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Study Notes
- Saying grace at meals likely originated from early hunter-gatherer societies.
- The beauty of saying grace is most evident at a poor man's table or with simple meals.
- Plain diets are most conducive to reflecting on the act of eating and the institution of sustenance.
- Saying grace at a rich man's table with extravagant dishes can feel unseasonable and impertinent.
- Gluttony and surfeiting are not proper occasions for thanksgiving.
- The proper object of grace is sustenance, not delicacies.
- A city chaplain may feel uncomfortable saying grace at a great Hall feast where guests indulge in excessive eating.
- The banquet Satan provides in Paradise Regained is a satire on full tables and surfeits.
- Graces may involve something awkward and unseasonable, especially before a meal.
- The Quakers' silent grace is admirable.
- The author discusses the eating habits of different people, including their attitudes towards food and drink.
- He notes that some people eat with indifference and cleanliness, while others are more passionate and sensual about their food.
- The author expresses his own preferences for certain foods, such as deer's flesh and asparagus.
- He critiques those who pretend not to know what they are eating, and suggests that taste in food can reveal something about a person's character.
- The author discusses the performance of grace before meals, noting that it can feel cold and spiritless in some households.
- He recounts an experience drinking tea with two Methodist divines, one of whom suggested saying a prayer before the meal.
- The other divine did not know of this custom and the prayer was not said.
- The author suggests that a short grace lacks reverence, while a long one risks impertinence.
- He critiques the old form of grace used at his school, which connected a humble blessing with recognition of overwhelming religious benefits.
- The author concludes by referencing a legend about young Hospitallers who used to have roast meat until a benefactor gave them clothing instead.
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