Salt: A World History

Hi Food-for-thoughters,

This Wednesday will be a salt-fest. I'm sure most of you are familiar with Doug's love for cured meats (i.e., bacon), and we thought this was the perfect opportunity for him to speak more in depth about this particular passion, including the difference between sodium nitrate and sodium nitrite, for example.

I hope you are all enjoying the book. It is a lot of information to take in, but it's also quite fascinating (in my opinion). We have spoken about the influence of food products before, but I honestly haven't ever thought about how something as readily available and relatively inexpensive as salt could play such an important role in our world history.

I'm looking forward to seeing you all next Wednesday. I can't believe another month has flown by!

Brianne