Interesting topic! We were out to dinner at friends the other night.
Deborah is a superb cook. Lived in Hong Kong for 20 years. A real
foodie (like me). But, she doesn't salt the food - we were discussing
it with her. No reason, (maybe thinks it is healthier). I found I had
to apply a little salt to my plate, plain rice etc. We had gado gado (I
think cold vegetables need to be cooked with a little condiment), a
lovely tofu/vegetable stir fry, rendeng curry, chicken curry in
coconut.
I agree with Dave, it enhances the flavours without making it 'salty'.
Many many cakes, sweet pastries have a pinch of salt.
Adding salt to a finished dish (like the gado gado) is not the same as
salting the water to cook the veg. I found I was grinding fresh
peppercorns over it to 'get the flavour' LOL.
Pasta really needs to be cooked in salted water IMHO.
Cheers
Bronwyn
Oz