Food and meal consumption according to St. Isidore’s Rule in comparison to contemporary Western monastic regulations
Food and meal consumption according to St. Isidore’s Rule in comparison to contemporary Western monastic regulations

Summary/Abstract: This article analyzes St. Isidore’s Rule, founded in the years 615–619, and studies the image of food and meal consumption that emerges from it. It presents the position of the bishop of Seville in comparison to other contemporary Western monastic rules of the time. The article reflects how much attention ancient monks paid to food and meal consumption in the community and whether, in the light of monastic regulations left in place, we can claim that their creator was aware of all the safety risks associated with food safety and food security. In the analysis of monastic regulations, this paper relies on comparative studies and also applied mainly historical-legal methods. There is no doubt that the questions of safe, “simple and fresh” food (food security) and the function of the hebdomadary (nutrition security) were present in Isidore’s Rule. This pastor and scholar wanted the community to create unity through eating. Food and culinary issues were important, though not the most important in the life of a community. The way in which people ate their meals expressed the hierarchy of the community life. The superior of the community was responsible for making decisions on numerous subjects. In his Rule, St. Leander’s brother did not pay as much attention to food and nutrition issues as, for example, Italian rules do. In contrast to other rules of ancient Western monasticism, the one presented by St. Isidore in terms of culinary and organizational matters turns out to be well balanced, moderate and devoid of all eccentricity. All of early monastic rules in the West analysed here focus on fasting.

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