The Magic Flute (Die Zauberflote) in Full Score by Wolfgang Amadeus Mozart…it is the evident quiet approbation which best pleases me! It is apparent that this opera is rising rapidly and steadily in estimation. — Mozart, letter to his wife, October 7-8, 1791.
Unfortunately, his tragic death a scant two months later prevented Mozart from ever realizing the full accuracy of this observation, made a few performances after the cool reception given The Magic Flute at its Viennese premiere.
In May 1791, Mozarts friend Emanuel Schikaneder commissioned The Magic Flute. In keeping with the popular level of this theater, Schikaneder himself supplied Mozart with the libretto about the rescue of a good fairys daughter from a wicked magician by a hero armed with a magic flute. After a good deal of the music was written, the composer and librettist — both Freemasons — grafted Masonic ideals onto the plot, transforming a simple fairy tale into a moralistic allegory and a Singspiel into one of the worlds greatest operas.
This handsome, moderately priced volume, reprinted directly form an authoritative edition, will enable musicians, music students, and opera lovers to gain a fuller appreciation of Mozarts mastery of operatic language, orchestral color, and dramatic expression. A helpful feature of this edition is the inclusion of all spoken dialog, usually abbreviated in other editions.
Top Foods to Eat when In Trinidad and Tobago - Taste of D Town
10 unforgettable street foods you have to try in Trinidad and Tobago
A s a result, our cuisine has been greatly influenced by the Amerindians, Africans, Indians, Europeans and the Chinese. In recent years, there has been a surge in foods originated in the Syrian and Lebanese community. Cuisine in Trinidad and Tobago is therefore ethnically marked. Here is a little background behind a few of our major cuisines:. African slave owners on the island sought to feed the slaves as inexpensively as possible.
When the West Africans were brought to the Caribbean, they brought not only their ingredients but also their cooking methods. These methods were simple yet adaptable, blending with other influences over time and eventually becoming distinct features of modern-day Creole cooking. These methods combined with relatively inexpensive and easy to find ingredients produced meals that were not only tasty but affordable for most. A traditional regional soup called sancoche might also be served. One of the main traits of Creole food is the communal-driven intent behind its preparation. Eating was a community affair back when people employed their leisure time differently, and these foods facilitated a shared experience.
Souse is really pig feet, also known as trotters, or chicken feet which are first boiled then pickled in a sauce spiked with lime juice, pimento peppers and hot peppers and scattered with wafer thin cucumber and onion slices. Souse is not for the squeamish. Leave your misconceptions at home and dig in. Corn soup is the pick-me-up street food after spending hours dancing at the nightclub or at an outdoor party or fete. This thick, yellow split pea concoction must be served piping hot and includes corn cob pieces, carrots, flour or cornmeal dumplings, cassava, green figs, sweet potato and sometimes, a bit of salted pigtail. Instead of throwing it away, locals cut half-ripe fruit into bite-size chunks and season it with generous helpings of salt, black pepper, lime juice and chopped hot peppers, chandon beni and garlic.
Here you'll find items to satisfy everyone from the pickiest of vegans to blood sausage-eating carnivores, but one thing all eaters should note: be careful with the pepper sauce. It begins with two bara fried flatbread that are filled with channa curried chickpeas and flavored with shado beni a popular native West Indian herb.
les abats recipes celebrating the whole beast