Entertain:
Entertainments, "feasts," were sometimes connected with a public festival (Deu 16:11,14), and accompanied by offerings (1Sa 9:13), in token of alliances (Gen 26:30); sometimes in connection with domestic or social events, as at the weaning of children (Gen 21:8), at weddings (Gen 29:22; Jhn 2:1), on birth-days (Mat 14:6), at the time of sheep-shearing (2Sa 13:23), and of vintage (Jdg 9:27), and at funerals (2Sa 3:35; Jer 16:7).
The guests were invited by servants (Pro 9:3; Mat 22:3), who assigned them their respective places (1Sa 9:22; Luk 14:8; Mar 12:39). Like portions were sent by the master to each guest (1Sa 1:4; 2Sa 6:19), except when special honour was intended, when the portion was increased (Gen 43:34).
The Israelites were forbidden to attend heathenish sacrificial entertainments (Exd 34:15), because these were in honour of false gods, and because at such feast they would be liable to partake of unclean flesh (1Cr 10:28).
In the entertainments common in apostolic times among the Gentiles were frequent "revellings," against which Christians were warned (Rom 13:13; Gal 5:21; 1Pe 4:3). (See BANQUET.)
Entertain:
signifies
(a) "to receive as a guest" (xenos, "a guest") rendered "entertained" in Act 28:7, RV, for AV, "lodged;" in Hbr 13:2, "have entertained;"
(b) "to be astonished by the strangeness of a thing," Act 17:20; 1Pe 4:4, 12.
See LODGE, STRANGE (think).
Note: In Hbr 13:2 (first part), philoxenia, lit., "love of strangers" (phileo, "to love," and xenos, "a stranger or guest"), is translated "to show love to," RV, for AV, "entertain."
See HOSPITALITY.
Banquet:
a feast provided for the entertainment of a company of guests (Est 5; Est 7; 1Pe 4:3); such as was provided for our Lord by his friends in Bethany (Mat 26:6; Mar 14:3; Jhn 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 (Mat 22:3; Luk 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 (Luk 13:25; Mat 25:10).
The guests were first refreshed with water and fragrant oil (Luk 7:38; Mar 7:4). A less frequent custom was that of supplying each guest with a robe to be worn during the feast (Ecc 9:8; Rev 3:4-5; Mat 22:11). At private banquets the master of the house presided; but on public occasions a "governor of the feast" was chosen (Jhn 2:8). The guests were placed in order according to seniority (Gen 43:33), or according to the rank they held (Pro 25:6-7; Mat 23:6; Luk 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 (Jhn 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 (Psa 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 (Mat 15:27; Luk 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 (Deu 16:11). Sacrifices also included a banquet (Exd 34:15; Jdg 16:23). Birthday banquets are mentioned (Gen 40:20; Mat 14:6). They were sometimes protracted, and attended with revelry and excess (Gen 21:8; Gen 29:22; 1Sa 25:2; 1Sa 25:36; 2Sa 13:23). Portions were sometimes sent from the table to poorer friends (Neh 8:10; Est 9:19; Est 9:22). (See MEALS.)
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