Now we interpret the white squares of the lines constructed following Euclid’s rule as the holes on a salt pot. Suppose a salt pot uses 2 overlapping layers of holes, as is the case in models regulating the amount of salt by slipping one layer over the other. A meal without salt can be quoted “0”, while the maximum amount of salt one can support will be attributed 1. We imagine the corresponding number of holes for the salt pot can be measured and that opening half of all holes corresponds to an ideal “50% salty sensation”. A gastronomical question now is how to distribute salt on a dish so that a double dose of salt falls on French fries and a single dose on a steak, together yielding an average 50% sensation. The answer is again the golden number: open 61.8% of the salt potholes for the fries, and 32.8% of the holes for the steak.

Fig. 3 :  A rotating disk covered for ½ by each of the above layers, yields a 50% gray.