NaCl^ITS OVER!

boring/hunger making last chapter.. thank you mark k.



first off, i love cheese all kinds. mostly colby-jack though, in my younger years i called it camo cheese. but ANYWAY back to SALT.



genoa and venice, huuuge salt ports. salt was boooming in these days. i still think its crazy that salt was this big of deal, i guess i was just oblivious to the history before my eyes every night at the dinner table. i wonder if someday students will be blogging about us and our oil obsession and think its a bit silly. i bet they will not have blogs by that time.



but anway genoa and venice were very competitive with eachother. salt was used for everything back then, again compared to gas, think about it what could you really do without gas. well you could get places but it would take MUCH longer. the food that was traded back then all used salt because it would probably go bad had it not been for the salt.



ham was getting to be a big thing in these days. i hope they had brown sugar! also it seems rather hard to cook ham, i suppose i'll continue to leave that to my mommy dearest. onto cheese, i didn't know salt was what aged cheese, i thought that aged swiss that i've been stocking up at the good ol iga(grocery store in which i work) was really very, very old. i'll feel a little better next time.



the mediteranean eventually died off and spain took over. everyone has their day i suppose.



hurrah for salt. actually, i learned a lot from this book. it was rather cool to learn about all the ways salt contributed to history. yay salt, but also yay for chapter 6 being over.