In the new issue of Oxford American magazine, writer Gideon Lewis-Kraus immerses himself in the Berkeley Springs International Water Tasting. At this upscale gathering, connoisseurs rate the subtleties of various bottled waters. It's a delightful premise for a feature story, and Lewis-Kraus handles it masterfully. From the article:
Europeans drink water for what’s in it, for its minerality, while Americans tend to drink water for what’s not in it. As water commutes through the earth’s crust, it “acquires a personality” or “develops a style.” Magnesium might give water one particular flavor, while potassium–which Arthur pronounces “botazhium”–might give it a different flavor. Silica can make a water feel silky. The Japanese like young water, water that has not spent years streaming through geological filters like aquifers. One can be trained to be more perceptive about water. One really can be trained to be more perceptive about water. The results vary little from year to year, which lends some credence to these proceedings.
On the tables in front of us are pink “trial” judging sheets. Across the top run a series of boxes for water numbers, and down the side is the set of criteria we’ll be using....
Overall Impressions is scored out of fourteen points, which makes the total available points for each entrant an eyebrow-raising forty-nine. The fourteen-point scale is provided to us on an attached sheet. It was developed by a food scientist at UC Berkeley named William Bruvold. In the ’60s, he pioneered experiments in the acceptability levels of total dissolved solids in water, and he used his students as subjects; he incrementally increased the turbidity of the sample until the water came to resemble Turkish coffee and his students refused to drink it.
Today a future without schools. Instead of gathering students into a room and teaching them, everybody learns on their own time, on tablets and guided by artificial intelligence. Flash Forward: RSS | iTunes | Twitter | Facebook | Web | Patreon | RedditIn this episode we talk to a computer scientist who developed an artificially […]
Where are our petabyte drives? Brian Hayes takes us through the reasons storage is “stuck” in the low terabytes. The tl;dr is that we got such exceptional capacity growth in the late 90s and early 00s we don’t need much more right now, so the focus since then has been on SSDs, networking, interfaces, etc, […]
Amélie Lamont, a former staffer at website-hosting startup Squarespace, writes that she often found herself disregarded and disrespected by her colleagues. One comment in particular, though, set her reeling — and came to exemplify her experiences there.
If you’ve got a coding career on your mind, few programming disciplines will take you farther than a commanding knowledge of the Python language. Its versatility and ease of use make it a go-to for any coding project…so master Python now with this all-inclusive All-Level Python Programming course bundle, now only $19 in the Boing Boing Store.Whether […]
The realm of web development is constantly evolving. New platforms, languages, and processes materialize all the time, so staying on top of all that innovation is a tall order.Whether you’re brushing up on new tricks, starting from scratch, or just looking to make your own website a little jazzier, Rob Percival’s new Complete Web Developer Course 2.0 (now […]
Folks used to rely on alarms to protect their home – and before that, the family dog. Now, anyone looking to guard their homes can choose from some high-tech options, including the Amaryllo iCamPRO FHD Home Security Camera (now just $219 in the Boing Boing Store).In fact, this 2015 CES “Best of Innovation” award-winner boasts so many features, it’s […]