Joshua Bennett
In Catholicism, a collation is a light meal that is allowed in addition to a full meal on fasting days. The purpose of a collation is to allow a believer to perform their duties while fasting throughout the day. The quantity of food allowed at this meal has never been made the subject of positive legislation, but the Catholic Church defines it as being less than eight ounces of food. In the 19th century, the Catholic Church introduced another collation, called a frustulum, which is permitted to be eaten in the morning and may consist of up to two ounces of solid food with a beverage.
| Characteristics | Values |
|---|---|
| Number of meals | 1 or 2 light meals |
| Time of consumption | Morning, evening, or any time after noon |
| Quantity | Less than 8 ounces of food |
| Beverage | Coffee, tea, or similar |
| Food type | No prohibition on type of food |
Explore related products
What You'll Learn
The history of collation
By the 9th century AD, the strict rules surrounding fasting in Western Christianity began to relax. Believers were allowed to consume a small amount of water in the evening on fast days, a practice that eventually extended to include a "recognized quantity of solid food." This indulgence was known as a collation, defined by the Catholic Church as less than eight ounces of food. The purpose of collation was to provide sustenance to those who performed physical labor throughout the day, allowing them to continue their duties while still adhering to the fasting tradition.
The practice of collation became a normative part of Christian fasting in many localities after the 14th century AD. It is believed that the term "collation" originated from the rule in Benedictine monasteries dating back to the mid-6th century AD. According to this rule, the evening meal was followed by the reading of excerpts from "Collationes patrum in Scetica eremo," written by John Cassian around 420 AD.
Over time, the Catholic Church introduced further flexibility to fasting practices. In the 19th century, another collation, called a frustulum, was permitted to be eaten in the morning. Additionally, the Church clarified that fasting did not refer solely to eating too much but rather to having an inordinate preoccupation with food. This distinction acknowledged the psychological aspects of fasting, such as heightened awareness of food-related stimuli during periods of abstinence.
Today, the term "collation" in British English refers to a light meal offered to guests when there is insufficient time for a fuller meal. This usage of the term may be influenced by the French court of Louis XIV, where "collation" signified light meals. The concept of collation continues to hold significance within the Catholic Church, particularly during fasting seasons like Lent, when believers are allowed one full meal and two smaller meals (collations) that together do not exceed the quantity of a full meal.
Exploring the Many Catholic Dioceses in New York State
You may want to see also
Explore related products
How much food is allowed
The Catholic Church defines a collation as a light meal allowed on fasting days. The purpose of collation is to allow believers to perform their duties while fasting throughout the day.
The quantity of food allowed during collation has never been made the subject of positive legislation. However, the Catholic Church defines collation as less than eight ounces of food. Some older authors say that collation should be one-fifth the size of the principal meal, but since the time of St Alphonsus de' Liguori, the common opinion is that eight ounces is acceptable, even if this will satisfy the appetites of some people.
The time of day that collation is eaten also affects the quantity of food that is acceptable. For example, a collation in the morning, or frustulum, is permitted to contain up to two ounces of solid food. A collation may be eaten at any time after noon, or as early as 11 am for a just cause.
The quantity of food allowed at collation also depends on the individual's temperament, duties, length of fast, and the usage of their country. For instance, more food is allowed in cold climates, to those who are working during the day, and to those who are weak and hungry.
Pittsfield MA: Catholic Diocese or Not?
You may want to see also
Explore related products
When to eat collation
The term 'collation' refers to one or two light meals allowed on days of fasting, especially in Western Christianity. The purpose of collation is to allow a believer to perform their duties while fasting throughout the day. The traditional Black Fast of Western Christianity, which was broken after sunset, did not permit a collation if strictly observed.
In the 9th century AD, the strict rules about fasting in Western Christianity started to become more relaxed, as it became allowed to have a small amount of water in the evening on fast days. Over time, this grew to include a "recognised quantity of solid food" allowed on days of fasting, with or without abstinence. The evening collation was defined by the Catholic Church as being less than eight ounces of food. In the 19th century, the Catholic Church introduced another collation, called a frustulum, which is permitted to be eaten in the morning.
On Christian strict fasting days of Lent (Ash Wednesday and Good Friday), the Catholic Church prescribes "only one full meal a day but does not prohibit taking some food in the morning and evening, observing—as far as quantity and quality are concerned—approved local custom". The time for collation may vary depending on the local custom, but it is generally allowed at any time after noon, or as early as 11 am for a just cause.
In British English, a collation is a light meal, offered to guests when there is insufficient time for fuller entertainment. It is often referred to as a ''cold collation'' due to the absence of hot or cooked food. In modern Italian, the two small meals are the prima colazione (breakfast) and seconda colazione (lunch).
The Catholic Reformation: Triumph or Tragedy?
You may want to see also
Explore related products
What foods are allowed
In the Catholic Church, a collation is a light meal that is allowed in addition to a full meal on fasting days. The purpose of collation is to allow a believer to perform their duties while fasting throughout the day.
The quantity of food allowed at this meal has never been made the subject of positive legislation. However, the evening collation is defined by the Catholic Church as being less than eight ounces of food. Some older authors say the collation should be one-fifth the size of the principal meal, but since the time of St Alphonsus de' Liguori, it has been commonly thought that eight ounces is acceptable, even if this will satisfy some people's appetites.
On fasting days, the Church prescribes "only one full meal a day but does not prohibit taking some food in the morning and evening, observing—as far as quantity and quality are concerned—approved local custom." This means that the type of food eaten at collation is not restricted, but the amount is limited.
In the morning, a frustulum is allowed, with up to about two ounces of solid food with some coffee, tea, or a similar beverage. The collation may be eaten at any time the principal meal may be eaten, which is to say, any time after about noon, or as early as 11 am for a just cause.
In modern Italian, the two small meals are the prima colazione (breakfast) and seconda colazione (lunch).
Music Ministry Training: A Catholic Guide
You may want to see also
Explore related products
The purpose of collation
The practice of collation has its roots in the 9th century when the strict rules around fasting in Western Christianity began to relax. Initially, only a small amount of water was allowed on fast days, but over time, this evolved to include a "recognized quantity of solid food". The Catholic Church defined this quantity as less than eight ounces of food for the evening collation. In the 19th century, the Catholic Church introduced another collation, called a "frustulum", which could be eaten in the morning and consist of up to two ounces of solid food with a beverage.
The quantity of food allowed during collation is meant to enable people to give proper attention to their duties. This quantity may vary depending on factors such as the person's temperament, duties, length of the fast, climate, and physical labour. For example, more food is permitted in cold climates and for those engaging in physical labour during the day.
The timing of collation is flexible and may be adjusted to suit individual needs. It can be eaten at any time after noon or as early as 11 am for a just cause. The main meal of the day is typically taken at noon, but the hour for the midday meal and collation may be inverted for valid reasons.
In summary, the purpose of collation is to provide sustenance during fasting periods while still adhering to the spirit of fasting, which is to limit the amount of food consumed rather than the type of food. This practice allows believers to continue their daily duties while engaging in a form of penitence through reduced food intake.
The Origin of the Term Catholic: A Religious Exploration
You may want to see also
Frequently asked questions
A collation is a light meal that is allowed in addition to a full meal on fasting days.
The Catholic Church defines a collation as being less than eight ounces of food.
A collation is usually taken in the evening, but it may be eaten at any time after noon or from 11 am for "just cause".
The term "collation" comes from the rule in Benedictine monasteries dating from the mid-6th century AD that the usual evening meal was to be followed by the reading of excerpts from "Collationes patrum in Scetica eremo" written by John Cassian around 420 AD.
The purpose of a collation is to allow a believer to perform their duties while fasting throughout the day.
