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Sehenswertes/Übersicht |
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Salt - Salzburg's white gold |
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| The story of barbarians, pearl barley and hustle and bustle. |
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The ancient world knew too: whoever manages without salt is uncivilized. In the “Odyssey” Homer describes, in an amazed tone, those who “have no knowledge of the sea and who never use salt on their food”. Roman and Greek cooking not only used salt for flavouring food, but also as an excellent means of storing olives, and vegetables, especially root vegetables. Uncooked vegetables served on large plates were extremely popular even then. And a salad without salt is unthinkable today.
The darkest periods of the Middle-Ages saw salt in use in almost every household. The earliest recipes describe salt simply as an ingredient for “pearl barley” or for peppered port, cooked over a very low heat, that was eaten with salted gingerbread. In addition, any kind of long-term storing of meat and fish was unthinkable without salt, as was cheese-making.
Salzburg´s salt-market was located between Sigmund-Haffner-Gasse and Alter Markt, where there was much hustle and bustle on market days. The present – day “Alter Markt” (Old Market Square) was for centuries the market-place and commercial centre of the city. The salt that dignitaries and officials of the Episcopal court received as an annual allowance, the so called “Christmas –Salt”, was not traded on the market. Among those enjoying these grace and favour payments were the court musicians: Leopold Mozart, conductor, Johann Michael Haydn, firs violinist, and W.A. Mozart, court organist.
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