Holy Grail

The Holy Grail is a vessel that serves as an important motif in Arthurian literature. Different traditions describe it as a cup, dish or stone with miraculous powers that provide happiness, eternal youth or sustenance in infinite abundance.

A "grail", wondrous but not explicitly holy, first appears in Perceval, le Conte du Graal, an unfinished romance written by Chrétien de Troyes around 1190. Here, it is a processional salver used to serve at a feast. Chrétien's story attracted many continuators, translators and interpreters in the later 12th and early 13th centuries, including Wolfram von Eschenbach, who perceived the grail as a great precious stone that fell from the sky. In the late 12th century, Robert de Boron wrote in Joseph d'Arimathie that the Grail was Jesus's vessel from the Last Supper, which Joseph of Arimathea used to catch Christ's blood at the Crucifixion. Thereafter, the Holy Grail became interwoven with the legend of the Holy Chalice, the Last Supper cup, a theme continued in works such as the Vulgate Cycle, the Post-Vulgate Cycle, and Thomas Malory's Le Morte d'Arthur

Scholars have long speculated on the origins of the Holy Grail before Chrétien, suggesting that it may contain elements of the trope of magical cauldrons from Celtic mythology combined with Christian legend surrounding the Eucharist.

The word graal, as it is earliest spelled, comes from Old French graal or greal, cognate with Old Provençal grazal and Old Catalan gresal, meaning "a cup or bowl of earth, wood, or metal" (or other various types of vessels in different Occitan dialects). The most commonly accepted etymology derives it from Latin gradalis or gradale via an earlier form, cratalis, a derivative of crater or cratus, which was, in turn, borrowed from Greek krater (κρατήρ, a large wine-mixing vessel). Alternative suggestions include a derivative of cratis, a name for a type of woven basket that came to refer to a dish, or a derivative of Latin gradus meaning "'by degree', 'by stages', applied to a dish brought to the table in different stages or services during a meal".

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