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

The Taste of Water explores how dramatic changes in municipal water treatment have altered consumers' awareness of the environment their water comes from, revealing the foundational role of palatability in shaping Western water treatment processes. It questions assumptions about what water should naturally taste like and exposes the sensory labor involved in creating tap water.

Format: Paperback / softback
Length: 306 pages
Publication date: 05 December 2023
Publisher: University of California Press

The Taste of Water delves into the intriguing phenomenon of the fading taste of drinking water throughout the twentieth century. It raises thought-provoking questions about how significant alterations in municipal water treatment have impacted consumers' perception of the environment from which their water originates. By examining the evolution of sensory expertise in both the United States and France, this unique history unveils the foundational significance of palatability in shaping Western water treatment practices. Through a focused exploration of the interplay between taste and the environment, Christy Spackman sheds light on how efforts to eliminate undesirable tastes and odors have transformed water into a highly industrialized food product that has distanced itself from its natural origins.

The Taste of Water invites readers to challenge their own notions about what water should inherently taste like while providing a revealing glimpse into the unseen but substantial sensory labor involved in producing tap water. This thought-provoking book encourages readers to reevaluate their relationship with water and to appreciate the intricate processes that go into ensuring its safety and taste.

Weight: 506g
Dimension: 152 x 229 x 21 (mm)
ISBN-13: 9780520393554