Street Photography Tips Every Photographer Needs to Know (31)


On the surface, street photography can seem like a simple practice: go out, wait for those lucky, incredible moments, and take the shot. But in reality, “street” is one of the most difficult forms of photography to pull off.

You often need to wait for a very long time for those spectacular moments to occur, and when they do appear, you can miss the moment or ruin the shot. Still, getting great street photos is not impossible. Read on for seven street photography tips which will make everything much easier, both technically and conceptually.

Practising these tips will help you roll the dice with much better odds.

  1. Raise Your ISO Street scenes move lightning quick. Some of the best moments will appear and disappear in front of you in an instant. To offset this, you have to set your camera to be able to catch these fast-moving scenes. The most important setting is your shutter speed. The shutter speed I prefer to use is 1/250th of a second, which will guarantee that your subjects will be sharp. At night you can go slower, to 1/160th or 1/125 in order to let in more light, but slower than that will introduce motion blur.
  2. Secondly, I prefer to use a smaller aperture (when possible) so that I get more depth of field in the image. This is a personal preference, of course. I prefer it because there’s less of a chance to screw up your images. If you miss the focus on your main subject slightly, a larger depth of field will minimise the chances of that ruining the photo. If you have multiple interesting subjects entering your scene at different depths or if you have a great subject and a great background, a smaller aperture will allow you to get them all as sharp as possible. But unless you are shooting in direct sunlight, the only way to use a fast shutter speed and a small aperture is to raise your ISO.


Ultra Soft and Moist Banana Chiffon Cake

Writes about her “Ultra Soft and Moist Banana Chiffon Cake”

I have a chiffon cake theory!

You may agree or disagree with me…

Based on many different chiffon cakes that I have baked at herehereherehere and especially this banana chiffon cake recipe, I realised something! The chiffon cakes that I baked without adding cream of tartar, baking powder or any cake raising agents are the BEST being so moist, tender and cottony soft!!!

Really? Despite the fact that the cream of tartar and baking powder will make chiffon cakes looking tall, fluffy, impressive, structurally stable and easier to bake and handle, these cake-rising ingredients tend to make the cakes structurally stiffer and kill their ultimate softness! Hence, in my opinion, chiffon cakes with cream of tartar and baking powder are good but they are NOT as ultimately good as those that are made with NO cake raising agents!!!

Convinced? Here, I have an ULTIMATE banana chiffon cake recipe to share. With NO cream of tartar, I have to say that this is the BEST banana chiffon cake that I have baked so far!!! It is tall, fluffy, impressive, very very very moist and very very very ultra soft!!! Trust me… I have never taste any chiffon cakes that are softer and moister than this. This is truly the ultimate!!! Best of all, it contains no sourish cream of tartar aftertaste. So delicious and banana-y that you don’t even need to add aromatic spices like cinnamon or vanilla to boost its flavours.

Must try!!! Must try!!! And I hope that you will be convinced that my chiffon cake theory is right!!!

Finally… This is the ultimate banana chiffon cake that I’m after! My husband and son can clearly tasted its ultimacy and told me the same too!!!

In order to bake this tall and ultra soft chiffon cake, you can fill 90% of your chiffon cake pan with the cake batter and with no worries!!! This chiffon cake will rise above the rim of your pan and won’t create any mess with dripping cake batter or exploding cake top.

However, without the addition of cream of tartar or any raising agents, the cake will shrink but only slightly to the exact size of the pan after cooling.

After baking…
The cake will rise above the rim of the pan but will shrink to the exact size of the pan after cooling.
Still looking good!
This is how the cake looks after it is completely cooled.

Want to bake this cake? I have a few tips to share…

One: The most important, Egg White Mixture!
The success of this chiffon cake is highly depending on the egg white mixture used because there is no other chemical agents used to stabilise the cake structure.

To make sure that the egg white mixture is whipped into its best form, it is essential to beat egg whites in the lowest speed at the beginning for at least 10 mins to stabilise the mixture. Then, increase the beating speed to medium. Please be aware… To avoid large bubbles forming, do not use high beating speed. To avoid the meringue from being too dry and stiff, do not over-beat the mixture. Stop beating immediately when stiff peaks form.

Two: Please handle me with care!
Without the cream of tartar, please be aware this cake is very cottony soft and can be very fragile to cut and handle!

Thus, please do not unmould the cake by pressing it!!! To unmould, please use a blunt thin plastic spatula or knife to run along the cake’s edges and gently push the cake out from the pan.

Three: The cake has to be baked for at least 65 mins!!!
Due to its high moisture content, this cake has to be baked for at least 65 mins. If the top of the cake turns brown too quickly, cover the top loosely with a foil after 30-40 mins of baking and continue to bake it until it is thoroughly cooked. Please be aware that uncooked cake will shrink very badly to form patches of doughy area!!! Ewww… And over-cooked cake will be too dry. Therefore, I would say 65 to 75 mins of baking is the best.

Four: This banana cake is so good on its own!
Believe me or not! It’s true that this cake is mostly naturally sweetened by lots of banana and the minimal 75g sugar added is essentially adequate enough to whip up a decent meringue! So please do not reduce the amount of sugar any further as the sweetness of this cake is just right.

As mentioned earlier, I reckon that the addition of the aromatic cinnamon or vanilla is absolutely not required in this recipe! However, if you think that you want to add these ingredients into your cake, please feel free to do so. I wouldn’t because I just want to taste nothing but only the banana in this cake. Now who want to sing the minions’ banana song? Ba-ba-ba-ba-ba-nana LOL!

Update on 5/10/2017: I have one more important tip to mention!!! It’s ok to have some cracks on this cake!!! Please do not bake this cake with too low oven temperature or a tray of boiling water. Detailed explanation is at here.
Too complicated?
Nay!!! Watch my one-minute video and see how I baked this cake. It is a typical way of baking chiffon cake but just without the addition of cream of tartar. That’s all! If you follow my recipe to the tee, I’m sure that you won’t go wrong…

See how soft is this cake…

Now, what do you think about my chiffon cake theory?

Agree? Disagree? Agree to disagree? LOL!

Why not try baking this cake? And see what I mean…

After baking this ultra soft banana chiffon cake, I feel like I have gained some sort of cake enlightenment!!! LOL! Thus, if you like this ultimate ultra soft banana chiffon cake, I have a lot more of my newly-derived ultra soft chiffon cake recipes to share in the near future and so please stay tune! You can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids.

Before proceeding to the recipe, I like to mention something…

It’s time again that I need a break!!! I just did my 5th marathon and my timing is 03:52:59. Just seconds faster than my previous run but I felt so much better this time because I was running in a steady pace. Too old already… So no need to chiong (meaning dash in Singlish)… LOL!

Hence, I won’t be running, baking and blogging for the next 2 weeks as we are going to Singapore and Japan for our holiday. If you wish to “come along” with us to see what we will do at Singapore and Osaka, please follow me at my Instagram @zoebakeforhappykids

Bye baking and blogging and I will see you again in 2-3 weeks time 🙂 

Happy that I have completed 5 marathons!

Here’s the recipe that is mostly adapted from here.

IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.

Makes one tall and perfect 8-inch (20 cm) chiffon cake

For the egg yolks mixture:
360g ripe bananas, peeled and this is the weight without the skins
75g egg yolks (about 4-5)
55g neutral tasting vegetable oil
60g milk
120g cake flour with 8% protein
1/4 tsp salt

For the egg white mixture:
240g egg whites (about 7-8)
75g caster sugar

Preheat oven to 170°C/330ºF.

For the egg yolk mixture:
Use a handheld blender or a small food processor to process the bananas into smooth purée. Set aside.

Using a hand whisk, combine egg yolks, oil, milk and bananas in a large mixing bowl until well combined. Sift in cake flour and salt and whisk gently until the batter is smooth and combined.

For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture. Increase beating speed to medium (not too high to avoid large bubbles forming). While beating, add sugar gradually and continue to beat until stiff peaks form and the meringue should be smooth with very tiny bubbles. Do not over-beat the mixture.

Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.

Pour batter into an un-greased 20 cm chiffon tube pan. Use a spatula or spoon to distribute the batter evenly in the pan. Give the pan a gentle tap and bake at 170°C/330ºF for 10 mins. Reduce temperature to 160°C/320ºF and bake for 55-65 mins or until it is thoroughly cooked. Total baking time has to be at least 65 mins. If the top of the cake turns brown too quickly after 30-40 mins of baking, cover the cake top loosely with a foil and continue to bake until it is thoroughly cooked.
Remove from oven and invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!

Store any uneaten in an airtight container at room temperature for up to 3 days. This cake will stay super ultra moist and soft for many days until they are all gone!

Happy BakingPlease support me and like me at Facebook… 


Interactive Bulletin Boards

As students transition more and more into creating digital projects, you’ll have to struggle with ways to showcase their work in a community that does not always possess the tools to access the World Wide Web. Lately, I’ve also been playing with the idea of bringing together 1) the digital and 2) “real” worlds in their projects.

Many students yearn for outside feedback, but rarely get it when they post their work on a blog or in an Internet gallery. Thus, after reading a post about Transliteracy, the idea for my “THAI Interactive Bulletin Board” was born.

Using a project from the USA-based “ReadWriteThink” website about Parallel Poems and an art project fromPrinceton Online, the students had a beautiful 2-D Bulletin Board to display in our hallway.  But, I wanted to bring its viewers into the digital world as well, so I used a few tricks to engage the audience – QR codes, a puzzle, and an iPad. But it’s possible with other (more used in Asia) tablets and smartphones. I’ll explain that later.

  1. First, mix up 1) the artwork and 2) the poetry on a board so that 1) and 2) are not matched with each other.  
  2. Then place QR codes on the artwork that led the reader to an audio file in which the artist/poet read his or her poem.  
  3. Place also QR codes that lead to the “reader to Google Forms” online that allow the viewer to vote on their favorite pieces of art and poetry.
  4. This can be a a hit for your own students, but If you want to widen the audience, send out e-mails to surrounding classrooms and surrounding schools offering the loan of some of our classroom iPads so that their students can experience the system of “digital bulletin boards with QR-codes”, too.
Many teachers (perhaps most teachers) who possibly will volunteer to participate are not familiar with either 3) iPads or other tablets and 4) QR codes, but perhaps they will the insight that learning about “digital bulletin boards with QR-codes” to their students might be enjoying.  
With a few instructions, the students themselves (third grade) are able to tutor each other as small groups stroll over to the school-hallway to view the board(s). You will see it by yourselves, for almost a week (at least), there are students standing in front of your board(s) with iPads, other kinds of ‘tablets’ and smart-phones, discussing the art and poetry, trying to match them up, and giving their input on the work.
It will be the greatest feedback you’ll have ever, to get on student’s work – virtual or otherwise. The success of this “pilot” has definitely made me want to branch out to other ideas – codes linked to videos or blog posts so viewers can comment, a bulletin board in the library to reach an even wider audience, etc… 
Students find QR codes (in general) engaging, and I think (some or many) Thai kids will engage it also .  Sure, the novelty will wear off in a few years, but we can certainly take advantage together of it now to enhance learning within “Thai bi-lingual schooling” and/or Thai schools where local teacher are learning pupils som basics about the English language.
I know that around in Thailand (eiher it’s in Ubon, Udon, Khon Kaen, Khorat or Bangkok) primary-schools and secondary-schools exists where (in many cases “farang” teachers are teaching to learn “English” components to students. QR-codes can be a very good help for teaching; we at “” will help and support you by this.
For a few more ideas on how we and you can use “QR-codes” in the classroom in novel ways, such as for classroom coupons, check out the blog at  and do a search for QR codes, or you can just click here.
About the Blogger
Terri Eichholz is a teacher of Gifted and Talented students in North East Independent School District in San Antonio, TX.  This is her 21st year of teaching and learning from her students.  You can find her blog, Engage Their Minds:  Different Ideas for Different Thinkers, at

KeWa eBooks (11)

Bangkok is a real treasure trove of vintage delights, whether you are looking for a new/old outfit or a desk made from a 1950s Mercedes. There is nothing more fun than rummaging through racks and boxes to find something special and unique. The weekend train market (rot fai market) on Srinakarin Road makes for a fun evening out as well as offering the opportunity to purchase some weird and wonderful second-hand goods, Thonglor and Ekkamai have a host of vintage boutiques and there are also specialised shops selling old-fashioned cameras or ‘like-new’ 50s Thai movie posters. Here are our ten picks for those shopping for a slice of history.


Vlaanderen is het ware Bourgondië

DOOR: Onno Kleyn


Vlaanderens culinaire rijkdom wordt Bourgondisch genoemd. In werkelijkheid hebben de Bourgondiërs hun gevoel voor smaak en kwaliteit van de Vlamingen afgekeken.

De kip is mals, heerlijk hartig naast de prei, de wortel, de bleekselderij in de met ei gebonden roomsaus, en over alles groent geurige gehakte peterselie. Jazeker, dit is de Gentse waterzooi, en waar kun je die beter eten dan aan de waterkant van de Leie, waar ooit de handelsschepen aanlegden die de stad haar rijkdom bezorgden? Nu glijden er rondvaartbootjes tussen de rijk bebloemde kaden. Wij  hebben er vanochtend ook een zonnige tocht mee gemaakt, vanuit het centrum tot aan de resten van de Prinsenhof, waar in het jaar 1500 keizer Karel V geboren werd en waar hij later residentie hield. Zou hij een gerecht als waterzooi gegeten hebben?

Gentse Waterzooi. Foto: Antwerpen Toerisme en Congres

De culinaire rijkdom van Vlaanderen wordt dikwijls in verband gebracht met het oude Bourgondische hertogdom waar het deel van uitmaakte, en waarvan keizer Karel de Habsburgse erfgenaam was. Daar is veel voor te zeggen. Maar eigenlijk kunnen we het beter omdraaien: de Bourgondische keuken is eerder Vlaams dan omgekeerd. Vlaanderen was in de veertiende en vijftiende eeuw het rijke deel van het hertogdom en de hertogen verbleven dan ook juist hier, in Mechelen, Lille, Gent en Brugge.

Suiker en sop

De keuken van die tijd was duidelijk anders dan die van nu. Hartig en zoet werden niet gescheiden; er was geen dessert aan het einde van de maaltijd, althans geen opeenhoping van zoetigheid. Gangen waren er al evenmin. Of nee, ik zeg het fout. Gangen waren er wel degelijk, maar bestonden elk uit een grote variëteit aan schotels – zoiets als een buffet of een rijsttafel. Gerechten een voor een serveren is iets wat pas in de loop van de negentiende eeuw in zwang kwam. De oude Bourgondiërs – die dus dikwijls Vlamingen waren – snoepten van allerlei smaken door elkaar, en zoals gezegd: hartig en zoet stonden tegelijk op tafel.

Zoet kwam van fruit, honing of de toen nog bijzonder dure suiker, die uit verre landen rond de Middellandse Zee werd geïmporteerd. Suiker en specerijen werden aan het hof met gulle hand over hartige gerechten gestrooid, niet omdat men de smaak van twijfelachtig vlees wilde verhullen (wie anders dan de hertog kon zich het allerbeste, meest verse vlees veroorloven?), maar om de rijkdom te tonen.

Eten we middeleeuws als we in Brugge of Mechelen aan de waterzooi gaan, aan de stoverij met bier, de paling in ’t groen? Nou en of. Dit soort bereidingen kunnen we bijna ongewijzigd in middeleeuwse kookboeken terugvinden, ook al wilde men toen graag zaken toevoegen als kaneel, foelie en gedroogde gember, iets waarvoor we nu minder warmlopen (hoewel, wellicht moeten we het eens proberen?). Vlees en vis werden langzaam gegaard in geurige bouillon en dan dikwijls op een snee brood geserveerd. Die snede heette aanvankelijk de ‘sop’, een naam die later overging op de nattigheid waarin hij lag.

Franse invloed

De glorietijd van Vlaanderen eindigde in de Tachtigjarige Oorlog, toen de Republiek der Zeven Verenigde Nederlanden zich losmaakte. De Zuidelijke Nederlanden bleven onder Spaans-Habsburgs gezag en de welvaart verplaatste zich naar het noorden. Niet dat dat voor de culinaire opvattingen veel uitmaakte. Vanaf de zeventiende eeuw groeide de Franse invloed op alle culturele aangelegenheden, de keuken en de tafelmanieren incluis. Het Franse hof was het schitterendste van Europa. Daar werden de nieuwe smaken en kooktechnieken ontwikkeld, daar wist men hoe de burger, maar eerst nog de aristocraat, moest epateren.

In 1651 verscheen Le cuisinier françois van François de la Varenne, een toonaangevend werk dat vijftig jaar later vertaald werd uitgegeven als De geoeffende en ervaren keuken-meester, of de verstandige kok. Hierin werd voor het eerst saus gebonden met een ‘roux’ van bloem en vet. Fijne groenten als doperwtjes, asperges en artisjokken kwamen op tafel. En toen begon de zoetigheid op te schuiven naar het einde van de maaltijd. Vanuit Frankrijk kwamen in de eeuwen daarna de belangrijke nieuwigheden, zoals mayonaise en bearnaise, soufflés en bladerdeeg, waarmee onder andere de bouchée à la reine wordt gemaakt, nog altijd een gewaardeerd hapje in België.

De Spaanse Nederlanden werden in 1714 Oostenrijks, maar ook dat is niet terug te vinden in de keuken. In de negentiende eeuw was België eventjes onderdeel van Nederland, maar al in 1830 werd het een zelfstandige staat. De Franse haute cuisine regeerde in heel Europa en de Vlamingen lustten er wel pap van. Een rumsteak bearnaise? Komt u maar door. Tournedos Rossini dan, belegd met ganzenlever en overgoten met madeirasaus met truffel? Smakelijk! Deze exquise Parijse bereidingen gaven de toon aan.

Mosselen met friet

Onder die elitaire oppervlakte bleven de oude recepten bestaan, bij de gewone mensen thuis. Konijn met pruimen bijvoorbeeld, middeleeuws door het combineren van zout en zoet. Paling in ’t groen met handenvol verse groene kruiden. Bloedworst, die hier ‘zwarte pens’ heet. En er kwamen nieuwe dingen bij. Aardappelen bijvoorbeeld. Na hun ontdekking in het verre Amerika werden ze aanvankelijk alleen als veevoer gebruikt. Hongersnoden en veranderende opvattingen zorgden er echter voor dat in de loop van de achttiende eeuw de patatten ook de mensenmonden in gingen, eerst bij de arme boeren, later ook bij de burgerij.

Het frituren van reepjes aardappel is iets waarvan de oorsprong onduidelijk is. De Fransen claimen de uitvinding, maar waren het misschien toch de Belgen? Populair werd deze nieuwigheid pas aan het eind van de negentiende eeuw, toen de kosten van vet naar democratische waarden begonnen te dalen. In diezelfde tijd begonnen Vlamingen (en Nederlanders) hun stoverijen met aardappelen te stampen, met de ‘stoemp’ als resultaat.

Foto: Antwerpen Toerisme en Congres

En daar zitten we dan, dit keer aan de Meir in Antwerpen, achter mosselen met friet en daarbij een bolleke De Koninck – bier is immers de vloeibare trots van Vlaanderen. Die mosselen zijn de bovenstebeste uit Zeeland: de jumbo’s of imperials waar de Belgen grif voor betalen (de kleintjes gaan naar Nederland). De frietjes zijn gebakken in ossenwit, het vet dat er die kenmerkende Belgische smaak aan geeft. Straks nog een dame blanche toe, of een pêche melba? Klassieke Franse gerechten, maar hier kun je ze nog vinden; smaak en kwaliteit zijn het allerbelangrijkst. In Vlaanderen heerst nu eenmaal een andere attitude ten aanzien van eten. Men praat erover, men trekt gemakkelijker de portemonnee. Een erfenis van die oude Bourgondiërs? Welnee, die zijn hier de kunst komen afkijken, zoals ik al zei. Net zoals wij nu doen.


Van Onno Kleyn en zijn dochter, culinair historica Charlotte Kleyn, verscheen onlangs Luilekkerland – 400 jaar koken in Nederland(Amsterdam University Press).



Image result for argos vpro

Een Dutchbatter maakte foto’s van oorlogsmisdaden door de Serviërs in Srebrenica . Een belangrijke fotorolletje dat werd veilig gesteld door de militaire inlichtingendienst, maar vervolgens verprutst in het laboratorium van de marine. Argos sprak twintig jaar later opnieuw met alle hoofdrolspelers in dit verhaal: Ron Rutten, die de foto’s maakte, Henk van Boetzelaer, de laborant in het fotolab die de fout maakte en zijn chef, Arie Bleumink, chef van de inlichtingendienst en Peter Rutten, de recherche-chef van de marechaussee, die de zaak destijds onderzocht.
Hoe kijken zij er op terug? Is het rolletje per ongeluk mislukt of is het met opzet verknoeid?

Argos over een te fantastisch verhaal.; Presentatie: Max van Weezel.


Ter herinnering


Bouillon Restaurants

In France, a bouillon is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a Bouillon (broth) which has provided the name for this class of restaurants. When invented, the concept was to serve good quality food fast and at affordable prices. And in more than a century, not much has changed. Today, the buildings of some bouillons are listed historical monuments.

The first bouillons appeared in 1855 thanks to an astute butcher, Pierre Louis Duval. He proposed a single dish of meat and a bouillon (soup/stock) to the workers of the market halls. In 1900, nearly two hundred and fifty bouillons could be found in Paris. They became the first popular chain of restaurants. Some other bouillons, more “upper-class”, offered a reading room or some entertainment.

Meanwhile, the charm of Art Nouveau spread through Europe, in architecture, furniture and decoration. The various World’s Fairs in Paris 1878, 1889, and 1900, accelerated its influence and the restaurants followed the trend. In 1903, the first Bouillon Gandon-Duval opened in an old restaurant converted by the owner and architect Edouard Fournier. In 1904, another bouillon with a luxurious Art Nouveau decoration was opened on Boulevard Saint-Germain. The architect was Jean-Marie Bouvier. Today, it accommodates the restaurant “Le Vagende” which is no bouillon.

It was with Louis Trezel that Edouard Chartier opened two further Bouillons Chartier in 1906: the Grand Bouillon Camille Chartier on Racine Street and the Bouillon Edouard Chartier on Montparnasse Boulevard. These restaurants showed the so characteristic Art Nouveau style : carved wood and ceramics, with mirrors and glass paintings. Nowadays in Paris, only a few authentic bouillons remain, such as the one of the Faubourg-Montmartre and in particular the one in Racine Street which has the most baroque style of Art Nouveau.

Until 1926, Camille Chartier remained the owner of the place. After being called Bouillon Ollé and Joussot, it was Mrs Launois who kept the restaurant until 1956. The following purchaser sold the goodwill to the University of Paris which opened there a restaurant for the staff of the Sorbonne from 1962 until 1993. The major part of the decoration survived but the restaurant did not benefit from the special care allotted to luxurious restaurants.

The complete renovation of the Bouillon Racine took place in 1996 thanks to the Compagnons du Tour de France. It then called upon old expertise of almost lost techniques and skills. Bevelled mirrors, painted opalines, stained glass, carved woodworks, marble mosaics and gold-leaf lettering provide the public with the pleasure of a rich place, as much by its beauty as by its conviviality. It was subsequently classified as an Historic Building.

Popular culture

See also; Chez Chartier

Video; Chartier restaurant Paris (French); Books; Matthieu Flory/Clémentine Forissier: Restaurants, brasseries et bistrots parisiens. Editions Ereme, Paris 2007, pp. 82–85, ISBN 9782915337471; and; Jean Colson/Marie-Christine Lauroa (Eds.): Dictionnaire des monuments de Paris. Editions Hervas, Paris 2003, ISBN 2-84334-001-2 


1) French Ministry of Culture and Communication – Historic monuments Reference PA00088899 (Base Mérimée) – Bouillon Chartier, 7 rue du Faubourg-Montmartre; 2) French Ministry of Culture and Communication – Historic monuments Reference PA00086515 (Base Mérimée) – Chez Julien (formerly, a Bouillon Chartier), 16 rue du Faubourg-Saint-Denis; 3) French Ministry of Culture and Communication – Historic monuments Reference PA00088661 (Base Mérimée) – Le Vagenende (formerly, a Bouillon Chartier), 142 boulevard Saint-Germain; 4) French Ministry of Culture and Communication – Historic monuments Reference PA00088667 (Base Mérimée) – Bouillon Racine, 3 rue Racine; 5) French Ministry of Culture and Communication – Historic monuments Reference PA00088659 (Base Mérimée) – Bistrot de la Gare (formerly, Restaurant Rougeot), 59 boulevard du Montparnasse; 6) La vengeance du Juif, L’Ouest-Éclair, 27 May 1926, p.3: External links; Restaurant Chartier; Bouillon Racine; Le Grand Colbert; Restaurant le Court-Bouillon; Au Bouillon Normand; Bouillon Bilk; Restaurant Le Vagenende.

Article by: ASEAN blogger.


ABOUT: the OPERA “Giulio Cesare” act 1

After the overture, the entire cast, except Giulio Cesare, gathers on stage for the opening chorus. (Chorus: Viva, viva il nostro Alcide). Giulio Cesare and his victorious troops arrive on the banks of the River Nile after defeating Pompeo’s forces. (Aria: Presti omai l’Egizia terra). 

FORMAT-1Pompeo’s second wife, Cornelia, begs for mercy for her husband’s life. Cesare agrees, but on the condition that Pompeo must see him in person. Achilla, the leader of the Egyptian army, presents Cesare with a casket containing Pompeo’s head. It is a token of support from Tolomeo, the co-ruler of Egypt (together with Cleopatra, his sister). Cornelia faints, and Cesare is furious about Tolomeo’s cruelty. (Aria: Empio, dirò, tu sei). 

Cesare’s assistant, Curio, offers to avenge Cornelia, hoping that she will fall for him and marry him. Cornelia rejects the offer in grief, saying that another death would not relieve her pain. (Aria: Priva, son d’ogni conforto). Sesto, son of Cornelia and Pompeo, swears to take revenge for his father’s death. (Aria: Svegliatevi nel core). 

Cleopatra decides to use her charm to seduce Cesare. (Aria: Non disperar, chi sà?) Achilla brings the news to Tolomeo that Cesare was furious over the murder of Pompeo. Tolomeo swears to kill Cesare to protect his rule of the kingdom. (Aria: L’empio, sleale, indegno). Cleopatra (in disguise) goes to meet Cesare in his camp hoping that he will support her as the queen of Egypt. 

Cesare is amazed by her beauty. (Aria: Non è si vago e bello). Nireno notes that the seduction was successful. (Aria: Tutto può donna vezzosa). Meanwhile, Cornelia continues to mourn the loss of her husband. (Arioso: Nel tuo seno, amico sasso). Cornelia prepares to kill Tolomeo to avenge Pompeo’s death, but is stopped by Sesto, who promises to do it instead. Cesare, Cornelia and Sesto go to the Egyptian palace to meet Tolomeo. (Aria: Cara speme, questo core). Cleopatra now believes that as she has turned Cesare, Cornelia and Sesto against Tolomeo successfully, the scales are tipped in her favour. (Aria: Tu la mia stella sei). Cesare meets Tolomeo, who offers him a room in the royal apartments, though Cesare tells Curio that he expects Tolomeo to betray him. (Aria: Va tacito e nascosto). Tolomeo is fascinated by Cornelia’s beauty but has promised Achilla that he could have her. (Aria: Tu sei il cor di questo core). Sesto attempts to challenge Tolomeo, but is unsuccessful. When Cornelia rejects Achilla, he orders the soldiers to arrest Sesto. (Duet: Son nata a lagrimar).