Suhrawardi's <i>Kitab fi'l-Futuwwat</i>

Lloyd Ridgeon

in Jawanmardi

Published by Edinburgh University Press

Published in print March 2011 | ISBN: 9780748641826
Published online March 2012 | e-ISBN: 9780748653249 | DOI:
Suhrawardi's Kitab fi'l-Futuwwat

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This chapter provides a translated rules of conduct and regulations of Suhrawardi's futawwat nama, first presenting the meaning of futawwat and its etymology, fatwa, and then discussing other kinds of futawwat such as the murawwat, the Holy Law, the Way, the Reality, and the Gnosis. Included also are prescribed conducts and attributes that would lead a futawwat member into perfection and righteousness. Second, the chapter discusses the meaning of the Master's duty with the trainee, and the trainee's duty with the Master. It discusses first the duty of the master to his trainee, which is defined by utmost concern and dedication to the trainee. To be a true master, he must draw his insight (dida), eyes (chism), ears, consciousness, thoughts, and effort (himmat) towards the trainee. Absence of such qualities renders the master as a fake (majazi) master. Aside from discussing the duty of the master to his trainee, the second section also discusses the overall attributes of the master. Suhrawardi's futawwat advocates for qualities such as piety, generosity, and purity, among others. As for the student, it is expected of him to follow the commands and examples of the master, to extend courtesy, to observe the hierarchy of the organization, to observe discipline in communal eating, and to observe proper grooming and appearance. The third section of the chapter discusses the regulations of eating and its courtesies. Such regulations include the propriety in the partaking of food, the observance of the proper time to speak, and the observance of proper decorum for drinking and cleaning after a meal.

Keywords: Suhrawardi; futawwat nama; fatwa; murawwat; Master's duty; trainee's duty; regulations of eating; discipline

Chapter.  24631 words. 

Subjects: Society and Culture

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