Salt by Pierre Laszlo
Grain of Life

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From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" ( Le Monde) he mixes literary analysis, history, anthropology, biology, physics, economics, art history, political science, chemistry, ethnology, and linguistics to create a full body of knowledge about the everyday substance that rocked the world and brings zest to the ordinary.


About Pierre Laszlo

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Pierre Laszlo is an emeritus professor of chemistry at the University of Liège, Belgium, and the École polytechnique near Paris, France. Of his many published works six have been translated into English, including Organic Reactions: Logic and Simplicity and Organic Chemistry Using Clays.
Published September 5, 2001 by Columbia University Press. 233 pages
Genres: History, Nature & Wildlife, Cooking, Science & Math, Professional & Technical. Non-fiction

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Kirkus Reviews

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Although the volume for the most part is highly readable, Laszlo occasionally allows his erudition to obfuscate, as in one sentence that includes all the following: “mitochondrial RNA sequences,” “lipid bilayer,” “glycerol,” “ether bonds,” “RNA-polymerases,” “prokaryotes,” and “eukaryotes.” Yet h...

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Publishers Weekly

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Clearly extremely learned, Laszlo writes knowledgeably about everything from a Japanese adage meaning "to salt the greens" to the history of Venetian salt production.

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London Review of Books

Even as Turks and Caicos was getting its flag, in another part of the Imperial forest, in India, the British were perfecting a network of regulations and enforcers designed to give British-manufactured salt a competitive edge over locally produced salt by entirely foul means.

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