02523nam 2200529 450 991081360840332120230725031024.01-283-12282-097866131228271-4411-5991-6(CKB)2670000000083285(EBL)711061(OCoLC)727649566(SSID)ssj0000523135(PQKBManifestationID)12180009(PQKBTitleCode)TC0000523135(PQKBWorkID)10539535(PQKB)10113805(MiAaPQ)EBC711061(MiAaPQ)EBC5309434(EXLCZ)99267000000008328520180314h20112011 uy 0engur|n|---|||||txtccrA hermit's cookbook monks, food and fasting in the Middle Ages /Andrew JotischkyLondon, [England] ;New York, New York :Continuum,2011.©20111 online resource (224 p.)Description based upon print version of record.0-8264-2393-0 Includes bibliographical references and index.Cover; Contents; List of illustrations; Preface; Acknowledgements; 1 Beginnings - who were the first monks?; 2 Desert fathers, pillar-saints and fasting; 3 The 'hermit craze' of the Middle Ages; 4 Herbs and health; 5 From field to table - the medieval monastic experience; 6 Medieval diets - the food landscape; 7 Conclusion; Notes; Further Reading; IndexThe Egyptian hermit Onuphrios was said to have lived entirely on dates, and perhaps the most famous of all hermits, John the Baptist, on locusts and wild honey. Was it really possible to sustain life on so little food? The history of monasticism is defined by the fierce and passionate abandonment of the ordinary comforts of life, the most striking being food and drink. A Hermit's Cookbook opens with stories and pen-portraits of the Desert Fathers of early Christianity and their followers who were ascetic solitaries, hermits and pillar-dwellers. It proceeds to explore how the ideals of the deseMonastic and religious lifeHistoryMiddle Ages, 600-1500Monastic and religious lifeHistory641.59409Jotischky Andrew1965-932490MiAaPQMiAaPQMiAaPQBOOK9910813608403321A hermit's cookbook4127037UNINA