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(Download PDF) The Will To Power Selections From The Notebooks of The 1880S Friedrich Nietzsche Full Chapter PDF
(Download PDF) The Will To Power Selections From The Notebooks of The 1880S Friedrich Nietzsche Full Chapter PDF
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PENGUIN @ CLASSICS
TH E W ILL TO POW E R
Translated by
R. KEVIN HILL and MICHAEL A. SCARPITTI
Edited, with an Introduction and Notes, by
R. KEVIN HILL
PENGUIN BOOKS
PENGUIN CLASSICS
Penguin
RanaomHouse
UK
The moral right of the translators and editor has been asserted
www.greenpenguin.co.uk
Chronology vu
Introduction xi
Preface 7
Book I
European Nihilism
l Nihilism l 5
Book II
Critique of the Highest Values Hitherto
l Critique of Religion 91
2 Critique of Morality 1 59
3 Critique of Philosophy 239
Book III
Principle of a New Determination
of Values
l The Will to Power as Knowledge 28 l
2 The Will to Power in Nature 355
3 The Will to Power as Society
and Individual 407
4 The Will to Power as Art 447
Book IV
Discipline and Cultivation
1 Hierarchy
2 Dionysus
3 The Eternal Recurrence
Notes
Concordance
Name Index
Chronology
During the l 8 8os, not long after he had completed Thus Spoke
Zarathustra, Friedrich Nietzsche intended to write a magnum
opus that would articulate the full range of his mature thought.
The book was announced in 1 8 8 6 as being 'in preparation'
on the back cover of Beyond Good and Evil. He mentions it
again in On the Genealogy of Morals in 1 8 87 . 'I intend to deal
with these things more thoroughly and rigorously in another
connection ( under the title "A Contribution to the History of
European Nihilism " , to be included in a work which I am now
preparing: The Will to Power, an Attempt at a Re-valuation
of All Values, to which I refer the reader ) . ' 1 Throughout the
period from l 8 8 5 to l 8 8 8, Nietzsche kept extensive note
books in which he developed material for this proj ect. During
Nietzsche's final productive summer of 1 8 8 8 , while he was
staying as he had for many prior summers in a rented room in
Sils-Maria, Switzerland, he made one last attempt to organize
his notes into this work, without success.
Sometime between 26 August and 3 September, Nietzsche
abandoned the proj ect in frustration - at least as he had previ
ously conceived it. Instead, he envisioned reworking some of
the material collected thus far into texts that would become
Twilight of the Idols and The Anti-Christ, regarding the latter
as the first of a new, re-envisioned magnum opus in four parts
to be called Revaluation of All Values. The other three parts
were never drafted, and Nietzsche concluded that with The
Anti-Christ, the Revaluation project could be regarded as com
pleted. Thus a longer book was never written; instead we have
xii INTRODUCTION
Eventually, Elisabeth warmed to this idea and the proj ect was
undertaken. Most of the editorial work was done by Koselitz
and his associates, not by Elisabeth (as she herself explains in
the preface to the 190 1 edition, where she 'stresses explicitly'
that she is 'not even the editor of the book but at most and
in the most modest sense of the word, a collaborator' ) ,4 whose
particular gifts lay more in the areas of administration and pro
motion. Koselitz appears to have made a good-faith effort to
select the material that was of the greatest interest, and much
of the editorial activity was merely 'tidying' . Nor was it ever
his intention, as some have claimed, to convey the mislead
ing impression of a magnum opus. As David Marc Hoffmann
explains, 'The editors, H. Koselitz, E. & A. Horneffer, had
I NTROD U C T I O N Xlll
between the good and the better, all this engenders a restless
ness, a disorder in the modern soul which condemns it to a
joyless unfruitfulness. 8
R. Kevin Hill
r September 20 1 6
NOTES
text and the Will to Power text, we have been especially punc
tilious and exceptionally sparing in the use of individual words
which appear in the latter but not the former.
Second, we have been far more sensitive to the dangers
of anachronism in style and usage than is typically the case,
and so our guide to English usage is largely restricted to what
would have been considered appropriate and graceful to
Nietzsche's Anglophone contemporaries, though out of con
sideration for the reader we have avoided expressions that
would be so unfamiliar to a twenty-first-century reader as to
be unclear. A graceful and idiomatic Nietzsche who writes
as only a twenty-first-century Anglophone would is not
Nietzsche . Constrained by this ethic of eschewing anachro
nism, our translation has involved an extensive amount of
actual research into nineteenth-century prose style; the result,
we hope, is as close as an English reader could get to hearing
Nietzsche's voice, short of learning German and reading him
in the original.
Third, certain recurring difficulties in prior Nietzsche
translations have been avoided, difficulties we did not antici
pate when we began, some of which were common enough
to bear mention. Often, Nietzsche employs a perfectly ordin
ary German idiom for which there is a closely corresponding
English idiom, but the translator, either out of ignorance of the
one or the other, translates quite unnaturally with a word-for
ward equivalent, or worse, a paraphrase that misses the point.
Relatedly, Nietzsche often uses expressions that are dead meta
phors in German, and which therefore should be rendered by
equally dead metaphors in English, lest he seem to be engaged
in ( often seemingly bizarre ) poetic flights of fancy when he isn't.
When the translator fails to take this properly into account,
the result is to convey an impression of haziness, oddity and
excitement that is simply lacking in the original. Lastly, some
of Nietzsche's vocabulary is archaic by our standards, and
failing to notice instances of this can lead to strange and even
unintelligible results. In our striving for idiomatic English we
have produced a Nietzsche who is surprisingly more clear and
straightforward than hitherto suspected.
N O T E O N T H E T EXT AND T RANSLAT I O N XXXl
R. Kevin Hill
1 September 20 1 6
NOTE
1 The manuscripts from which all but one section (§ 705) of The
Will to Power were taken have been subsequently transcribed
in Kritische Gesamtausgabe: Werke (henceforth K G W ) , ed.
Giorgio Colli and Mazzino Montinari (Berlin: Walter de Gruyter,
1 967ff. ) . See the Concordance below for more details.
Further Reading
Autumn I 8 8 7
First book.
European nihilism.
Second book.
Critique of the highest values.
Third book.
Principle of a new determination of values.
Fourth book.
Discipline and cultivation.
2
What I relate is the history of the next two centuries. I describe
what is coming, what is inevitable: the rise of nihilism. This
tale can already be told, for necessity itself is at work here. This
destiny speaks in a hundred different signs, announcing itself
everywhere; for this 'music of the future' all ears are already
pricked. The whole of our European culture has long been in
an agony of suspense, increasing with each passing decade, as
if in anticipation of disaster, like a torrent, restlessly, violently
rushing to its end, refusing to reflect, afraid to reflect.
3
On the other hand, the present writer has done nothing thus far
but reflect: as a philosopher and instinctive hermit, who found
an advantage in remaining aloof and alien, in being patient, in
hesitating and hanging back; as a bold, venturesome spirit, one
who has already lost his way in every labyrinth of the future;
as a spirit who, like some bird of augury, in turning towards
the past foretells what is to come; as the first perfect European
nihilist, but as one who has already outlived the nihilism he
contains within himself - who has left it behind him, considers
it beneath him, no longer a part of him . . .
8 T H E W I L L TO P O W E R
4
Do not mistake the meaning of the title by which this gospel
of the future shall be known. The Will to Power: An Attempt
at a Revaluation of All Values - with this formula a contrary
movement finds expression, in regard to both principle and
mission: a movement which at some point in the future will
supersede this perfect nihilism, but which nevertheless presup
poses it, both logically and psychologically, and which simply
cannot arise, except fr om within it. Why is the rise of nihilism
inevitable now? Because our previous values themselves, when
pushed to their ultimate consequences, lead to it; because it is
the logical outcome of our greatest values and ideals - because
we must first experience nihilism before we can determine what
these 'values' were actually worth . . . Sooner or later we shall
stand in need of new values . . .
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white onion, 125
Oxford brawn, 137
common oyster, 114
good oyster, 114
piquante, 118
common pudding, 402
delicious German pudding, 403
pine-apple pudding, 405
pine-apple syrup, 405
punch, for sweet puddings, 402
sweet pudding, 404
raspberry, 404
remoulade, 137
Robert, 118
shrimp, 115
common sorrel, 120
Soubise, 126
Soubise (French receipt), 126
Spanish, 100
sweet, for venison, 100
Tartar, 143
common tomata, 123
a finer tomata, 124
tournée, or thickened pale gravy, 105
excellent turnip, 127
very common white, 111
English white, 111
wine sauces, 402
French white, or béchamel, 107
vegetable marrow, fine, 127
velouté (obs.), 107
Sauces, to thicken, 105
green, for colouring, 129
Saucisses aux truffes, or truffled sausages 263
Saunders, 270
Sausage-meat, cake of, 261
in chicken-pie, 353
Kentish, 261
to make, 261, 262
pounded, very good, 262
boned turkey, filled with, 268
Sausages, boiled, 262
and chestnuts (an excellent dish), 262
common, 261
excellent, 262
truffled, 263
Sauté pan, for frying, 176
Savoury toasts, 390
Scientific roasting, 171
Scotch marmalade, 528
Scottish shortbread, excellent, 557
Sea-kale to boil, 316
stewed in gravy (entremets), 316
Sea-pheasant, or pintail, to roast, 294
Sefton, a, or veal custard, 362
Shad, Touraine fashion, 79
Shrimp sauce, 115
Shrimps, to boil, 93
boudinettes of, 92
potted, 306
to shell quickly and easily, 93
Sippets à la Reine, 5
fried, 4
Sirloin of beef, to roast, 184
Smelts to bake, 78
to fry, 77
Snipes to roast, 293
Snow-balls, orange, 420
apple, 421
Soles, baked, or au plat, 66
baked, a simple receipt, 66
to boil, 64
to choose, 48
fillets of, 65
to fry, 64
stewed in cream, 67
Solimemne, a, or rich French breakfast cake, 549
Soufflé, Louise Franks’ citron, 378
cheese, 379
Soufflé-pan, 377
Soufflés, remarks on, 377
Sounds, cods’, to boil, 63
to fry in batter, 63
Soup, apple, 21
artichoke, or Palestine, 19
good calf’s head, not expensive, 27
Buchanan carrot, 46
common carrot, 20
a finer carrot, 20
carrot, maigre, 45
chestnut, 19
cocoa-nut, 19
cucumber, 38
fish, cheap, 46
des Galles, 28
clear pale gravy, or consommé, 10
another gravy, 10
cheap clear gravy, 11
superlative hare, 32
a less expensive hare, 32
in haste, 43
à la Julienne, 38
Mademoiselle Jenny Lind’s (authentic receipt), 16
the Lord Mayor’s, 17
the Lord Mayor’s (author’s receipt for), 18
maccaroni, 13
milk, with vermicelli, 44
mock turtle, 25
old-fashioned mock turtle, 26
mullagatawny, 35
vegetable mullagatawny, 37
mutton stock for soups, 16
ox-tail, 42
white oyster, or oyster-soup à la Reine, 30
parsnep, 22
another parsnep, 22
partridge, 35
common peas, 41
peas, without meat, 42
rich peas, 41
cheap green peas, 40
an excellent green peas, 39
green peas, without meat, 39
pheasant, 33
another pheasant, 34
potage aux nouilles, or taillerine soup, 14
potage à la Reine, 29
potato, 21
rabbit, à la Reine, 31
brown rabbit, 31
rice, 14
cheap rice, 44
rice flour, 15
white rice, 15
sago, 14
sausage (Swedish receipt), 577
semola and soujee, 13
semoulina, 12
semoulina (or soup à la Semoule), 12
a cheap and good stew, 43
spring, 38
taillerine, 14
tapioca, 14
economical turkey, 33
common turnip, 21
a quickly made turnip, 21
turtle, mock, 23
mock turtle, old-fashioned, 26
vermicelli (or potage au vermicelle), 12
stock for white, 15
Westerfield white, 22
a richer white, 23
Soups, directions to the cook for, 2
to fry bread to serve with, 5
ingredients used for making, 1
nouilles to serve in, 5
mutton stock for, 16
to thicken, 4
time required for boiling down, 4
vegetable vermicelli for, 5
Spanish sauce, or Espagnole, 100
sauce, with wine, 100
Spiced beef, 199
Spinach, à l’Anglaise, or English fashion, 317
common English modes of dressing, 317
French receipt for, 316
green, for colouring sweet dishes, &c., 455
dandelions dressed like, 318
Sprouts, &c., to boil, 332
Steaming, general directions for, 172
Stewed beef-steak, 189
beef-steak, in its own gravy, 189
beet-root, 340
cabbage, 333
calf’s feet, 228
calf’s liver, 228
carp, 82
celery, 341
cod-fish, 62
cucumber, 323
eels, 84
figs, 492
fillet of mutton, 238
fruits (various), 456-459
hare, 286
lamb cutlets, 246
leg of lamb with white sauce, 243
loin of lamb in butter, 246
lettuces, 319
mackerel, in wine, 72
fillets of mackerel in wine (excellent), 72
mutton cutlets in their own gravy, 240
onions, 342
ox-tails, 195
ox, or beef tongue (Bordyke receipt), 203
oysters, 86
sea-kale in gravy, 316
soles in cream, 67
tomatas, 327
trout, 80
turnips in butter, 334
turnips in gravy, 335
knuckle of veal, with rice or green peas, 221
shoulder of veal, 219
shoulder of venison, 283
Stew, a good English, 191
a good family, 242
a German, 190
an Irish, 242
baked Irish, 243
Spring stew of veal, 224
a Welsh, 191
Stew, to, shin of beef, 192
a rump of beef, 194
Stewing, general directions for, 173
Stewpan, copper, 181
Stock, clear pale, 11
for white soup, 13
mutton, for soups, 14
shin of beef for gravies, 97
pot, 169
Store sauces, 145-155
Strawberries, to preserve, for flavouring creams, &c., 506
Strawberry vinegar, 577
jam, 504
jelly, 505
isinglass jelly, 468
tartlets, 375
vinegar, of delicious flavour, 577
Stufato (a Neapolitan receipt), 615
Stuffing for geese and ducks, No. 9, 160
Cook’s stuffing for geese and ducks, 161
Suédoise, or apple hedgehog, 480
Suédoise of peaches, 488
Suet crust, for pies, superior, 348
common, 348
Sugar glazings, and icings, for fine pastry and cakes, 543
barley, 564
grains, to colour, for cakes, &c., 542
to boil, from candy to caramel, 563
to clarify, 562
Swan’s egg, to boil, 448
forced, 447
en salade, 448
Sweetbreads, to dress, 227
à la Maître d’Hôtel, 227
cutlets, 227
small entrées of, 232
roasted, 215
Sweet, patties à la minute, 387
Syllabub, a birthday, 581
Syllabubs, superior whipped, 476
Syrup, fine currant, or sirop de groseilles, 579
Tamarinds, acid, in curries, 296
Tapioca soup, 14
Tarragon vinegar, 151
Tart, a good apple, 363
young green apple, 364
barberry, 364
German, 362
the monitor’s, 370
Tartlets, of almond paste, 367
creamed, 375
jelly, or custards, 375
to make, 361
lemon, 372
strawberry, 375
Tarts, to ice, 345
Tench, to fry, 83
Thickening for sauces, French, 106
Tipsy cake, 474
Toasting, directions for, 183
Toffee, Everton, 567
another way, 567
Tomata catsup, 151
sauces, 123, 124
Tomatas, forced, 327
forced (French receipt), 328
purée of, 328
roast, 327
en salade, 327
stewed, 327
Tongue, to boil, 203
to stew, 203
Tongues, to pickle, 197
Tourte, à la châtelaine, 364
the lady’s, 364
meringuée, or with royal icing, 363
Trifle, brandy, or tipsy cake, 474
an excellent, 473
Swiss, very good, 473
Trout, to stew (a good common receipt), 80
in wine, 80
Truffled butter, 139
sausages, 263
Truffles and their uses, 331
à l’Italienne, 332
à la serviette, 232
to prepare for use, 332
Turbot, to boil, 56
au béchamel, 57
cold, with shrimp chatney, 144
à la crême, 57
Turkey, to boil, 267
boned and forced, 268
to bone, 265
à la Flamande, 270
to roast, 267
poult, to roast, 270
Turkeys’ eggs, to dress, 447
forced (excellent entremets) 447
poached, 449
sauce of, 110
Turnip-radishes, to boil, 318
soup, economical, 33
Turnips, to boil, 333
to mash, 333
stewed in butter, 334
in gravy, 335
in white sauce 334
Vanilla in cream, pudding, &c., 410
Veal, blanquette of, with mushrooms, 229
boiled breast of, 218
roast breast of, 219
breast of, simply stewed, 618 (see note)
breast of, stewed and glazed, 618
cake, Bordyke, 222
cake, small pain de veau, or veal, 222
to choose, 209
Scotch collops of, 226
custard, or Sefton, 362
cutlets, 225
cutlets, or collops, à la Française, 226
cutlets, à l’Indienne, or Indian fashion, 225
cutlets, à la mode de Londres, or London fashion, 226
divisions of, 209
boiled fillet of, 217
roast fillet of, 216
fillet of, au bechamel, with oysters, 216
fricandeau of, 223
fricasseed, 231
goose (City of London receipt), 220
Norman harrico of, 224
boiled knuckle of, 221
knuckle of, en ragout, 221
knuckle of, with rice or green peas, 221
boiled loin of, 218
roast loin of, 217
stewed loin of, 218
minced, 230
minced, with oysters (or mushrooms), 231
neck of, à la crême, 220
neck of, roast, 220
to bone a shoulder of, 219
stewed shoulder of, 219
spring stew of, 224
Sydney, 231
Vegetable marrow, to boil, fry, mash, 327
vermicelli, 6
Vegetables, to boil green, 309
to clear insects from, 309
remarks on, 308
Venetian cake (super excellent), 547
fritters (very good), 383
Venison, to choose, 281
collops and cutlets, 284
to hash, 284
to roast a haunch of, 282
in pie, 352
sauces for, 295
to stew a loin of mutton like, 239
to stew a shoulder of, 283
Vermicelli pudding, 439
soup, 12
Viennese pudding, or Salzburger Nockerl, 620
Vinegar, cayenne, 153
celery, 152
cucumber, 152
eschalot, or garlic, 152
horseradish, 153
green mint, 152
raspberry (very fine), 578
strawberry (delicious), 577
tarragon, 151
Vol-au-vent, a, 357
à la crème, 358
of fruit, 358
Vols-au-vents, à la Parisienne, 374
small, to make, 361
Walnut catsup, 149-150
Walnuts, to pickle, 536
salad of, 141
Water Souchy (Greenwich receipt), 78
White bait (Greenwich receipt), 78
Whitings baked, À la Française, 68
baked (Cinderella’s receipt), 70
to boil, 68
to fry, 67
fillets of, 68
Wild ducks, to roast, and their season, 294
salmi, or hash of, 294
Wild fowl, its season, 294
Wine, elderberry (good), 584
eschalot, 153
ginger, 584
to mull (an excellent French receipt), 581
orange, 585
raisin, which resembles foreign, 583
Wine-vase, antique, 577
Wire lining for frying-pan, 177
Woodcocks, or snipes, to roast, 293
Woodruff, in Mai Trank, 620
Yorkshire ploughman’s salad, 315
pudding, common, 441
pudding, good, 440
Regent potatoes, their excellence, 311
[TN: Footnote text is not allowed within the range of the Index.
Clicking on the footnote numbers below will take you to the index
entries that reference these footnotes.]
194. Though not included in this list, all sweet puddings are served as entremets,
except they replace the roasts of the second course.
195. Fish is not usually served as an entrée in a common English dinner; it is,
however, very admissible, either in fillets, or scallops, in a currie, or in a vol-
au-vent. Various circumstances must determine much of the general
arrangement of a dinner, the same dishes answering at times for different
parts of the service. For example, a fowl may be served as the roast for a
small company, and for a large one as an entrée. For a plain family dinner,
too, many dishes may be served in a different order to that which is set
down.
BIOGRAPHICAL WORKS.