Becoming more popular in North America is Iceberg Water, which is harvested from icebergs off the coast of Newfoundland, Canada.
Becoming
more
popular
in
North
America
is
Iceberg
Water
,
which
is
harvested
from
icebergs
off
the
coast
of
Newfoundland
,
Canada
.
Arthur von Wiesenberger is one of the few water critics in North America.
Arthur
von
Wiesenberger
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.
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 record of the brands he liked best.
Even
then
,
he
kept
a
record
of
the
brands
he
liked
best
.
"My dog could tell the difference between bottled and tap water," He says.
``
My
dog
could
tell
the
difference
between
bottled
and
tap
water
,
''
He
says
.
But is plain tap water all that bad?
But
is
plain
tap
water
all
that
bad
?
Not at all.
Not
at
all
.
In fact.
In
fact
.
New York's drinking 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.
New
York
's
drinking
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.
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
.
However, soft-drink companies view bottled water as the next battle-ground for market share, as bottlers and restaurateurs are longing for the profits from it.
However
,
soft-drink
companies
view
bottled
water
as
the
next
battle-ground
for
market
share
,
as
bottlers
and
restaurateurs
are
longing
for
the
profits
from
it
.
A restaurant's typical mark-up on wine is 100 to 150 percent, while on bottled water it's often 300 to 500 percent.
A
restaurant
's
typical
mark-up
on
wine
is
100
to
150
percent
,
while
on
bottled
water
it
's
often
300
to
500
percent
.
As a result, some restaurants are trying to sell more bottled water.
As
a
result
,
some
restaurants
are
trying
to
sell
more
bottled
water
.
Some of the more shameless tactics include putting 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 whether they want it.
Some
of
the
more
shameless
tactics
include
putting
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
whether
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 educated, and even a longing for lost purity.
Regardless
of
how
it
's
sold
,
the
popularity
of
bottled
water
taps
into
our
desire
for
better
health
,
our
wish
to
appear
educated
,
and
even
a
longing
for
lost
purity
.
Becoming more popular in North America is Iceberg Water, which is harvested from icebergs off the coast of Newfoundland, Canada.  Arthur von Wiesenberger 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 record of 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 drinking 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.  However, soft-drink companies view bottled water as the next battle-ground for market share, as bottlers and restaurateurs are longing for the profits from it. A restaurant's typical mark-up on wine is 100 to 150 percent, while on bottled water it's often 300 to 500 percent. As a result, some restaurants are trying to sell more bottled water. Some of the more shameless tactics include putting 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 whether 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 educated, and even a longing for lost purity.