"A growing trend to leave salt off the table in restaurants should fill me with satisfaction."

"I have said for years that it doesn’t belong there. In a restaurant, the chef should determine the seasoning of the food, and you may judge the restaurant on the choices made. If you want to decide for yourself, eat at home. Salt no more belongs on a table than do cloves or cinnamon or, for that matter, pepper.

But Mark Kurlansky — author of the book "Salt: A World History" — is not happy about this trend.