Word: soule
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Dates: during 1960-1969
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Kazantzakis discusses the growth of his earliest and deepest passions, the urge for freedom and the urge for sancity. He analyzes his successive commitments to the contradictory philosophies of Christ, Buddha, Lenin, and Nietzsche. And, in some of his most sonorous passages, Kazantzakis chronicles a battle of the soul that has echoes through works from the Bible to Herzog--the duel between flesh and spirit. Characteristically, Kazantzakis writes of this battle in the most expansive terms...
...dramatizing this spiritual warfare, Kazantzakis retells Biblical stories, creates dialogues between his soul and spirits, and relates the dreams and visions which influenced him as much as any events in the "real world." And he links his spiritual adventures with the day-to-day events and people which inspired them--his father's command that he kiss the bloody corpses of the heroes who died for the liberty of Crete, the Irish girl to whom in a cold stone church, he first made love...
...born of a race and land which encouraged him to live on a cosmic scale. And he eagerly accepted this scale, as his introduction to Report to Greco shows. Once one understands this, one can accept seeming pompousness which would otherwise be intolerable. Kazantzakis can use phrases like "my soul began to tremble" because Kazantzakis lived in these terms...
...inner darkness and to turn it into light, from the terrible bellowing ancestors in me and to turn them into human beings. That was why I invoked great figures who had successfully undergone the most elevated and difficult of ordeals: I wanted to gain courage by seeing the human soul's ability to triumph over everything...
...Voisin this year: "The egg en gelée was gross, the shrimp marseillaise was overcooked, although in an excellent spiced sauce, and the grilled sweetbreads Rose Marie tasted unpleasantly of smoke." The Colony, he says, can be worse. Best in the city, he insists, is Henri Soulé's Le Pavilion, followed by Joe Kennedy's favorite, La Caravelle. But the man from the Times has a taste that is nothing if not eclectic. He is always on the lookout for a good bowl of chili or a tasty batch of delicatessen chopped liver...