Dumas biography photo

Alexander Dumas.

The photograph was taken during the writer in Russia. Researchers are faced with many facts that refute leisure fiction. Dumas opened in an unexpected light. It turned out that this is not only an outstanding novelist, but also a poet, historian, economist, publicist, traveler, a person of democratic views, an atheist, a materialist, a fighter with superstitions and chauvinism, a healthy political scientist.

And besides a culinary culinary. Dumas cooked very well. This is confirmed not only by numerous contemporaries, not only the descriptions of different dishes given by him in different books, for example, in the Count of Monte Cristo tells about the preparation of Volga fish; In the "Caucasus" - barbecue and so on, but from June 22 to February 16, Dumas lived in Russia. It was followed by constant observation, reports were sent to Alexander II himself, and he read them!

Here, in particular, was reported by the head of the 2nd gendarmes Corps, Lieutenant General Perfiliev to his superiors in St. Petersburg, when Dumas stayed in Moscow: “In the Naryshkin family, where Dumas lived, he is very praised to prepare a passion in the kitchen of the disaster and, as they say, the master of this case that Dyum was planning a“ big culinary dictionary ”, he reported in another way "Caucasus", written in the last months of stay in the Russian Empire.

In the future, he tirelessly collected culinary recipes and the end - he spent the beginning of the year on the end of the culinary book. In March, Dumas handed over to the novice publisher Alfons Lemer a voluminous manuscript containing near short stories on culinary themes. Then the writer went to Spain, and when he returned in early September, he broke his stroke, he no longer worked and died on the night of December 5 to 6.

Only in the year the "Big Culinary Dictionary" was published. Anatole Tibo, who later became famous under the pseudonym Anatole France, played a huge role in his preparation. In the year, an extract was made from the "Big Culinary Dictionary" and released under the name "Small Culinary Dictionary". Both of these books are firmly forgotten by new generations of readers.

This would have lasted many more decades if the “large culinary dictionary had not reprinted in Paris in the year. But the“ dictionary ”of the year, and even more so the edition of the year had long turned into a bibliographic rarity. In fact, the“ dictionary ”of the year, released by several hundred copies, has only these lines in Russia: from this“ dictionary ”texts and illustrations published in the journal were taken.

I would like to draw the attention of readers to the fact that Dumas was not a glutton and even a gourmet, he ate little, he was very unpretentious in food, adhered to diets, did not drink alcoholic drinks, coffee, tobacco, drugs, led an exceptionally healthy lifestyle, and played a lot of sports. He cooked only for guests and then very rarely, for he wrote days and nights, was, as they say, a real workaholic.

Dumas was married only once, and even then not for long, soon his wife could not stand his obsession with creativity and left the writer; In March, when Dumas only returned from Russia, she died. From four different women, Dumas had two sons and two daughters of three were his last name. Dumas clan finally stopped by the middle of the X, not a single descendant is no longer.

To be a good cook, to make culinary books is not something strange in France. This is not eccentricity and not a way to escape from laziness. The French were always famous for gastronomic inclinations - not an example of Americans and Russians, who do not have a cult of exquisite food. In France they do not eat what happened and how it got. The French have always been legislators of mod in terms of food and cosmetics and clothes.

A rare French writer did not cite gastronomic stories and recipes in his books. Therefore, the book of A. Dumas in line with French traditions is the genre that is very common in the homeland of an outstanding writer-Kulinar Anselm Briya-Savarin, the author of the most famous "physiology of taste". In the year, Dumas visited the famous cook Deni Joseph Woolmo, who prepared a magnificent banquet in the "French restaurant" in Madel Square for Alexander Dumas and his friends.

The raasted Dumas presented the culinary culinary for his portrait made in Tiflis, and then composed a playful menu: at first there is a snack, then the soup is "in the" Bukemic "or from the" Mogican Paris ", the Omaras a la Portos, the beef of File a la, the graph of Monte-Cristo, the pie a la Korgo are added to this. In February, years ago, Alexander Dumas left Russia. In Russian material, he wrote 19 books from three books were completed when Dumas lived with us.

Here he translated eight poems and three novels by Pushkin. I would like to note that Dumas did a lot for the popularization of the great Russian poet in France. But now we represent only one side of Dumas, the side is unknown and unexpected. The publishing house "Art-Business Center", which produces the most complete and most commented collected works of A. Dumas, included the "Big Culinary Dictionary" in the list of books published for the first time in Russian.

Information from the "Big Culinary Dictionary" A.Dumas will be given in alphabet, but with abbreviations, in the journal.