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The Cloud of Unknowing draws on the mystical tradition of Pseudo-Dionysius the Areopagite and Christian Neoplatonism, [2] which focuses on the via negativa road to discovering God as a pure entity, beyond any capacity of mental conception and so without any definitive image or form.
Hodgson edited the works of The Cloud of Unknowing and the Book of Privy Counselling, originally for the Early English Text Society in 1944, extensively revising them in her retirement. She also edited the General Prologue to The Canterbury Tales [3] and The Franklin's Tale. [4]
The Cloud of Unknowing is the fifth studio album from James Blackshaw and takes its title from a medieval book. It was released in the United States on June 5, 2007. [5]
The Cloud of Unknowing is a 14th-century guidebook by an anonymous English monk. The Cloud of Unknowing may also refer to: Rashḥ-i-ʻAmá ("Sprinkling of the Cloud of Unknowing"), first known text of Bahá’u’lláh, founder of the Bahá'í Faith; The title of one of the sections in the 1997 novel by Don DeLillo, Underworld
In the fourteenth and fifteenth centuries his fundamental themes were hugely influential on thinkers such as Marguerite Porete, Meister Eckhart, Johannes Tauler, John of Ruusbroec, the author of The Cloud of Unknowing (who made an expanded Middle English translation of Dionysius' Mystical Theology), Jean Gerson, Nicholas of Cusa, Denis the ...
For instance, “The Cloud of Unknowing,” a spiritual work of the 1300s by an anonymous mystic, argues something similar — that our spiritual lives remain shrouded in a sort of opaque mist ...
Patrick J. Gallacher, Introduction to The Cloud of Unknowing, TEAMS, 1997. Declan Lawell, "Affective Excess: Ontology and Knowledge in the Thought of Thomas Gallus", Dionysius 26 (2008), 139–173. D. Lawell, "Ne de ineffabili penitus taceamus: Aspects of the Specialized Vocabulary of the Writings of Thomas Gallus", Viator 40.1 (2009), 151–184.
2. New England Corn Pudding. This dish walks the line between rustic and elegant — just like New England itself. The New England holiday staple works as a great side with glazed ham, and is made ...
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