Salt

Author: Mark Kurlansky
Publisher: Random House
ISBN: 9781448113200
Size: 20.61 MB
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Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India. From the rural Sichuan province where the last home-made soya sauce is produced to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multi-layered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.

The Years Of Rice And Salt

Author: Kim Stanley Robinson
Publisher: Spectra
ISBN: 0553897608
Size: 10.86 MB
Format: PDF, ePub, Docs
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With the incomparable vision and breathtaking detail that brought his now-classic Mars trilogy to vivid life, bestselling author KIM STANLEY ROBINSON boldly imagines an alternate history of the last seven hundred years. In his grandest work yet, the acclaimed storyteller constructs a world vastly different from the one we know.... The Years of Rice and Salt It is the fourteenth century and one of the most apocalyptic events in human history is set to occur–the coming of the Black Death. History teaches us that a third of Europe’s population was destroyed. But what if? What if the plague killed 99 percent of the population instead? How would the world have changed? This is a look at the history that could have been–a history that stretches across centuries, a history that sees dynasties and nations rise and crumble, a history that spans horrible famine and magnificent innovation. These are the years of rice and salt. This is a universe where the first ship to reach the New World travels across the Pacific Ocean from China and colonization spreads from west to east. This is a universe where the Industrial Revolution is triggered by the world’s greatest scientific minds–in India. This is a universe where Buddhism and Islam are the most influential and practiced religions and Christianity is merely a historical footnote. Through the eyes of soldiers and kings, explorers and philosophers, slaves and scholars, Robinson renders an immensely rich tapestry. Rewriting history and probing the most profound questions as only he can, Robinson shines his extraordinary light on the place of religion, culture, power, and even love on such an Earth. From the steppes of Asia to the shores of the Western Hemisphere, from the age of Akbar to the present and beyond, here is the stunning story of the creation of a new world. From the Hardcover edition.

The Taste Of Salt

Author: Martha Southgate
Publisher: Algonquin Books
ISBN: 9781565129252
Size: 15.80 MB
Format: PDF, Kindle
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"Josie Henderson is most at home in and around water, and as a senior-level black female scientist at the Woods Hole Oceanographic Institution, she is practically alone in her field. But in building this impressive life for herself, she has tried to shedthe one thing she cannot: her family roots back in Cleveland. When Tick, her brother and childhood ally against their alcoholic father, arrives on her doorstep fresh from rehab and teetering on the edge of a relapse, Josie must finally face her family's past--and her own patterns of addiction."--P. [4] of cover.

Salt Sugar Fat

Author: Michael Moss
Publisher: Random House
ISBN: 9781448133871
Size: 11.45 MB
Format: PDF, Kindle
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The No.1 New York Times Bestseller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 per cent of children are overweight, while the United States remains the most obese country in the world. We are hooked on salt, sugar and fat. These three simple ingredients are used by the major food companies to achieve the greatest allure for the lowest possible cost. Here, Pulitzer Prize-winning investigative reporter Michael Moss exposes the practices of some of the most recognisable (and profitable) companies and brands of the last half century. He takes us inside the labs where food scientists use cutting-edge technology to calculate the ‘bliss point’ of sugary drinks. He unearths marketing campaigns designed – in a technique adapted from the tobacco industry – to redirect concerns about the health risks of their products, and reveals how the makers of processed foods have chosen, time and again, to increase consumption and profits, while gambling with our health. Are you ready for the truth about what’s in your shopping basket?

Salt Fat Acid Heat

Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 9781476753836
Size: 19.77 MB
Format: PDF, ePub, Docs
View: 86

New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

Salt

Author: Renée Ashley
Publisher: Univ of Wisconsin Press
ISBN: 0299131440
Size: 10.50 MB
Format: PDF
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Renée Ashley describes Salt as an attempt, in part, to mythologize a period of the 1950s and early 1960s in the California Bay Area suburb where she grew up, "a racially rich, economically varied section of town east of El Camino Real--the major road and the 'tracks', so to speak, that one grew up on the right or wrong side of." Many of the poems in the collection explore Ashley's adjustment to the East Coast after a virtual lifetime in "that one place." They deal with landscape, with marriage, with the insight distance seems to lend to hindsight, with amusement, with regret. "Renée Ashley can tune our ears to the thoughts of a wounded sparrow, to the sibilance of snow on stone, even to the song rocks make as they thaw in spring. . . . She wakes us to an intricate, enthralling world behind, beneath, beyond the one we thought we knew, alive with particulars, laced with compassion, luminous with humor."--Donald Finkel