joi, 25 iunie 2015
Doar doua zile la Iasi, 24-25 iunie 2015, la Palas Mall, Congress Hall. Am fost ieri si am prins o perioada mai relaxata, intre deschiderea de la orele 12 si cocktailul VIP de la orele 18, asa ca am putut sa fac si citeva fotografii, sa si vorbesc cu persoanele care reprezentau firmele prezente.
joi, 4 iunie 2015
miercuri, 5 noiembrie 2014
Interviu aparut in revista TABU octombrie 2014.
How you choose your subjects?
Obviously they have to intrigue you and you have to want to know more but sadly these days you have to get the publisher to agree that the world also wants to know more about them. In my case it was the history of the period as much as anything and the sense that nobody could really understand Wallis. She needed to be explained not seen as a one dimensional caricature.
How long did you work on your book about Duchess of Windsor?
In one sense just 3 years , in another all my life as I specialized in history of the 1930s at University and have read lots about her over many years.
Sometimes you seem to be a bit cruel . Do you think the author must have a sympathy for her/his subject ?
I don’t think I am cruel but I think until very recently when people were extremely deferential to the Royal Family nobody dared say anything negative about Edward 8th. However I think the present royal family admit that h3 was something of the black sheep of the family and that once you understand how weak and defective a personality he was, you are actually being very kind and sympathetic to Wallis. You are turning the whole story on its head. I do think a biographer must have sympathy with your subject to the extent that you care about them or you will end up just bashing your person unfairly but I don’t think that sympathy should lead you to create a warped version of the truth , More important than sympathy is a feeling of responsibility to the truth.
Is it possible to create a bond between you and your subject?
Yes but that is dangerous in some ways. You must not believe you are the savior or the interpreter or the one person who can tell their story as human beings are far too complicated and there are many aspects of a personality. It is dangerous to identify with your subject, I believe
How difficult was to do the research ? What involved this ?
The research is fun…I spent a lot of time in libraries in England and America, read a lot of diaries and other books but I also went to Mexico to interview the son of Ernest Simpson which was fascinating in my quest to understand Wallis and Ernest and why they let this royal liaison take over their lives. Family
Was Wallis Simpson a good or a bad woman in your opinion ?
No one is pure god or pure evil. She was weak in some ways in that she craved money and jewellery and recognition but it was created by her insecurity as a child. She became strong once she realised there was no way out and that turned her into an unpleasant personality as far as many people were concerned. But she was loyal and believed that her new found status and money was in some ways recompense for her mother’s struggle and insecurity. To understand is to forgive I believe. Or it can be!
Do you own things which belonged to her ? Or do you wish to have one?
No I don’t own anything and I don’t crave jewellery, it isn’t part of my life style.
What was the most difficult thing or situation while working on your book ?
It is the same as it always is; not to hurt minor characters who happen to be swept up in the story and who never expected to be part of history or to be public characters.
Are you a fashionista ?
I love beautiful clothes but no not a fashionista as I spend most of my working day in trousers at my desk or in the library and in yoga or gym clothes! But every so often I appear on TV and then I have to look smart! I love to have something striking when publication comes and I was lucky that the designer Roland Mouret made me a fabulous gold dress for publication of THAT WOMAN which he called THAT DRESS because he was inspired by Wallis rags to riches story.
What was always in the Duchess purse ? And in yours ?
Oh she had lipstick and compact and not much else…me you don’t want to know my bag is so heavy…I have notebooks and dozens of pens and pencils and a wallet and make up bag and keys and a book in case I am stuck on the metro and a spare set of glasses and a phone and a diary and much, much else JUST IN CASE!
Did you meet people whom are living at the same addresses as the Duchess ? Are they disturbed in anyway about the fact ? Or are they proud about this ?
No not really…Only Mohamed al Fayed who lives in her Paris house but he is very proud of the association
Do you think the Duchess was a trend setter ?
Yes definitely what she wore others copied …if they could e.g. the jewels she wore as dress clips became a fashion accessory but were very expensive!
What you discovered at her and become something for you ( a place, a thing, a custom)?
After finishing book did closed the door between her and you ?
No not at all new material kept emerging and other people told me things that I thought were probably true but not sure about and they confirmed these. You can read about some of these on my blog.
Photos: Anne Sebba, and Cartier.
duminică, 26 octombrie 2014
www.longeviv.ro, dar se comercializeaza si pe alte site-uri, cum ar fi emag.
Buretele Konjac este un dar de la www.longeviv.ro , dar daca nu-mi placea si nu-l gaseam potrivit, nu-l laudam.
sâmbătă, 13 septembrie 2014
Q: Are you a New Yorker? How important is NY for you?
A: Today I am definitely a New Yorker, but I was born in Philadelphia. For me, New York is the center of the universe because that is where change not only happens but is permitted to happen.
Q: Did you have a glittering childhood?
A: During my childhood I was extremely quiet and reserved. I played the violin from when I was 2 ½ years old.
Q: How important is the family in the development of a child?
A: Although my husband and I do not have children, I think the family is very important. If, however, a child does not have any immediate family, an extended family that provides emotional support is extremely helpful.
Q: What you thought in your childhood that your way in life will be?
A: I was always studious and read a lot of books. I never imagined that I would someday write books as well. But, I always went to museums and tried to learn about the arts and other cultures. Education to me is the most important advice I would have for a young person.
Q: Your husband is a leader in higher education. What exactly is his mission?
A: My husband is Chairman of Qubed which forges relationships between media companies and world universities.
Q: You create the Avenue magazine, an important monthly style magazine. Why?
A: At the time, in 1975, New York had a major recession, and I saw an opportunity in the marketplace to do, what I called at that time, a pictorial New Yorker. I then developed editions in Japan and China and, in the summer of 2001, I sold everything and decided to create the not-for-profit National Jewelry Institute.
Q: Now, as you are so creative, you made the National Jewelry Institute. How it started? Only from a love of jewelry?
A: I founded the NJI 10 years ago. At the time, there was no not-for-profit organization focused on telling the story of the jewelry industry. We’re not a trade company but, rather, our mission is to educate people about people, events, and places—using jewelry as a metaphor. Every show that we’ve had in 10 years, and we’ve had 14 exhibitions, has really been about education.
In that spirit, we are excited to announce a new collaboration with Parsons the New School for Design. Next year, The NJI @ Parsons will begin offering one week intensive courses in New York and Paris on the subject of fine jewelry.
Q: Do you take breakfast at home or in town?
A: I live in New York and Paris. In New York I get up every morning at 5:30am and do one hour of exercise; then I eat breakfast at home. In Paris I get up around 8:00am and then have breakfast at home.
Q: Which are your favourite restaurants in NY? What are the best places for lunch and dinner?
A: When I’m lunching in New York I like Michael’s restaurant because you see so many people you know. Another restaurant I like for lunch is Il Gattapoardo, which is right across the street from the Museum of Modern Art. I also love going to Circo, Amaranth, Bilboquet, and Bar Italia for lunch. For dinner, Café Boulud is a favorite of mine, as well as Da Silvano and Rotisserie Georgette.
Q: Which are your favourite restaurants in Paris?
A: For lunch: Le Voltaire, L’Avenue, the Bar at Le Bristol Hotel, and Table. For dinner: Mon Veil Ami, Chez Renee, Mathis and August. And after dinner, Silencio.
Q: Which is the best grocery? Patisserie? Cakes?
A: For me, the best grocery is Grace’s Market on the Upper East Side, since I live there. Since I have a tendency to gain weight I don’t eat pastries or cakes.
Q: Coffee or tea, which do you prefer? Which are the best addresses to buy, drink,coffe or tea?
A: I prefer coffee. I have a Nespresso machine and purchase the coffee via the internet.
Q: And shopping? Shoes, clothes, bags, gloves, or things for house, antiquities?
A: Since I have an apartment in Paris I often go shopping for antiques there and not in New York. In New York I am always working. In Paris I like the following: Museums: Carnavalet and Institut du Monde Arabe and the Acquarium. Shops: Dior – in addition to clothes they have amazing gifts such as tableware. Galerie Agnes Monplaisir. Auge for wine and my favorite hairdresser is Carita (near the Plaza Athenee).
joi, 4 septembrie 2014
si am dat peste cutia perfecta, iar in ea...
Thank you, COCHINE!
duminică, 29 iunie 2014
Londra este un oraş minunat care are ceva de oferit fiecăruia, cosmopolit, multicultural şi totuşi atît de britanic. Zona St. James este cea mai potrivită pentru un sejur londonez : este aproape de Buckingham Palace şi poţi vedea gărzile călare, trăsurile în mişcare, schimbarea gărzilor, toate doar la doar doi paşi, pe Mall. Aproape este şi Fortnum & Mason, Piccadilly cu Royal Academy of Arts, ba chiar şi Rachel Trevor-Morgan, daca ai nevoie de o pălărie precum cele purtate de Regina Elisabeta a II-a.
În spatele palatului St. James, hotelul Stafford este cea mai potrivită alegere, un hotel de lux, dar low key, fără să fie orbitor, oriental. Intri ca în locuinţa unui aristocrat englez, proprietate a familiei de secole, cu salonul de la intrare mobilat cu piese cumpărate de generaţiile succesive care au locuit-o, minunat aranjate, lux, calm şi voluptate. Afli povestea motanului Lucky, care atunci cînd se rătăcea prin Londra era adus de cîte un taximetrist sigur că va fi generos răsplătit.
Hotelul este esenţa cuvîntului discret, designul interior fiind o combinaţie reuşită între tradiţional şi contemporan. Totul este chic şi totuşi familiar, este confortabil, totul este la îndemînă, multe oglinzi (şi cît de necesare ne sînt ele !), multe lămpi, măsuţa de toaletă dotată cu tot ce trebuie pentru o demachiere corectă. Calm, discreţie, confort. Pentru fragilele noastre rochii umeraşele sînt îmbrăcate în mătase în dulapul Ei, iar în al Lui sînt multe pentru pantaloni.
Băile sînt spaţioase, elegante, cu cadă şi duş, cu oglinzi în care să ne facem un machiaj perfect, geluri şi şampon, săpunuri şi creme de corp, cască de baie, prosoape moi şi multe, senzaţia de răsfăţ.
După ce ieşi din baie poţi comanda ceva delicios în cameră, dar mai bine cobori pentru un Afternoon Tea cu tot dichisul în restaurantul Lyttelton, care arată ca salonul unei contese tocmai pentru că a fost cel al Lordului Lyttelton. Argintul străluceşte discret, albeaţa damascului ţti ia ochii, iarporţelanul este plăcut la atingere. Meniul îţi oferă ceai ori cafea, sandwiches cu somon şi brînză, brioşe calde servite cu gemuri de sezon şi marmelade, prăjituri englezeşti, toate proaspăt ieşite de laboratoarele talentatului Chef Brendan Fyldes . E de preferat să mergeţi însoţiţi ca să puteţi birui abundenţa « ceaiului ».
În restaurant poţi mînca la orice oră, de la micul dejun pînă la cină. Se fac rezervări pentru mesele de Crăciun. La cina din Ajunul Crăciunului se promit cinci feluri, scoici, porceluş de lapte, raţă ( Chef’s home made Terrine ; Roast Scallops, Suckling Pig, Celetiac & Apple ; Roast Reggie Johnson’s Corn fed Duck, with Mulled Winter Fruits ; the Lyttelton Festive Tart, Whiskey Custard ; Coffee & Chocolates), după care este recomandată o scurtă plimbare la lumina torţelor pînă la Guard’s Chapel ca să vă reculegeţi la mesa de Crăciun. Cît despre prînzul de Crăciun, numai veşti bune : somon scoţian, curcanul tradiţional, Christmas Pudding (Ballotine of Scottish salmon, Creme Fraiche, Soft Herbs and Caviar ; Officers Mulligatawny, Crab & Coconut Rice ; Toast Goosnargh Turkey, Quince, Walnut and Foie Gras Stuffing, Traditional Vegetables and Potatoes, Cranberry Relish ; Home made Christmas Pudding, brandy sauce ; Coffee, Chocolates & mini mince pies ), cu obligatoria vizionare a mesajului de Crăciun al Reginei.
Nu ocoliţi Barul American unde puteţi bea un cocktail alături de Prinţul William sau de Prinţul Harry, veniţi în vecini, clienţi fideli ai locului după cum mi-a mărturisit graţioasa Ursula von Platen , PR manager. Puteţi alege oricare dintre toate mărcile produse în toată lumea, orice ar fi : şampanie, vin alb sau roşu, cocktail, gin, vodcă, tequila, calvados, rom, Armagnac, coniac, grappa, eau de vie, porto, malt whiskey, Irish whiskey, bourbon, rye whiskey, vermut, sherry, bere, cidru, apă minerală, sucuri sau…trabucuri. Pentru că se fumează la Barul American, într-o atmosferă de film…hollywoodian.
Colecţia de vinuri se păstrează în pivniţa în care vă puteţi şi căsătorii dacă farmecul locului funcţionează şi dacă nu aţi făcut deja pasul, pentru că au licenţă pentru aşa ceva. Dacă deja sînteţi căsătoriţi, faceţi totuşi o vizită. Veţi avea ocazia să vedeţi cum arată o pivniţă cu vinuri de colecţie, cu praful zecilor de ani netulburat, şi faceţi diferenţa dintre ce vedeţi şi oroarea de crama a prietenului care îşi zice cunoscător . În primul rind e construită în urmă cu 350 de ani, apoi are aproape 800 de vinuri, în valoare de peste un million de dolari, astfel că Stafford se laudă cu una dintre cele mai complete colecţii de vinuri din Londra. Puteţi să experimentaţi o degustare doar pentru voi, la care să oficieze însuşi Master Sommelier, Gino Nardella. Va fi o amintire de neşters.
Dacă încă mai aveţi energie şi vă pasionează gătitul, vă puteţi înscrie la un curs unde profesor este însuşi Brendan Fyldes, Executive Chef. La 8 dimineaţa trebuie să fiţi în bucătărie unde după o scurtă introducere în timp ce vă beţi cafeaua , vă veţi lua în primire şorţul personal şi cartea de bucate, învăţînd cum să faceţi pîine şi un prînz cu aperitiv, fel principal şi desert. Vă trageţi sufletul la Barul American cu un pahar de şampanie şi cîteva canapés, după care luaţi un prînz consistent la The Lyttelton însoţit de vinurile despre care tocmai am pomenit. Giftuiţi, încercaţi să vă căraţi pînă în cameră sacoşa cu cartea de bucate Kempinski, şorţul Lyttelton, Lyttelton coaster şi homemade chutneys şi biscuţi. Uşurat va fi doar portofelul dumneavoastră căci acest curs nu e tocmai ieftin. Dar nimic nu este ieftin, după cum bine ştim : lucrurile bune au un preţ. Doar că o experienţă în acest loc merită fiecare pound, chiar şi cel pe care îl arată cîntarul în plus.