When shapely legs are swung high during the meticulously rehearsed Swan Lake performance, they are not made of flesh and blood. Nor, in fact, are any of the lissome corporal parts belonging to the remarkable cast exerting themselves on the miniature stage of the Lindau Marionette Opera (House): they are puppets on strings choreographed and directed with an expertise and finesse that leaves every audience open-mouthed with bafflement. And that doesn’t just account for the ballet troupe bobbing their tutus in tune with Tchaikovsky’s legendary piece of distinguished classical music: there’s Mozart, Verdi, Rossini, Strauss, Bizet and Humperdinck on the programme as well.
Yet, how is it accomplished that rigid images sculpted from wood seem to display credible emotions? Carving features adaptable enough to augment the illusion of changing mien is the craftsmanship their creators are excelling at.
Reading time: about 3 minutes
On Saturday, September 16th, 2017 at high noon sharp Munich’s Chief Burgomaster – the Lord Mayor – will once again ceremonially exclaim: ‘It’s tapped!’ The Oktoberfest, a festival recurring for the 184rd time, has been exerting its magnetism on the crowds since 1810. It means huge fun for regular folks, works as an illustrious place-to-be-seen for celebrities of all shapes and sizes and could even enhance or jog a career of one trade or another. And it serves as a welcome runway for the presentation of suitably traditional garb (such as Dirndl, Lederhosn or Lodenjanker) – or for a rare species of couture whose daring cross-over creations are at times hard to swallow for the more conservative. Read article
Reading time: about 9 minutes
No extra skills needed!
Have you ever tried to play Camel Polo? If not, perhaps the time has arrived for you to muster all your courage, clamber onto the chosen Camel’s furry back and see what happens. Organisers of this entertaining pastime declare that no prior equestrian or camel riding experience is required and that this activity is nothing but great fun for virtually everyone.
Those who have made the acquaintance of camels before may find them cute or even cuddly, despite their size and their sometimes intimidating grunt issued from the base of their huge lungs. They are tender giants, really. Depending on the outcome of an encounter – and with all due respect – some rate camels (who can close their nostrils) smelly and stubborn – and they slobber. In general, the camel, a mammal, is pleasant to have – but one never knows what it’s up to next. They can be such clowns, camels! Even the classy racing variety – costing as much as a fleet of Rolls’s and trained to keep their aristocratic countenance at all times – could not care less about conventions if caught in a foul mood. Crowds cheering on grandstands have watched priceless camels stop dead in their speedy strides and abruptly turn on all four heels, only to continue their lonely run in the opposite direction, protruding lips flapping. Much to the chagrin of the helpless jockey…
Reading time: about 4 minutes
The Latin name equus ferus caballus may not ring any bells in minds other than the ones found in veteran equestrian circles. As Lipizzaners, the graceful snow-white horses are known for their sublime elegance when ballet-dancing according to a sophisticated choreography and largely admired for their seemingly light-footed stunts. Their legendary teachabiity has been displayed at the Spanish Riding School in Vienna for more than 450 years, showering the Lipizzaner breed with international fame. Up to 1920, the statuesque stallions performing in Vienna were bred at the Lipica Stud Farm in Slovenia. Today, the stud embodies a planet in its own right, where breeding is maintained – and treasured – with undiminished sincerity and passion since the estate was founded in the 16th century.
Reading time: about 2 minutes
As will soon become obvious, this article was written by an omnivorous female who believes in the power of a well-balanced diet – and still respects animals and their rights and our environment in a healthy and practicable manner.
The ambition of a good and wholesome cuisine has always been the use of fresh produce and to tamper with it as little as possible: to retain vits, minerals and trace elements, maintain its original shape, colour, size and taste and to offer a pleasant sight on the plate. Boiling vegetables to death or to make a pallid mash of virtually everything has luckily dropped out of fashion – reason enough for palates and eyes each to heave a huge sigh of relief.
Reading time: about 5 minutes