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Join Lee Vinsel and Christy Spackman as they discuss the flavor of industrialized water, the sensory perception of water, and the historical efforts to make processed water taste appealing. They also touch on topics like food studies, mentorship, terroir, and water quality impact on food corporations. Dive into this intriguing conversation!
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- Water sommeliers introduced in late 20th century linked water tasting to wine appreciation.
- Technological advances in water recycling challenge public perceptions and increase acceptance.
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The Emergence of Water Sommeliers
In the late 20th century, French firms notably pioneered the concept of water sommeliers, teaching consumers to appreciate water qualities akin to evaluating wines. This trend, witnessing a convergence of the bottled water industry and sophisticated taste evaluations, embodied the transformation of water consumption into a refined experience resembling wine culture.
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