Paige Simard’s Reviews > Salt: A World History > Status Update

Not the Celts starting the long standing Western Thanksgiving tradition of salt cured ham.. at least I think it’s a holiday tradition—ham

Omg the Celts sounds just like how Leigh Bardugo described the character Matthias Helvar in the Six of Crows duology: “huge and terrifying men in bright fabrics…very tall is stature, with rippling muscles under clear white skin. Their hair is blond, but not naturally so. They bleach it…”

“Africans became so accustomed to their impure salts… that when Europeans in the age of colonialism introduced pure sodium chloride, Africans mixed it with other salts to make salt compounds more to their liking.” damnnnn, and this is why we say perspective is everything. They were just used to using impure salts bc that’s what they had

No wayyy camel transport was started across the Sahara desert to transport salt from Taoudenni to Timbuktu (435 miles)

I would’ve LOVED the Phoenicians they were the first to catch bluefin tuna off the coast of Sicily

no frickin way, mummies from Saqqara and Thebes that were taken to Cairo were taxed as SALTED FISH before being allowed to enter the city… whaaattt

wow apparently King Tut’s tomb is the most elaborate and well preserved tomb ever found. It even has a bronze knife for the symbolic umbilical cord cutting, as well as shrines containing cups of the two vital ingredients for preserving mummies: resin & natron (“the divine salt” of the Egyptians)

OKAYYY the Egyptians invented raised bread. So what I’m hearing is the ancient Egyptians were the first sourdough girlies mmhmm

Danggg the Egyptians tried to domesticate so many types of animals: hyenas (crazy why would you want to eat that, they didn’t but still), antelope, gazelle, oryx and ibex

the concept of paying the people who built the pyramids of Giza in $2 million worth of garlic and onions (and radishes)***