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Captain William Charles Bonaparte-Wyse (20 January 1826 - 3 December 1892) was an Irish soldier and poet.
William Charles Bonaparte-Wyse was born in Waterford, the son of the politician and educational reformer Sir Thomas Wyse. He wrote in Provençal, was a friend of Frédéric Mistral, and became the only foreign member of the consistory of the Félibrige, the Provençal cultural association. His collection Li Parpaioun Blu (The Blue Butterflies) was published in 1868, with a foreword by Mistral. He created the Provençal dish of dried figs poached in whiskey.1
He was a captain in the Waterford Artillery and spent much of his working life in the army. He became High Sheriff of Waterford in 1855.
He died at Cannes, and is buried there in the Cimetière du Grand Jas.
References
- ^ Maguelonne Toussaint-Samat, translated by Anthea Bell, A History of Food, (Blackwell, 1992) page 674.
Further reading
- "William Bonaparte-Wyse, un Provençal d’Irlande" edition N° 114, 1992 of La France latine, Revue d’études d’oc
- D. G. Paz, "Wyse, Sir Thomas (1791–1862)", Oxford Dictionary of National Biography, Oxford University Press, Sept 2004.
External links
- Copy of Li Parpaioun Blu in Provencal and French, from the University of Provence
- Bonaparte-Wyse Papers, Collection List No. 119, National Library of Ireland
| Persondata | |
|---|---|
| NAME | Bonaparte-Wyse, William Charles |
| ALTERNATIVE NAMES | |
| SHORT DESCRIPTION | Irish soldier and poet |
| DATE OF BIRTH | 20 January 1826 |
| PLACE OF BIRTH | |
| DATE OF DEATH | 3 December 1892 |
| PLACE OF DEATH | Cannes |
 |
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- This page was last modified on 18 October 2008, at 17:02.
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