Kultura kulinarna Towarzystwa Jezusowego w Rzeczypospolitej Obojga Narodów

The article explores the culinary practices of the Society of Jesus, in the Polish–Lithuanian Commonwealth, focusing on the cultural contexts that shaped them. It examines table manners, menus, and dining customs observed in Jesuit colleges. The study reveals that Jesuits, as a religious order combining monastic discipline with apostolic mission, paid close attention both to spiritual development and to maintaining physical health. Their approach to fasting was marked by moderation, reflecting their primary goal of apostolic serivce Ad maiorem Dei gloriam.