Naomi Duguid is a writer, home cook and photographer based in Toronto, Canada. She is also a world traveller and has converted her experiences into a series of glorious books, part cookbook, part culinary anthropology, wholly fascinating. Her latest, The Miracle of Salt, is no exception. Recipes for everything from Acadian salted scallions to zucchini in golden sand sauce (for which you’ll first need to make some brined egg yolks) are seasoned with chapters on flavoured salts, salt harvesting techniques, the geography of salt and plenty more. About the only thing we deliberately didn’t talk about was lacto-fermentation, although there’s plenty of that too.

Notes

1. The Miracle of Salt is available at bookshop.org and elsewhere.


2. Naomi Duguid’s website.


3. A few years ago we talked about Exploring the World through Food.


4. Here’s a transcript, thanks to supporters of the podcast


5. Banner photograph by me, of the salt flats in Trapani, Sicily.

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