The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage

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Christy Spackman

The Taste of Water

Sensory Perception and the Making of an Industrialized Beverage

Christy Spackman

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Hardback

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English

University of California Press
05 December 2023

Food & society; Earth sciences; Geography; Conservation of the environment

Series: Critical Environments: Nature, Science, and Politics

Have 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 invisible—but substantial—sensory labor involved in creating tap water.

By: Christy Spackman
Imprint: University of California Press
Country of Publication: United States
Volume: 15
Dimensions: Height: 229mm, Width: 152mm, Spine: 23mm
Weight: 544g
ISBN: 9780520393547
ISBN 10: 0520393546
Series: Critical Environments: Nature, Science, and Politics
Pages: 306
Publication Date: 05 December 2023
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Contents 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

Christy Spackman is Assistant Professor of Art/Science at Arizona State University and Director of the Sensory Labor(atory), an experimental research collective dedicated to creatively disrupting longstanding sensory hierarchies.

Reviews for The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage

"""This important and authoritative book carries us into an exciting hydrological future. One question remains. . . .It is a delight to read a book on highly specialized science written with enthusiasm and passion and pragmatic optimism. This is science for a general audience at its best."" * Book Post *"