The book on Masonic Cuisine

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  1. Layout of the Project.
    1. Contents.
    2. Opening the Masonic Cuisine works.
    3. Brief introduction on Masonry without gastronomy.
    4. Gastronomy as a cultural expression and method of History investigation.
    5. What gastronomy tells us about our century.
    6. What I try to prove in this book.
    7. Summary and the stairway metaphor.

  2. The History of Masonry and It's gastronomy.
    1. Short History about Masonry.
    2. Nutrition under various religions.
    3. The Oriental cuisine's.
    4. India, Persia and their derivations towards Occident.
    5. The Hippocratic diet and the seven cooks of Antique Greece.
    6. From Collegiae cookery to the Freemasons.
    7. Spanish cuisine
    8. Sephardic cuisine.
    9. Mozarabic cuisine.
    10. St. James Pilgrimage cuisine.
    11. Gastronomy within the speculative Masonry.

  3. Fasting.
    1. The stimulating function of fasting.
    2. Masonic fastings.
    3. Fastings for reflection.
    4. Fasting to prepare for the meetings.
    5. Fasting to prepare for initiations and exaltations.
    6. Fastings for purification.
    7. Annually (Solar cycle).
    8. Quarterly (Solar phase change).
    9. Monthly (Lunar cycle).
    10. Weekly.

  4. The Agape's.
    1. The Masonic Agape's.
    2. Solstitial Agape's.
    3. Equinoctial Agape's.
    4. Initiation Agape's.
    5. Exaltation celebration Agape's.
    6. New Loggia advent Agape's.
    7. Family celebrations.
    8. The Toasts.
    9. Compulsory toasts.
    10. Unregulated toasts.
    11. Custodian's toasts.
    12. Wake meeting toasts.

  5. The Cenacle
    1. The Cenacle's energies.
    2. Emplacement.
    3. Decoration.
    4. Illumination.
    5. The Table: arrangement and protocol.
    6. The empty chair.

  6. Attention to the Produces.
    1. The esoteric study of the products.
    2. Beverages and libations.
    3. Which can be ingested and which to disavow.
    4. How to perform the libations.
    5. To what aim one must drink.
    6. The sacrifice of animals.
    7. The vegetable acquisition.
    8. Energetic nutrition and useless products.
    9. The principles of energetic food.
    10. Macrobiotics.
    11. Vegetarianism.
    12. The Mediterranean diet.
    13. Holy victuals.
    14. Olive oil, the liquid gold from the Mediterranean.
    15. Rice, the manna to the Orientals.
    16. Horsemeat to the Asturians.
    17. Holy meat in Christianism.
    18. Honey, ambrosia and nectar of the gods.
    19. Goose for the Jars.
    20. Bread.
    21. Bread is the origin of Masonry.
    22. The alchemy symbolism of bread.
    23. Bread for celebrations.
    24. Salt, exorcist and fraternal.
    25. Scallops, shellfish and the Kjiokenmöddings.
    26. Christian wine.
    27. Food for the spirit and soul.
    28. Foodstuff's symbology (Esoteric glossary of comestibles).

  7. Ritual cookery.
    1. About the importance of rites.
    2. The cooks conveyance.
    3. Ritual cooking techniques.
    4. The premises.
    5. The utensils.
    6. Types of concoctions.
    7. Presentation styles.

  8. Masonic recipes.
    1. Entrees
    2. Fish.
    3. Meat.
    4. Desserts.
    5. Beverages.

  9. Appendices.
    1. Index by themes.
    2. Index by ingredients.
    3. Menus selection for diverse celebrations.
    4. Menus selection for every season.