Salt and its Diverse History

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  1. Salt - Part One

    Something insignificant is sometimes said to be worth "a pinch of salt." On the other hand, people of impeccable integrity are often called, "the salt of the earth." Salt is now among the most common substances on earth, although once it was rarer and more valuable than gold. Paul Kennedy considers the incredible history, science and mythology of salt.

    —Huffduffed by Clampants

  2. Gourmands Through The Ages: ‘A History Of Food In 100 Recipes’ : The Salt : NPR

    From ancient Egyptian bakers to Gordon Ramsay, every era has its foodies. And without them, the history of food would be pretty darn boring, says William Sitwell. His new book chronicles how these epicures shaped our palates, and the recipes they left behind.

    http://www.npr.org/blogs/thesalt/2013/06/20/193583621/gourmands-through-the-ages-a-history-of-food-in-100-recipes

    —Huffduffed by adactio

  3. Iceland Serves Up Road Salt for Dinner

    Iceland has a big issue at hand at the moment.

    “Salt”

    And it is not about the kind that we sprinkle on food, but the one that we sprinkle on roads to stop the cars from sliding around the ice.

    But maybe it is both.

    It seems Icelanders have been seasoning their food with industrial or road salt for about 13 years, without realizing it.

    Anchor Marco Werman talks to Thora Arnorsdottir, a news editor at Icelandic National Broadcasting in Reykjavík. She has been covering the salt scandal.

    —Huffduffed by briansuda

  4. How The Food Industry Manipulates Taste Buds With ‘Salt Sugar Fat’ : The Salt : NPR

    From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss' new book goes inside the world of processed, packaged goods.

    http://www.npr.org/blogs/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat?ft=1

    —Huffduffed by tlafleur

  5. Is There a Place for Salt?

    Sheila Dillon asks if there is a place for salt in our cooking and if all salts are equal.

    Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. At the same time, there are new salt making businesses popping up all over the UK, celebrating salts with - they claim - unique characteristics due to their location and methods of production; they are salts of a place. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates.

    Featuring chef and writer of 'Salt, Fat, Acid, Heat' Samin Nosrat, lexicographer and etymologist (and Dictionary Corner resident) Susie Dent, Senior Health Correspondent for online news site vox.com Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of 'Salt is Essential': Shaun Hill.

    https://www.bbc.co.uk/programmes/b09zt49r

    —Huffduffed by adactio