参考答案：B

解析：[听力原文] 11-15
W: "Flinty, insouciant, aggressive." The fine, sometimes funny, language of wine-tasting. "Saucy, a bit piquant. " Last weekend in Berkley Springs, West Virginia, words like these were spoken about municipal tap water. At the annual Toast to the Tap, water drawn straight from the faucets of thirty-one municipalities competed to see which was best. One criterion, an absence of taste.
On the line to discuss the Zen of water tasting, the water master for Toast to the Tap, Arthur Brown. Tell us who the winner was this year; we’re dying to know.
M: Well, actually, this year was amazing because this is the sixth annual event, and every year there’s been different municipal waters that have been submitted. One that has been consistently successful has been Atlantic City, and it did again this year, it came in first place. It’s the third time it’s come in first place.
W: What explains that
M: I spoke to the engineer out there who works on the water treatment plant, and he said that he runs the water through a very large amount of activated carbon filters, which remove almost all chlorine and other chemical tastes from the water.
W: How did the judges describe the Atlantic City water Did they say, "Nothing, nothing, nothing; here’s the winner"
M: Actually, they went a little better than that. They said, you know, "This is very decent water. I could use this as my daily drinking water."
W: Wow.
M: Some people found it to be lively and fresh-tasting; they said it had a good balance. It seemed to be a very pleasing water compared to the ones that were high in chlorine, that tasted like jumping in the swimming pool with your mouth open.
W: You train the judges in these contests. Tell the main thing that a water taster needs to know.
M: Primarily what they do is, they want to look for, as you said, the absence of things. You don’t want to see color in your water, to begin with, or anything floating in your water. Then they’ll do an aroma check. They’ll take three short sniffs, at the top of the glass of the water sample, and they’re looking for any kind of aromas. Of course, some that are usually common are chlorine, which is from the chemicals used in water treatment.., sometimes you can smell iron or sulfur that come into water. Again, if you have anything, if you detect anything, then those would be off-marks, then they go into the taste evaluation process.
W: Is good drinking water also good water to take baths in And another question and this is one dear to my editor’s heart is it good for boiling pasta in
M: Water does have an impact in things like bathing, and, sure boiling pasta anything could influence the quality of your end product. Certainly tea is another example. One lady, who lives here in Santa Barbara part-time, once said that her Santa Barbara tap water turns her Chinese tea into mud.
W: Vow. You now have some water in front of you. Take a sip and describe it to us, will you
M: The taste, unfortunately, is not what you’d have for in a glass of water. I’m getting a mustiness, a swampiness, coming through right away.

11. Who is the man being interviewed in the program