Description
Book SynopsisHave you ever wondered why your tap water tastes the way it does? The Taste of Water explores the increasing erasure of tastes from drinking water over the twentieth century. It asks how dramatic changes in municipal water treatment have altered consumers' awareness of the environment their water comes from. Through examining the development of sensory expertise in the United States and France, this unique history uncovers the foundational role of palatability in shaping Western water treatment processes. By focusing on the relationship between taste and the environment, Christy Spackman shows how efforts to erase unwanted tastes and smells have transformed water into a highly industrialized food product divorced from its origins. The Taste of Water invites readers to question their own assumptions about what water does and should naturally taste like while exposing them to the invisiblebut substantialsensory labor involved in creating tap water.
Table of ContentsContents
List of Illustrations
Acknowledgments
List of Abbreviations
Introduction
1. Industrial Terroir
2. Making Flavor Molecular
3. Future Sensing Bodies
4. Theaters of Taste from the Boardroom to the Street
5. Erasing Place: Industrial Terroir in the Twenty-First Century
Conclusion: Flavor Stories
Notes
Bibliography
Index
