Napoleon
The second of three volumes in the author’s sweeping biography of the legendary general and emperor. Throughout the book, the author delivers page-turning accounts of the many military engagements of the time. Beginning with Austerlitz, he points out how the superior training of the French army gave them an advantage, producing a Grande Armée that could outmatch any other. Napoleon called for separate columns marching along parallel paths, sufficiently separated that they would be able to resupply from the surrounding countryside rather than waiting for supply trains. He could assess and deploy his formations as events developed. The Russian, Austrian, and British armies devised a plan of action, but there was no commander in chief; this lack of leadership proved fatal. Napoleon’s men were immensely loyal to him, even if they grumbled. He went among them before a battle, encouraging bravery, revealing his trust, taking them into his confidence, and offering the respect due to good soldiers and intelligent free men. Austerlitz was a new kind of undertaking for him, as he had to lead more men over a vast theater outside the normal campaign season. But as the author shows, not all his battles were that successful. Napoleon ran into trouble in the far reaches of his empire and in bad weather, floods, and impassable terrain. He also committed his greatest error in Spain and Italy, dismissing guerrilla warfare. His overreliance on his siblings, especially Joseph, worked against him. Joseph flourished as an official in Paris, but he failed miserably in Italy and Spain. The author provides an excellent character study of Napoleon. He shows how his subject’s loathing of the Bourbons and the Catholic Church coloured the actions of an otherwise steady leader, and he declares his intelligence was matched by few other leaders. TW
Ritz and Escoffier
The book offers a new perspective on the rise of the leisure class. The author dives into the many aspects of the restaurant industry during the culinary era that laid the groundwork for today’s fine-dining experience. The author focuses on the unlikely union of two entrepreneurs: Swiss hotelier César Ritz (1850-1918) and French chef Auguste Escoffier (1846-1935). The two men shared an insatiable appetite for culinary success, but it wasn’t just the food they were concerned about. By working together to bring the now-renowned Savoy Hotel to its current glory, Ritz and Escoffier introduced epicurean principles to a general public that had no point of reference to understand such lifestyles. “The nouveaux riches had arrived,” writes Barr, “but until now, there had never been anywhere for them to go to announce their arrival. They had rarely been invited to the exclusive dinner parties or private clubs of high society. But now there was the Savoy. The restaurant may have served the most refined, daring, and sometimes shockingly expensive food in the world, but it was not exclusive….The Savoy offered a new and democratic kind of luxury, and cooking was very much at the center of it.” In this process, Ritz and Escoffier created a whole new breed of city dwellers dedicated to “a life of pleasure, a theater of luxury.” The two would later go on to create the Hotel Ritz in Paris. As in his previous book, it’s clear that Barr has done extensive research to master his topic, and the book serves as an expansive resource for those interested in learning more about the turn-of-the-century leisure class. However, the never-ending name-dropping becomes distracting and tiresome. The story would have benefited from more social and cultural analysis and fewer fabulous cameos. The book is a well-researched and a glitzy history of conspicuous consumption. TW
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