Chapter 6

Finally, we're at the end of salt. I must say that this chapter was better than the last two. At least I can relate to food . I'm addicted to cheese so, it wasn't too bad. Learning the process of making ham could have been done with out. This chapter was a nice way to end part one.

I was surprised by the tedious process to takes to make ham. I thought you just throw a little bit of salt on it. It needs special care so that it doesn't become rotten and gross. I wouldn't have thought they laid the ham East to West to use the wind from Parma. I mean they had an efficient system in the seventh and eighth centuries. I would think the ham could have caused a few deaths in its time , but the people used a good motto. "If it smells bad don't eat it!".

Lets talk about cheese. What's the difference between fresh cheese and old cheese? You guessed it, salt. I've had ricotta cheese it isn't that appetizing. I just keep thinking spoiled milk and it makes me want to throw up. It seems like salt is an ingredient to life. Milk plus salt equals cheese. I couldn't imagine of the Chinese didn't establish salt. It was interesting to learn the origin of Parmesan cheese. The Romans have simple naming systems.

Salt vocabulary: Salomi derived from salt. What doesn't salt have an impact on. Back in the day salt was the new sheriff in town.