Chapter 14. An Essential Food

  1. Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

DOI: 10.1002/9781444305135.ch14

A History of Food

A History of Food

How to Cite

Toussaint-Samat, M. (2008) An Essential Food, in A History of Food, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444305135.ch14

Publication History

  1. Published Online: 6 APR 2009
  2. Published Print: 17 OCT 2008

ISBN Information

Print ISBN: 9781405181198

Online ISBN: 9781444305135



  • salt, maintaining equilibrium of liquids;
  • Jesus calling his apostles ‘the salt of the earth’;
  • oceans and lakes containing 30 to 35 grams of salt;
  • salt, purifying and protecting food from corruption and putrefaction;
  • Roman Catholic baptismal service, salt completing purification of holy water;
  • Romans giving salt to newborn baby


This chapter contains sections titled:

  • The History of Salt