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Refectory table. A refectory table is a highly elongated table [1] used originally for dining in monasteries during Medieval times. In the Late Middle Ages, the table gradually became a banqueting or feasting table in castles and other noble residences. The original table manufacture was by hand and created of oak or walnut; the design is based ...
The work is known for the various expressive facial reactions and bodily actions, like hand gestures of the different figures at the table. [2] The Ognissanti piece also is placed at the end architectural bay of the refectory rather than the middle. [2] The main table is U-shaped and is located on the entire east-side wall of the actually ...
Trencher (tableware) A trencher (from Old French trancher 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. [1] At the end of the meal, the trencher could be eaten with sauce, but could also be given as ...
Medieval cuisine. Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for ...
Refectory. A refectory (also frater, frater house, fratery) is a dining room, especially in monasteries, boarding schools and academic institutions. One of the places the term is most often used today is in graduate seminaries. The name derives from the Latin reficere "to remake or restore," via Late Latin refectorium, which means "a place one ...
Dairy products were consumed in the form of cheese (particularly feta), and nuts and fruits such as dates, figs, grapes, pomegranates, and apples. The choice of meats were lamb, and several wild animals like gazelles, wild asses, and suckling young in general. Meat was often salted, smoked or dried.
In the West, the Rule of St Benedict appointed him a separate table, at which he might entertain guests and strangers. Because this permission opened the door to luxurious living, Synods of Aachen (816–819), decreed that the abbot should dine in the refectory, and be content with the ordinary fare of the monks, unless he had to entertain a ...
The Iona Nunnery was an Augustinian convent of nuns located on the island of Iona in the Inner Hebrides of Scotland. It was established sometime after the foundation of the nearby Benedictine monastery in 1203 by Ranald, son of Somerled. Bethóc, daughter of Somerled, and sister of Ranald, was first prioress. The ruins of the nunnery stand in a ...