Under the Volcano: Empire and Revolution in a Sicilian Town
Description: From the Publishers:
During the momentous events that shook Italy in 1860 as the nation was unified, there was a murderous riot in the Sicilian town of Bronte on the slopes of Mount Etna. Thereafter, Bronte became a symbol - of the limits of the liberal Risorgimento and of the persistence of foreign domination: descendants of Admiral Horatio Nelson had the largest landholding in the town and the British were said to have put pressure on Garibaldi to crush the uprising, which his lieutenant did with brutality.
Lucy Riall has used the discovery of a new archive to explore much larger themes of this episode. Relaying an often brutal tale of poverty, injustice, and mismanagement, her narrative also opens windows onto the true meaning of the British presence. Bronte's story becomes one that is also about Britain's policy towards Italy and Europe in the nineteenth century, and about colonial rule overseas in the age of Empire. It shows what happened when these two different aspects of British power bumped into each other in one Sicilian town.
Place and publisher: Oxford: Oxford University Press
Date of publication: 2013
Number of pages: 296
This week’s book(s):
From the publishers:
"Re-create a royal menu at home with Royal Collection Trust's first-ever cookbook. Written by the Royal Chef and the Deputy Master of The Queen's Household, A Royal Cookbook presents four three-course menus adapted from those prepared in the kitchens of Buckingham Palace and served to guests of Her Majesty The Queen. [...] Over 50,000 people are welcomed to Buckingham Palace each year as The Queen's guests at State Banquets, lunches, dinners, receptions and garden parties. For official royal occasions, many dishes are presented on porcelain from the Royal Collection, such as the magnificent Coronation Service, most recently used at the State Banquet for the President of the Republic of Korea in November 2013. One of the most ambitious china services ever produced by an English factory, it was commissioned by William IV from the Rockingham Works and first used at Queen Victoria's Coronation Banquet in 1838.
A Royal Cookbook also tells the story of royal dining through history; from the first recorded serving of 'ice cream' in England at the Garter Banquet for Charles II in 1671 to the thousands of dishes eaten at George IV's extravagant Coronation Banquet, including 160 tureens of soup and 400 jellies and creams."
Place and publisher: London: Royal Collection Trust
Date of publication: 2014
Number of pages: 120
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