A Rarefied Pedigree Exposed in Salt by Mark Kurlansky

The only mineral we eat is so ubiquitous as to be invisible in the context of the modern home. It is relegated to a shaker in most houses, a grinder in rare other occasions, but in general, salt is given no place of high praise. Lambasted for its effects on the heart, added to recipes in pinches and tastes, salt is too mundane for most authors to contemplate beyond the mise en scène. Not so for Mark Kurlansky.

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