Esplanade Gardens August 2021 Newsletter
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L'art De Patisserie Et Le Palais De Versailles
!i L’ART DE PATISSERIE ET LE PALAIS DE VERSAILLES: A STUDY OF POWER THROUGH PASTRY Averie A. Bartlett TC 660H Plan II Honors Program The University of Texas at Austin May 10, 2018 _____________________________________________ Melissa E. Skidmore, Ph.D. Department of French & Italian Supervising Professor ______________________________________________ Nancy C. Guilloteau, Ph.D. Department of French & Italian Second Reader !ii ABSTRACT Author: Averie A. Bartlett Title: L’Art de Pâtisserie et le Palais de Versailles: A Study of Power Through Pastry Supervising Professors: Melissa E. Skidmore, Ph.D. Nancy C. Guilloteau, Ph.D. Louis XIV’s manipulation of the aristocracy at the Court of Versailles in his pursuit of absolute power is well documented. The utter opulence of the period was communicated in every realm of life at Court. The grand dining rituals of the Sun King in particular epitomize the relationship between expression of power and consumption of fine food. Contemporaneous with the relocation of the French monarchy to Versailles was the development of pastry-making into the modern art form recognized today. Changes in culinary techniques combined with sociological factors including increased access to cookbooks and the introduction of restaurants contributed to the elevation of the gastronomic field to its current standing in French culture. How was pastry, the novel art of the day, utilized in pursuit of the goals of Louis XIV? The expression gluttony and excess of Versailles-era France required pastry, and the art evolved to reflect the exorbitant wealth and regal frivolity of the time period. This inquiry examines primary and secondary texts to explore relationships between the culture of Versailles-era France and the pastry of the same time. -
British Retailer's Straight Croissants Leave Some Bent out of Shape
http://nyti.ms/1oPlL6g EUROPE British Retailer’s Straight Croissants Leave Some Bent Out of Shape By DAN BILEFSKY FEB. 19, 2016 LONDON — The croissant, the buttery breakfast pastry, means “crescent” in French. But don’t tell that to the British. Tesco, Britain’s largest supermarket chain and a bellwether of sorts for popular tastes, is dispensing with the traditional curved pastry as of Friday and instead will sell only straight ones. The company offered a decidedly British rationale: It is easier to spread jam on the straight variety. The banishing of the crescentshaped croissant spurred no shortage of dismay on both sides of the English Channel. “Is this a foretaste of Brexit?” an article in the French newspaper 20 Minutes asked, referring to the possibility that British voters might decide in a referendum to leave the European Union. The newspaper added that it appeared that Tesco’s move was not done “to antagonize the French (well, not solely).” An editorial in The Daily Telegraph, a conservative British newspaper, noted that the virtue of the traditional French croissant was its foreignness. “They must not be sliced in two, like buns to be buttered,” it observed. “They must be torn, and each morsel eaten with jam, even alien apricot jam, if wanted.” The editorial added: “Otherwise nature is outraged, floods will again sweep the land and murrains strike our cattle. Or we could just stick with toast.” Justifying the move away from curved croissants, Tesco’s croissant buyer, Harry Jones, cited what he called the “spreadability factor.” He said that sales of crescentshaped croissants had been falling. -
Van Pamel, Rebecca 2019 History Thesis Title
Van Pamel, Rebecca 2019 History Thesis Title: "The End is Near, the Turks are Here": Instrumentalized History and the Politics of Siege Commemoration in 1883 Vienna Advisor: Alexander Bevilacqua Advisor is Co-author: None of the above Second Advisor: Released: release now Authenticated User Access: No Contains Copyrighted Material: Yes “THE END IS NEAR, THE TURKS ARE HERE”: INSTRUMENTALIZED HISTORY AND THE POLITICS OF SIEGE COMMEMORATION IN 1883 VIENNA by REBECCA KATE VAN PAMEL Professor Alexander Bevilacqua, Advisor A thesis submitted in partial fulfillment of the requirements for the Degree of Bachelor of Arts with Honors in History WILLIAMS COLLEGE Williamstown, Massachusetts April 15, 2019 Page | 2 Table of Contents ACKNOWLEDGEMENTS 4 INTRODUCTION 5 I. WHAT EXACTLY HAPPENED IN THE 1683 SIEGE? 7 II. ATTACKED FROM WITHOUT AND WITHIN 13 III. SOURCE MATERIALS AND METHODOLOGY 18 NATIONALIST NARRATIVES: LIBERAL INTERPRETATION IN CONTEXT 22 I. INTRODUCTION 22 II. ORIGINS OF THE LIBERAL PRESS 27 III. LIBERAL NARRATIVES OF THE SIEGE 31 IV. CONCLUSION 48 THE ‘RESCUE OF CHRISTENDOM’: CONSERVATIVE FRAMING OF THE SIEGE 51 I. INTRODUCTION 51 II. REPRESENTATIONS OF GOD 57 III. TOWARD A UNITED CHRISTENDOM 62 IV. BOURGEOIS JEWISH LIBERALS IN THE NEW EQUATION 75 V. CONCLUSION 83 ATTACKERS AND DEFENDERS ONSTAGE AND ON THE PAGE 85 I. INTRODUCTION 85 II. REINVENTING THE FOE: DEPICTIONS OF THE ‘TURKISH’ OTHER 92 III. THEIR MAUSOLEUM IS THE BEAUTIFUL, MAGNIFICENT VIENNA: BÜRGER HEROISM STEALS THE SHOW 103 IV. HENCEFORTH FIGHT FOR HONOR AND GLORY: GREAT SIEGE HEROES AND THE CHRISTIAN OTHER 110 V. CONCLUSION 113 MOVING WITHIN MEMORY: PUBLIC COMMEMORATION IN 1883 VIENNA 115 I. -
Die Josephs-Akademie Im Wiener Josephinum
Open Access © 2019 by BÖHLAU VERLAG GMBH & CO.KG, WIEN Brigitte Lohff Die Josephs-Akademie im Wiener Josephinum Die medizinisch-chirurgische Militärakademie im Spannungsfeld von Wissenschaft und Politik 1785–1874 Böhlau Verlag Wien Köln Weimar Veröffentlicht mit freundlicher Unterstützung durch das Josephinum – Ethik, Sammlungen und Geschichte der Medizin sowie die Medizinische Universität Wien Bibliografische Information der Deutschen Nationalbibliothek : Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografie ; detaillierte bibliografische Daten sind im Internet überhttp: //dnb.d-nb.de abrufbar. Umschlagabbildungen : Josephinum um 1787. Kolorierte Radierung von Karl Schütz (1745–1800) gezeichnet, und gestochen von Karl Schütz und Johann Ziegler. Wien: Artaria, um 1800. © Bildarchiv Josephinum - Ethik, Geschichte und Sammlungen der Medizin der Medizinischen Universität Wien © 2019 by Böhlau Verlag Ges.m.b.H & Co. KG, Wien, Kölblgasse 8–10, A-1030 Wien Korrektorat : Volker Manz, Kenzingen Einbandgestaltung : Michael Haderer, Wien Satz : Michael Rauscher, Wien Druck und Bindung : Hubert & Co., Göttingen Gedruckt auf chlor- und säurefrei gebleichtem Papier Printed in the EU Vandenhoeck & Ruprecht Verlage | www.vandenhoeck-ruprecht-verlage.com ISBN 978-3-205-23277-3 Open Access © 2019 by BÖHLAU VERLAG GMBH & CO.KG, WIEN Inhalt 1 Einführung ................................... 9 1.1 Die Quellen .................................. 19 2 Die Anfänge der Josephs-Akademie .................... 23 2.1 Unterschiedliche militärchirurgische Ausbildungswege ............. 25 2.2 Das Lehrpersonal der ersten Professorengeneration ............... 29 3 Die ersten 20 Jahre mit und nach Giovanni Alessandro Brambilla ... 47 3.1 Inhärente Konfliktlagen aus dem Akademie-Konzept .............. 52 3.2 Josephs-Professoren als Direktoren von 1796 bis 1805 ............. 65 4 Die Zöglinge und die Preise an der Josephs-Akademie bis 1817 ... -
The Way of the Croissant: Traditional Perspectives on a Traditional Pastry1
The Way of the Croissant: Traditional Perspectives On A Traditional Pastry1 By: Rachel Hopkin Abstract This investigation draws on concepts that have shaped the discipline of folklore since its inception to exact a fresh encounter with a transnationally popular item of Viennoiserie: the crescent-shaped pastry known as the croissant. Their application to this ephemeral foodways item sheds light on the croissant’s roots, dissemination, and distinct permutations. I discuss the origins of the pastry in the light of historic-geographic methodologies; its diffusion and evolution with reference to scholarship on tradition bearers, oikotypification, intertextuality and the role of the individual in perpetuating a tradition; and matters of its commodification and authenticity through consideration of how tradition functions in the modern age. Finally, through an autoethnographic approach, I draw on personal experience to consider one way in which croissant consumption may be traditionalized. Key Words: croissant; food consumption; food performance; pastry; tradition; transmission Introduction These days, I am highly conscious of my croissant-consumption, but I don’t remember the first one I ate. I was probably a toddler and on one of many family holidays in France, since the combination of having Francophile parents and being brought up in the southeast of England—and therefore just a short trip away from the land of boulangerie—meant that my early years were marked by almost annual trips across the Channel. Initially, I would have eaten croissants in the utterly unconscious manner that aligns with the Hopkin, Rachel. 2016. “The Way of the Croissant.” Digest: a Journal of Foodways and Culture 5:2: n. -
Breakfast Par Egg-Cellence the Best Ways Around the Globe to Start Your Day
LUCKY PE CH Breakfast par egg-cellence The best ways around the globe to start your day INSIDE The Dim Sum The better A flaky The Breakfast Revolution: doughnut: past: Club: Why this Chinese Bagels, and why The marvel of Meet Billy and Bob, breakfast will win they’re here to the modern the two best friends your tastebuds stay in your life croissant, and who bond over and heart forever and on the block how it came to breakfast be the nineteenth century. Still the tale points reason why the French started spec- to a truth about pastry at the time: it was ifying croissant au beurre, meaning ‘with still reserved for people in high soci- butter,’” as opposed to the croissant ety. The democratization of pastry and ordinaire, made with margarine. sweets would not come until many years Twentieth Century to Present after the French Revolution. Various recipes for a French pastry Baking ingredients, like eggs, butter, called a croissant appeared in the years cream, chocolate, and sugar, were still after Zang’s bakery opened, but the first expensive in the early 1800s, but rising one to refer to a croissant based on wealth in Vienna between 1815 and pâte feuilletée did not appear until the 1848 meant that pastry culture was beginning of the 1900s. A French baker accessible to an ever-growing segment named Sylvain Claudius Goy wrote a of the population. The same was true in recipe in 1915 that specifically mentions tion was limited to the wealthiest segment Paris, where the population doubled be- pâte feuilletée, calling to roll the dough of society.