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Schlagobers
''Schlagobers'' (''Whipped Cream''), Op. 70, is a ballet in two acts with a libretto and score by Richard Strauss. Composed in 1921–22, it was given its première at the Vienna State Opera on 9 May 1924. Background While serving as co-director of the Vienna State Opera with Franz Schalk from 1919 until 1924, Strauss sought to revive the fortunes of the resident ballet company, struggling after the collapse of the Austro-Hungarian monarchy. He recruited choreographer Heinrich Kröller (1880–1930) from the Berlin State Opera and collaborated with him on a series of productions, restaging his earlier work for the Ballets Russes ''Josephslegende'' (1922), and rearranging the music of Schumann, François Couperin, Beethoven, and Gluck for, respectively, ''Karneval'' (1922), ''Ballettsoirée'' (1923), ''Die Ruinen von Athen'' (1924), and ''Don Juan'' (1924). Most ambitious was ''Schlagobers'', premiered during the official celebrations for the composer's sixtieth birthday. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipped Cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream (or crème Chantilly; ). Fat content The cream used as ''whipping cream'' has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Methods of whipping Cream is usually whipped with a whisk, an electric h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Richard Strauss
Richard Georg Strauss (; 11 June 1864 – 8 September 1949) was a German composer, conductor, pianist, and violinist. Considered a leading composer of the late Romantic and early modern eras, he has been described as a successor of Richard Wagner and Franz Liszt. Along with Gustav Mahler, he represents the late flowering of German Romanticism, in which pioneering subtleties of orchestration are combined with an advanced harmonic style. Strauss's compositional output began in 1870 when he was just six years old and lasted until his death nearly eighty years later. While his output of works encompasses nearly every type of classical compositional form, Strauss achieved his greatest success with tone poems and operas. His first tone poem to achieve wide acclaim was ''Don Juan'', and this was followed by other lauded works of this kind, including ''Death and Transfiguration'', ''Till Eulenspiegel's Merry Pranks'', ''Also sprach Zarathustra'', ''Don Quixote'', ''Ein Heldenleben' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konditorei
A ''Konditorei'' is a business that typically offers a wide variety of pastries and typically also serves as a café, these are found in many different countries including Germany, Austria, Switzerland, France, Denmark, Sweden, the Czech Republic, and more. However the culture and function of the ''Konditorei'' may vary based on locations. In Germany, Austria, and Switzerland it's a popular custom to go in the mid-afternoon to a ''Konditorei'' to have a portion of cake and some coffee or hot chocolate to consume on the premises. A similar culture is present in several northern European countries influenced by central European trends, such as Denmark and Sweden (however these are called konditori or café/kafé). In order to become a ''Konditor'', the speciality baker for a ''Konditorei'', the profession (in many countries) requires an extensive apprenticeship or speciality training program. In the Czech Republic, such shops are usually called ''cukrárna'' (sugar shop) and their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erich Salomon Richard Strauss Schlagobers Wien
The given name Eric, Erich, Erikk, Erik, Erick, or Eirik is derived from the Old Norse name ''Eiríkr'' (or ''Eríkr'' in Old East Norse due to monophthongization). The first element, ''ei-'' may be derived from the older Proto-Norse ''* aina(z)'', meaning "one, alone, unique", ''as in the form'' ''Æ∆inrikr'' explicitly, but it could also be from ''* aiwa(z)'' "everlasting, eternity", as in the Gothic form ''Euric''. The second element ''- ríkr'' stems either from Proto-Germanic ''* ríks'' "king, ruler" (cf. Gothic ''reiks'') or the therefrom derived ''* ríkijaz'' "kingly, powerful, rich, prince"; from the common Proto-Indo-European root * h₃rḗǵs. The name is thus usually taken to mean "sole ruler, autocrat" or "eternal ruler, ever powerful". ''Eric'' used in the sense of a proper noun meaning "one ruler" may be the origin of ''Eriksgata'', and if so it would have meant "one ruler's journey". The tour was the medieval Swedish king's journey, when newly elected, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Praline (Belgian Chocolate)
Pralines, also known as Belgian chocolates, Belgian chocolate fondants or chocolate bonbons, are cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre. They were first introduced by Jean Neuhaus II, a Belgian chocolatier, in 1912. There have always been many types and shapes: nearly always containing a chocolate shell with a softer filling. Confusion can arise over the use of the word praline in Belgium as it may refer to filled chocolates in general known as pralines and it may also refer to a traditional praline filling common in Europe (caramelised hazelnuts (noisettes) or almonds (amandes) ground into a paste, sometimes with whey powder, condensed milk or cream) described as praliné . Belgian chocolates (pralines) are not limited to the traditional praliné filling and often include nuts, marzipan, salted caramel, coffee, a spirit, cream liqueur, cherry or a chocolate blend that contrasts with the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marzipan
Marzipan is a confectionery, confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into Confectionery, sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and Christmas cakes. Almond paste, Marzipan paste may also be used as a baking ingredient, as in stollen or banket (food), banket. In some countries, it is shaped into small figures of animals as a traditional treat for New Year's Day or Christmas. Marzipan is also used in Tortell, and in some versions of king cake eaten during the Carnival season. Around the world Europe The Geographical indications and traditional specialities in the European Union recognize two marzipans in Europe. One in Toledo (Spain) and another one in Lübeck (Germany). So ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred .... Baker's confectionery excludes everyday Bread, breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confirmation In The Catholic Church
Confirmation, in the Catholic Church, is one of the seven sacraments. It is also one of the three sacraments of initiation into the Catholic Church, the other two being Baptism and Holy Communion. Description The ''Catechism of the Catholic Church'' states: It is evident from its celebration that the effect of the sacrament of Confirmation is the special outpouring of the Holy Spirit as once granted to the apostles on the day of Pentecost... Recall then that you have received the spiritual seal, the spirit of wisdom and understanding, the spirit of right judgment and courage, the spirit of knowledge and reverence, the spirit of holy fear in God's presence. Guard what you have received. God the Father has marked you with his sign; Christ the Lord has confirmed you and has placed his pledge, the Spirit, in your hearts. The ''Catechism of the Catholic Church'' sees the account in the Acts of the Apostles as a scriptural basis for Confirmation as a sacrament distinct from Baptism: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Musical Quarterly
''The Musical Quarterly'' is the oldest academic journal on music in America. Originally established in 1915 by Oscar Sonneck, the journal was edited by Sonneck until his death in 1928. Sonneck was succeeded by a number of editors, including Carl Engel (1930–1944), Gustave Reese (1944-45), Paul Henry Lang, who edited the journal for over 25 years, from 1945 to 1973, Joan Peyser (1977–84), Eric Salzman who served as editor from 1984 to 1991 and several others. Since 1993 ''The Musical Quarterly'' has been edited by Leon Botstein, president of Bard College and principal conductor of the American Symphony Orchestra. Originally published by G. Schirmer, Inc., it is published by Oxford University Press. References External links * Articles published before 1923at the Internet Archive The Internet Archive is an American digital library with the stated mission of "universal access to all knowledge". It provides free public access to collections of digitized materials, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Don Juan (ballet)
''Don Juan ou Le Festin de Pierre'' (''Don Juan, or the Stone Guest's Banquet'') is a ballet with a libretto by Ranieri de' Calzabigi, music by Christoph Willibald von Gluck, and choreography by Gasparo Angiolini. The ballet's first performance was in Vienna, Austria on Saturday, 17 October 1761, at the Theater am Kärntnertor. Its innovation in the history of ballet, coming a year before Gluck's radical reform of ''opera seria'' with his ''Orfeo ed Euridice'' (1762), was its coherent narrative element, though the series of conventional ''divertissement'' dances in the second act lies within the well-established ballet tradition of an ''entr'acte'' effecting a pause in the story-telling. The ballet follows the legend of Don Juan and his descent into Hell after killing his ''inamorata's'' father in a duel. Background The ballet ''Don Juan'' was based on Molière Jean-Baptiste Poquelin (, ; 15 January 1622 (baptised) – 17 February 1673), known by his stage name Molière ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Ruins Of Athens
''The Ruins of Athens'' (''Die Ruinen von Athen''), Op. 113, is a set of incidental music pieces written in 1811 by Ludwig van Beethoven. The music was written to accompany the play of the same name by August von Kotzebue, for the dedication of the new in Pest, Hungary. Perhaps the best-known music from ''The Ruins of Athens'' is the Turkish March, a theme that has claimed a place in popular culture. Beethoven had used this material before in his Six Variations on an Original Theme, Op. 76 (1809). In 1822 the play was revived for the reopening of Vienna's Theater in der Josefstadt with a revised libretto by Carl Meisl, for which Beethoven wrote a new overture, now known as ''The Consecration of the House'', Op. 124, and added a chorus ''"Wo sich die Pulse"'' (WoO 98). The music for ''The Ruins of Athens'' was reworked in 1924 by Richard Strauss and Hugo von Hofmannsthal. Another revival with a revision of the text by Johannes Urzidil was conducted by Alexander von Zemlin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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