13. Despite the saltiness of many foods, salt was always present on the tables of the wealthy
Salt was critical to the preservation of many foods, used in preparing most foods, and presented on the table, often in expensive and elaborate containers. It varied in color and coarseness throughout Europe, depending on where it came from. Salt was mined and harvested from the sea, and it nearly always contained impurities which affected its color. It could be greenish in hue, pink, bluish, and even black. The more coarsely it was ground the less expensive it was, and the salt used in the kitchens of the poor tended to be much coarser than that in common use on tables today.
The salt on the tables of the wealthy was presented in fine cellars or individual salt bowls, with guests often offered their own as part of the setting. The salt which issued therefrom was finely ground, and usually as white as could be found. Guests could serve themselves by pinching the salt and sprinkling it over their food, or through the use of small salt spoons designed for the purpose. Bread was often salted before eating it, that is, it was taken with a pinch of salt. It was also not unusual to apply salt to many of the dishes served as dessert, to help counter the sweetness, and thus maintain a healthy balance of humor.
