Salt

“Kurlansky finds the world in a grain of salt…fascination and surprise regularly erupt from the detail.” —The New York Times Book ReviewThis is terrific food writing; like fleur de sel, something scarce and to be savored.” —San Francisco Chronicle“Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur. ” —Los Angeles Times Book Review“If you are drawn to history and curious about the origins of foods, allow Mark Kurlansky to take you on an incredible journey through the centuries by way of salt.” —The Baltimore Sun“Kurlansky does a masterful job of expanding the reader’s horizons….This book of minutely researched data and history can literally make the mouth water.” —The Boston Globe

Mark Kurlansky is the New York Times bestselling author of many books, including Cheesecake, The Food of a Younger Land, Cod: A Biography of the Fish That Changed the World; Salt: A World History; 1968: The Year That Rocked the World; and The Big Oyster: History on the Half Shell. He has received the Dayton Literary Peace Prize, Bon Appetit’s Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City.