Giacomo Casanova: Profile of one of history’s greatest memoirists

January 20th, 2013

Casanova

Giacomo Casanova

Giacomo Casanova

Soldier, spy, diplomat, writer, adventurer, bon vivant… chiefly remembered from his autobiography, which has established his reputation as the most famous erotic hero. Casanova’s memoirs are a fascinating (albeit unreliable) account of his adventures with 122 women – according to his own counts – but they also provide an intimate portrait of the manners and life in the 18th century. His countless projects, employments, and initiatives took him through the courts of Europe – in Paris he was employed to do some espionage work by Louis XV and from London he tried to sell the secret of a cotton red dye to his own country.“I saw that everything in the world that is famous and beautiful, if we rely on the descriptions and drawings of writers and artists, always loses when we go to see it and examine it up close.” (from Histoire de ma vie, 1966-71)

Giacomo Casanova was born in Venice. His father, Gaetano Casanova was an actor, who also directed some plays. He had married in 1724 Giovanna Maria (Zanetta) Farussi, an actress, and a perfect beauty. In his childhood Casanova suffered from nose bleeds, and his parents thought that he would not live long. Strong women dominated his life: his mother and a witch who helped him to stop the bleeding. Later in his life he occasionally dressed himself as a woman. Casanova’s parents left him in the care of his maternal grandmother, Marzia Farussi, and went off to London. Zanetta and Gaetano returned to Venice in 1728. Casanova’s father died in 1733 but Zanetta turned down all her suitors and decided to support her children on her own. However, she soon left Venice and ended in Dresden, where she was a member of the Comici Italiani ensemble.

According to Casanova’s History of My Life, he learned to read in a less than a month. In 1734 Casanova was sent to live with Doctor Gozzi in Padua. He received a good education, and showed early extraordinary cleverness. He studied at the University of Padua and at the seminary of St. Cyprian from where he was expelled for scandalous conduct. Drinking and love affairs ended his plans to become a priest, but he never gave up his belief in the existence of an immortal God. “What assumes me that I have never doubted Him is that I have always counted on His providence, turning to Him through the medium of prayer in all my moments of distress, and finding my entreaties always answered.” Casanova served in the army for some time, played violin, but not very successfully, and worked for the lawyer Manzoni. In 1742 he received his doctorate from Padua. In 1744 he became a secretary to Cardinal Acquaviva of Rome. A scandal again forced Casanova to leave the city and he traveled in Naples, Corfu, and Constantinople, settling in Venice. He had a love affair with Signora F. and in 1746 he was a violinist in the San Samuel theater in Venice.

Casanova enjoyed good health until very late in life – he was five feet nine inches and he had a very dark skin. He contracted his first venereal disease in adolescence and the pox, gonorrhea, ‘Celtic humors,’ and other venereal diseases marked different periods of his life. He also learned the rudiments of medicine and when sick he recovered by following a strict diet of nitrate water for six weeks. Although his sex life was very lively, he did not enjoy orgies, which were popular among the high society. Once he said: “Real love is the love that sometimes arises after sensual pleasure: if it does, it is immortal; the other kind inevitably goes stale, for it lies in mere fantasy.”

Casanova met in 1749 his great love, the young and mysterious Frenchwoman, Henriette, in Cesena. “People who believe that a woman is not enough to make a man equally happy all the twenty-four hours of a day have never known an Henriette.” Henriette left him, returned to his family, and Casanova remembers it in his autobiography as one of the saddest moments in his life. “What is love?” he asked, and compared love to an incurable illness and divine monster. He went to Lyons, where he was received as a Freemason. By 1750 he had worked as a clergyman, secretary, soldier, and violinist in several countries.

Suspected by the Inquisition, Casanova traveled from town to town – to Paris, Dresden, Prague, and Vienna, and then to Venice. In Dresden he traslated the opera Zoroastre into Italian and his mother had the role of Erinice in the play. With François Prévost d’Exiles he wrote a play, LES THESSALIENNES, which had four performances at the Comédie-Italienne in Paris in 1752. His parody of Racine’s The Thébaïde, is performed in Dresden in 1753.

Casanova’s freedom ended in 1755 for a year. He was arrested, his manuscripts, books, works on magic, and Arentino’s book on sexual positions were seized. Casanova was denounced as a magician and sentenced for five years in lead chambers under the roof of the Doge’s Palace. The dungeos is extremely hot. He managed to escape with his friend, Father Balbi. “I then turned and looked at the entire length of the beautiful canal, and, seeing not a single boat, admired the most beautiful day one could hope for, the first rays of a magnificent sun rising above the horizon…” Casanova made his way to Paris, where his escape made him a celebrity. Like Dostoevsky later, Casanova was a gambler and in 1757 he introduced the lottery. This invention made him a millionaire. He also established a workshop for manufacturing printed silk, hiring twenty young girls to do the work. From the marquise D’Urfé he cheated huge sums of money.

During his years in exile Casanova came in contact with such luminaries as Louis XV, Rousseau, and Mme. Pompadour. In 1760 he fled from his creditors and traveled across Europe. Casanova continues his adventures in Naples, England, Germany, and Spain. He translated Voltaire’s comedy L’Ecossaise for Pietro Rossi’s troupe of actors in Genoa. In 1772 he wrote, in Italian, the well-documented History of Unrest in Poland. Between 1774 and 1782 he worked as a spy for the Venetian inquisitors of state. His literary efforts did not meet success. In 1787 Casanova met Mozart in Prague, and attended the first performance of the opera Don Giovanni. The libretto was written by Lorenzo Da Ponte, but Casanova had earlier told the composer some episodes of his life. In one text Casanova sees that women are responsible for Don Giovanni’s evil deeds: “The blame lies entirely with the female sex for bewitching his mind and enslaving his heart. Oh, seducing sex! Source of pain! Let a poor innocent person go in peace.” (from Casanova or the Art of Happiness by Lydia Flem, 1997)

Casanova wrote seven issues of OPUSCOLI MISCELLENEI, ten of MESSAGER DE THALIE, one of TALIA, an adaptation of a novel by Mme de Tencin, and The Siege of Calais. His novel, NE AMORI NE DONNE, OVVERO LA STALLA RIPULITA, sent him into a second exile. In Prague he published SOLILOQUE D’UN PENSEUR, a denunciation of Cagliostro and Saint-Germain and next year appeared an episode from his Story of My Flight. From 1785 he spent as a librarian in the service of the Count of Waldstein in the castle of Dux, Bohemia (now Duchcov, Czech Republic). During his last years the toothless Casanova concentrated on his memoirs “to keep from going mad or dying of grief”. His physician, James Columb O’Reilly, had adviced him: “For several moths you must give up gloomy studies which tire the brain, and sex; for the time being you must be lazy, and, as a kind of relief, you might review the happy days spent in Venice and other parts of the world.” The Memoirswritten in French, tell the story of Casanova’s life until 1744. They give a colorful picture of the culture of the 18th century Europe. Original manuscript, sold by Casanova’s family to the German firm of F.A. Brockhaus in 1821, was not released until 1960. The texts used up that time were based on a 28-volume German translation (1822-1828) and a highly inaccurate French edition (1838). The integral French text was first published as Histoire de ma vie in 1960-1962. The first full English edition was translated by W.R. Trask in six volumes (1966-71).

Casanova died on June 4, 1798. Among his last lady friend was Cecile von Roggendorf, a twenty-two-year-old canoness, and Elise von der Recke, who sent him soup and wine.

- Reprinted by Literary Weekly for Daily Literary Quote

www.dailyliteraryquote.com

 

 


Chef David Turin and his Restaurant, David’s Monument Square

May 31st, 2012

Exectuive Chef and Owner of David’s Restaurant, David Turin

By Maralyn D. Hill, The Epicurean Explorer

Norm and I were pleasantly surprised by Portland’s Arts District – it has had an amazing Renaissance.  You can enjoy works of art by Picasso, Monet, and Maine’s own rising stars. But the caveat is one award winning chef-owner and artist in residence at David’s Creative Cuisine, David Turin.  He is turning out old favorites and amazing new creations at the foot of Portland’s Arts District at 22 Monument Square. Whether your taste runs to the expressionist or minimalist, you’ll find that David’s really cooks.

You will be able to experience David’s cooking at an Art of Dining and Grand Tasting at the Hass residence at the Kennebunkport Festival 2012, and of course, at his restaurant, David’s Monument Sq. in Portland, Maine.

Let’s learn a little more about David…

Maralyn D. Hill: Chef, I can never answer this question, as I keep finding more delicious dishes. However, of what you are currently preparing, do you have a favorite dish?

Chef David Turin: I’d have to say right now it would be Pork and Bacon with Balsamic Apples which I have shared below.

MDH: What would you pair that with?

DT: A 2009 Gigondas, Perrin.

MDH:  Can you pick out and share your biggest Ah-ha moment in your career?

DT: One of the most exciting ah-ha moments took place 12 years ago. We moved our restaurant from a popular spot that was always busy to a much more barren spot. The moment my first customers walked in I was so relieved. I realized that people really were willing to go a little out of their way and change their routine to come to David’s to dine. Honestly though, things happen all the time, I’m always learning and experiencing new ah-ha moments.

MDH: What cooking utensil can you not live without?

DT: A heavy pot, I like a good solid 3/8″ of metal bottom on the pan so food cooks really evenly. We often reduce stock for sauces and you need a good pot to do that. That and a flat edged wooden spoon, those two elements are essential. If you add a sharp knife to that, you can really do anything.

MDH: When you are not creating masterful dishes, how do you spend your time?

DT: Surfing. I’ve been surfing for a little over 20 years now and I like to go year round, especially if I can go somewhere warm for a winter trip. During the winter in Maine, the beaches are so quiet it’s really beautiful. I also like listening to old literature on tape, the classics. I’m listening to Sir Walter Scott these days. I read and listened to all of the works of Alexandre Dumas last year.

MDH: What recommendations do you have for those wanting to be chefs?

Roasted Pork and Bacon with Balsamic Apples

DT: Aim to always cook food that you are interested in. I’m focused on the execution rather than the creation. A lot of people think that being a chef is highly creative, and there are creative aspects of course, but there is also the zen of doing something repeatedly that you’ve done well. The dishes need to be as good or better each time you make them. At some point you are known for a certain style, or a certain dish, and you have to really learn to revel in the execution and understand that that is an art in itself. Another enormously important thing to remember is that there is a life outside of this business, so you can maintain balance and not burn out.

David Turin will be a prominent fixture at the Kennebunkport Festival.  In the meantime, try out his recipe for Roasted Pork and Bacon with Balsamic Apples.

Executive Chef Geoffroy Deconinck | Natalie’s at Camden Harbour Inn, Camden, Maine

May 21st, 2012

Chef Geoffroy Deconinck

By Maralyn D. Hill, The Epicurean Explorer

Geoffroy Deconinck, a native of Belgium, may not be as well-known as Agatha Christie’s famous Belgian detective Hercule Poirot, but he’s working on it, quietly creating a gastronomic stir on the Maine seacoast. A graduate of the prestigious CERIA Culinary Academy in Brussels, Deconinck has worked at some of the world’s top restaurants, including Restaurant Alain Ducasse and the Plaza Athenée in Paris. He has held leading and executive roles in Daniel Boulud’s restaurants, including Café Boulud, Restaurant Daniel and Bouley Restaurant.  Food & Wine has nominated Deconinck for various People’s Choice Awards in 2011 and 2012. At last year’s New York Lobster Roll Rumble, he took Second Place with his fine dining version of a lobster roll.

Deconinck has cooked for politicians, musicians and Hollywood stars at Natalie’s including the President of Iceland, John Legend, Alice Tan Ridley and Gabriel Byrne. Natalie’s has been called the finest gourmet eatery in Maine and was awarded Best French Restaurant in New England by opentable.com. The restaurant offers modern French cuisine with an emphasis on Maine seafood. The Wine Spectator-honored wine list features more than 250 specialty wines. The restaurant serves a four course Lobster Tasting menu in the summer and fall, in addition to extensive a la carte offerings and a Chef’s Tasting menu. The Camden Harbour Inn and Natalie’s have both earned the prestigious AAA Four Diamond Award. The Inn is a member of Condé Nast Johansens, where its views of harbor and mountains, world-class service and restaurant have been cited.

Deconinck’s philosophy of cooking is rooted in French tradition cuisine and emphasizes fresh, local, simple flavors. This year, Chef Deconinck will be cooking at Art of Dining at the Jordan/Gatto Residence and On the Rocks during the Kennebunkport Festival 2012.

Interviewing Chef Deconinck was delightful. Here are highlights:

Maralyn D. Hill: What has been your biggest Ah-ha moment in your career?

Chef Geoffroy Deconinck: When I first moved to Maine, I began to visit area farms and introduce myself to the local vendors. One of the most incredible experiences I had was a visit to a lamb farm in Windham. The countryside was beautiful, the people were welcoming and the lamb was extraordinary. It was an incredible experience for me, to see the lambs where they live and grow, and to make that connection to what I cook with in the kitchen. I use the lamb frequently at the restaurant, the product is amazing.

MDH: Can you pick a favorite cooking utensil?

GD: A handmade maple spoon, I use it for delicate mixing. My wife gave it to me for my birthday.

MDH: What are your hobbies outside of food?

GD: Judo – I’m hoping to find some people to create a Judo club in the Camden area, I really miss it.

MDH: What recommendations do you have for those wanting to be chefs?

GD:  If you are just starting in this business and have a job in a restaurant, it is crucial that you watch everything going on around you. If you already have the basics and some knowledge, you will evolve rapidly by watching others. I can always gauge the level of interest when people starting out asking questions, are willing to help when they are finished with their own work, and are eager to take on more responsibility. One of the most important things is to be responsible and to not wait for someone to assign you something. You will learn more if you are not afraid to move ahead.

MDH: Will you share a recipe with us?

GD: Yes, my recipe for Seared Rib Eye, served with Carrot Puree, Ramps, Pommes Anna with Pancetta and Confit Onion.

MDH: What would you pair with this?

Seared Rib Eye, Served with Carrot Puree, Ramps, Pommes Anna with Pancetta and Confit Onion

GD: Cabernet Sauvignon Chateau Smith, Columbia Valley Washington 2009

 

Click here for a recipe for Seared  Rib Eye, Served with Carrot Puree, Ramps, Pommes Anna with Pancetta and Confit Onion

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