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Gospels speak of truth, and as Nietzsche rightly noted, we should not expect the truth to be comfortable. The Gospel of Rev. Marvin "Knife" Sotelo is a truth that, unlike those fantastic fictions circulated in popular religious culture, requires no annotation or inventive scapegoat for it contains no inherent contradictions.
Manuel Mertens guides the reader through Bruno's mnemonic palaces, and shows how these fascinating intellectual constructions of the famous heretic philosopher can be called magical.
In the closing years of the fourteenth century, an anonymous French writer compiled a book addressed to a fifteen-year-old bride, narrated in the voice of her husband, a wealthy, aging Parisian. The book was designed to teach this young wife the moral attributes, duties, and conduct befitting a woman of her station in society, in the almost certain event of her widowhood and subsequent remarriage. The work also provides a rich assembly of practical materials for the wife's use and for her household, including treatises on gardening and shopping, tips on choosing servants, directions on the medical care of horses and the training of hawks, plus menus for elaborate feasts, and more than 380 recipes. The Good Wife's Guide is the first complete modern English translation of this important medieval text also known as Le Ménagier de Paris (the Parisian household book), a work long recognized for its unique insights into the domestic life of the bourgeoisie during the later Middle Ages. The Good Wife's Guide, expertly rendered into modern English by Gina L. Greco and Christine M. Rose, is accompanied by an informative critical introduction setting the work in its proper medieval context as a conduct manual. This edition presents the book in its entirety, as it must have existed for its earliest readers. The Guide is now a treasure for the classroom, appealing to anyone studying medieval literature or history or considering the complex lives of medieval women. It illuminates the milieu and composition process of medieval authors and will in turn fascinate cooking or horticulture enthusiasts. The work illustrates how a (perhaps fictional) Parisian householder of the late fourteenth century might well have trained his wife so that her behavior could reflect honorably on him and enhance his reputation.
The Renaissance philosopher Giordano Bruno was a notable supporter of the new science that arose during his lifetime; his role in its development has been debated ever since the early seventeenth century. Hilary Gatti here reevaluates Bruno's contribution to the scientific revolution, in the process challenging the view that now dominates Bruno criticism among English-language scholars. This argument, associated with the work of Frances Yates, holds that early modern science was impregnated with and shaped by Hermetic and occult traditions, and has led scholars to view Bruno primarily as a magus. Gatti reinstates Bruno as a scientific thinker and occasional investigator of considerable significance and power whose work participates in the excitement aroused by the new science and its methods at the end of the sixteenth century. Her original research emphasizes the importance of Bruno's links to the magnetic philosophers, from Ficino to Gilbert; Bruno's reading and extension of Copernicus's work on the motions of the earth; the importance of Bruno's mathematics; and his work on the art of memory seen as a picture logic, which she examines in the light of the crises of visualization in present-day science. She concludes by emphasizing Bruno's ethics of scientific discovery.
This unique collection of recipes, or menus as they include not only how to make a dish but also how and when to serve it, has been compiled from more than twenty medieval manuscripts. The recipes date from the fourteenth century and are the earliest such examples in English. Interestingly, it appears that many of these recipes, found only on the menus of the upper classes, remained virtually unchanged until the sixteenth century. The menus include the all-important order of serving, that strict etiquette that ruled medieval mealtimes, and which meant that most members of a household were only entitled to the first course and that the more delicate dishes were served only to the higher ranks. This too seems to have remained unchanged for hundreds of years. Here we can also see how it was thought natural to take the most substantial foods first, leaving the richer and sweeter courses for later, much as we do today. We do not, however, include small game birds as part of "dessert" as these menus do. Presented here in early English, this invaluable collection provides fascinating insights into the medieval kitchen and household, and is the perfect guide to modern recreations of medieval meals and feasts.
Giordano Bruno (/dʒɔːrˈdɑːnoʊ ˈbruːnoʊ/; Italian: [dʒorˈdaːno ˈbruːno]; Latin: Iordanus Brunus Nolanus; born Filippo Bruno, January or February 1548 - 17 February 1600) was an Italian philosopher, poet, cosmological theorist and esotericist. He is known for his cosmological theories, which conceptually extended to include the then-novel Copernican model. He proposed that the stars were distant suns surrounded by their own planets (exoplanets), and he raised the possibility that these planets might foster life of their own, a cosmological position known as cosmic pluralism. He also insisted that the universe is infinite and could have no center.