The Plan of St. Gall a study of the architecture & economy of & life in a paradigmatic Carolingian monastery |
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| V. 8. |
| V.8.1. |
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| V.8.3. |
THE KITCHEN, BAKE AND BREW HOUSE FOR
PILGRIMS AND PAUPERS |
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| VI. |
| VI. 1. |
| VI.I.I. |
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| VI. 2. |
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| VI. 3. |
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| VI. 4. |
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 | The Plan of St. Gall |  |
THE KITCHEN, BAKE AND BREW HOUSE FOR
PILGRIMS AND PAUPERS
The Kitchen, Bake and Brew House for Pilgrims and
Paupers lies ten feet west of the Hospice, and covers a
surface area of 22½ feet by 60 feet. Its layout repeats on a
400. PLAN OF ST. GALL
KITCHEN, BAKE AND BREWHOUSE FOR DISTINGUISHED GUESTS. AUTHORS' RECONSTRUCTION OF
ROOF FRAMING, WITH SOME TIMBERS REMOVED
A widened aisle forms an extended lean-to accommodating kitchen and larder on either side of the entrance. The wall plate for the main space
of the house provides footing for rafters over this enlarged lean-to. In the nave space are the oven, kneading troughs, and tables for shaping
loaves. At right are the brewing range and four tubs or cauldrons for steeping brew. The narrow aisle beyond and to the rear (its interior not
visible here) is of conventional width in relation to the main space, and houses at one end containers for cooling beer and at the other, troughs
for leavening dough.
Monks, which shall be discussed later on. But it combines
with the facilities for brewing (bracitoriū) and baking
(pistrinū) a stove for cooking. This is the meaning that must
be attributed to the square in the bakery immediately in
front of the baking oven (fornax), which is internally divided
into four more squares by two lines crossing each other at
right angles. The same symbol is used for the stove in the
Kitchen for the Distinguished Guests.[296] There, in the
center, of a room, explicitly defined as "kitchen" (culina),
its meaning is unequivocal. The facilities for cooling the
beer (ad refrigerandū ceruisā) and for leavening the bread
(locus conspergendi) are installed in the aisle that runs along
the western side of the house. The equipment is identical
with that of the Bake and Brew House of the Monks, and
the design and construction of the house must also have
been very similar.
See below, p. 165. Keller (1844, 27) and Willis (1848, 108-9)
overlooked this fact and based upon this `oversight' the erroneous conclusion
that the Hospice was not furnished with a kitchen.
Charles W. Jones reminds me, in this context, of a passage in the
Directives of Abbot Adalhard of Corbie containing a strong hint that at
Corbie too, the poor had their own kitchen: "According to custom the
porter should provide firewood for the poor, or other things which are not
recorded here, such as the kettle or dishes or other things that are in their
quarters". See III, 106, and Consuetudines Corbeienses, ed. Semmler,
Corp. cons. mon., I, 1963, 374.
| The Plan of St. Gall | |