Collation

Definition and stakes

1911 Encyclopædia Britannica, Volume 6… (1911)

“ Readings from this and similar works were customary in monasteries; by the regula of St Benedict it is ordered that on rising from supper there should be read collationes, passages from the lives of the Fathers and other edifying works; the word is then applied to the discussions arising from such readings. On fast days it was usual in monasteries to have a very light meal after the Collatio, and hence the meal itself came to be called “collation,” a meaning which survives in the modern use of the word for any light or quickly prepared repast. ”
Source: Wikisource

Portrait of Alexis Soyer Alexis Soyer,  The Pantropheon; Or, History of Food…

“ The following is the style of living at the court of the Dauphin of France in the 14th century:—
As in all well-regulated houses, there were five repasts, viz.: the{349} morning (except on fast days) , the breakfast; the repast of ten o’clock,— (dix heures, or the décimheure; by abbreviation décimer, and by a second abbreviation, dîner) —the dinner; the second dinner, the supper (souper) , at which they eat no more soup than we do; and lastly, the night repast, which they called a collation.
”
Source: Gutenberg

H. Clay Trumbull,  The Covenant of Salt

“ Bread is the basis of a common meal, as blood is the basis of a common life. As, in the sacrifices, the body of the animal offered in sacrifice was the basis of a covenant meal, while the blood was the basis of union with the divine; so in the symbolism of bread and wine, in any sacramental meal, or in any meal of sacred covenanting between two persons, the bread stood for the flesh, and the wine for the blood. So, also, when bread and salt are used together, the salt would seem to stand for blood or life, and the bread to stand for the flesh or the body. ”
Source: Gutenberg

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