I picked up Kurlansky's Salt with high hopes, but half way through I got totally sick of salt and gave up. But if he'd written a book called Worcestershire Sauce I'd have read until the bitter, salty end.
I grew up very near to the shire of Worcester, as it were. But things were no saucier for me because of it.
Now I get through a bottle of this every three months or so from use almost solely in Caesars.
Reminds me of this guy whose girlfriend was a dab hand at cooking with condiments, Worcestershire sauce being her specialty (or, if you prefer, her speciality). He was so bewitched by her creations you could say he was ensorcelled by a saucy Worcestershire sauce sorceress.
I was surprised to learn that this prince of condiments used to have (or still does have...?) anchovies in it. Or at least it's related to the Asian fish sauces that I read about in Mark Kurlansky's Salt. (good book, by the way)