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One thing that is kind of funny about Kurlansky is that in A Basque History of the World he talks about salt cod - and then two of his other books are Salt and Cod. I don't know what order he wrote them in, but I thought that was kind of neat. I wonder if he learned about salt cod while researching the Basque book and then decided that there was so much interesting information that he needed to write two more books. I couldn't get into Salt and haven't tried Cod.
I haven't yet read either Salt or Cod, but I plan to - I have the latter in hardcopy, and its on my list. The one that I have read is The Big Oyster and Mark Kurlansky included recipes from 19th century New York City etc. in that book as well. Recipes are an interesting thing to listen to over audiobook; inevitably, they make me hungrier than when I read them in print. There were some really good ones in animal, vegetable, miracle, which I just finished previous to Basque history. The lack of measurements and inclusion qualitative description (e.g. "a beautiful" fish), as well as the laborious nature of many of the included Basque recipes immediately struck me as quite different from recipes in cookbooks I own and use - these all list how much of each ingredient, with unambiguous descriptions, if any.
Simon Winchester's work is also like that as well - his works Krakatoa: the day the world exploded, and A crack in the edge of the world are closely related, both dealing in part to plate tectonics and the story of geology... as I imagine they are to The map that changed the world, which he wrote before either of the other two and which I will start shortly...once I've finished with Salt.
Any Basqueophiles out there who have views on Basque presence in the New World pre-Columbus? If there were anything for sources, Kurlansky and others would have mentioned it; certainly not SE Morison, though.