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Nachgelassene Fragmente 1869 - 1874. Band 7 (Kritische by Friedrich Nietzsche, Giorgio Colli, Mazzino Montinari

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By Friedrich Nietzsche, Giorgio Colli, Mazzino Montinari

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While writing one of his many books, he simultaneously performed menial work in the kitchen. 19 Benedict, as presented by Ardo, transformed himself not only into the prototypical monastic ideal but also into a contemporary role-model for others, zealously working at daily labor, at writing, at prayer and at taming the body’s desires for food and sleep. In contrast, Benedict’s brothers at Saint-Seine lacked proper discipline and work ethic and suffered from their susceptibility to vices. 2, trans.

203–4, 208–9. indd 40 15/08/2012 12:11:04 Working for Reform monks at Saint-Seine for maintaining a certain opulence in their attire, noting that while everyone else there dressed up in fine clothing on days of popular feasts, Benedict wore his usual threadbare garments. The increased wealth in revenue in monasteries had also led to an overabundance of food; hence, the sin of gula (gluttony) became one of Benedict’s other concerns. At Saint-Seine, the abbot appointed Benedict cellarer, an office that granted him control over the dispensation of foodstuffs.

D. 500 to 900, rev. edn (Ithaca, 1957), pp. 196–7. 1, trans. Cabaniss, p.  203. indd 48 15/08/2012 12:11:05 Working for Reform Leidrad of Lyons wanted to rebuild the monastery of Ile-Barbe, he eagerly sought out Benedict to send him a group of these well-disciplined monks to imbue his rebuilt monastery with a new spirit. Benedict’s monks also filled posts at newly created monasteries, at the request of their founders. Bishop Theodulf of Orléans made such a request when he created Saint-Maximin, and even Alcuin beseeched Benedict to send him a group of monks to establish his monastery at Cormery.

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