Nourishment and Asceticism

In the history of monasticism the attention given to food and discipline in diet is central to eremitical and coenobitical experience in both the East and West. The types of food and the quantities and timing of repasts are abundantly evident in precepts, rules and customs. While no dish or beverage is absolutely prohibited – not even wine or meat – nutritional choices had to be justified on biblical and religious grounds and above all medical and dietetic ones. The present article will show that consideration of these themes – with reference in particular to the medieval period and the Rule of St. Benedict (Regula Benedicti) – sheds light on our understanding of the norms of observance which for centuries have characterised the Christian ascetical tradition.