Food and Drink: The Catholic Way

Many kinds of food and drink have their roots in Catholic civilization and certain foods are closely linked to the liturgical calendar:

Hot cross buns are associate with Lent

Mince pies were often associated with events of Christmas (such as cinnamon, cloves and nutmeg symbolizing the three gifts of the Magi)

Christmas pudding, originated from the medieval dish of frumenty, a spicy, wheat-based dessert used for saints’ feast days

The cappuccino is named after the Capuchin friars.


Viniculture is interwoven with Catholicism, inherited from the ancient Romans and developed, especially by monasteries, for the sake of the Mass:

Cistercian monks invented the place-based classifications of ‘terroir’ and ‘cru’

Chateauneuf-du-Pape is named after the Papacy, which was in Avignon in the 14 century

Dom Perignon (famous champagne brand) is named after a Benedictine monk at Hautvillers

Catholic Tadeo Alderotti first described the alcohol distillation process

Some of the finest liquors in the world come from monastic tradition, for example: Chartreuse (develop by Carthusian monks for medical reasons)

Source: Lumen: The Catholic Gift to Civilization by Fr. Holden and Fr Pinsent, CTS Publications


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