Inquisitions and Other Trial Procedures in the Medieval West

Inquisitions and Other Trial Procedures in the Medieval West

Author: H.A. Kelly

Publisher: Taylor & Francis

Published: 2024-10-28

Total Pages: 388

ISBN-13: 1040242812

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'Inquisition' was the new form of criminal procedure that was developed by the lawyer-pope Innocent III and given definitive form at the Fourth Lateran Council of 1215. It has since developed a notoriety which has obscured the reality of the procedure, and it is this that Professor Kelly is first concerned with here. In contrast to the old Roman system of relying on a volunteer accuser-prosecutor, who would be punished in case of acquittal, the inquisitorial judge himself served as investigator, accuser, prosecutor, and final judge. A probable-cause requirement and other safeguards were put in place to protect the rights of the defendant, but as time went on some of these defences were modified, abused, or ignored, most notoriously among papally appointed heresy-inquisitors; but in all cases appeal and redress were at least theoretically possible. Unlike continental practice, in England inquisitorial procedure was mainly limited to the local church courts, while on the secular side native procedures developed, most notably a system of multiple investigators/accusers/judges, known collectively as the jury. Private accusers, however, were still to be seen, illustrated here in the final pair of studies on 'appeals' of sexual rape.


Secrecy and Deceit

Secrecy and Deceit

Author: David Martin Gitlitz

Publisher: UNM Press

Published: 2002

Total Pages: 708

ISBN-13: 9780826328137

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Comprehensive history of crypto-Jewish beliefs and social customs.


Jews, Food, and Spain

Jews, Food, and Spain

Author: Hélène Jawhara Piñer

Publisher: Academic Studies PRess

Published: 2022-11-22

Total Pages: 271

ISBN-13: 1644699206

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2022 National Jewish Book Award Finalist for Sephardic Culture A fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern Africa. In the absence of any Jewish cookbook from the pre-1492 era, it requires arduous research and a creative but disciplined imagination to reconstruct Sephardic tastes from the past and their survival and transmission in communities around the Mediterranean in the early modern period, followed by the even more extensive diaspora in the New World. In this intricate and absorbing study, Hélène Jawhara Piñer presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.