Myth: People in the past drank beer because it was safer than drinking water.
Fact: People in the past drank beer because it was full of calories and tasty. Before modern times people generally had access to or knew how to find clean water, and water has always been the most popular drink throughout history.
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Myth: People needed spices to cover the taste of rotten meat.
Fact: People ate fresh meat when it was available and preserved it when they could by smoking, drying, salting, fermenting, or otherwise processing it. When they didn’t have access to meat they just wouldn’t eat it. They wanted spices for the same reason we do - because they taste good.
To elaborate a little further. “Just not eating” something is a modern luxury. For most of our history, you ate everything that was available or (someone, usually your youngest kids first) starved. The argument isn’t that spices cover the taste of rotten food, but that they actually kill the pathogens that make humans sick, making more food edible for longer. This is a spill over from these plants’ long evolutionary arms race with phytotoxins. Cultures in places with high food pathogen prevalence, where spicing makes a real difference to survival, develop a preference for spicy food, despite their initially aversive taste. Cultures in cold climates with few food pathogens don’t.
Wasn’t that literally the purpose of grog? A mixture of beer and water used on ships to kill harmful bacteria that would grow in the ships’ water stores over a long voyage?
And if people in the past knew how to make water safe to drink, then why was epidemiology invented when Londoners couldn’t figure out that they should stop drinking poop water?
Wasn’t that literally the purpose of grog? A mixture of beer and water used on ships to kill harmful bacteria that would grow in the ships’ water stores over a long voyage?
Grog was a mixture of rum, water, and lime juice. Beer does not have enough of an alcohol content to have any antibacterial impact. Your basic premise is flawed.
The main reasons grog was invented were twofold, first and foremost, it diluted the alcohol to manage the sailors’ intoxication levels (much like drinking a rum and Coke does today). Secondly, the addition of lime juice helped fight off scurvy (leading to British sailors being called “limeys”).
While it did improve the flavor of stale water, the disinfecting properties have been greatly exaggerated over time.
I can’t speak to practices on sailing ships, those surely differ from general history especially when it comes to fresh water which isn’t freely available on the ocean.
And to your second point, in the context of history that happened in modern times. The cholera epidemics happened in the 19th century with the epidemiologist John Snow publishing his treatise in 1855. Unsafe drinking water causing widespread disease was mainly a problem of modern cities in the industrial age and the overcrowding and unsanitary conditions that came with it.
History time!
Myth: People in the past drank beer because it was safer than drinking water.
Fact: People in the past drank beer because it was full of calories and tasty. Before modern times people generally had access to or knew how to find clean water, and water has always been the most popular drink throughout history.
–
Myth: People needed spices to cover the taste of rotten meat.
Fact: People ate fresh meat when it was available and preserved it when they could by smoking, drying, salting, fermenting, or otherwise processing it. When they didn’t have access to meat they just wouldn’t eat it. They wanted spices for the same reason we do - because they taste good.
Then why does people’s preference for spicy food correlate to local food pathogen prevalence?
See: https://pubmed.ncbi.nlm.nih.gov/9586227/
To elaborate a little further. “Just not eating” something is a modern luxury. For most of our history, you ate everything that was available or (someone, usually your youngest kids first) starved. The argument isn’t that spices cover the taste of rotten food, but that they actually kill the pathogens that make humans sick, making more food edible for longer. This is a spill over from these plants’ long evolutionary arms race with phytotoxins. Cultures in places with high food pathogen prevalence, where spicing makes a real difference to survival, develop a preference for spicy food, despite their initially aversive taste. Cultures in cold climates with few food pathogens don’t.
Wasn’t that literally the purpose of grog? A mixture of beer and water used on ships to kill harmful bacteria that would grow in the ships’ water stores over a long voyage?
And if people in the past knew how to make water safe to drink, then why was epidemiology invented when Londoners couldn’t figure out that they should stop drinking poop water?
Grog was a mixture of rum, water, and lime juice. Beer does not have enough of an alcohol content to have any antibacterial impact. Your basic premise is flawed.
The main reasons grog was invented were twofold, first and foremost, it diluted the alcohol to manage the sailors’ intoxication levels (much like drinking a rum and Coke does today). Secondly, the addition of lime juice helped fight off scurvy (leading to British sailors being called “limeys”).
While it did improve the flavor of stale water, the disinfecting properties have been greatly exaggerated over time.
I can’t speak to practices on sailing ships, those surely differ from general history especially when it comes to fresh water which isn’t freely available on the ocean.
And to your second point, in the context of history that happened in modern times. The cholera epidemics happened in the 19th century with the epidemiologist John Snow publishing his treatise in 1855. Unsafe drinking water causing widespread disease was mainly a problem of modern cities in the industrial age and the overcrowding and unsanitary conditions that came with it.