Agape Feast - Agape in Freemasonry

Agape in Freemasonry

Agape is also the name given by some masonic traditions to the formal meals held after meetings. The meal always includes a joint of meat (normally beef) to be cut ceremonially by the master of the lodge. The meal is often accompanied with wine, normally supplied by senior members of the lodge. It has been a tradition in freemasonry since the late eighteenth century, though may have taken place previous to the Grand Lodge being formed in London in 1717.