The History Guy: History Deserves to be Remembered
Published 15 Feb 2023In 2018 The Atlantic observed “For some Americans, a trip to the ballpark isn’t complete without the bright-yellow squiggle of French’s mustard atop a hot dog … Yet few realize that this condiment has been equally essential — maybe more so — for the past 6,000 years.”
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May 23, 2023
Mustard: A Spicy History
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May 22, 2023
What Happened Behind a Photographer’s Lens on D-Day
World War Two
Published 21 May 2023Robert Capa has gone down in history as one the most groundbreaking war correspondents in all of journalism. His account of what happened on D-Day was something we wanted to share with all of you.
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Dire Straits – “Sultans Of Swing” (Old Grey Whistle Test, 16th May 1978)
Dire Straits
Published 21 Oct 2022Dire Straits performing “Sultans Of Swing” in their first ever TV performance live on BBC’s The Old Grey Whistle Test in May, 1978. This performance took place three days before the UK release of their debut single of the same name.
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May 21, 2023
The Fall of Monte Cassino – WW2 – Week 247 – May 20, 1944
World War Two
Published 20 May 2023In Italy, the Allies finally overcome Monte Cassino and break through the Gustav Line; in Burma Merrill’s Marauders surprise the Japanese and take Myitkyina Airfield; in China, it’s the Japanese who are playing offense, as Operation Ichi Go and the siege of Luoyang continue. That’s the field action, but there’s big planning behind the scenes for major June offensives going on by both the Western Allies and the Soviets.
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What Are The Falklands Like Today? | BFBS
BFBS Creative
Published 24 Jun 2021We take you behind the scenes on a BFBS creative shoot, 8000 miles from home. With access all areas, we take a look at the current military presence on the Falkland Islands as well as the incredible wildlife.
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QotD: Swearing
In 1927, Robert Graves published a little book called Lars Porsena or the Future of Swearing and Improper Language. He noted a recent decline in the use of foul language by the English, and predicted that this decline would continue indefinitely, until foul language had all but disappeared from the average man’s vocabulary. History has not borne him out, to say the least: indeed, I have known economists make more accurate predictions.
Theodore Dalrymple, “Get stuffed, sunshine”, The Independent, 1998-10-10.
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May 19, 2023
They made a MOVIE about the discovery of Richard III’s remains!!!
Vlogging Through History
Published 16 Sept 2022Here’s a fantastic hour-long breakdown of the entire search and discovery process – https://www.youtube.com/watch?v=dsTyG…
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QotD: The horses of the Eurasian Steppe
I wanted to start by stressing these dates just to note that the peoples of the Eurasian Steppe had a long time to adapt themselves to a nomadic lifestyle structured around horses and pastoralism, which, as we’ve seen, was not the case for the peoples of the Americas, whose development of a sustainable system of horse nomadism was violently disrupted.
That said, the steppe horse (perhaps more correctly, the steppe pony) is not quite the same as modern domesticated horses. The sorts of horses that occupy stables in Europe or America are the product of centuries of selective breeding for larger and stronger horses. Because those horses were stable fed (that is, fed grains and hay, in addition to grass), they could be bred much larger what a horse fed entirely on grass could support (with the irony that many of those breeds of horses, if released into the wild in their native steppe, would be unable to subsist themselves), because processed grains have much higher nutrition and calorie density than grass. So while most modern horses range between c. 145-180cm tall, the horses of the steppe were substantially smaller, 122-142cm. Again, just to be clear, this is essential because the big chargers and work-horses of the agrarian world cannot sustain themselves purely on grass and the Steppe nomad needs a horse which can feed itself (while we’re on horse-size, mustangs, the feral horses of the Americas, generally occupy the low-end of the horse range as well, typically 142-152cm in height – even when it is clear that their domesticated ancestors were breeds of much larger work horses).
Bret Devereaux, “That Dothraki Horde, Part II: Subsistence on the Hoof”, A Collection of Unmitigated Pedantry, 2020-12-11.
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May 18, 2023
QotD: The unironic joys of British cuisine
Indeed, it would be trivially easy to trace the shifting faultlines of broader political currents through the prism of food. Witness the sudden shift within America’s food culture, as a previous generations’ celebration of the diverse culinary options provided by mass immigration has morphed into stern lectures from diaspora commentators on the vaguely-defined evils of white people appropriating “ethnic” cuisine. In Britain, equally, a slim volume could easily be written on the political import uncomfortably burdened on fish and chips or chicken tikka masala by devotees of mass migration; a cultural theorist could likewise tease apart the “Proper” label now applied to a distinct category of foodstuff — proper pies, proper burgers, proper chips — as a marker of a specific type of middle-class yearning for proletarian authenticity, while maintaining socially acceptable levels of consumption standards. Like the fetishised fry-ups of London caffs in prosperous areas targeting themselves at tracksuit-wearing millennial creatives, the Proper Burger is the self-consciously gentrified football terrace of our national cuisine, a cultural marker of a precisely measurable socioeconomic bracket.
When this dynamic is considered, Britain’s strange relationship with food, and with its own national cuisine, becomes worthy of analysis. Though much mocked by online Americans, presumably inured to the Lovecraftian horrors of their own food culture, British cuisine at its best is hearty, simple fare, showcasing the natural bounty of these islands, our waters rich with fish and seafood (much of it exported abroad to more appreciative consumers), our rain-soaked pastures the nursemaid of the free-range meat and rich dairy goods Britain has excelled in for millennia. At its best, British food displays the worth of good ingredients cooked well — and at its worst, of poor ingredients cooked badly.
Yet the much-vaunted culinary renaissance in British food from the Nineties on, despite the buoyant effect of an endless stream of glossy cookbooks on the publishing industry, does not seem to have had an appreciable effect on the food most of us eat from day to day. Which British office worker does not recognise the moment of weary, grudging submission to the lunchtime meal deal, the limp and soggy sandwich which fuels the nation’s economy? If Britain has a national dish, it is more likely to be the Ballardian misery of the provincial train station panini, simultaneously scorching hot and half-raw, than it is a steaming steak and ale pie, its crust crisp with suet, or a plate of sizzling lamb’s liver fried in butter with farmhouse bacon.
There is, as there is with every aspect of British life, a strong class dynamic to British food. The most fervent appreciators of the frugal peasant dishes of the past, the nation’s only consumers of stewed beef shin or lamb sweetbreads, are more likely to be upper-middle class, middle-aged executives, who by lunching at St John or the Quality Chop House celebrate the forgotten folkways of their own country, than the call centre workers or shop assistants who have replaced our rural and industrial proletariat. Yet who in Britain is immune to the sudden craving for comfort satiable only by a serving of rich cauliflower cheese or of dark and savoury cottage pie, or has not felt the hobbit-like “Why shouldn’t I?” satisfaction of choosing the fry up at a hotel breakfast over the continental pastry selection?
Aris Roussinos, “How Britain eats itself”, UnHerd, 2023-02-03.
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May 17, 2023
Swiss LMG25 light machine gun
Forgotten Weapons
Published 23 Jul 2012This week, we will be featuring all Swiss weapons here at Forgotten Weapons. Kind of like Shark Week, but more land-locked. We’ll kick off today with a video showing you around a Swiss LMG-25 light machine gun we found for sale at Cornet & Company in Brussels (a better gun shop than any I’ve found here in the US, I must say). Like pretty much all Swiss arms, it’s a gorgeous example of precision machining — and like pretty much all Swiss arms it was too expensive for anyone else to adopt. On this, as with other Swiss weapons I’ve handled, you can just feel the quality in how smoothly the moving parts operate.
In case you’re wondering, this LMG25 is live and fully functional, and priced at 1950 Euros (about $2800) — mere pocket change compared to machine gun prices here. It’s not too difficult to get the permit to own it in Belgium, but sadly there is no legal way to bring it into the US.
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QotD: How do you say “Catch-22” en français?
The nectar of the gods, French wines have a reputation for being cultivated in a sun-kissed vineyard surrounding a honey-stoned chateau, owned by a Hollywood star like Leonardo DiCaprio, or a Gallic aristo whose family escaped the guillotine. Jean-François is neither. And he is not the only vigneron who is struggling. Things are far from rosé for France’s small winemakers, as two hundred militants made clear outside the Prefecture in Bordeaux one Thursday last month. They follow the thousand who protested in the city last December, when vignerons hung a human effigy outside the doors of the Bordeaux Wine Council, to raise awareness for grape-growers at risk of suicide. “Every day there is a suicide in agriculture,” Didier Cousiney, president of the Viti 33 collective informed the crowd.
In the Bordeaux area alone, 500 vignerons are looking in the bottom of the glass and seeing financial ruin. And you can add to these the growers nearing retirement who cannot find buyers for their vineyards. Like Jean-François. In the Medoc, land prices are actually sinking.
Jean-François would like to simply abandon his vines. He cannot, because it is illegal. Abandoned vines are vectors for disease, which can spread to other vineyards. Vines must be either cultivated or grubbed up. But grubbing costs €2,000 per hectare, money Jean-François does not have.
Crisis in the French wine industry affects more than viticulteurs. In France, wine is not merely a drink: it’s a national symbol, the liquid affirmation of l’Art de vivre à la française. If you opened the arteries of Marianne, you would find them coursing with a Bordeaux Appellations d’Origine Contrôlée, the official certification for wine grown in the geographical region and made with requisite skill. Until 1981, French children were allowed to drink wine in school. So, when the wine industry turns sour, France’s identity suffers a hangover.
As does its income. Wine is France’s second biggest export after aircraft, worth about €15 billion a year according to the Fédération des Exportateurs de Vins et Spiritueux de France (FEVS).
What’s going wrong in the vineyards of La Belle France? Jean-François’s eloquent gestures indicate some of the causes. Doubtless French winegrowers have been complaining about the weather since the Gauls planted the first native vines in the fifth century BC. But in the last five years, the weather has lurched from one Biblical extreme to another. We’ve had drought, which did for my own few vines last year; we’ve had flooding; we’ve had hailstorms. A late frost in April 2021 affected 80% of the nation’s vineyards.
Such was the desperation of viticulteurs then that vineyards were heated overnight with candles and paraffin heaters, to keep the frost off the delicate buds of the fruit. The sight of the vineyards of Bordeaux, the sacred centre of the French wine industry, lit by geometrically exact lines of candlelight was magnificent, but the image ultimately came to symbolise the powerlessness of humans in the face of Mother Nature. After le gel historique, there were few climate change deniers in Bordeaux’s vineyards. According to the European Environmental Agency, France is suffering the biggest economic losses caused by climate change of any country in the world. The Hexagon took a hit of €4.2 billion in 2020 due to climate change.
John Lewis-Stempel, “The bourgeois war on French wine”, UnHerd, 2023-02-01.
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May 16, 2023
See inside Little Willie | The Tank Museum
The Tank Museum
Published 3 Feb 2023In this episode of Tank Chats Reloaded, David Willey revisits the iconic Little Willie, the world’s first tank. David delves into the historical significance of this revolutionary invention, and we also get an exclusive look inside what’s left of Little Willie.
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May 15, 2023
QotD: How military history shapes cultures and societies
Aeschylus, son of Euphorion, the Athenian lies beneath this marker
having perished in wheat-bearing Gela
Of his well-known prowess, the grove of Marathon can speak
And long-haired Mede knows it well.If a scholar wants to understand Aeschylus or his plays, don’t they also need to understand this side of his experience too? I know quite a number of scholars who ended up coming to military history this way, looking to answer questions that were not narrowly military, but which ended up touching on war and conflict. For that kind of research – for our potential scholar of Aeschylus – it is important that there be specialists working to understand war and conflict in the period. Of course this is particularly true in understanding historical politics and political narratives, given that most pre-modern states were primarily engines for the raising of revenues for the waging of war (with religious expenditures typically being the only ones comparable in scale).
Bret Devereaux, “Collections: Why Military History?”, A Collection of Unmitigated Pedantry, 2020-11-13.
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May 14, 2023
Victory at Sevastopol! – WW2 – Week 246 – May 13, 1944
World War Two
Published 13 May 2023The Soviets push the Axis out of the Crimea this week once and for all. In Italy, the Allies launch a major offensive, and the French make a breakthrough there by week’s end. In China, the Japanese are aiming at Luoyang, but in India at Kohima they’re slowly being pushed back.
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The life of the publishing world, fifty years ago
I point out things that prove that the past is a foreign country often enough that I have a blog tag for that purpose. When I first entered the work force, the conditions Ken Whyte describes for employees and managers at a publishing company weren’t all that uncommon (although they were already edging toward the endangered species list):
Fifty years ago, when Richard Charkin […] began his career in the book trade, telephones were wired to desktops and editors (male) wrote their letters and memos in longhand, turning them over to women in the typing pool who knocked them out on carbon paper because the publishing world was slow to photocopiers.
Employees smoked at their desks and drank at lunch. Men wore suits and ties and hats; women long skirts. Living wages were paid and even mid-level jobs came with a car. It was not uncommon for people to spend their whole careers at a single company.
Charkin started at Pergamon Press, an Oxford-based scientific publisher. It held an annual Miss Pergamon contest, essentially a beauty pageant for female employees. The winner received a titled sash, cloak, crown, and the opportunity to greet VIP visitors at company events. Pergamon was considered a progressive company for its time. Needless to say, this was before the dawn of the HR department. Also before marketing and IT departments, but publishers did have guilds, members of which met to discuss business at the pub.
In the mid-1970s, Charkin moved from Pergamon to Oxford University Press, which had traditions of its own. For instance, fortnightly editorial conferences were held at 11 a.m. on Tuesdays (but not in summer when everyone was off on extended vacations). Editors attended in robes and sat around an enormous table. In front of them were inkwells filled with fresh ink.
Charkin worked out of OUP’s Ely House offices in Mayfair. Tea ladies pushed trolleys down the corridors once in the morning and again in the afternoon, dispensing drinks and biscuits. There were three dining rooms on the premises: “one in the basement for all staff, which provided hearty and generously subsidized fare, while on the second floor there was an officers’ dining room, reserved for editors and middle managers, where meals were prepared by a fine chef and the drinks were free. At the very top of the building was the publisher’s dining room, which was exclusively for the use of the head of the London office … and his guests. The food here was sourced from Jackson’s of Piccadilly and the wine list was excellent, with the cellar being overseen by a senior manager at OUP whose job involved spending at least a month in France every year researching and ordering directly from vignerons.”
Class distinctions were rigid enough that two sets of bike racks were required, one for editors, the other for printers. There were a lot of printers: OUP still manufactured its own books and made its own paper, that very thin but indestructible variety once common in Bibles.
You’ll be shocked to learn that Oxford University Press, in operation since 1478, was in deep financial trouble by the 1980s.
In Toronto, this sort of thing was common in the bigger, long-established firms like banks, insurance companies, and even the major grocery chains (the Dominion head office facilities were reportedly top-notch in their day). I imagine it was even more the case in places like New York and Chicago.
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