KIRKLAND Stephane ,
Paris Reborn: Napoleon III, Baron Haussmann and the Quest to build a Modern City
© St Martin's Press
Description: Traditionally known as a dirty, congested, and dangerous city, 19th Century Paris, France was transformed in an extraordinary period from 1848 to 1870, when the government launched a huge campaign to build streets, squares, parks, churches, and public buildings. The Louvre Palace was expanded, Notre-Dame Cathedral was restored and the French masterpiece of the Second Empire, the Opéra Garnier, was built. A very large part of what we see when we visit Paris today originates from this short span of twenty-two years.
The vision for the new Nineteenth Century Paris belonged to Napoleon III, who had led a long and difficult climb to absolute power. But his plans faltered until he brought in a civil servant, Georges-Eugène Haussmann, to take charge of the implementation. Heedless of controversy, at tremendous cost, Haussmann pressed ahead with the giant undertaking until, in 1870, his political enemies brought him down, just months before the collapse of the whole regime brought about the end of an era.
Place and publisher: St Martin's Press
Date of publication: 2013
Number of pages: 336
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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