- Bibliography for the History of Dumas’s Musketeers
- Some fascinating books about the period around when the Musketeers stories happen.
- France at the Start of Louis XIII’s Reign
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A map of France from the start of Louis XIII’s reign. - The History of Dumas’s Musketeers
- The Real History of the Musketeers! Information about some of the historical characters that Dumas used for “The Three Musketeers” and “Le Vicomte de Bragellone”.
- Minor Characters from the History of Dumas’s Musketeers
- All of the minor characters who were part of the French government seem to be real.
- Other Items from the History of Dumas’s Musketeers
- The Musketeers and its sequels followed the history of France as well as the rumors and fears of French nobles.
- The Real Musketeers
- María José Díaz Sámano provides some of the real histories that Dumas used for his Musketeers books, sourced mainly from Henri Clouard, Dumas’ biographer.
- Social Drinking in Old Regime Paris
- Thomas Brennan’s paper mentions the growth of acceptance of public drunkenness in Paris. Wine was an important part of socializing as well as a nourishing food.
- Solange
- A haunting tale of the French Revolution: Dr. Ledru’s Story of the Reign of Terror.
- The Soul Felt It’s Worth
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“A thrill of hope, the weary world rejoices…” What is a soul worth? For God, a soul is worth his son. - “Parliaments of the People”: The Political Culture of Cafés in the Early Third Republic
- Susanna Barrows looks at the role of cafés from the “coup de seize mai” to the following elections, when the banished republicans won.
More Information
- Europe’s Failed ‘Austerity’
- “Given Europe’s continued slow growth, Professor Krugman might have an argument to make—if there actually had been any austerity in Europe over the last two years.”
- A 375 Year Old French Recipe for Pumpkin Soup
- “This is one of the first recipes for pumpkin soup where we can be sure that the pumpkin they’re referring to is a new world pumpkin. This cookbook was written by François Pierre de la Varenne, who’s credited with leading the shift away from highly spiced medieval and renaissance foods into what we would call French haute cuisine.”
- La Place Royale
- From “Oeuvres de P. Corneille”, volume 11.
- Casablanca La Marseillaise
- “The best scene in the film.”
