Showing posts with label Anatomy of Murder. Show all posts
Showing posts with label Anatomy of Murder. Show all posts

Tuesday, 21 February 2012

Fanny Burney by Imogen Robertson


I was inspired by Marie Louise Jensen’s post on Aphra Behn, so may I put forward another pioneer, the wonderful Fanny Burney? Virginia Woolf said "All women together, ought to let flowers fall upon the grave of Aphra Behn... for it was she who earned them the right to speak their minds." Fanny Burney she called “the mother of English fiction”.

Novelist, playwright, diarist and letter writer she is one of those stars of the 18th century whose liveliness and delight in skewering her characters (real and fictional) made the period come alive for me.

In fact, I’m indebted to her whole family. Her father was a respected musicologist who travelled Europe to study music, I used his observations of castrato singers writing of Anatomy of Murder; and her sister Susan left in her diary a wonderful account of the opera season of 1781 which was also invaluable.

Fanny remains my favourite though. She published her first novel, Evelina, anonymously in 1778, and it was an instant hit. She seemed to have thoroughly enjoyed hearing her friends praise the book to her, not knowing that she wa

s the author, and laughed at herself for it. When her identity became known, she found herself admired and befriended by Hester Thrale, another writer of very useful letters, Samuel Johnson and Sheridan. If her play of the following year, The Witlings, is anything to go by, not all her acquaintances were literary luminaries of such standing.

This play, never produced in her life time, has a very thin plot that serves as a vehicle for a full-blooded satire on amateur writers and their admirers. There is Mr Dabbler, who wants nothing more than an opportunity to read his verses and have them praised; Lady Smatter who misattributes every half-remembered quote she comes up with; Mr Codger who never manages to finish a thought, because everyone about him is so keen to speak themselves, he never gets beyond his ponderous introductions and my favourite, Mrs Sapient who states the obvious and banal as if it is the fruits of long study. We’ve all got a bit of those character in us. The play has real vigour and bite. It’s also very funny, and the non-romantic hero, Mr Censor, has such a talent at cutting these monsters down to size, you could call him a sort of proto-Darcy. Actually even though Witlings was never produced (women writing comedy was pushing it a bit), Burney was a huge influence on Jane Austen. Does this, for instance, sound familiar? ‘The whole of this unfortunate business," said Dr Lyster, "has been the result of PRIDE and PREJUDICE.” (from Cecilia 1782)

Sorry, I can’t resist just quoting a moment from Witlings:


Lady Smatter: I was reading, the other day, that the memory of a poet should be short, that his works may be original.

Dabler: Heavens, madam, where did you meet with that?

Lady Smatter: I can’t exactly say, but either in Pope or Swift.

Dabler: O curse it, how unlucky!

Lady Smatter: Why so?

Dabler: Why, madam, ’tis my own thought! I’ve just finished an epigram upon that very subject! I protest I shall grow more and more sick of books every day, for I can never look into any, but I’m sure of popping upon something of my own.

Lady Smatter: Well but, dear sir, pray let’s hear your epigram.

Dabler: Why,— if your Ladyship insists upon it — [Reads.]

Ye gentle Gods, O hear me plead,

And kindly grant this little loan;

Make me forget whate’er I read

That what I write may be my own.

Lady Smatter: O charming! Very clever indeed.

Beaufort: But pray, sir, if such is your wish, why should you read at all?

Dabler: Why, sir, one must read; one’s reputation requires it; for it would be cruelly confusing to be asked after such or such an author, & never to have looked into him. especially to a person who passes for having some little knowledge in these matters.

The whole play is online here. It’s well worth a read. Now, I can’t cram half of what needs to be said about this woman into a blog post, so can I recommend the brilliant biography of her by Claire Harman? Just to turn that suggestion from a temptation to a necessity, think of the following choice nuggets, (and this is aside from her importance from a literary point of view). She was a witness to the madness of King George III. He chased her through the gardens at Kew. She wrote one of the most harrowing accounts of surgery pre-anaesthesia that exists, describing her mastectomy; and here’s the one that really makes my eyes widen thinking of what she saw and experienced in her life - she was four years older than Mozart and died the year CĂ©zanne was born.

Saturday, 21 January 2012

Mood Music by Imogen Robertson


I came across a fantastic album this week that I want to share with you. London Reborn by Simon Mckechnie. It’sa collection of old
London songs rearranged for a dizzying variety of instruments from all over the world. I can see why Mckechnie has done this, the songs feel new and alive; reflective of London as a place where different cultures have always met and harmonized. The songs and the arrangements have a freshness and irreverence about them that seems very London to me too. So, loving the album but I have to save the tracks with lyrics for my breaks. Instrumental only when I’m trying to get words down.

In my entirely unscientific sample of writers I know and have asked, it seems that a lot of us listen to music as we write, though those that don’t shudder and say ‘No! How could you?’. It seems I’m certainly not alone in needing to have music with no voice to work to. I’m sure we all have more particular requirements too. I can’t listen to Beethoven for instance, or any of the romantic composers. Their works, with their range of emotion, sudden shocks and dramas, just demand more attention than I can give. Baroque music is perfect, I can tune in or out of it as I need; am rewarded when I listen carefully, and can let it sink into my mental background when I need to. It helps me concentrate, shutting off that part of my brain that can so offer interrupt me when working by coming up with continual to-do lists and reminders about hanging up the washing. Conversely when I’m having cello lessons or practising are just about the only times I manage completely to stop thinking about the work in progress. Makes for a satisfyingly symbiotic relationship with music.

Of course, music makes its way into the books too. When I was researching my first book, Instruments of Darkness, I made use of an English composer of the late 18th century called Stephen Paxton. I had played one of his pieces in my lessons, and my teacher Gwyn Pritchard, mentioned that little was known about his life, and that few of his compositions were now available. I found a wonderful article about him in the British Library by Brian Crosby, and copies of a lot of Paxton’s music, long since out of circulation. Some of those copies had his signature on them which gave me one of those thrills of connection that sometimes occur as you research. That work led, via some stunning serendipity, to me attending a recording of his works by the cellist Sebastian Comberti and writing some of the notes for the resulting album.

The character of Manzerotti in Anatomy of Murder comes from another conversation with Gwyn about the Castrati singers of the period and Manzerotti resurfaces in my new book which comes out in April, Circle of Shadows.

Gwyn is also a rather eminent composer as well as a teacher, and he asked me to write a text for one of his commissions. Here’s a link to the video of the result, and here are the words. Listening to it being played in St James’s Piccadilly, Paxton’s local church, was one of the proudest and most magical moments of my life. Come to think of it, Gwyn’s daughter also introduced me to my fiancĂ©, so I suspect I’ve got rather more out of music than it has got out of me.

The book I’m writing at the moment is set in Paris in 1910, so I’ll have to abandon the Baroque for a while, but I have plenty of Satie’s piano music ready to go so I’m in good hands, and while I’m avoiding thinking about the washing, who knows where music will lead me next?

Wednesday, 21 September 2011

Have a biscuit by Imogen Robertson



Reading Louise’s blog yesterday got me thinking about the many different methods we use to get a sense of the past. I’m a great fan of photographs and paintings, those moments in sketches and portraits that give a glimpse of the personalities and preoccupations of the past. OK, I promise to stop with the alliteration for the moment. I’m also a great fan of the object. The book, the fragment of cloth, the dinner plate or the toy ship and all the questions they offer you as line of enquiry. Who made this? Who used it? Where did it come from and how did it end up here? (wherever here happens to be - junk shop, museum), but surprisingly enough this year the single thing that gave me most, fresh questions to ask, and insights into the 18th century, was a biscuit.


Let me explain. Early in the year I took a group of booksellers and bloggers on a short walking tour of central London to some of the locations that feature in my second book, Anatomy of Murder. Now, my concentration wavers if I don’t get fed on a regular basis, so I thought it would be a good thing to take something along

as a snack for us all, and as the book is set in the late 18th century, I thought I should aim for a late eighteenth century treat. I had just come across this: Hannah Glasse’s The Art of Cookery Made Plain and Easy. It’s a fascinating book, published first in 1747 and was one of the first practical cookery books published in English. So I found a biscuit recipe and asked my long suffering partner, Ned, to put a batch together.


He had quite a time of it. At first glance you can see that the basics of a biscuit as we know and love it are all there: sugar, flour, eggs and flavouring, but if the bakers among you start to look more closely, you’ll see there are some odd things going on. First of all that is a lot of eggs, probably three times as many as you’d use to make a cookie dough now. So were eggs much smaller in the 18th century? Probably. Certainly agriculture was going through a revolution and animals were getting a great deal fatter, but unless Hannah really wanted a dough that was an impossible

to shape at all, I’m going to go for yes, eggs much smaller. I’m four words into the recipe and already I thinking about the agricultural revolution in a fresh way.


Then there are the flavourings. Sack is a fortified white wine, from Spain or the Canaries, and sherry comes from the name of one sort of sack, but what did sack taste like in the 18th century? Was it much the same as sherry is now

? Sweet or dry? Why can I not get sack in the supermarket now? Port seems to have become popular in England early in the 18th century after the Methuen Treaty of 1703, but it doesn’t seem to have made it to the kitchen. Hannah mentions port once, in a recipe to pickle a buttock of beef, sack gets 53 mentions. And all that coriander! An ounce of seeds! Ned used a quarter and they still rather overpowered the rose water. Was that the foodie fashion of the time? Did coriander not taste as strong then as now, and how could that be? Then there is that beautiful detail of the feather as a tool in the kitchen instead of a brush. What sort of feather? Were they saved for this sort of use when you plucked a chicken? I have a sudden image of a woman applying egg-white onto her coriander cookies and the past is suddenly present, but at the same moment those seven lines of text have given me a quick reminder of some the questions we forget to ask.


The biscuits came out beautifully by the way, not like any biscuit I’ve had from a 21st century recipe book, but sweet and citrus and spicy, but then Ned is a fantastic cook. There, two things to remember if you want to be a historical novelist, ask yourself new questions and marry a great cook, the sort willing to turn the kitchen into a historical laboratory and report back. I might ask him to make the cordial poppy water next. Any recipe that begins ‘Take two gallons of very good brandy…’ sounds promising to me.


Oh, you can find a video version of the tour here. Apologies, but we ate all the biscuits.


Instruments of Darkness

Anatomy of Murder

Island of Bones