the history of salt, as well as its impact on empires, wars, and economies, in a text that is lively, comprehensive, and surprising. The book is divided into three parts and begins thousands of years in the past. Kurlansky traces the earliest knowledge of salt in the histories of China and Egypt. The Chinese made salt from evaporated seawater and used it to make sauces and sprinkle on food. The Egyptians used salt during the mummification process, and also added it to their food. As the Roman Empire swept across Europe, its armies required salt, both for the men and their horses, which led to a greater need for salt production.

Salt in the Middle Ages was a staple of Europe. Meat was the primary source of food—fish and beef. Because meat could not be eaten on fast days, of which there were many, the meat had to be preserved, which was accomplished by curing with salt.

The Gaul and Celt tribes were responsible for the drilling and excavation of primitive salt mines. When they were conquered by the Romans, Rome absorbed the salt apparatus that they had constructed, expanded them, and reaped the profits.