Carmel Magazine

ost of us probably think of salt as simply that white granular seasoning found in shakers on nearly every dining table. But in researching its history, we discover that salt has been such an impor- tant element of life, serving as a highly valued trade item, a preserv- er for food, a form of currency, and played an integral role in the dis- covery of gunpowder. The fact is that during the late Middle Ages, salt was on the table, but not in a shaker. Instead, salt began in rock form. And while this all sounds very "Game of Thrones," it had to be chipped off to be added to flavor food. As the production and accessibility of salt became more readily avail- able, a more convenient mecha- nism was later invented to place the crystals in grinders so that indi- vidual application was made easier, much as the pepper grinder of today. It would later evolve where salt was produced in a granular form and housed in an open con- tainer called a "salt cellar," then scooped out with a small spoon or pinched onto the food. The style credo of the 16th and 17th centuries pushed silversmiths to create elaborate "salts" of gold, stud- ded with precious jewels. They were very sensuous designs of high value, merited by a symbol of social standing and economic status which separat- ed those of wealth from the commoners. Thus the phrase "below the salt." COLLECTING T E X T A N D P H OTO G R A P H Y B Y M A R J O R I E S N O W A L L S H A K E R S P I C T U R E D A R E F R O M T H E P R I V AT E C O L L E C T I O N O F J A N I S S N O W Shake it Up, Baby 1940s pottery elephants have their original corks, which collectors look for as proof of their age and value. M From left, the much desired "nodders," which bob back and forth when touched. Center, an ice cream sundae, with salt stored in the sundae, pepper in the dish, and a pair of salty sea captains on far right, aptly named Captain Pepper and Old Salty. 94 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 0

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