Skip to main content

IMC 2016: Sessions

Session 117: The Monastic Refectory and Spiritual Food, I

Monday 4 July 2016, 11.15-12.45

Sponsor:Centre d’Études Supérieures de Civilisation Médiévale (CESCM), Cahiers de Civilisation Médiévale
Organiser:Estelle Ingrand-Varenne, Centre d'Études Supérieures de Civilisation Médiévale (CESCM), Université de Poitiers / Centre National de la Recherche Scientifique (CNRS), Paris
Moderator/Chair:Martin Aurell, Centre d'Études Supérieures de Civilisation Médiévale (CESCM), Université de Poitiers / Centre Nationale de la Recherche Scientifique (CNRS)
Paper 117-aGo Out of the Monastery to Realise the Monastic Life?: The Food in the Heart of the Rural Priories - The Case of Some Priories-Cures in Dauphiné, France
(Language: English)
Bruno Varennes, Centre européen de recherche sur les congrégations et les ordres religieux (CERCOR), Laboratoire d’Études sur les Monothéismes, Université de St Étienne
Index terms: Economics - Rural, Monasticism, Religious Life
Paper 117-bAngelic or Human: The Grandmontines
(Language: English)
Martine Larigauderie-Beijeaud, Independent Scholar, Saint Sylvestre
Index terms: Monasticism, Religious Life

At the heart of communal life, the refectory was an area where monks gathered, nourished their bodies but also strengthened their soul. How did bells, silence, readings, prayers, refectory decorations such as paintings, sculpture and inscriptions, and ritual work together to sanctify the monastic meal? What were the links between the communal dining room and the church, the place of the Eucharistic celebration and the prefiguration of the Celestial banquet? How did each monastery build, decorate and conceive of its refectory in this aim? Did the relationship between communal repasts and spiritual nourishment in monastic life have echoes in the community of canons, lay society or in chivalry?