Dates: Spring 2012
From the ridiculous to the sublime, this exhibition charts those points wherein monastic practices, both real and perceived, have left their mark on culinary history. Fine art, prints, photographs, books, and artifacts have been gathered to amaze, entertain, and instruct viewers in the sweet and savory secrets of the cloister. The majority of pieces in this exhibit are from the Blackfriars Institute for Religion and the Arts (Berkeley), an affiliate of DSPT.
A lecture by Fr. Michael Morris, OP, professor of Religion & the Arts, explored fine art, prints, photographs, books, and artifacts gathered for this exhibit to amaze, entertain, and instruct viewers in the sweet and savory secrets of the cloister. Following the lecture was a screening of The Cheese Nun as night two of the Faith in Food Film Series. The Cheese Nun defines the centuries-old commitment and dedication of many religious to the careful and artistic production of foods and beverages by tracing the story of Sr. Noella Marcellino, OSB, and her passion for cheese making.
Throughout history, religious communities have typically been sustainable. Often they have produced unique artisanal foods, including beer, wine, and many different types of cheeses and confections. The reception following Fr. Michael's lecture provided a unique sampling of such foods from modern day monasteries.