A cellarer is a term that primarily refers to an individual holding the role of a steward or administrator in a monastic community, responsible for overseeing the provisions of food and drink. Originating from the Latin word "cellarius," meaning "keeper of the cellar," a cellarer typically manages the storage, distribution, and quality control of food and beverages within a monastery or similar institution.
The duties of a cellarer encompass procurement, inventory management, record-keeping, and ensuring the overall sustenance of the community. This includes the procurement and maintenance of food supplies, such as grains, fruits, vegetables, and meat, as well as overseeing the production of wine, beer, and other beverages. The cellarer also plays a significant role in the financial management of the community by handling budgets, accounting for expenditures, and ensuring prudent utilization of resources.
Additionally, the cellarer is responsible for maintaining a harmonious and orderly environment. They oversee the serving of meals, ensure proper table manners, and coordinate the daily routines that involve sustenance. Moreover, the cellarer may be entrusted with the task of interacting with external suppliers, negotiating prices, and maintaining advantageous relationships to sustain the needs of the community.
Although the term "cellarer" is historically associated with monastic contexts, it can also be found in other institutional settings or historical periods where the management of resources and sustenance is a key element.
