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THE MAGAZINE / NEWS

Magazine and News is a place where, every day, we bring you not only what’s going on in the Napoleonic world and interviews with those leading Napoleonic history today, but we also offer you Napoleonic pastimes, entertainments, and even recipes. Enjoy!

Latest updates :

Interview : Alexander Mikaberidze on Russian Voices of the Napoleonic Wars
Sites, musées et monuments : Musée des Lettres et Manuscrits (Brussels)
Quiz : The major reforms of the Consulate and the Empire (August 2010)
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BOOKS ALREADY PUBLISHED

Each month we present an important recent book, and every week we report on recent publications.
You can also find the books published in previous years by using the scrollbar menu at the bottom of the page. To add one or more books to your «My napoleon.org » account, click on the title(s) and then select «Add to my account».

For information concerning this section, contact us.

 

WATSON Robert P., America's First Crisis - The War of 1812


Description:  
From the publishers:
 
"The War of 1812, sometimes called “America's forgotten war,” was a curious affair. At the time, it was dismissed as “Mr. Madison's War.” Later it was hailed by some as America's “Second War for Independence” and ridiculed by others, such as President Harry Truman, as “the silliest damned war we ever had.” The conflict, which produced several great heroes and future presidents, was all this and more.
 
In America's First Crisis Robert P. Watson tells the stories of the most intriguing battles and leaders and shares the most important blunders and victories of the war. What started out as an effort to invade Canada, fueled by anger over the harassment of American merchant ships by the Royal Navy, soon turned into an all-out effort to fend off an invasion by Britain. Armies marched across the Canadian border and sacked villages; navies battled on Lake Ontario, Lake Champlain, and the world's oceans; both the American and Canadian capitals were burned; and, in a final irony, the United States won its greatest victory in New Orleans—after the peace treaty had been signed."
 
 
Table of Contents:
 
Preface
 
The Forgotten War
1. “The Silliest Damned War”
2. Stumbling Toward War
3. The Chesapeake Affair
4. “Leopardized”
 
Drumbeats
5. Land, Empire, and Intrigue
6. The Indian Question
7. Tippecanoe and the Course of History
8. A Declaration of War
 
“On to Canada”
9. The Invasion Begins
10. The Battle of Queenston Heights
11. Three-Pronged Disaster
12. “Remember the Raisin”
 
1813
13. The Sacking of York
14. Victories at Last
15. The Battles of Stoney Creek and Beaver Dams
16. The Battle of Thames
 
The High Seas
17. The Making of a Navy
18. A New Generation of Heroes
19. Blockade
20. The Cursed Chesapeake
 
The Great Lakes Theater
21. “We Have Met the Enemy and They Are Ours”
22. The Battle of the Carpenters
23. Saving Canada
24. Turning the Tables on the Invaders
 
1814
25. Canada's Bloodiest Battle
26. Victory on Lake Champlain
27. “The Bladensburg Races”
28. The Burning of the White House
 
Turning Points
29. The Defense of Baltimore
30. “Oh Say Can You See”
31. The Siege of Fort Erie
32. The Battle of Horseshoe Bend
 
Echoes
33. The Southern Campaign
34. The Treaty of Ghent
35. The Battle of New Orleans
36. The Making of a Nation
 
Appendix
Notes
Select Bibliography
About the Author
Index

More details and reviews on the publisher's website: SUNY Press.

Place and publisher: SUNY Press

Date of publication: 2014

Number of pages: 425



This week’s book(s):

Description:  
 
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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