Footnotes on Friday

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Running away very very slowly

xa6t0jrcjgosmeiapcjbThis is a rerun of a post I wrote for Caroline Warfield’s Highlighting Historical Research blog, several months ago.

I love research. I even love research when I have a perfectly delightful plot that falls apart when research proves it couldn’t have happened. Working out what might be historically probable instead, or at least plausible, has allowed me to drop down many an exciting rabbit hole into research wonderland.

For example, in my current work-in-progress, A Raging Madness, my hero Alex has a leg full of shrapnel, and is currently helping my heroine to escape from relatives who are determined to lock her up in an asylum for the mentally unwell.

Shrapnel? What kind of shrapnel? What munitions carried shrapnel at that time? What battles were they used in? How were shrapnel wounds treated? What was the long term prognosis? How about complications?

It took me a while to find a suitable battle, but eventually I put Alex the right place to be on the business end of a canister shell, a cannon ball with a weak outer shell filled with scrap metal. When the cannon fired, the shell burst apart, and a broad fan of metal caused devastation among the enemy troops. And, in my case, on the body of the assigned escort of a British diplomat who was observing the battle. (And, no, it was not called shrapnel at the time.)

Ella, my heroine, was the daughter of an army doctor, and I figured she’d solve all of Alex’s problems by removing the shrapnel. But not so. Then, even more than now, removing shrapnel or even bullets (unless they are lead) was a very bad idea.

Even today, going in after a splinter of metal might cause more harm than good, and the world is full of people walking around with bomb fragments buried inside. Back then, with no antibiotics and no anaesthetics, the treatment of choice was to leave the mess alone.

Over time, one of three things would happen. The body and the shrapnel would adjust to one another. The body would reject the shrapnel, moving it piece by piece slowly out to the surface. An abscess would form, and the poisons from the infection would kill the patient unless someone acted to drain the abscess.

Hurrah! I had my intervention. Poor Alex developed an abscess.

But escape? Alex can barely walk, let alone ride. Ella is recovering from addiction to the laudanum that her relatives have been force-feeding her. (Another rabbit-hole: what does laudanum withdrawal look like? Feel like?)

I needed a plausible way for two such invalids to escape.

I chose a canal narrowboat for a number of reasons.

The narrowboats were designed at the maximum size to fit in the smallest locks. An inch too big, and they couldn’t go wherever they needed to for the operator to earn his living. The early designers decided on a boat around seven foot wide, up to ten times as long as wide, and drawing about three feet of water when fully loaded.

The narrowboats were designed at the maximum size to fit in the smallest locks. An inch too big, and they couldn’t go wherever they needed to for the operator to earn his living. The early designers decided on a boat around seven foot wide, up to ten times as long as wide, and drawing about three feet of water when fully loaded.

One: I loved the idea of the villains haring all over the countryside looking for them while they ran away by the slowest form of non-pedestrian transport ever invented.

Two: I’ve always wanted to go on a canal cruise, and this way I got to watch YouTube clips and call it working.

Most of the boat was given over to cargo, covered by canvas. In the cabin at the rear, everything did double service, with fold down beds and tables. Some boats also had a small cabin at the bow.

Most of the boat was given over to cargo, covered by canvas. In the cabin at the rear, everything did double service, with fold down beds and tables. Some boats also had a small cabin at the bow.

Three: By 1807, when my story is set, the canal network stretched from the Mersey (with access to Manchester and Liverpool) all the way to London. Travelling by narrowboat was feasible. Canals were a supremely profitable way to move goods in the early 19th century, and had been for a number of years. At a steady walking speed, a horse could move fifty times as much weight on a boat as it could on a road. The canals provided still water and tow paths to ease the travel, and locks, tunnels, and viaducts to overcome obstacles. Later, canal boats were mechanised, and later still the railways put the canals out of business. But in 1807, Alex and Ella hitched a lift with a charming Liverpool Irishman called Big Dan.

Four: I could put my hero and my heroine in close confines, calling themselves married, for five to six weeks. Not only did they have heaps of time to talk and even to succumb (or nearly succumb) to their

A healthy strong horse was vital. Each horse needed a stall in a stable each night, and copious quantities of high energy food.

A healthy strong horse was vital. Each horse needed a stall in a stable each night, and copious quantities of high energy food.

mutual attraction, they were also in deep trouble (or Ella was) if anyone found out. They used false names. They stayed away from fashionable places. But even so, their novelist made sure that someone with no love for Alex saw enough to cause trouble.

Five: The time frame let Alex develop an abscess and recover from the operation, all before he needed to be on hand to save Ella when rumours spread about the two of them and their canal interlude.

And down the rabbit hole I went.

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Globalisation ancient central Asian style

Not so much a road as a route, and only one of them, at that. Imagine a procession of heavily laden camels, donkeys and carts.

Not so much a road as a route, and only one of them, at that. Imagine a procession of heavily laden camels, donkeys and carts.

I’ve been fascinated for most of my life by the histories I didn’t learn at school. According to the wisdom I received from my teachers, enlightened thinking began with the Greeks, was codified by the Romans, and was resurrected after the Dark Ages in the Renaissance where it grew into the humanist and democratic beliefs that bubbled up in Europe in the 18th Century and reached its culmination is the set of beliefs and practices widely known as western civilisation.

(Gandhi was once asked what he thought of western civilisation, and said he thought it would be a good idea.)

This view, of course, completely ignores the fact that Europe was a backwater until at least the 16th Century, and all the time inventions and advances and discoveries in the rest of the world laid the foundations upon which Europe would later stand.

Let’s leave for today the great kingdoms of Kush, Nri, Songhai, and Asumite in Africa, the Olmec, Aztec, and Mayans of the Americas, Kutai, Khmer, Dvaravati in South East Asia. In the past months, I’ve been filling my head with the broad swathe of city-states, kingdoms, principalities, and empires that created, maintained, and thrived because of the Silk Road. Not so much a road, but rather a rambling plaided string of trade routes from China and India to the Mediterranean Sea by diverse ways.

This was the mixing ground of cultures, ideas (including religious ideas), new technologies, and products. Above all, products: silk, paper, and spices travelling West; carpets, jewels, drugs, metal, glass, and other trade goods travelling East.

To hear the Venetians tell the story, they started the whole thing. In fact, they were very late into the game. One of the main western arteries did come first, established in Persia. It was the old Persian Royal Road, with postal stations along the route. The pony express was nothing new. The Persian route was established close to 2,500 years ago.

2,250 years ago, an emperor of China, struggling to keep the horse nomads of the north out of his land, sent an envoy west looking for help. Zhang Qian’s expedition led to trade deals to purchase the larger faster horses the envoy found in central Asia. Silk for horses. The Chinese beat of their enemies, and settled down to consolidate the trade, while from the other end the Parthians (who now controlled Persia) were doing the same.

For 2000 years, the Silk Road was how China got its western goods, and places as far distant from China as England got its silks and spices. Then, in the 15th Century, the rising Ottoman Empire blocked European merchants from using the routes, impelling them to find a sea route. Columbus went west, and Vasco da Gama south. And the rest is history.

If you’d like to know more, this 10:30 minute video is entertaining and interesting.

Huh! How about that. I set out to write about the Kopet Dag mountains between Turkmenistan and Iran, and the place of their inhabitants in the silk routes, and I’ve got all excited about ancient history. Another time, perhaps. Meanwhile, feel free to look at the novella I have in the Bluestocking Belles 2016 box set. Called The Bluestocking and the Barbarian, it features as hero a young man who grew up in a small kaganate high in the Kopet Dag mountains. The link is to my book page, which in turn links to the first two chapters.

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The king of chefs and the chef of kings

careme-06Just down the road from where I live is the village of Martinborough, centre of a wine and olive growing industry that has become a major tourist destination for foodies. And one of the attractions is named after the man who was arguably one of the founders of France’s grand cuisine, whose life story I borrowed from for the hero of my novellette A Suitable Husband, written for the box set Holly and Hopeful Hearts.

cuisiniers2Carême is a cooking programme at the Palliser Estate, and it is named after Marie-Antoine (Antonin) Carême, cook to statesmen and kings in early 19th century France and England.

He had a rough start: born in Paris and abandoned by his parents at the age of 10 at the height of the French Revolution. A job as a kitchen boy, in return for food and board, led to him being apprenticed at a pâtisserie in a high-profile, fashionable neighbourhood. He soon became known for his centrepieces, which his employer displayed in the shop window. Sometimes several feet high and moulded from sugar, marzipan and other foodstuffs, they were architectural shapes such as temples and ruins.

Carême freelanced in private kitchens, and learned to create whole meals, and when the diplomat Talleyrand was given a chateau at which to entertain and impress those Napoleon wanted to influence, Carême convinced Talleyrand to take him, too. The test Talleyrand set was a year of menus, with no repetitions using only seasonal produce. Carême passed. He had just turned 20.

He went (after the Napoleonic wars) to London, where he was chef to the Prince Regent for a time, then back in Paris he worked for the banker Rothschild. He laid the foundations for the system that became French cuisine, and was a prolific writer. He is credited with being the first cook-book writer to say: ‘You can try this for yourself at home.’

a-suitable-husband-fbMy character Marcel Fournier is also a talented and ambitious chef, a few years younger than Carême. In this short excerpt, he is indignant that he is not to be in charge of both kitchens at Hollystone Hall.

caremeMarcel could do good English cooking! Had he not grown up here in England after his family escaped from the Terror?

In Spitalfields, until he was apprenticed to a cook in an inn on Tottenham Court Road, then in Soho where he took charge in an earl’s kitchen, and finally, after having himself smuggled into France and attracting the man’s attention by the bold trick of sneaking into his office with a box of his own pâtisseries and menus for a year’s worth of banquets, in the kitchen and under the direct supervision of the great Marie Antoine Carême, chef to Tallyrand and through him to the diplomats of Europe.

For the past two years, Marcel had been one of the most sought-after chefs in the whole South of England. Good English cooking, indeed.

diplomacy-through-cuisine

For more information, see:

Marie-Antoine Carême, First Celebrity Chef

Eater: A name you should know

https://reginajeffers.wordpress.com/2015/02/27/regency-era-hells-kitchen-marie-antoine-careme-the-first-celebrity-chef-and-one-time-head-chef-for-the-prince-regent/

Cooking for kings