The College Graces of Oxford and Cambridge
Bodleian Library Publishing, 2013
Paper: 978-1-85124-083-8
See other books on: Adams, Reginald H. | Cambridge | Cooking | Great Britain | Oxford
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Paper: 978-1-85124-083-8
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC
ABOUT THIS BOOK
Following a historical introduction, The College Graces of Oxford and Cambridge reproduces in chronological order the full Latin texts of all the graces alongside facing English-language translations. Also included are the special graces reserved for feast days, as well as an explanation of some of the traditions that accompany them, including the trumpeters that summon students to dinner to the use of the Sconce Cup and the Rose Bowl.
From the twelfth-century monastic texts and the two-word graces of the nineteenth century to the new graces written for the modern age, this meticulous collection reveals how the tradition of the Latin grace has survived and evolved over the centuries and offers a rare glimpse inside the private halls of Oxford and Cambridge.
The custom of formal dining at Oxford and Cambridge dates back to the earliest days of college life. Before each dinner, according to ancient statutes, grace must be said in Latin, and, although the text and nature of grace for each college has changed over the years, the tradition itself remains current to this day.
Following a historical introduction, The College Graces of Oxford and Cambridge reproduces in chronological order the full Latin texts of all the graces alongside facing English-language translations. Also included are the special graces reserved for feast days, as well as an explanation of some of the traditions that accompany them, including the trumpeters that summon students to dinner to the use of the Sconce Cup and the Rose Bowl.
From the twelfth-century monastic texts and the two-word graces of the nineteenth century to the new graces written for the modern age, this meticulous collection reveals how the tradition of the Latin grace has survived and evolved over the centuries and offers a rare glimpse inside the private halls of Oxford and Cambridge.
See other books on: Adams, Reginald H. | Cambridge | Cooking | Great Britain | Oxford
See other titles from Bodleian Library Publishing
