| |
| | The Cambridge World History of Food - Water |
 | | Water (or more properly "waters," for it is only in the last two centuries that it can really have been viewed as a singular substance) has been considered as food, a solvent for food, a pharmaceutical substance, a lethal substance, a characteristic physiological state, and a spiritual or quasi-spiritual entity. |
 | | If all this variation of flavors is found in a small portion of the earthy, we should not be surprised to find in the great earth itself countless varieties of juices, through the veins of which the water runs, and becomes saturated with them before reaching the outlets of springs. |
 | | It seems evident that humans have been subject to waterborne diseases throughout recorded history, and, thus, it is remarkable that there is little mention of epidemics (or even cases) of waterborne diseases prior to the nineteenth century (but see Ackerknecht 1965: 24, 412, 47, 1346; Janssens 1983; Jannetta 1987: 1489; Grmek 1989: 156, 34650). |
| www.cambridge.org /us/books/kiple/water.htm (7595 words) |
|