Collation (meal)

The term collation originates in the Roman Catholic Church, where it refers to the two small meals allowed on days of fasting, with or without abstinence.^[1] Traditionally, the reading in Benedictine monasteries of excerpts from Collationes patrum in scetica eremo, written by John Cassian, was followed by a light meal. In modern Italian, the two small meals are the prima colazione (breakfast) and seconda colazione (lunch).

Other uses

The French court of Louis XIV used the term collation to refer to light meals in general. In British English today, a collation is likewise a light meal, offered to guests when there is insufficient time for fuller entertainment. It is often rendered cold collation in reference to the usual lack of hot or cooked food. The Polish word kolacja ("supper") is a derivation. In Jewish tradition the collation served on Friday night in many synagogues, following Erev Shabbat (Sabbath eve) services, is referred to as the Oneg Shabbat,^[2] the Biblical Hebrew expression, "the delight of the Sabbath," from Isaiah 58:13, in the section of the Prophets, "Call the Sabbath a delight."^[3] After Saturday morning worship, the collation is referred to as the "kiddish" or "Kiddush/Kiddush reception," from the root for the word "holy," because it normally begins with the recitation of the Kiddush, the prayer giving thanks for wine, and the sweetness of life symbolized by it.

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