[Sca-cooks] Salt and pepper

[LadyPDC at aol.com]

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Just to throw a little bit more information into the discussion:

There are references not only to salt but also to the kind of salt.  By that
they seem to refer to the color, source, cleanliness, amount of grit, etc.
There are even references to how to take yellow salt and reprocess it to make
it more white.  The whiter and cleaner the salt the more expensive it was for
the most part.

Now, there are references in at least one manuscript to the different grades
and kinds of breads based on quality of the bread and those breads are even
names according to what rank would be served what kind of bread.

Is it possible that "above the salt" refers not to the availability of salt
but to the quality of the salt, with the whiter, cleaner, salt being served
to the higher ranks?

Constance de la Rose