Every cooking book, video or resource I've encountered emphasizes how salt is essential for good cooking and that most home-cooks make the mistake of undersalting. But when I traveled to Italy and France when I was younger, I remember being told how Americans often make the faux-pas of asking for salt at a restaurant. The idea being that Americans are used to eating much more salt than Europeans (and are seen as lacking class because of it). If salt is so essential to good cooking, why do these quintessential culinary cultures seem to use less of it?
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