Handel’s Messiah: A Glorious History

Hallelujah

by: Colin Oettle

hallelujah
The Smithsonian recently ran an excellent piece in which author Jonathan Kandell provides historical insight into Handel’s life and the conception of his greatest work: The Messiah.

Originally intended for Easter, Handel’s Messiah is now as synonymous with the Christmas season as egg nog and pfeffernüsse. Handel composed the work in only four grueling weeks between August and September 1741, with the text having been prepared by librettist Charles Jennens in July. Still conscious of his works’ lukewarm reception the previous season, however, Handel sought to test the Messiah on a booming European city whose wealthy elite would likely mirror the response of audiences in London. So he premiered the Messiah in Dublin the following year.

The Messiah met immediate success in both Dublin and London. Its widespread appeal brought Handel, who was known to enjoy the work himself, even more fame and wealth. In fact, despite his blindness and failing health, the composer attended a performance of the piece on April 6, 1759—eight days before he died. This success earned the work the continued extensive programming which has since migrated almost exclusively to the Christmas season. Today, it is nearly impossible to avoid hearing the Messiah—or simply the renown “Hallelujah Chorus”—at least once every December. As 2009 readies for its share of Messiah performances, audiences and performers alike prepare to bolster the work’s legacy of reverence—the same which prompted Beethoven himself to proclaim Handel “the greatest composer that ever lived.”

Please read the entire article at the Smithsonian for a fascinating glimpse into Handel’s life, personality, and legacy. Be sure also to see Handel Slept Here, an interlude about Handel’s home in London that complemented the aforementioned article in Smithsonian Magazine.


One Response to “Handel’s Messiah: A Glorious History”

  1. R. Oettle says:

    Pfeffernüsse
    4 cups flour
    1/2 cup sugar
    1 1/4 tsp. baking soda
    1 1/2 tsp. cinnamon
    1/2 tsp. cloves
    1/2 tsp. nutmeg
    1 tsp. freshly ground pepper (optional)
    3/4 cup light molasses
    1/2 (1 stick) butter
    2 eggs, beaten
    1 cup walnuts or almonds, finely chopped or ground (optional)
    powdered sugar

    Combine all dry ingredients in a bowl. Heat molasses and butter in a small saucepan and stir until butter has melted. Cool to room temperature and stir in beaten eggs. Add dry ingredients and nuts to mixture and mix well. Cover and chill dough overnight.

    To bake, shape chilled dough into 1-inch balls and place 1 inch apart on greased cookie sheet. Bake at 350° for 12 to 14 minutes. Let cool on a wire rack. Roll in powdered sugar while still warm.

    Makes about 5 dozen.

COMMENTS?

*

Copyright © 2009-2012 The Sound Post | Privacy Policy | Powered by WordPress.