Bay salt in seventeenth-century meat preservation: how ethnomicrobiology and experimental archaeology help us understand historical tastes
‘Sea salt is made by boiling and evaporating sea water over the fire. Bay salt, by evaporating sea water, in pits clayed on the inside, by the heat of the sun. Basket salt is made by boiling away the water of salt springs over the fire. Rock salt is dug out of the ground’, wrote Charlotte Mason in T...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2022-01-01
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| Series: | BJHS Themes |
| Online Access: | https://www.cambridge.org/core/product/identifier/S2058850X22000078/type/journal_article |