Good thesis on greek mythology

While the designation of Xenophanes as a monotheist is warranted in many respects, such an interpretation ultimately presumes too much. Given the fact that monotheism would have been a radical departure from traditional Greek beliefs, we would assume that Xenophanes would have taken more pains to differentiate and clarify his viewpoint. For one thing, it is highly suspicious that, while he takes Homer and Hesiod to task for their portrayal of the nature of the gods, he never bothers to comment on the number of their gods. Furthermore, a true monotheist would not likely be so cavalier about his use of the plural ‘gods’ in a polythesitic society. It is likely that later commentators and scholars have been somewhat biased in their attempts to find in Xenophanes the early articulations of a now commonly held religious perspective. Guthrie puts the matter in perspective: “…it must be understood that the question of monotheism or polytheism, which is of vital religious importance to the Christian, Jew or Muslim, never had the same prominence in the Greek mind.” (375) As such, the best summary of the complexity of the monotheistic question is presented to us by Lesher: “The fragments warrant attributing to Xenophanes the novel idea of a single god of unusual power, consciousness, and cosmic influence, but not the stronger view that beyond this one god there could be nothing else worthy of the name.” (99)

 
from 4 reviews Greek Yogurt Alfredo Sauce  
Print Prep time 5 mins Cook time 5 mins Total time 10 mins   Super creamy and rich alfredo sauce made with protein-packed greek yogurt! So amazing you'll ditch store-bought versions for good! Author: Tiffany Recipe type: Condiment / Pasta Cuisine: Italian Serves: 4 Ingredients

  • 2 tablespoons butter
  • 1½ teaspoons garlic powder
  • ½ cup milk or water (I used fat free half & half)
  • ¾ cup of plain greek yogurt (I used 0% fat)
  • ½ - ⅔ cup shredded parmesan cheese
  • salt and pepper to taste
  • optional: ½ teaspoon dried parsley (or 1 teaspoon fresh)
  • 8 ounces of your favorite pasta noodles, cooked
Instructions
  1. In a medium sauce pan, melt butter over medium heat. Stir in garlic powder. Stir in milk (or water). Remove from heat and allow to cool for 2-3 minutes. Gradually whisk in greek yogurt.
  2. Add parmesan cheese to sauce and stir until melted. (If the cheese doesn't melt completely because the sauce is too cool, return to stove on low for a couple of minutes) Add salt and pepper to taste and toss with your favorite cooked pasta noodles.
Notes *Store any leftover sauce in the fridge in an airtight container such as a jar. The sauce tends to get very thick - almost solid - after being chilled, just add 1 tablespoon of water or milk and heat it up in the microwave, then stir til smooth and serve!

Recipe adapted from Eating Well Magazine
 

Good thesis on greek mythology

good thesis on greek mythology

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