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:: Monday, June 22, 2009 ::

The Water Menu

BLDG Blog posts about the Water Menu.



"The concept of terroir has its origins in French winemaking, as a means to describe the effect of geographic origin on taste. As a shorthand marker for both provenance and flavor, and as a sign of its burgeoning conceptual popularity, it has spread to encompass Kobe beef, San Marzano tomatoes, and even single-plantation chocolate. But can water have terroir? What about the influence of the earth on water?"

The hydrogeologist I sit next to in work got quiet excited by this link and started telling me about all of the different bottles there and where they're from. Apparently in taste tests most people prefer the most heavily filtered waters with the least mineral content. Which begs the question of how the "worlds most expensive bottled water", Bling h2o, is actually filtered.



I have some theories but I don't think they are hygienic. On that note...

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