Rick Archbold

A bonanza of images and history not just of the titular zeppelin, but of all dirigibles leading up to it. Not only historic pictures and contemporary illustrations but a complete floorplan of the Hindenburg.

My favorite fact, gleaned from it: the Hindenburg had a smoking room -- it was windowless and negatively pressurized to make sure that no sparks could escape.

Also, pictures of the Hindenburg rooms look strangely modern, partly because most of the furniture was built from aluminum, for the show more weight savings.

Reading this book, I realized that truly, zeppelin research was the NASA of its day. And also, THAT was the model that early SF extrapolated that spaceships would be like. (And the fact that we call them spaceSHIPS is indeed the same concept that leads the Germans to use FAHREN instead of FLIEGEN.) show less

Canada's iconic maple leaf flag is 50 years old this year. In the book, Rick Archbold traces the history of the maple leaf as a uniquely Canadian symbol, and describes the processes, within and outside of Parliament, that led to the adoption of our flag in 1964. There are many beautiful illustrations, and enough historical context to bring the flag's story to life.

Oddly I am entranced with the subject of the Titanic.... not so much its sinking, rather the elegance and beauty of the ship and romance of the Edwardian era.

This book contains history, photos, menus, and recipes of the ship, its crew, and passengers. I was surprised that even the Second Class passengers had a generous dining menu, that was basically unheard of at the time.

Their April 12, 1912 "Hot" Luncheon menu consisted of: Pea Soup; Spaghetti au Gratin; Corned Beef; Vegetable Dumplings; show more Roast Mutton; and Baked Jacket Potatoes.

The "Cold" menu: Roast Mutton; Roast Beef; Sausage; Ox Tongue; Pickles; Salad; Tapioca Pudding; apple tart; Fresh Fruit; Cheese; Biscuits; and Coffee.

That sure is a whole lot of food for a 2nd class passage!

The First-Class Titanic Dinner was a "choreographed" affair with: Hand-written "formal" invitations (with advice on what to wear); a biography of the character your are asked to "portray"; flowers for the ladies; boutonniere for the men; and court music. Before dinner: Formal introductions; cocktails or lighter drinks (champagne); and hors d'oeuvres. Dinner: Dinner announcement w/ a gong; courses on silver salvers; a nine course dinner; and coffee, cigars, port or cordials.

A sample dinner menu w/ recipes:

First Course- Hors d'oeuvre: Oeufs de caille en aspic et caviar (Quail Eggs) w/ White Bordeaux or White Burgundy

Second Course- Potage: Potage Saint Germain (Spring Pea Soup) w/ Madeira or Sherry

Third Course- Poisson: Homard Thermidor (Lobster) w/ Dry Rhine or Moselle

Fourth Course- Entree: Tournedos aux morilles w/ Red Bordeaux

Fifth Course- Punch or Sorbet: Punch Rose

Sixth Course- Roti: Cailles aux cerises (Qualis w/ cherries) w/ Red Burgundy

Seventh Course- Legume: Asperges printanieres, sauce hollandaise (no wine?)

Eighth Course- Entrements: Macedoine de fruits; Oranges en surprise w/ Sweet dessert wines (Muscatel, Tokay, Madeira)

Ninth Course- Les desserts: assorted fresh fruits and cheeses w/ Sweet dessert wines, Champagne, or Sparkling wine

After Dinner: Coffee, cigars, Port or Cocktails

That is just one of the menus w/ recipes from one of the dining rooms..... Oh my.... The First-Class Dining Saloon had a menu w/ ELEVEN Courses.... and several of the courses, you had a choice of dishes.....

I'm surprised at all the liquor! Let's just call this an exercise in gluttony... but delicious gluttony and I for one, would have been happy to partake for just one night. show less

This book displays the amazing insight and eye for natural beauty of Robert Bateman. This is not just a book illustrating various members of the animal kingdom but also of the environment in which they each live. Bateman can paint a huge canvas of a natural environment and in a strategic spot, however small or large, is placed the subject. I find the natural surroundings in each painting as exciting as the prime subject. The detail is close to photographic!