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USMC_Karl posted:I do have a salt-based question that hasn't been addressed by the book (at least yet), though. We are introduced to solar evaporation, mining, and very briefly boiling methods of salt production. Does anyone know if there is any difference to the end product when we talk about solar evaporation vs. boiling? Kurlansky talks about this at pages 121-122. In general, solar evaporated salt (in addition to only being possible in some particular climates) is less pure. Where possible, though, solar evaporated salt is a lot easier to set up. USMC_Karl posted:And while we're at it, Kurlansky talks about the differences in grain of salt, how fine grain was preferred for actual table salt for the rich folks and coarse grain salt was the choice for salting fish/meat. Besides being amazingly labor intensive, is there any reason a coarse grain salt couldn't just be ground to be fine? Seems like you could add in an extra grinding step and suddenly be able to sell your cheap coarse salt as premium fine salt? Same page, but what people would do is to actually dissolve the coarse salt and then boil it down themselves to get a finer salt.
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Jun 12, 2017 13:59
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military cervix posted:Finished it just now. While interesting in parts, it seemed weirdly structured and a bit too hung up on fish. I really liked the parts set in India and the info on the celts, though. On the fish bit: 1. Kurlansky first wrote a book about Cod. Along the process he did a lot of investigation into the Basque country and about Salt, which would lead to his next 2 books "The Basque History of the World" and "Salt: A World History." 2. Kurlansky also really loves food in general and fishing in particular; of his nonfiction, 7 books relate to food and 4 of those to fish or seafood.
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Jun 28, 2017 19:42
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