Prior
to industrialization, it was extremely expensive and labor intensive to harvest
the mass quantities of salt necessary for food preservation and seasoning. This
made salt an extremely valuable commodity. Entire economies were based on salt
production and trade.
In
the Iron Age, the British evaporated salt by brine or boiling seawater from
salt springs in tiny clay pots over open fires. Roman salt making entailed boiling
the seawater in large lead lined pans. Salt was used as currency in ancient Rome,
and the roots of the words "soldier" and "salary" can be
traced to Latin words related to giving or receiving salt. During the Middle
Ages, salt was transported along roads built for that purpose. One of the most
famous of these roads is the Old Salt Route in Northern Germany, which ran from
the salt mines to shipping ports.
Salt
taxes and monopolies have led to wars and protests everywhere from China to
parts of Africa. Anger over the salt tax was one of the causes of the French
Revolution. In colonial India, only the British government could produce and
profit from the salt production conducted by Indians living on the coast.
Gandhi chose to protest this monopoly in 1930 and marched for 23 days with his
followers. When he arrived on the coast, Gandhi violated the law by boiling a
chunk of salty mud. This march became known as the Salt March to Dandi, or the Salt Satyagraha. People
across India began making their own salt in protest, and the march became an
important milestone in the struggle for Indian independence.
Research Source: How Stuff Works
If
you’re looking for a change of pace from beef, this chicken chili recipe is a
hearty alternative.
Little
C’s Chicken Chili
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
tablespoon olive oil
1
onion, chopped
1
pound ground chicken
2
teaspoons kosher salt
1
teaspoon black pepper
1
tablespoon chili powder
1
tablespoon ground cumin
1/4
teaspoon crushed red pepper
2
teaspoon dried basil
1
(10.0 oz.) can diced tomatoes with green chilies
1
(4.0 oz.) can diced green chilies
1
(15.5 oz.) can great northern beans, drained and rinsed
1
tablespoon minced garlic
green
onions, chopped for garnish
Directions:
In
a large pot, heat oil over medium heat. Add onions, black pepper and crushed
red pepper. Stir and cook about 10 minutes, until tender. Add ground chicken,
crumble meat, and cook until no longer pink.
Add
remaining ingredients, stir well. Bring to boil, reduce heat, and simmer for 30
minutes. Enjoy!
Hi Christine!
ReplyDeleteThank you for sharing this recipe. I really enjoyed that you added a dash of history too. Louise
You're welcome, Louise! Thank you for stopping by.
DeleteLooks like a great bowl of chili. :)
ReplyDelete