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Aqueous Gastronomy was a Free University course taught during the winter studies of the 2022-2023 and 2024-2025 academic years by Locke Meyer '25 and Felix King '25. Tasting, analyzing, and discussing sparkling water was the basis of the course, but class sessions involved forays into many disciplines unrelated to sparkling water including literature, philosophy, music, manufacturing/engineering, history, anthropology, and chemistry/alchemy.
[[File:Aqueous gastronomy waters.jpg|thumb|Caption:the final day of Aqueous Gastronomy]]
==First Iteration (2023)==
