Content Index

Work Plan 

• Studies on Masonic Cuisine
• Something about masonry without gastronomy
• Gastronomy as a cultural expression and a method of historic study
• Phases of gastronomy
• What am I trying to show in this book?
• Final argument and the metaphor of the stairs

1. Masonic History and its Gastronomy 

• 1.1. Brief masonry history
• 1.2. The alimentation of the different religions
• 1.3. The oriental cuisines
• 1.4. India, Persia and its derivations towards the west
• 1.5. The Hippocratic diet and the seven cooks of Greece
• 1.6. The cuisine of the Collegiae
• 1.7. Spanish Cuisine
• 1.7.1. Sephardic cuisine
• 1.7.2. The Mozarab cuisine
• 1.7.3 Camino de Santiago's Cuisine
• 1.7.4. Hispano-American cuisine
• 1.8. The Cuisine of the speculative masonry

2. The Fast 

• 2.1. The stimulating function of the fasts
• 2.2. Masonic Fasts
• 2.2.1 Fasts for reflection
• 2.2.2. Purification fasts (Homeostasis)

3. The Festive Boards 

• 3.1 The Masonic Festive boards.
• 3.1.1 Solstice Festive boards
• 3.1.2 Equinoctial Festive boards
• 3.1.3 Initiation Festive boards
• 3.1.4 Exaltation Festive boards
• 3.1.5 Feast of a new Lodge ignition of Lights
• 3.1.6. Family celebrations
• 3.2. The Toasts
• 3.2.1. Obligatory toast
• 3.2.2. Free toasts
• 3.2.3. The Retiling toast:
• 3.2.4. In funeral gatherings

4. The Cenacle 

• 4.1 The Energies of the cenacle
• 4.1.1. Location
• 4.1.2. Decoration
• 4.1.3. The Illumination
• 4.2. The table: assembly and protocol
• 4.2.1. The vacant seat

5. Esoteric Study of the Products 

• 5.1. Drinks and Libations
• 5.1.1. Which Drinks to Have and Which to Repudiate?
• 5.1.2. How to Carry Out Libations?
• 5.1.3. Which aims should we drink for?
• 5.2. Animal Sacrifice
• 5.3. Vegetable Harvest
• 5.4. Energetic Feeding
• 5.4.1. The Principles of Energetic Food
• 5.4.2. Macrobiotics
• 5.4.3. Vegetarianism
• 5.4.4. The Mediterranean Diet
• 5.5. Sacred Foods
• 5.5.1. Olive Oil, the Liquid Gold from the Mediterranean
• 5.5.2. Rice, Manna for the Eastern
• 5.5.3. The horse for the astures
• 5.5.4. The Sacred Meat of Christianity
• 5.5.5. Honey, ambrosia and nectar of the gods
• 5.5.6. The Goose for the Jars
• 5.5.7. The Bread
• 5.5.8. The Salt, Exorcist and Fraternal
• 5.5.9. The scallops, the ‘concheiros’ and the ‘kjiokenmöddings’
• 5.5.10. The Christian wine
• 5.6. Foods for the spirit
• 5.7. The symbol system of the foods
• Esoteric Glossary of the Foods

6. The cookery ritual 

• 6. 1. The importance of the ritual
• 6.2. The transmission of the chef
• 6.3. Techniques of ritual cooking
• 6.3.1 Facilities
• 6. 3. 2. The Utensils
• 6.3.3. The cooking of dishes
• 6.3.4. Forms of presentation

7. Introduction to the recipe book 

• 7.1 Starters
• 7.2. Fish
• 7.3. Meats
• 7.4. Desserts
• 7.5. Libations

8. Masonic menus 

 For learn more, click in Mason cookery. History, Rituals and Mason Table Traditions