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Showing posts with label Regency Era. Show all posts
Showing posts with label Regency Era. Show all posts

Wednesday, August 16, 2017

The Art of Self-Defense by Katherine Bone!


Katherine, here! I’ve been researching historical forms of self-defense for my September 7th release, The Mercenary Pirate. My hero is inspired by Wolverine as part of The Heart of a Hero Series. To create more riveting and historically correct fight scenes, I decided to learn more about language and terms of the times, hand-to-hand fighting techniques, and how women protected themselves in the 19th Century. (My heroine is a combination of Storm and Rogue for this series, which reimagines superheroes in the Regency era! And I'd like to mention that the first book in the series is absolutely FREE!)

Today, I’d like to share some great books I found on the subject.


This book includes ancient systems of salle d’armes (methods of defense) in battle and affairs of honor: Spanish knife, German schlager, French quarterstaff, rapier, sword, bayonet, lance, dagger, cloak, staff, cane, saber, and so forth, originating in Europe and Asia. The antiquated techniques were expanded upon by fencing masters of the times, men like Swedish fencing-master Ling, German born Maȋtre d’Armes Frederick Rohdes, famous boxing champion William Thompson, also known as ‘Bendigo,' and French fencing master Augustin Grisier.

Colonel Monstery trained well-known actors Junius Brutus Booth and his brother Edwin Booth, older brothers of John Wilkes Booth. He also mentored the greatest 19th Century Spanish swordswoman that ever was, Ella Hattan, known as ‘Jaquarina.'

Fighting styles of the era included the German Turner system, British purring (shin-kicking), Welsh jump-kicking, Danish head-fighting, and grappling, kicking, biting, scratching, and eye-gouging that made up the brutal American style. Every technique took incredible physical and mental concentration, vigor and power.

Self-Defense Terms to remember:

Advance: “Double the distance between the feet… And then bring up the rear foot to ‘Guard’ distance.

Chancery: To get an adversary ‘in chancery’ is to get him in a head-lock or a choke hold.

Cutting: “A malicious way of striking,’ effective only when used with gloves, “as it forces aside the padding of the glove, and the blow comes with the edge of the hand, made harder by one fold of leather.”

Espadoning: “An improvement on the moulinets, as it simulates the blows more closely… Espadoning is borrowed from the sword exercise, and is meant to stimulate the blows exactly. It accustoms the pupil to keep his hand high in striking, and to end his blow with the point lower than the hand in all high cuts.” The word ‘espadon’ is taken from the obsolete French, and refers to a broadsword or saber.

Evasion: Moving “out of the line of an enemy’s blow … faster than the blow can be sent,” while at the same time coming “within striking distance of the opponent without danger to yourself.”

Feint: Feints are “simulated attacks made at various points in order to draw the perry, while the real attack is directed at the opening left by it.”

Guard: “This is the position best calculated for attack and defense, and is that which a sparrer assumes in front of an antagonist.” In fencing, this refers to the “position of person and weapon which the most ready for both attack and defence.”

‘The Mark’: “The pit of the stomach.”

Moulinet: A circular cut with the broadsword or saber. Depending upon the type of weapon used and the style of fencing, moulinets could be executed from the wrist, elbow, or shoulder.

Parry: “The movement of the weapon which wards off or stops a thrust or cut.”

Purring: A British style of fighting characterized by shin-kicking, sometimes (but not always) utilizing grappling holds, and typically practiced while wearing heavy clogs or iron-toed boots.

Retreat: “Double the distance between the feet by stepping back with rear foot, then drawing back the forward foot to ‘Guard’ distance.”

Rough-and-Tumble: A no-holds-barred, historical style of American fighting characterized by punching, kicking, grappling, hair-pulling, scratching, biting, and eye-gouging.

Savate: A form of French street fighting that developed in Paris and Marseilles during the 19th Century. Also known as Boxe Française.

Spar: “The correct definition of the word Boxing is striking with the fist. That of Sparring is the practice of improving the art. This term is also applied to those habitual motions of the arms during a contest, while watching an opportunity to strike.” Also, “To make the motions of attack and defense with the arms and closed fists; use the hands in or as if in boxing, either with or without boxing-gloves; practice boxing.”

Whipping: A method of striking, effective only when used with gloves, “executed with the end of the fingers after a blow has been parried, with a flirting motion of the wrist over the guard, so as to catch the opponent’s face with the leather of the glove, and graze the skin.”

Here are some other books I’m digging into:

 
 
Old Sword Play, Techniques of the Great Masters by AlfredHutton, a cool little book originally published in 1892.

The Fencing Master, Life in Russia by Alexandre Dumas, originally published in three volumes in 1840. I have yet to read through this masterful work. And another book on my list is Alexandre Dumas’s The Black Count: Glory, Revolution,Betrayal, and the Real Count of Monte Cristo. The book is about Alexandre’s father, General Alex Dumas, and is set in 1806 (my period). Can’t wait to read this! General Dumas was the basis for Alexandre’s Musketeers and Count of Monte Cristo.

Pugilistica: The History of British Boxing Containing Lives of the Most Celebrated Pugilists by Henry Downes Miles, a reprinted version from 1906. This book lists the prize-winning boxers throughout the early to mid-19th Century, 1814-1835.

Pugilistica mentions gambling sums and details where these fights were held (The Fives Court, Castle Tavern, Wimbledon Common are examples). I can’t wait to read this book!

Writing action/adventure romance set in the Regency period, usually involving swashbuckling pirates. And I’m always in the market, as it were, to learn as much as I can about fighting to enhance a reader’s experience.

What are some of your FAVorite fight scenes via movies, television, or books?

Wednesday, July 23, 2014

How Much I Know About the Regency



More than I used to. :)

I will never know everything, but part of the fun is finding out new things.

About six years ago, when I got it into my head the idea to write a regency, I looked for library books on the subject. One of the books I found was What Jane Austen Ate and Charles Dickens Knew by Daniel Pool.

I was in alt. Here was a list of lots of the things I read about in regencies, but had no idea what they were. Pounds and pence, Parliament sessions, Whitsunday and Michaelmas, quarter days and consols, pelisses, footmen and scullery maids. I was also totally confused. How would I ever remember all this stuff?

I recently reread the book. And, lo and behold, much of the information has become second nature. I guess I've learned a lot in the past few years.

Some will scoff at the book. What Jane Austen Ate and Charles Dickens Knew covers both the Regency and the Victorian eras, so not everything is valid for the Regency. And the information is general. But the book is a good overview and has an extensive bibliography and a great glossary.

I will always make errors, and I hope my readers will be forgiving because I try to get things right.

Thank you all,
Linda
Linda Banche
Welcome to My World of Historical Hilarity!
http://www.lindabanche.com

The picture is Carlton House, the Prince Regent's home during the Regency, from Wikipedia.

Monday, July 22, 2013

What's a Blancmange?



Food seems to always find a way into my books. In A Cardros Ruby, a blancmange features in the story--a tainted blancmange. But not everyone today knows this formerly common dish.

The name comes from Old French for "whitedish" or blanc mangier, and was a common upper-class dish for most of Europe since early times (the dish is said to originally have an Arabic influence in a rice pudding). Early cookbooks use the basic ingredients of milk or almond milk, sugar, rosewater, rice flower, and flavoring such as saffron, cinnamon, or various foul (chicken, quail or partridge). The dish could be made more fancy for festivals, or simplified into a very bland dish for invalids. Irish moss, or agar, is mentioned in one recipe to make a better cure-all dish, and the moss helps to thicken the dish.

Blancmange is unlike a custard, which requires eggs. It's more like what Americans call a pudding, but it wiggles like a jelly, and the "slithery" texture is not appealing to everyone. (In A Cardros Ruby, the invalid in question, Havelock Seaford, refuses the blancmange, and his sister, Helena, tosses it from a window.)

(The image here is of a fancy blancmange, formed and presented so that those who dislike the taste could at least admire the form.)

For an ancient blancmange, this recipe below is for a sweet casserole of chicken and rice. It was described as being suitable for the infirm, but also found a place on the menus of banquets and wedding feasts (and would have been served in the Regency).

Ingredients:
1 pound chicken (or use just chicken breasts)
4 cups cooked white rice
1/2 cup almond milk
1 cup water (or milk for a richer recipe)
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. white pepper
(Optionally, substitute saffron for the ginger color and a more savory flavor.)

Boil chicken until tender. When cool shred meat and put into a large pot with all other ingredients. Cook over medium heat until thick. Serve hot or cold.

If you'd like to try a more modern blancmange, here's a recipe using arrowroot or cornstarch for thickening:

Ingredients:
3 Tablespoons cornstarch
4 Tablespoons sugar
1/8 tsp. salt
2 cups milk
1 tsp. vanilla

Mix cornstarch, sugar, and salt with 1/4 cup of cold milk. Heat the remaining milk over a low heat. Slowly whisk the cold mix into the heated milk.Do not boil, but cook over a low heat for 15 minutes until the mix thickens. Cool, add vanilla, cover and serve chilled.

There was interest enough in food skills that by 1765 Hanna Glasse's The Art of Cookery, Made Plain and Easy had gone into nine editions, selling for five shillings if bound. (Back then, one could buy unbound books and have them custom bound to match the rest of the books in one’s library.) Hanna’s book remained popular for over a hundred years. However, her recipes can be difficult to translate into modern terms--the quantities often seem aimed to feed an army, as in this recipe for ‘An Oxford Pudding’:

"A quarter of a pound of biscuit grated, a quarter of a pound of currants clean washed and picked, a quarter of a pound of suet shred small, half a large spoonful of powder-sugar, a very little salt, and some grated nutmeg; mix all well together, then take two yolks of eggs, and make it up in balls as big as a turkey's egg. Fry them in fresh butter of a fine light brown; for sauce have melted butter and sugar, with a little sack or white wine. You must mind to keep the pan shaking about, that they may be all of a light brown."

I’ve yet to try this recipe, and when I do I’ll probably substitute vegetable oil for suet, but it does sound tasty.

Amounts in older cookbooks can also confuse a modern reader, often listing ingredients to be added as handfuls, as in the rue, sage, mint, rosemary, wormwood and lavender for a "recipt against the plague" given by Hanna Glasse.

The time spent on making these recipes could also be considerable. This was an era when labor was cheap, and if one could afford servants, they could provide that labor. Shank Jelly for an invalid requires lamb to be left salted for four hours, brushed with herbs, and simmered for five hours. There are few today who have time for such a recipe, unless they, too, are dedicated cooks.

Sick cookery was an item of importance for this era. Most households looked after their own, creating recipes for heart burn or making "Dr. Ratcliff's restorative Pork Jelly." Coffee milk is recommended for invalids as is asses’ milk, milk porridge, saloop (water, wine, lemon-peel, and sugar), chocolate, barley water, and baked soup. (Interestingly, my grandmother swore by an old family recipe of hot water, whiskey, lemon, and sugar as a cough syrup, and that’s one recipe I still use.)

As interest expanded, and a market was created by the rise of the middle class, other cook books came out. Elizabeth Raffald had a bestseller with The Experienced English Housekeeper. The first edition came out in 1769, with thirteen subsequent authorized edition and twenty-three unauthorized versions.
In 1808, Maria Rundell, wife of the famous jeweler, came out with her book A New System of Domestic Cookery for Private Families. This book expanded on recipes to also offer full menu suggestions, as well as recipes for the care of the sick, household hints, and directions for servants.

This shows how the influence of the industrial revolution had created a new class of gentry who needed instructions on running a household, instructions that previously had been handed down through the generations with an oral tradition. The rise of the “mushrooms” and the “cit”, merchants who’d made fortunes from new inventions and industry, created a need for their wives and daughters to learn how to deal with staff and households.

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Shannon Donnelly



Shannon Donnelly’s writing has won numerous awards, including a RITA nomination for Best Regency, the Grand Prize in the "Minute Maid Sensational Romance Writer" contest, judged by Nora Roberts, RWA's Golden Heart, and others. Her writing has repeatedly earned 4½ Star Top Pick reviews from Romantic Times magazine, as well as praise from Booklist and other reviewers, who note: "simply superb"..."wonderfully uplifting"....and "beautifully written."

Her Regency romances can be found as ebooks on all formats, and with Cool Gus Publishing, and include a series of four novellas.

She also has out the Mackenzie Solomon, Demon/Warders Urban Fantasy series, Burn Baby Burn and Riding in on a Burning Tire, and the Urban Fantasy, Edge Walkers. Her work has been on the top seller list of Amazon.com and includes Paths of Desire, a Historical Regency romance, and The Cardros Ruby.
 

Friday, June 21, 2013

Happy Birthday, Pride & Prejudice!

Did you know that Jane Austen's masterpiece, Pride & Prejudice was published two hundred years ago? That's right, it was published in January 1813. To celebrate, BBC has put together an amazing documentary that I found on Two Nerdy History Girls. The video depicts the pains they went to in order to recreate a Regency-style ball as Jane Austen herself would have experienced, and which is portrayed in her novel Pride & Prejudice. They hired the experts in Regency food, fashion, music and the dances Elizabeth and Darcy knew and lived to fill the the details Jane Austen would not have needed to include for her contemporary readers but which all Regency fans crave and adore.

Every Jane Austen fan should watch this fascinating BBC documentary recreation of a Regency ball on Two Nerdy History Girls.

What did you learn?