Giochino Rossini: A Research and Information Guide is designed as a tool for those beginning to study the life and works of Gioachino Rossini as well as for those who wish to explore beyond the established biographies and commentaries. The first edition was published in 2001, and represented a survey of some 878 publications relating to the composer’s life and works. The second edition is revised and updated to include the more than 150 books and articles written in the field of Rossini studies since then. Contents range from sources published in the early decades of the nineteenth century to works currently in progress. General subject areas include Rossini's biography, historical and analytical studies of his operatic and non-operatic compositions, his personal and professional associations, and the reassessment of his role in the development of nineteenth-century music.

Introduction. "Bravo Figaro, Bravo Bravissimo!" -- A Whirlwind of Change -- Early Revivals : Almaviva, Bartolo, and Their Many Ways -- The World of Rosina and the Prima Donna's Playground -- A Return to Rossini -- The Untethered Splendor of Il barbiere di Siviglia.

Gioachino Rossini was one of the most influential, as well as one of the most industrious and emotionally complex of the great nineteenth-century composers. Between 1810 and 1829, he wrote 39 operas, a body of work, comic and serious, which transformed Italian opera and radically altered the course of opera in France. His retirement from operatic composition in 1829, at the age of 37, was widely assumed to be the act of a talented but lazy man. In reality, political events and a series of debilitating illnesses were the determining factors. After drafting the Stabat Mater in 1832, Rossini wrote no music of consequence for the best part of twenty-five years, before the clouds lifted and he began composing again in Paris in the late 1850s. During this glorious Indian summer of his career, he wrote 150 songs and solo piano pieces his 'Sins of Old Age' and his final masterpiece, the Petite Messe solennelle. The image of Rossini as a gifted but feckless amateur-the witty, high-spirited bon vivant who dashed off The Barber of Seville in a mere thirteen days-persisted down the years, until the centenary of his death in 1968 inaugurated a process of re-evaluation by scholars, performers, and writers. The original 1985 edition of Richard Osborne's pioneering and widely acclaimed Rossini redefined the life and provided detailed analyses of the complete Rossini oeuvre. Twenty years on, all Rossini's operas have been staged and recorded, a Critical Edition of his works is well advanced, and a scholarly edition of his correspondence, including 250 previously unknown letters from Rossini to his parents, is in progress. Drawing on these past two decades of scholarship and performance, this new edition of Rossini provides the most detailed portrait we have yet had of one of the worlds best-loved and most enigmatic composers.

(Vocal Ensemble). Sheet Music

CLASSICAL COOKS: A GASTROHISTORY OF WESTERN MUSIC by Ira Braus The expression, "Classical music is an acquired taste" takes on new meaning in Ira Braus's Classical Cooks: A Gastrohistory of Western Music. Unlike most classical music guides, Classical Cooks links music and food synaesthetically. Synaesthesia means experiencing one sense modality by stimulating another, such as "hearing" colors. Music and food, as my book shows, are close enough aesthetically, so that we can enjoy them synaesthetically. The book correlates the respective musical and culinary talents of composers living between 1350 and 2000; it also suggests ways for listeners to distinguish composers' styles by way of gastro-musical association. Classical Cooks complements a recent line of books dealing with food and culture, e.g., The Toulouse Lautrec Cookbook, Keats's Porridge, and Jazz Cooks. To be sure, American orchestras, like the Boston Symphony and New York Philharmonic, have published recipes contributed by their players. But no substantial anthology of composer recipes has thus far appeared. Classical Cooks has Three Courses, plus Dessert. Course 1, "Why Musicians Love to Talk Shop in the Kitchen," matches food categories with musical ones. Take fat. Musicians associate fat with lush, full-bodied orchestration as we hear in, say, Hollywood scores of the 1950s. These composers learned their craft from lipid composers like Puccini and Debussy. Puccini's "fat," mellifluous as it is, may be compared to olive oil clear, fruity, digestible, while Debussy's is voluptuous, like butter filmy, artery-clogging, and delectable. Course 2, "A Gastrohistory of Music in Documents" offers accounts of composers as gastro- nomes. Beethoven's culinary disasters are juxtaposed with Rossini's haute cuisine, so haute in fact, that one of his recipes ("Tournedos Rossini") appears in Larousse Gastronomique. One also reads stories of Liszt's food-fights with his pupils and of his chiding the American pianist, Amy Fay, for "making an omelette" when playing wrist-bending passages in his piano music. Course 3, "You Eat What you Compose, or, Will the Real Mozart Please Stand Up?" addresses riddles of music history: how knowledge of Mozart's favorite foods -- liver dumplings and sauerkraut -- might revise his popular image as a composer of "sweet" music, e.g. Eine kleine Nachtmusik; how a gastronomic kinship between J.S. Bach and Brahms -- their love of herring -- might reflect their dense musical expression, as well as Brahms's composing minuets and sarabandes during the mid-1800s; and how knowing Ravel's preference for "hot" food helps us to distinguish the sound of his music from the more understated style of Debussy. Dessert comprises "The Well-Tempered Cuisinier: Twenty-four Pastries and Foods from the Classical Cooks." Readers will find here a combination of recipes and menus suitable for diverse musical occasions (concert receptions, composer birthdays, opera café entreés). The author is available for lecture-demos on his book. E-mail: [email protected]

"Divas and Scholars" is a dazzling and beguiling account of how opera comes to the stage, filled with Philip Gossett's personal experiences of triumphant - and even failed - performances and suffused with his towering passion for music. Gossett, the world's leading authority on the performance of Italian opera, brings to life the problems, and occasionally the scandals, that attend the production of some of our favorite operas.Gossett begins by tracing the social history of nineteenth-century Italian theaters in order to explain the nature of the musical scores from which performers have long worked. He then illuminates the often hidden but crucial negotiations between what is written and how it is interpreted by opera conductors and performers.