A remarkable scene is attested on the western gate room of the pylon of Philae temple in Aswan. The scene represents three fecundity figures on each vertical’s columns. The three male figures personify three districts in Lower Nubia, namely Mekhat, Maâmaâ and Bakt. The function of these figures is explained according to the textual accompanied the scene. Ptolemy IV Philopator was depicted as one of the three offering bearers presenting offering to the main god of the temple. The relation between the Ptolemaic king and fecundity figure is emblematic in order to follow the divine cult of the temple. The scene records a single elephant figure on the pylon room referring to ivory. The ebony, ivory and stones products were brought from Lower Nubia to be offered to goddess Isis. This paper will analyse the connotation of this remarkable scene in accordance to its textual evidence. The researcher will approach the historical, religious background on the elephant as an offering during the reign of Ptolemy IV Philopator. The analytical study will also allow to differentiate between the three fecundity figures on each vertical hieroglyphic column.
Ossama El-Sayed Zagloul, S. (2020). The Iconography of Elephant as Offering at the Temple of Isis at Philae. Journal of Association of Arab Universities for Tourism and Hospitality, 19(3), 48-60. doi: 10.21608/jaauth.2021.53460.1100
MLA
Sherouk Ossama El-Sayed Zagloul. "The Iconography of Elephant as Offering at the Temple of Isis at Philae", Journal of Association of Arab Universities for Tourism and Hospitality, 19, 3, 2020, 48-60. doi: 10.21608/jaauth.2021.53460.1100
HARVARD
Ossama El-Sayed Zagloul, S. (2020). 'The Iconography of Elephant as Offering at the Temple of Isis at Philae', Journal of Association of Arab Universities for Tourism and Hospitality, 19(3), pp. 48-60. doi: 10.21608/jaauth.2021.53460.1100
VANCOUVER
Ossama El-Sayed Zagloul, S. The Iconography of Elephant as Offering at the Temple of Isis at Philae. Journal of Association of Arab Universities for Tourism and Hospitality, 2020; 19(3): 48-60. doi: 10.21608/jaauth.2021.53460.1100