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ReachingnewpeaksofpopularityinNorthAmericaisIcebergWater,whichisharvestedfromicebergs...
Reaching new peaks of popularity in North America is Iceberg Water, which is harvested from icebergs off the coast of Newfoundland, Canada.
Arthur von Wiesenberger, who carries the title Water Master, is one of the few water critics in North America. As a boy, he spent time in the larger cities of Italy, France and Switzerland, where bottled water is consumed daily. Even then, he kept a water journal, noting the brands he liked best. “My dog could tell the difference between bottled and tap water,” He says.
But is plain tap water all that bad? Not at all. In fact, New York’s municipal water for more than a century was called the champagne of tap water and until recently considered among the best in the world in terms of both taste and purity. Similarly, a magazine in England found that tap water from the Thames River tasted better than several leading brands of bottled water that were 400 times more expensive.
Nevertheless, soft-drink companies view bottled water as the next battle-ground for market share—this despite the fact that over 25 percent of bottled water comes from tap water: PepsiCo’s Aquafina and Coca-Cola’s Dasani are both purified tap water rather than spring water.
As diners thirst for leading brands, bottlers and restaurateurs salivate (垂涎) over the profits. A restaurant’s typical mark-up on wine is 100 to 150 percent, whereas on bottled water it’s often 300 to 500 percent. But since water is much cheaper than wine, and many of the fancier brands aren’t available in stores, most diners don’t notice or care.
As a result, some restaurants are turning up the pressure to sell bottled water. According to an article in The Street Journal, some of the more shameless tactics include placing attractive bottles on the table for a visual sell, listing brands on the menu without prices, and pouring bottled water without even asking the diners if they want it.
Regardless of how it’s sold, the popularity of bottled water taps into our desire for better health, our wish to appear cultivated, and even a longing for lost purity 展开
Arthur von Wiesenberger, who carries the title Water Master, is one of the few water critics in North America. As a boy, he spent time in the larger cities of Italy, France and Switzerland, where bottled water is consumed daily. Even then, he kept a water journal, noting the brands he liked best. “My dog could tell the difference between bottled and tap water,” He says.
But is plain tap water all that bad? Not at all. In fact, New York’s municipal water for more than a century was called the champagne of tap water and until recently considered among the best in the world in terms of both taste and purity. Similarly, a magazine in England found that tap water from the Thames River tasted better than several leading brands of bottled water that were 400 times more expensive.
Nevertheless, soft-drink companies view bottled water as the next battle-ground for market share—this despite the fact that over 25 percent of bottled water comes from tap water: PepsiCo’s Aquafina and Coca-Cola’s Dasani are both purified tap water rather than spring water.
As diners thirst for leading brands, bottlers and restaurateurs salivate (垂涎) over the profits. A restaurant’s typical mark-up on wine is 100 to 150 percent, whereas on bottled water it’s often 300 to 500 percent. But since water is much cheaper than wine, and many of the fancier brands aren’t available in stores, most diners don’t notice or care.
As a result, some restaurants are turning up the pressure to sell bottled water. According to an article in The Street Journal, some of the more shameless tactics include placing attractive bottles on the table for a visual sell, listing brands on the menu without prices, and pouring bottled water without even asking the diners if they want it.
Regardless of how it’s sold, the popularity of bottled water taps into our desire for better health, our wish to appear cultivated, and even a longing for lost purity 展开
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冰山融水在北美掀起新的流行浪潮。这是一种由加拿大纽芬兰海岸附近的冰山中所获取的融水。
拥有饮用水大师称号的阿瑟 范 威森伯格，是北美鲜有的几个饮用水批评家之一。还是一个孩子时，他曾在意大利、法国以及瑞士的大城市里呆过。那些地方日常生活都要饮用瓶装水。他从此就开始写饮水日记，把自己最喜欢的饮用水牌子记下来。他曾说：“我的狗都能够辨别瓶装水与自来水的差别。”
但是自来水真的就如此差劲吗？其实不然。事实上，一个多世纪以来纽约的城市用水都被称为自来水之王。直到前不久还被认为是世上味道和纯度最佳的自来水。
先翻这么多~
拥有饮用水大师称号的阿瑟 范 威森伯格，是北美鲜有的几个饮用水批评家之一。还是一个孩子时，他曾在意大利、法国以及瑞士的大城市里呆过。那些地方日常生活都要饮用瓶装水。他从此就开始写饮水日记，把自己最喜欢的饮用水牌子记下来。他曾说：“我的狗都能够辨别瓶装水与自来水的差别。”
但是自来水真的就如此差劲吗？其实不然。事实上，一个多世纪以来纽约的城市用水都被称为自来水之王。直到前不久还被认为是世上味道和纯度最佳的自来水。
先翻这么多~
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