Quotes About Salt

My music is roots music: it's a combination of growing up on the coast and mucking around with wood and wooden tones and sounds, salt, sand, fire, dogs, and heaps of brothers.

Around 4000BC, the Mesolithic, hunter-gatherer way of life here gave way to a more settled, farming existence. Those Neolithic people built wooden trackways across the salt marshes and reed beds.

There is no single way to serve God, but the point is this: We each have only one life to live to tell a story about Him, about His ways, about His love. And if we are Christ followers, then God calls us to use our gifts, to exercise our faith, and to become salt and light right where we are.

A family is one of nature's solubles; it dissolves in time like salt in rainwater.

Water drunk more reverently still, from the hands or from the spring itself, diffuses within us the most secret salt of earth and the rain of heaven.

It was as if the light had coaxed a flowering from the frost, which before seemed barren and parched as salt. The grass shone with petal colors, and water drops spilled from all the trees as innumerably as petals.

In the first century A.D., Pliny estimated that the average Roman citizen consumed only 25 grams of salt a day. The modern American consumes even less if the salt content of packaged food is not included.

It became a requirement of prosciutto di Parma that it be made from pigs that had been fed the whey from Parmesan cheese. Less choice parts of pigs fed on this whey qualified to be sent to the nearby town of Felino, where they were ground up and made into salami. (The word salami is derived from the Latin verb to salt.)

Massachusetts, like Queen Elizabeth, encouraged salt making through the granting of monopolies to those who showed the skill to produce salt cheaply. The colony granted Samuel Winslow a ten-year monopoly to employ his ideas on salt producing, which is considered the first patent issued in America.

It was the seventeenth-century English who gave corned beef its name—corns being any kind of small bits, in this case salt crystals.

The salt intake of Europeans, much of it in the form of salted fish, rose from forty grams a day per person in the sixteenth century to seventy grams in the eighteenth century.

Toward the end of the first century A.D., a Confucian government minister had them once more abolished, declaring, "Government sale of salt means competing with subjects for profit. These are not measures fit for wise rulers.

Theoretically, pickling can be accomplished without salt, but the carbohydrates and proteins in the vegetables tend to putrefy too quickly to be saved by the emerging lactic acid. Without salt, yeast forms, and the fermentation process leads to alcohol rather than pickles.

At times soldiers were even paid in salt, which was the origin of the word salary and the expression "worth his salt" or "earning his salt." In fact, the Latin word sal became the French word solde, meaning pay, which is the origin of the word, soldier.

Salt cod, morue, had slowly made its way up from peasant food in the south to become an honored French tradition. But not fresh cod.

The most highly developed salt cod cuisine in the world is that of the Spanish Basque provinces. Until the nineteenth century, salt cod was exclusively food for the poor, usually broken up in stews.

The Roman army required salt for its soldiers and for its horses and livestock. At times soldiers were even paid in salt, which was the origin of the word salary and the expression "worth his salt" or "earning his salt." In fact, the Latin word sal became the French word solde, meaning pay, which is the origin of the word, soldier. To

Chloride is essential for digestion and in respiration. Without sodium, which the body cannot manufacture, the body would be unable to transport nutrients or oxygen, transmit nerve impulses, or move muscles, including the heart. An adult human being contains about 250 grams of salt, which would fill three or four salt-shakers, but is constantly losing it through bodily functions. It is essential to replace this lost salt. A

Kement a zo fall, a gar ar sall"—Everything that is not good asks to be salted. Everything from meat to butter to potatoes was salted. Salt was Brittany's cheapest product, the one everyone could afford. Another Breton proverb was "Aviz hag holen a roer d'an nep a c'houlenn"—Advice and salt are available to anyone who wants it.

It is the presence of salt throughout France, along with either cows, goats, or sheep, that has made it the notoriously ungovernable land of 265 kinds of cheese. French cheese makers were trying to be neither difficult nor original. They were all trying to preserve milk in salt so they could have a way of keeping it as a food supply. But with different traditions and climates, the salted curds came out 265 different ways. At one time, there were probably more variations than that.

The Masai, nomadic cattle herders in East Africa, meet their salt needs by bleeding livestock and drinking the blood. But vegetable diets, rich in potassium, offer little sodium chloride.

THE ROMANS SALTED their greens, believing this to counteract the natural bitterness, which is the origin of the word salad, salted. The oldest surviving complete book of Latin prose, Cato's second-century-B.C. practical guide to rural life, De agricultura, suggests eating cabbage this way: If you want your cabbage chopped, washed, dried, sprinkled with salt or vinegar, there is nothing healthier.

A 1670 revision of the criminal code found yet another use for salt in France. To enforce the law against suicide, it was ordered that the bodies of people who took their own lives be salted, brought before a judge, and sentenced to public display. Nor could the accused escape their day

AFTER THE FALL of Rome in the fifth century, garum was often thought of as just one of the unpleasant hedonistic excesses for which Rome was remembered. Leaving fish organs in the sun to rot was not an idea that endured in less extravagant cultures. Of course when garum was made properly, the salt prevented rotting until the fermentation took hold. But it became increasingly difficult to convince people of this.