DeepSummary
In this episode, host Lee Vinsel interviews Christy Spackman, an assistant professor at Arizona State University, about her book 'The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage.' They discuss how scientists, engineers, and water system workers have worked to ensure that processed water has an appealing flavor, drawing from Spackman's background in food studies.
The conversation explores the history of water treatment and the rise of food science and sensory analysis in the mid-20th century, as well as the role of analytical chemistry in understanding and managing the taste and odor of water. Spackman also shares insights from her research on a French-US research network that worked on water quality issues and the promotion of bottled water as a luxury item.
Vinsel and Spackman delve into the challenges of wastewater recycling for drinking water, including public perception and resistance. They also touch on Spackman's ongoing projects, such as using smell to explore neighborhood identities and historical perspectives on sugar beet factories.
Key Episodes Takeaways
- The taste and flavor of treated drinking water is a carefully managed process involving scientists, engineers, and water workers.
- Food science and sensory analysis techniques have played a crucial role in understanding and controlling the taste and odor of processed water.
- Analytical chemistry methods like gas chromatography have been instrumental in identifying and managing off-flavors in water.
- Public perception and resistance around recycled wastewater for drinking is a significant challenge, often relating to psychological barriers around consuming water that has been in contact with waste.
- The luxury bottled water market and the phenomenon of 'water sommeliers' have emerged as a way to promote and appreciate the distinct flavors of mineral waters.
- The history of food science and sensory analysis is closely tied to practical needs during wartime and space exploration to make nutritious but unpalatable foods more appealing.
- Ongoing research explores using smell and sensory experiences to explore neighborhood identities and historical perspectives on industries like sugar beet factories.
- Interdisciplinary collaboration and serendipitous connections have played a key role in advancing the science and understanding of water taste and flavor.
Top Episodes Quotes
- “Christy, thanks so much for taking the time to talk to me today.“ by Ryan Reynolds
- “For me, agnotology really is this potent tool for engaging with all of this work of sensory masking that goes on and I don't know. Are you a soy milk drinker?“ by Unidentified Speaker
- “So when I started learning about these water sommeliers and doing some of my fieldwork in France and going into the Beaumarchais and seeing that they had this at the time, beautiful wall of mineral waters, one of which sold for almost €100 just for a 750 milliliter bottle. Right.“ by Unidentified Speaker
- “To me, the rise of food science, and specifically sensory science as a subset within food science is really fascinating because it's so related to wartime efforts. And, you know, we're sending people out far away from home, wartime or spacetime efforts, and we need them to eat the foods that we're sending them with that are nutritionally complete but not very tasty.“ by Unidentified Speaker
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Episode Information
New Books in Environmental Studies
Marshall Poe
2/26/24