Fine Waters

Fine Waters

FineWaters

Not all bottled water is created equal but how do you differentiate natural, untreated waters from the thousands of processed waters? This illustrated guide reveals the epicurean pleasures of water and shows you how to select bottled waters that will tempt your palate.Reviews 100 of the world's most distinct bottled water brands, their sources, composition, flavors, and historical backgrounds, along with expert analysis and full-color photos throughout.Explains the characteristics of bottled waters and how they can be used to create food pairings and epicurean experiences.Introduction to the Bottled Water Etiquette (stemware, temperature, etc.).Reveals the intriguing history of water, from the geology of natural springs and the origins of spa culture to the latest techniques for harvesting and bottling water.Any culinary experience is enhanced by fine bottled water. Let FINEWATERS show you how.Paired with the right food, served in the proper stemware, and enjoyed at the right temperature, bottled water can be an epicurean delight. But many bottled water drinkers are exposed to only a few major brands, and there has never been a guide for connoisseurs until now.In this book, water sommelier Michael Mascha elevates bottled water to its rightful place of prominence on our tables. Inside, you will find reviews and tasting notes for the world's most distinctive naturally-occurring bottled waters, as well as a comprehensive guide to choosing, tasting, and serving bottled water.From pairing water with food to selecting the perfect glassware, Mascha guides you through theetiquette necessary to fully appreciate water's complex flavors. FineWaters opens new culinary vistas and puts any water drinker on the cutting edge of this new trend.MICHAEL MASCHA created FineWaters in 2002 and was one of the founders of the Fine Water Society in 2008, and the Fine Water Academy in 2018. He helped create the premium category and told the story that "water is not just water" that is has terroir like wine and can be matched with food and curated by water sommeliers.

This Fine Piece of Water

Long Island Sound is not only the most heavily used estuary in North America, it is also one of the most beautiful waterways, with picturesque seascapes and landfalls. But centuries of pollution and other abuse have gradually been killing off its marine life and have pushed the Sound to the brink of disaster. This fascinating book traces the history of the Sound and its use as a resource from the time of contact between the Native Americans and Dutch traders through the suburban sprawl of recent decades--and tells how a group of scientists and citizens has been working to save the Sound from ruin. Tom Andersen begins by describing the dramatic events of the summer of 1987, when a condition called hypoxia (lack of dissolved oxygen in the water brought about by a combination of pollution and other factors) killed large numbers of fish and lobsters in the Sound. He discusses how scientists first documented and explained the development of hypoxia and how research and cleanup are now being carried out to restore the Sound. Interweaving current events, natural history, and human history, Andersen presents a cautionary tale of exploitation without concern for preservation.