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Hildegard of Bingen (also known as Hildegarde von Bingen, l. 1098-1179) was a Christian mystic, Benedictine abbess, and polymath proficient in philosophy, musical composition, herbology, medieval literature, cosmology, medicine, biology, theology, and natural history. She refused to be defined by the patriarchal hierarchy of the Church and, although she abided by its strictures, pushed the established boundaries for women.

Along with her impressive body of work and ethereal musical compositions, Hildegard is best known for her spiritual concept of Viriditas – “greenness” - the cosmic life force infusing the natural world. For Hildegard, the Divine manifested itself and was apparent in nature. Nature itself was not the Divine but the natural world gave proof of, existed because of, and glorified God. She is also known for her writings on the concept of Sapientia – Divine Wisdom – specifically immanent Feminine Divine Wisdom which draws close to and nurtures the human soul.

From a young age, she experienced ecstatic visions of light and sound, which she interpreted as messages from God. These visions were authenticated by ecclesiastical authorities, who encouraged her to write her experiences down. She would become famous in her own lifetime for her visions, wisdom, writings, and musical compositions, and her counsel was sought by nobility throughout Europe.

Early Life & Education

Hildegard came from an upper-class German family, the youngest of ten children. She was often ill as a child, afflicted with headaches which accompanied her visions, from around the age of three. Whether her parents consulted physicians about her health issues is unknown, but at the age of seven, they sent her to be enrolled as a novice in the convent of Disibodenberg.

Hildegard was placed under the care of Abbess Jutta von Sponheim (l. 1091-1136), head of the order, an aristocrat and daughter of a count who had chosen the monastic life for herself. Jutta was only six years older than Hildegard in 1105 when the latter entered the convent and the two would become close friends. Jutta taught Hildegard to read and write, how to recite the prayers, and introduced her to music by teaching her to play the psaltery (a stringed instrument like a zither). Jutta may also have instructed the younger girl in Latin (though this claim has been challenged) and encouraged her to read widely.

Hildegard certainly fit this paradigm of the female intellectual, distinguishing herself by her vast learning, devotion to God, and service to others. When Jutta died in 1136, Hildegard, then 38 years old, was unanimously chosen to succeed her.

Works & Beliefs

Hildegard's vision is all-encompassing in scope, far transcending the common vision of the medieval Church while still remaining within the bounds of orthodoxy. She claimed the Divine was as female in spirit as male and that both these elements were essential for wholeness. Her concept of Viriditas elevated the natural world from the Church's view of a fallen realm of Satan to an expression and extension of the Divine. God was revealed in nature, and the grass, flowers, trees, and animals bore witness to the Divine simply by their existence.

Her first major work, the Scivias, relates 26 of her visions in three sections – six visions in the first, seven in the second, thirteen in the third – along with her interpretation and commentary on the nature of the Divine and the role of the Church as an intermediary between God and humanity. She depicts God as a cosmic egg, both male and female, pulsing with love; the male aspect of the Divine is transcendent while the female is immanent. It is this immanence which invites rapport with the Divine.

Hildegard believed that, prior to the Fall of Man, God was worshipped by celestial song which, after the Fall, was approximated by music as humans now heard and understood it. Music, then, was the best expression of one's love for, devotion to, and worship of God. In keeping with this belief, she ends the Scivias with the text of her morality play Ordo Virtutum and her Symphony of Heaven, one of her earliest musical compositions.

Conclusion

Aside from her contributions to theology, philosophy, music, medicine, and the rest, Hildegard invented the constructed script of the Litterae ignotae (alternate alphabet), which she used in her hymns for concise rhyming and, possibly, to lend to her text a sense of another dimension and higher plane. She also invented the Lingua ignota (unknown language), her own philological construct of 23 letters which served to separate and elevate her order from the mundane world.

In spite of her accomplishments and fame, the Church continued to regard women not only as second-class citizens but dangerous temptations and obstacles to virtue. The highly influential Bernard of Clairvaux claimed that a man could not associate with a woman without desiring sex with her and the canonical order of the Premonstratensians banned women from their order claiming to have recognized "that the wickedness of women is greater than all the other wickedness in the world" (Gies, 87). It was precisely this kind of misogynistic mindset that Hildegard struggled against not only within the Church but in medieval society at large.

Even so, the significance of her work was recognized by the Church and she was singled out as a woman of note. Her cause of death is unknown but she died, most likely of natural causes, in 1179. Attempts to canonize her stalled until 2012 when she was recognized as a saint through the process of Equivalent Canonization and was proclaimed a Doctor of the Church by Pope Benedict XVI. Her famous visions are today interpreted as symptoms of a migraine sufferer but this has in no way detracted from her reputation.

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[–] AmericaDelendaEst@hexbear.net 10 points 2 months ago (2 children)

Today I learned, or I assume I learned since idfk if this is actually what happened, that apparently if you try to thicken an overly acidic sauce with corn starch it just won't fucking work, it'll just separate and form a scummy foam

I was making tofu piccata and I had the most expertly dredged and deep fried tofu ready to go, it was beautiful, but the sauce got so fucked.

I'm pretty sure it's because i followed the recipe without thinking and actually 4.5 cups of lemon juice for 9 cups of vegetable stock (and like a pound of margarine) is just way too fucking much lemon juice. I should have used like, a cup, max. But i didn't, I did what the stupid paper told me to do, and so not only was the sauce almost intolerably lemony but when I tried to thicken it it just literally did not fucking work. I was so confused because I added a LOT of corn starch, and it was still runny and shit, until I ended up skimming the shit off the top like twice and realized that the foam probably WAS the corn starch

[–] GalaxyBrain@hexbear.net 8 points 2 months ago (2 children)

I've never done this dish myself and really should, I'll report back. Just gotta bring some tofu to work and fuck around. I've got fresh housemate noodles and a lot of nice pasta stuff already prepped, it's a bit of a slow period, I may be able to do some RnD for mutual benefit there. I wanna get a vegan pasta on the next menu if I can

[–] AmericaDelendaEst@hexbear.net 6 points 2 months ago (2 children)

I wanna get a vegan pasta on the next menu if I can

Ever since i made non vegan ricotta cheese and my friend used it to make a veggie lasagna bake with layers of noodles and zucchini slices and stuff I've basically wanted to do a vegan version of that. I've been thinking it might taste pretty good to do the ricotta thing with soy milk (which is supposed to make vegan ricotta/be the first step in tofu making) and maybe blend in pureed sunflower seeds and a bit of nutritional yeast for creaminess and flavor (even though ricotta doesn't taste cheesy) and then just make that same dish with it

[–] GalaxyBrain@hexbear.net 7 points 2 months ago* (last edited 2 months ago) (1 children)

Soft tofu is basically ricotta.add nutritional yeast and a Lil bit of apple cider vinegar and you're pretty much there. With hard tofu use more vinegar and salt and you've got fake feta

[–] Breath_Of_The_Snake@hexbear.net 1 points 2 months ago (1 children)

Is it “center piece of a Greek salad good? One of my untrained veganified recipes is my “Greek salad wrap” and that sounds like a potential answer.

[–] GalaxyBrain@hexbear.net 2 points 2 months ago (1 children)
[–] Breath_Of_The_Snake@hexbear.net 1 points 2 months ago (1 children)

Would you be cool with linking or providing search terms? My store is somehow actually serious about incorporating suggestions and the feta is the only aspect I don’t have an in-house answer for in regards to a viable proposal to making an ad around “buy our stuff and make a vegan Greek salad”

[–] GalaxyBrain@hexbear.net 2 points 2 months ago (1 children)
[–] Breath_Of_The_Snake@hexbear.net 2 points 2 months ago (1 children)

The miso paste is m the only part that wouldn’t be in house, hell yeah. Thanks, I might be able to get this to be a thing. Cheers

[–] GalaxyBrain@hexbear.net 2 points 2 months ago

I don't use it myself, I'm sure it does add to it but you could skip it just fine

[–] GalaxyBrain@hexbear.net 5 points 2 months ago

If you wanna win over some football team just cause it feels good make some Seitan stuff. Seiten is fucking 75g of protein per 100g, tell em that.

[–] AmericaDelendaEst@hexbear.net 5 points 2 months ago* (last edited 2 months ago) (1 children)

Idk what piccata is supposed to be but usually how we've done it it's just chicken dredged in flour and fried on the flat top grill and then sauced with what's supposed to just be lemon juice, chicken stock, butter and capers. I like to add shallots and parsley and a little bit of red chili flakes (just so there's a bit of red to contrast) and thicken it with corn starch so that it actually clings a little (but i think the idea is for a butter emulsion like monte beurre or like alfredo when it's just butter and water and cheese, but yeah i'm not going to be able to emulsify a gallon of butter perfectly)

But woops, i fucked up the lemon juice and the thickening didn't happen and what i was left with was gross. It could also be that margarine affected things but idk i assume it was the acidity

Such a waste when the tofu looked this good, AND smelled like fried chicken

Another problem with it was having the tofu shingled like this resulted in the proceeding tofu sticking to the dredging of the one behind it and pulling it off... idk how to realistically prevent that rn

[–] GalaxyBrain@hexbear.net 6 points 2 months ago* (last edited 2 months ago) (1 children)

It's bordering 2am and I'm drunk, but it's Italian enough to maybe justify ordering tofu at work and then doing so.e neat vegan pizza, so I've got a vested interest. Also, dunno if your ace just has one or Teo vegan things but where I worked it was a whole station and there was nice stuff like pita halves, tabouli, hummus and falafel balls just around so people could load up a nice custom falafel pits between that and the salad bar as I did every day cause falafel is one of the best inventions along with blankets and the roof.

Edit: where Iive probably helps as well. We've had a HUGE Lebanese population since the 60s and my town has 4 major universities and a recent influx of people from India and Pakistan so despite being on the Canadian east coast there's a huge demand for middle eastern/north African/Indian food and so I got taught a lot of tight recipes from.thst region by elderly angry Lebanese women who took none of my early 20 year old bullshit. Lebanese and Moroccan food is what I learned before any French guy based shit

[–] AmericaDelendaEst@hexbear.net 5 points 2 months ago (1 children)

I do one vegan dish for dinner r/n but whenever they replace me as dinner cook (again) i'll be the vegan chef which i'm very looking forward to because it seems like 40% as much work. Then I'll be doing 3 vegan dishes for lunch, and while lunch might be 300+ people only probably 60-80 will eat vegan stuff

We do falafel sometimes but not often, sometimes we also make house made chickpea nuggets

[–] GalaxyBrain@hexbear.net 5 points 2 months ago

Just posted about it, Seitan. You can make so many fake meats with it and it's 75% protein, you could potentially get jocks onto it

[–] GalaxyBrain@hexbear.net 6 points 2 months ago

I did that before!