Washington and Lee University
When on vacation, you can be forgiven for a little self-indulgence. No Italian opera is sweeter to the taste than the music of Giacomo Puccini (1858-1924). La Boheme, Tosca, and Madama Butterfly, while sad in the telling, are utterly deliciously melodically. Such achingly beautiful arias as “Nessun Dorma,” from Turandot, “Che Gelida Manina,” from La Boheme, and “Recondita Armonia,” from Tosca put the smile on Pavarotti’s face, even while they brought tears in the eyes of his audience. What a pleasure it must be for a seasoned tenor to sing them, let alone for the opera novice to hear them for the first time!
The musical career of Puccini is also the story of opera in early 20th-century Italy, with all of its passions, rivalries, and politics. The music was on the wind in Tuscany, but also in his ears from birth. Puccini was born into a family with five generations of musical history. Trained as an organist and choral conductor, his eventual devotion to opera was inspired by a performance of Verdi’s Aida. His eventual partnership with his librettists, his stormy relationship with his wife—itself rather operatic—and his lifelong love for his hometown Lucca, which cast a life-sized bronze statue of its native with his trademark cigarette, are all part of 
the story. Fortunately, the narrative is adorned by Puccini’s music, performed for us by Scott Williamson and Amy Cofield Williamson, resident faculty for the week. Helping us explore the music of Puccini and its place in the history of opera will be W&L’s Gordon Spice and Jerry Myers.
Self-indulgence, indeed: this program will also feature cooking classes in Italian cuisine. We’ll demonstrate and share with you some favorite Italian recipes. Music in the morning and evening, pasta in the afternoon— Mamma Mia! The intense flavors and colors of Puccinis music as well as the savory delectations of his native land will make this a week to relish for a long time to come.