Blackwood's Edinburgh Magazine, No. CCCLXXVI. February, 1847. Vol. LXI. by Various
page 110 of 294 (37%)
page 110 of 294 (37%)
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to the novice, a guide is necessary, whether through the crowded columns
of a _restaurateur's_ complicated _carte_, or amidst the fair promises held out by the two dozen playbills posted each morning at eleven o'clock upon the walls and pillars of Paris. For want of it, many a Johnny Newcome finds himself, after much bewilderment and painful deliberation, masticating an unsatisfactory dinner or witnessing a stupid play. We have often wondered that, amongst the multitude of Paris guide books, not one was to be found containing minute instructions to the stranger as to the dinners he should order, and the plays and actors he should see; giving, in short, a series of bills of fare, culinary and histrionic. This deficit has at last been supplied, at least as regards things theatrical. A book has been published which should find a place in the portmanteau of every Englishman starting for the French capital. Partly a compilation from French works, and partly the result of the author's own experience, it contains the general history of each of the Paris theatres, biographical and critical sketches of the actors, lists and anecdotes of the principal musicians and authors who compose and write for the stage, and, finally, an enumeration of the best performers at each theatre, and of the pieces in which they are seen to the greatest advantage. We need say no more to demonstrate the utility of the work to those going abroad. And by those remaining at home, its lively pages will be found a mine of amusing anecdote and curious information. Abounding in racy and pungent details, sometimes valuable from their connexion with historical characters, and as illustrations of the manners and morals of the times, the history of the French stage might almost be indefinitely prolonged; and, amidst the multitude of materials, it required some ingenuity to select, as Mr. Hervey has done, those most suitable to the taste of the day, and to pack them into a single volume. |
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