water
People who habitually drink water become just as good gourmets about water as wine drinkers about wine. For fifty or sixty years of my life, I have drunk only water, and no lover of wine has ever felt the same delight in some Grand-Laffite or Chambertin as I have in a glass of cool spring water whose purity has not been tainted by any earthy salts.
Dumas on Food (London: Folio Society, 1979), 299.
Nowhere—not on these marshes or in the coves or out along the mudflats—is it a good idea to trivialize the power of the water.
“Country Road,” in Settled in the Wild (Chapel Hill, NC: Algonquin Books, 2010), 40.