Christy Spackman

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!

Exploring the erasure of tastes from tap water, sensory expertise in US and France, the industrialization of water, the relationship between taste and the environment, and the sensory labor involved in creating tap water. It delves into the evolution of water taste perception, communication in water treatment techniques, molecularization of smell in water perception, exploring the future sensing body in anticipating food quality, historical perspectives on water taste, and brewing beer with treated water.