Salt (180-270)

Summary: Rekigion played a major part in the economic uprising of Salt because priests would sell rights to eat meat to certain people during fast. This was very corupt and did not provide for a good reputation for the Catholic Church. British food was very salted because they ate lots of meats and and dairy products. They salted their bacon because it made for a good flavor as well. Bacon had to be soaked before eating. Vegtables were also put into salt and had to be "refreshed" before eating. Butter was also very salty. The salt was to perserve the butter rather than spice up the taste. In the middle ages exoctis yellow flowers were salted and beaten to exract juice so they could add color to butter. The church didn't allow butter to be eaten on fast days because it came form cows. Cheese was also a popular salted food for the poor but the rich got the better cheese. Ketchup, or "catsup", was frequently used by french as a condiment.
            Salt production was increasing because hauling coal became a major expense. To make certain recipes, nutmeg, fresh butter, and salt were commonly used together to add a unique flavor to the dish. North American Cod became a popular dish between 1713 and 1759 and that recipe of nutmeg, salt, and fresh butter was used to freshen up the flavor.
            Salt was found in major brine springs, brackish water, rock salt an any available natural salt for licking. Sometimes salt ended up in a large mixture with sand which led to bad salt. The Aztecs  believed that only men could gather salt but the Navajo allowed women.
The Incas were large salt producers with salt wells just outside Cuzco, Colombia. The Chibcha salt lords honored the gods two time a year by abstaining from sex and salt. Aztecs made salt from evaporing urine. Salt conveys feared enemy warships and pirate ship. New Englanders slaughtered their meat in the fall and salted it.