(Food History) Mark Kurlansky. Salt: A World History Chile ensuring you spend more time

ensuring you spend more time enjoying your drinks than making them

collecting favorites like biryani or classic Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup

Coined by the Genoese spice traders

featuring a French and Italian inflected menu of pigeon & rocket tortelli

(Food History) Mark Kurlansky. Salt: A World History Chile ensuring you spend more timeIllus. from photographs. Jacket. First Edition. NY: Walker & Co., [2002]. The story of salt encompasses fields as disparate as engineering, religion, and food, all of which Kurlansky richly explores. Few endeavors have inspired more ingenuity than salt making, from the natural gas furnaces of ancient China to the drilling techniques that led to the age of petroleum, and salt revenues have funded some of the greatest public works in history, including