A restaurant in the English county of Cheshire has launched a water menu, as have a number of US establishments. Is it really possible, though, to tell one terroir from another?
  • ExtremeDullard@piefed.socialEnglish
    201·
    2 days ago

    That’s a blatant scam for self-appointed restaurant critics and other food pedants.

    Let them be scammed. Why not… I have nothing against taking money from fools, so long as they don’t convince reasonable people to do the same.

  • Krudler@lemmy.worldEnglish
    3·
    2 days ago

    It’s been long established that what tastes good to one person, will not taste good to another person.

    This is because taste buds are a two-way communication channel, they will call out for nutrients the body asks for, and provide reward chemicals to the brain upon receipt of said nutrients.

    So if Buddy Boy thinks that a water with slightly higher mineral content in one way pairs best with pasta, it’s because he’s deficient in that mineral.

    The whole concept of sommeliers needing to exist was blown to smithereens over 2 decades ago - I don’t know why we’re still having this conversation.

  • artifex@piefed.socialEnglish
    3·
    2 days ago

    Conceptually This doesn’t seem too different from Perrier or San Pellegrino who for decades have had expensive water. I think a 750mL of Pellegrino was $7 on a menu I saw recently and I’ve seen Fiji water (still) for around the same.