The Gourmand: A contemporary food, arts and culture journal
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Nuns and Gastronomy

  • As a child, Agnès Villette had a taste for the fruit pastes produced by her local nunnery. Brought to her by her grandmother, they were part of a rich history of food production by nunneries and monasteries alike. 


    French Catholic monasteries had been producing Chartreuse and Benedictine for centuries. As a Zen nun herself, Agnès understood the spiritual value of the work – as well as the secular context and the popularity of the slow food tradition.

     

    Agnès photographed four communities who produce organic and bio-dynamic wine, grow mushrooms and make traditional cakes. An Orthodox Greek community and a Solan monastery in France, Belgian Cistercian Trappists and the Franciscans at Santa Maria del Socorro in Seville; who all produce food and drink according to their long-held recipes. 

     

    Photography: Agnès Villette

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

  • Nuns and Gastronomy - The Gourmand

Nuns and Gastronomy