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De - Pt| English Dictionary: banquet | by the DICT Development Group |
| 5 results for banquet | |
| From WordNet (r) 3.0 (2006) [wn]: | |
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| From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
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Banquet \Ban"quet\, v. i. 1. To regale one's self with good eating and drinking; to feast. Were it a draught for Juno when she banquets, I would not taste thy treasonous offer. --Milton. 2. To partake of a dessert after a feast. [Obs.] Where they did both sup and banquet. --Cavendish. | |
| From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
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Banquet \Ban"quet\, n. [F., a feast, prop. a dim. of banc bench; cf. It. banchetto, dim. of banco a bench, counter. See {Bank} a bench, and cf. {Banquette}.] 1. A feast; a sumptuous entertainment of eating and drinking; often, a complimentary or ceremonious feast, followed by speeches. 2. A dessert; a course of sweetmeats; a sweetmeat or sweetmeats. [Obs.] We'll dine in the great room, but let the music And banquet be prepared here. --Massinger. | |
| From Webster's Revised Unabridged Dictionary (1913) [web1913]: | |
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Banquet \Ban"quet\, v. t. [imp. & p. p. {Banqueted}; p. pr. & vb. n. {Banqueting}.] To treat with a banquet or sumptuous entertainment of food; to feast. Just in time to banquet The illustrious company assembled there. --Coleridge. | |
| From Easton's 1897 Bible Dictionary [easton]: | |
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Banquet a feast provided for the entertainment of a company of guests (Esther 5; 7; 1 Pet. 4:3); such as was provided for our Lord by his friends in Bethany (Matt. 26:6; Mark 14:3; comp. John 12:2). These meals were in the days of Christ usually called "suppers," after the custom of the Romans, and were partaken of toward the close of the day. It was usual to send a second invitation (Matt. 22:3; Luke 14:17) to those who had been already invited. When the whole company was assembled, the master of the house shut the door with his own hands (Luke 13:25; Matt. 25:10). The guests were first refreshed with water and fragrant oil (Luke 7:38; Mark 7:4). A less frequent custom was that of supplying each guest with a robe to be worn during the feast (Eccles. 9:8; Rev. 3:4, 5; Matt. 22:11). At private banquets the master of the house presided; but on public occasions a "governor of the feast" was chosen (John 2:8). The guests were placed in order according to seniority (Gen. 43:33), or according to the rank they held (Prov. 25:6,7; Matt. 23:6; Luke 14:7). As spoons and knives and forks are a modern invention, and were altogether unknown in the East, the hands alone were necessarily used, and were dipped in the dish, which was common to two of the guests (John 13:26). In the days of our Lord the guests reclined at table; but the ancient Israelites sat around low tables, cross-legged, like the modern Orientals. Guests were specially honoured when extra portions were set before them (Gen. 43:34), and when their cup was filled with wine till it ran over (Ps. 23:5). The hands of the guests were usually cleaned by being rubbed on bread, the crumbs of which fell to the ground, and were the portion for dogs (Matt. 15:27; Luke 16:21). At the time of the three annual festivals at Jerusalem family banquets were common. To these the "widow, and the fatherless, and the stranger" were welcome (Deut. 16:11). Sacrifices also included a banquet (Ex. 34:15; Judg. 16:23). Birthday banquets are mentioned (Gen. 40:20; Matt. 14:6). They were sometimes protracted, and attended with revelry and excess (Gen. 21:8; 29:22; 1 Sam. 25:2,36; 2 Sam. 13:23). Portions were sometimes sent from the table to poorer friends (Neh. 8:10; Esther 9:19, 22). (See {MEALS}.) | |
