Salt

by Mark Kurlansky

  Boni, Ada. Il talismano della felicità. Rome: Colombo, 1997.

  Brécourt-Villars, Claudine. Mots de table, mots de bouche. Paris: Editions Stock, 1996.

  Brereton, Georgina E., and Janet M. Ferrier, ed. Le mèsnagier de Paris. Paris: Le Livre de Poche, 1994.

  Brillat-Savarin, Jean Anthelme. Physiologie du goût. Paris: Flammarion, 1982.

  Brothwell, Don, and Patricia Brothwell. Food in Antiquity: A Survey of the Diet of Early Peoples. Baltimore: Johns Hopkins University Press, 1969.

  Bullock, Helen. The Williamsburg Art of Cookery, or Accomplish’d Gentlewoman’s Companion: Being a Collection of Upwards of Five Hundred of the Most Ancient and Approv’d Recipes in Virginia Cookery. Williamsburg: Colonial Williamsburg, 1965.

  Buhez Association. Quand les Bretons passent à table. Rennes: Editions Apogée, 1994.

  Capel, José Carlos. Manual del pescado. San Sebastián: R and B, 1995.

  Cato. De agricultura (On farming). Trans. Andrew Dalby. Devon: Prospect Books, 1998.

  Correnti, Pino. Il libro d’oro della cucina e dei vini di Sicilia. Milano: Mursia, 1976.

  Cost, Bruce. Bruce Cost’s Asian Ingredients: Buying and Cooking the Staple Foods of China, Japan, and Southeast Asia. New York: William Morrow, 1988.

  Couderc, Philippe. Les plats qui ont fait La France: De l’andouillette au vol-auvent. Paris: Julliard, 1995.

  Curtis, Robert I. Garum and Salsamenta: Production and Commerce in Materia Medica. Leiden: E. J. Brill, 1991.

  Da Silva, Elian, and Dominique Laurens. Fleurines & Roquefort. Rodez: Editions du Rouergue, 1995.

  Dalby, Andrew. Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge,1996.

  Dalby, Andrew, and Sally Grainger. The Classical Cookbook. Los Angeles: J. Paul Getty Museum, 1996.

  David, Elizabeth. English Bread and Yeast Cookery. 1997. Reprint, Newton, Mass.: Biscuit Books, 1994.

  ———. Harvest of the Cold Months: The Social History of Ice and Ices. London: Viking, 1994.

  Davidson, Alan. North Atlantic Seafood. London: Macmillan, 1979.

  ———. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.

  de la Falaise, Maxime. Seven Centuries of English Cooking: A Collection of Recipes. Ed. Arabella Boxer. New York: Grove Press, 1973.

  Drummond, J. C., and Anne Wilbraham. The Englishman’s Food. London: Pimlico, 1994.

  Dumas, Alexandre. Le grand dictionnaire de cuisine. Vol. 3, Poissons. 1873. Reprint, Payré: Edit-France, 1995.

  Eaton, Mary. The Cook and Housekeepers Complete and Universal Dictionary. Bungay, England: 1822.

  Evelyn, John. Acetaria: A Discourse of Sallets. 1699. Reprint, Devon: Prospect Books, 1996.

  Faccioli, Emilio, ed. L’arte della cucina in Italia. Torino: Giulio Einaudi, 1987.

  Fitzgibbon, Theodora. A Taste of Ireland. London: Weidenfeld and Nicolson, 1968.

  Flandrin, Jean-Louis, and Massimo Montanari. Histoire de L’Alimentation. Paris: Librarie Arthème Fayard, 1996.

  Glasse, Hannah. The Art of Cookery Made Plain and Easy Which Far Exceeds Any Thing of the Kind Ever Yet Published by a Lady. London: printed by the author, 1747.

  (the widow) Gontier. Traité de l’olivier, l’histoire et la culture de cet arbre, les différentes manieres d’exprimer l’huile d’olive, celles de la conserver, &c. 1784. Reprint, Nîmes: C. Lacour, 1990.

  Gozzini7/12/2010 Giacosa, Ilaria. A Taste of Ancient Rome. Trans. Anna Herklotz. Chicago: University of Chicago Press, 1992.

  Grimod de La Reynière, Alexandre. Ecrits gastronomiques. “Almanach des gourmands,” 1803, and Manuel des Amphiryions, 1808. Reprint, Paris: Bibliothèques 10/18, 1997.

  Hagen, Ann. A Second Handbook of Anglo-Saxon Food and Drink: Production and Distribution. Norfolk, England: Anglo-Saxon Books, 1995.

  Hale, Sarah Josepha. The Good Housekeeper, or The Way to Live Well and to Be Well while We Live. Boston: Otis, Broader, 1841.

  Henisch, Bridget Ann. Fast and Feast: Food in Medieval Society. University Park: Pennsylvania State University Press, 1990.

  Hieatt, Constance B., ed. An Ordinance of Pottage: An Edition of the Fifteenth Century Culinary Recipes in Yale University’s Ms Beinecke 163. London: Prospect, 1988.

  Hope, Annette. A Caledonian Feast. London: Grafton, 1989.

  ———. Londoners’ Larder. Edinburgh: Mainstream Publishing, 1990.

  Hume, Audrey Noel. Food. Williamsburg, Va.: Colonial Williamsburg Foundation, 1990.

  Innis, Harold A. The Cod Fisheries: The History of an International Economy. New Haven: Yale University Press, 1940.

  Jarvis, Norman R. Curing Fishery Products. Kingston, Mass.: Teaparty Books, 1987.

  Kasper, Lynne Rossetto. The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food. New York, William Morrow, 1992.

  Ky, Tran, and François Drouard. Le chou et la choucroute. Condé-sur-Noireau: Editions Charles Corlet, 1997.

  Laudan, Rachel. The Food of Paradise: Exploring Hawaii’s Culinary Heritage. Honolulu: University of Hawaii Press, 1996.

  Launay, André. Caviare and After: The Truth About Luxury Foods. London: Macdonald, 1964.

  Levy, Esther. Jewish Cookery Book. Philadelphia, 1871. Reprint, Cambridge: Applewood Books, 1988.

  Marre, Francis. Défendez votre estomac contre les fraudes alimentaires. Paris: H. Malet, 1911.

  May, Robert. The Accomplisht Cook. 1685. Reprint, Devon: Prospect Books, 1994.

  McClane, A. J. The Encyclopedia of Fish Cookery. New York, Henry Holt, 1977.

  McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner’s, 1984.

  Molokhovets, Elena, A Gift to Young Housewives. Trans. Joyce Toomre. 1897. Reprint, Bloomington: Indiana University Press, 1998.

  Montagné, Prosper. Larousse gastronomique. Paris: Larousse, 1938.

  Montefiore, Judith. The Jewish Manual. London. T. and W. Boone, 1846.

  Moore, John Hammond, comp. and ed. The Confederate Housewife: Receipts and Remedies, Together with Sundry Suggestions for Garden, Farm, and Plantation. Columbia, S.C.: Summerhouse Press, 1997.

  Peachey, Stuart. Civil War and Salt Fish: Military and Civilian Diet in the Seventeenth Century. Leigh on Sea, Essex: Partizan Press, 1988.

  Peterson, T. Sarah. Acquired Taste: The French Origins of Modern Cooking. Ithaca: Cornell University Press, 1994.

  Platina. De honesta voluptate et valetudine (On right pleasure and good health). Trans. Mary Ella Milham. Tempe, Ariz.: Medieval and Renaissance Texts and Studies, 1998.

  Prato, Caterina. Manuale di cucina per principianti e per cuoche già pratiche. Milan: Anonima Libraria Italiana, 1923.

  Reboul, J.-B. La cuisinière Provençal. Marseilles: Tacussel, 1910.

  Reynaud, Joseph. Guide pratique de la culture de l’olivier: Son fruit et son huile. Nîmes: C. Lacour, 1998.

  Riddervold, Astri, and Andreas Ropeid, ed. Food Conservation. London: Prospect Books, 1988.

  Root, Waverley. Food. New York: Simon and Schuster, 1980.

  Root, Waverley, and Richard de Rochemont. Eating in America: A History. New York: William Morrow, 1976.

  Schoeneck, Annelies. Making Sauerkraut and Pickled Vegetables at Home: The Original Lactic Acid Fermentation Method. Vancouver, British Columbia: Alive Books, 1988.

  Schweid, Richard. Hot Peppers: Cajuns and Capsicum in New Iberia, Louisiana. Berkeley, Calif.: Ten Speed Press, 1989.

  Scully, Terence, ed. The Neapolitan Recipe Collection (Cuoco Napoletano). Ann Arbor: University of Michigan Press, 2000.

  ———. The Viandier of Taillevent. Ottowa: University of Ottowa Press, 1988.

  Shactman, Tom. Absolute Zero and the Conquest of Cold. Boston: Houghton Mifflin, 1999.

  Simeti, Mary Taylor. Pomp and Sustenance: Twenty-five Centuries of Sicilian Food. Hopewell, N.J.: Ecco Press, 1988.

  Simmons, Amelia. American Cookery, or The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Mod
es of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves, and All Kinds of Cakes, from the Imperial Plumb to Plain Cake. Adapted to This Country and All Grades of Life. Hartford, Conn.: published according to an act of Congress, 1796.

  Simon, André L. A Concise Encyclopedia of Gastronomy. London: Collins, 1952.

  Simoons, Frederick J. Food in China: A Cultural and Historical Inquiry. Boca Raton: CRC Press, 1991.

  Sloat, Caroline, ed. Old Sturbridge Village Cookbook. Old Saybrook, Conn: Globe Pequot Press, 1984.

  Smith, Andrew F. Pure Ketchup: A History of America’s National Condiment. Columbia: University of South Carolina Press, 1996.

  Smith, Eliza. The Compleat Housewife. London, 1758.

  Spaulding, Lily May, and John Spaulding. Civil War Recipes: Receipts from the Pages of Godey’s Lady’s Book. Lexington, Ky.: University Press of Kentucky, 1999.

  Tannahill, Reay. Food in History. New York: Stein and Day, 1973.

  Tante Marie. La véritable cuisine de famille. Paris: A. Taride, 1926.

  Thibaut-Comelade, Elaine. La table médiévale des Catalans. Perpignan: Les Presses du Languedoc, 1995.

  Thorne, Stuart. The History of Food Preservation. Totowa, N.J.: Barnes and Noble Books, 1986.

  Toussaint-Samat, Maguelonne. History of Food. Trans. Anthea Bell. Oxford: Blackwell, 1992.

  Trager, James. The Food Chronology: A Food Lover’s Compendium of Events and Anecdotes, from Prehistory to the Present. New York: Henry Holt, 1995.

  Tsuji, Shizuo. Japanese Cooking: A Simple Art. Tokyo: Kodansha, 1980.

  Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. New York: Macmillan, 1986.

  Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: Scribner, 1996.

  Wilkins, John, David Harvey, and Mike Dobson, eds. Food in Antiquity. Exeter: University of Exeter Press, 1996.

  Williams, R. Omosunlola. Miss William’s Cookery Book. London: Longman Green, 1957.

  Wilson, C. Anne. Food and Drink in Britain: From the Stone Age to the Nineteenth Century. Chicago: Academy Publishers, 1991.

  Wright, Clifford A. A Mediterranean Feast. New York: William Morrow, 1999.

  Science and Science History

  Cobb, Cathy, and Harold Goldwhite. Creations of Fire: Chemistry’s Lively History from Alchemy to the Atomic Age. New York: Plenum Press, 1995.

  Day, David T. Eighteenth Annual Report of the United States Geological Survey to the Secretary of the Interior, 1896–97, Washington: Government Printing Office, 1897.

  Halbouty, Michel T. Salt Domes: Gulf Region, United States, and Mexico. Houston: Gulf Publishing, 1967.

  Osborne, Roger. The Floating Egg: Episodes in the Making of Geology. London: Pimlico, 1998.

  General History

  Barber, Elizabeth Wayland. The Mummies of Ürümchi. New York: W. W. Norton, 1999.

  Bourne, E. G. Narratives of the Career of Hernando De Soto. Vol. I. Ed. E. G. Bourne. New York, 1904.

  Boutin, Emile. La Baie de Bretagne et sa contrebande. Laval: Siloë, 1993.

  Chadha, Yogesh. Gandhi: A Life. New York: John Wiley and Sons, 1997.

  Chalmers, Harvey. The Birth of the Erie Canal. New York: Bookman Associates, 1960.

  Condor, George E. Stars in the Water: The Story of the Erie Canal. Garden City, N.Y.: Doubleday, 1974.

  Cunliffe, Barry. The Ancient Celts. London: Penguin, 1997.

  Díaz del Castillo, Bernal. Verdadera historia de la conquista de la Nueva España. Mexico City: Ediciones Mexicanas, 1950.

  Ebrey, Patricia Buckley. China: Cambridge Illustrated History. Cambridge: Cambridge University Press, 1996.

  Fischer, Louis. The Life of Mahatma Gandhi. New York: Harper and Row, 1983.

  Herm, Gerhard. The Celts: The People Who Came out of the Darkness. New York: Barnes and Noble, 1993.

  Herodotus. The Persian Wars. Bks. 1 and 2.. Trans. A. D. Godley. Cambridge: Harvard University Press, 1999.

  Ibn Battuta. The Travels of Ibn Battuta. Vol 4. Trans. C. Defrémery and B. R. Sanguinetti. London: Hakluyt Society, 1994.

  Ikram, Salima, and Aidan Dodson. The Mummy in Ancient Egypt: Equipping the Dead for Eternity. London: Thames and Hudson, 1998.

  July, Robert W. A History of the African People. New York: Charles Scribner and Son, 1974.

  Kupperman, Karen Ordahl, ed. Captain John Smith: A Select Edition of His Writings. Chapel Hill: University of North Carolina Press,1988.

  Lane, Frederic C. Venice: A Maritime Republic. Baltimore: Johns Hopkins University Press, 1973.

  Long, E. B., with Barbara Long. The Civil War Day by Day: An Almanac, 1861–1865. Garden City, N.Y.: Doubleday, 1971.

  Magnus, Olaus. A Description of the Northern Peoples. Trans. Peter Fisher. 1555. Reprint, London: Hakluyt Society, 1996.

  Moxham, Roy. The Great Hedge of India. London: Constable, 2001.

  Needham, Joseph. Science and Civilization in China. Vol. 4, Physics and the Physical Technology. Vol. 5, Chemistry and Chemical Technology. Cambridge: Cambridge University Press, 1954.

  Pagden, Anthony, trans. and ed. Cortés, Hernan, Letters from Mexico. New Haven: Yale University Press, 1986.

  Palissy, Bernard. Le moyen de devenir riche, et la manière véritable par laquelle tous les hommes de la France pourront apprendre a multiplier et augmenter leurs tresors et possessions. Paris: Robert Foüet, 1636.

  Paludan, Ann. The Chinese Spirit Road: The Classical Tradition of Stone Tomb Statuary. New Haven: Yale University Press, 1991.

  ———. Chronicle of the Chinese Emperors: The Reign by Reign Record of the Rulers of China. London: Thames and Hudson, 1998.

  Pliny the Elder. Natural History: A Selection. Trans. John F. Healy. New York: Penguin Books, 1991.

  Polo, Marco. The Travels of Marco Polo. Trans. Ronald Latham. New York: Penguin Books, 1958.

  Powell, T. G. E. The Celts. London: Thames and Hudson, 1980.

  Prescott, William. History of the Conquest of Mexico. 1819.

  Roberts, J. A. G. A Concise History of China. Cambridge: Harvard University Press, 1999.

  Sadler, H. E. Turks Islands Landfall: A History of the Turks and Caicos Islands. Grand Turk: 1997.

  Sahagún, Fray Bernardino de. Historia general de las cosas de la Nueva España. Mexico City: Porrua, 1969.

  Schama, Simon. Citizens: A Chronicle of the French Revolution. New York: Alfred A. Knopf, 1989

  Smith, Adam. An Inquiry into the Nature and Causes of the Wealth of Nations. Ed. Edwin Cannan. 1776. Reprint, New York: Modern Library, 1937.

  Tacitus. The Agricola and the Germania. Trans. H. Mattingly. New York: Penguin Books, 1970.

  Testart, Alain. Des mythes et des croyances: Esquisse d’une théorie générale. Paris: Editions de la Maison des Sciences de l’homme, 1991.

  Thoreau, Henry David. Cape Cod. New York: Bramhal House, 1951.

  DOCUMENTS

  L’Assemblée Nationale. “Décret de L’Assemblée Nationale du 22 Mars 1790 qui annulle les Procés criminel des Gabelles; et qui accorde la grace et la liberté de ceux qui font détenu.”

  Avery, Mary Eliza, Cookbook, McIlhenny Company and Avery Island, Inc. archives; Avery Island, Louisiana.

  Benton, Thomas Hart. “Speech of Mr. Benton of Missouri on the Repeal of the Salt Tax.” Washington, April 22, 1840.

  Hunter, Helen Virginia. “The Ethnography of Salt in Aboriginal North America”. Ph.D. diss., University of Pennsylvania, 1940.

  Lowndes, Thomas. Brine-salt Improved, or The Method of Making Salt from Brine, That Shall Be as Good or Better Than French Bay-salt. London, 1746.

  Morton Salt Company. “The History of Salt” (pamphlet). 1956.

  XXXIX Assemblea Intercomarcal D’Estudiosos. Vols. I and II. Cardona, 1994.

  Tobacco and Salt Industries in Japan. Tokyo: Japan Monopoly Corporation, 1963.

  ARTICLES

  Dugger, Celia W. “Gandhi’s
Spirit Hovers as India Debates Iodized Salt.” New York Times, November 2, 2000.

  “A Foreigner Makes Millions for China. An Interview with Sir Richard Dane on the Reformed Salt Gabelle.” Asia (New York) (July 1917).

  Galera i Pedrosa, Andreu. “La sal de Cardona.” Dovella: Revista cultural de la Catalunya Central, October 1994.

  Haines, Charles G. “Considerations on the Great Western Canal, from the Hudson to Lake Erie: With a View of Its Expense, Advantages, and Progress.” Brooklyn: Spooner and Worthington, 1818.

  Hosis, Sir Alexander. “The Salt Production and Salt Revenue of China.” Nineteenth Century and After (London) 75, no. 446 (April 1914).

  Kremmer, Christopher. “With a Handful of Salt.” Boston Globe, November 28, 1999.

  Onishi, Norimitsu,”In Sahara Salt Mine, Life’s Not So Grim.” New York Times, February 13, 2001.

  ———. “Where Dwelling Is Kept from Dune, One Scoop at a Time.” New York Times, January 14, 2000.

  Rabinowitz, Alan. “The Price of Salt.” Natural History109, No. 7 (September 2000).

  Rochester, Mary. “The Northwich Poor Law Union and Workhouse.” Cheshire: Cheshire Libraries and Museums.

  ———. “Rock Salt Mining in Cheshire.” Cheshire: Cheshire Libraries and Museums.

  ———. “Salt & Subsidence.” Cheshire: Cheshire Libraries and Museums.

  ———. “Working Conditions in the Cheshire Salt Industry.” Cheshire: Cheshire Libraries and Museums.

  Rushdie, Salman. Time, April 13, 1998.

  Rutherford, John. “Facts and Observations in Relation to the Origin and Completion of the Erie Canal.” New York: N. B. Holmes, 1825.

  Saule, Marcel. Le rituel de la distribution de l’eau salée à Salies sous l’ancien régime.

  Schouten, Diny. “Groninger Vis.” Vrij Nederland no. 18, May 8, 1999.

  Squire, Mary. “Social and Environmental Conditions in the Salt Industry.” Cheshire: Cheshire Libraries and Museums.

  West, Donald. “The Cheshire Salt Industry in Tudor and Stuart Times (1485–1714).” Cheshire: Cheshire Libraries and Museums.

  Whitby, Jonathan E. “The Sturgeon Fishers of Russia.” Wide World Magazine, April 1906.

  Copyright © 2002 by Mark Kurlansky