| Notes |
According to nephew Stephen, Madeline lived in Victoria Station in London, England, for most of her life. She had no children.
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England & Wales, Death Index: 1916-2005
Name: Madeleine Ernestine Andersen
Birth Date: 14 Dec 1932
Death Registration Month/Year: Aug 2003
Age at death (estimated): 70
Registration district: Kensington and Chelsea
Inferred County: London
Register number: C15C
District and Subdistrict: 239/1C
Entry number: 277
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From Denis ARBOUR via email on 05 May 2010: I guess I also found something else in the BSQ: Madeleine ARBOUR (b. 1932) m. 28 Feb 1953 in Montreal to Dennis ANDERSON (b. 1929). Do you agree she is Marie-Thérèse-Ernestine-Madeleine ARBOUR?
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An article from artdaily.org on 07 Apr 2010, which mentions Madeleine by name near the end:
The Convivial Art of the Cocktail at NOMA
New Orleans -- In spite of the somewhat convoluted and dry definition provided above, the origin of the term cocktail is surrounded by heated controversy, with advocates of each variantstoutly maintaining the veracity of theirparticular definition.What appears certain is that the word "cocktail" appeared in the second half of the 18th century. Some contend that the term was derived from the tap, or cock, for pouring ale. When the bottom of the barrel was reached, it was called the "cock tail." Others maintain that the word was coined by one of the patrician Carters of Virginia, who while traveling in the countryside was served a fermented drink of poor quality and upbraided the innkeeper, saying, "Hereafter, I shall drink cocktails ofmy own brewing!" Another school attributes the origin of the term to Betsy, a popular Revolutionary War-era barmaid in Hall's Corners, New York, who served a potent drink dubbedBetsy's Bracers by its consumers. A group of these patrons of the tavern managed to steal a number of male pheasants from the detested invading British officers, plucked the tail feathers and attached them to their hats and proceeded to the Hall's Corners tavern for a raucous celebratory party. They toasted Betsy andher bracers with, "Here's to the divine liquor which is as delicious to the palate as the cocks' tails arebeautiful to the eye!" A French officer serving with the American armyresponded with "Vive le cocktail!" Still others say that General GeorgeWashington decorated his hat with cock feathers and that his officersroutinely toasted him with, "Here's to the cock's tail." Of particularinterest to New Orleanians is the tale of the Sazerac, widely held to be the first genuine cocktail and devisedby Antoine-Amedé Peychaud, whohad earlier invented Peychaud's Bitters, a distinctive ingredient of the Sazerac, in Santo Domingo. Fleeing the revolution there at the end of the 18th century, Peychaud opened the Pharmacie Peychaudon RoyalStreet. There he served his Peychaud Bitters-flavored drinks to friends in a coquetier, or eggcup. The coquetier was soon corrupted to "cocktail." Whatever the elusive origin of the word, itis certain that it entered common parlance in this country andEngland by the early 19th century and firmly remains there. It is equally certain that no one is going to agree as to a specificorigin for the term. Of course, the cocktail never would have come to be without the presence of alcoholic, or spirituous, beverages, and they were not available until the dawn of organized agriculture. It is thought that the first alcoholicdrink was palmwine, which originated in Mesopotamia about 2400 BCE. The Babylonians made considerable use of fermented drinks;in writing the earliest known legal text, they included a law regulating drinking houses and taverns. The ancientGreeks were frequent imbibers, and their literature contained numerous warnings against the excessive use of intoxicating drink.Later,the Romans had a separate god of wine, Bacchus, and worshipped him with enthusiastic bouts of drinking. In the history of fermented drink, it is apparent that it was used ecclesiasticallyand socially for many diverse purposes. In the social arena,strong drink has been used to provide courage in battle, to calm feuds, seal pacts and treaties, celebrate festivals and such important events as births, marriages, and the termination of war and to seduce lovers. In medieval Europe, fermented beverages were used both as folk medicine and as preservatives. By 1250, the technique of distillation became widely known throughout Europe, permitting the production of stronger and more convenient alcoholic beverages. Until the early years ofthe 16th century, however, most distilled liquors -- such as brandy -- were created from wineandwere available only to the most affluent segments of society. By 1600, liquor wasa customary part of the regular food rations of Europe's armies and remainedso until well into the 19th century. Around 1650, the Dutch developed gin by distilling grain and the juniper berry, and the new drink quickly made its way to England via soldiers returning from fighting intheLow Countries. In 1690, Parliamentpassednew laws encouraging the distillation and sale of spirits in order to create additional revenuesfor the landed aristocracy. During the 19th century, the abuse of alcohol noted by earlier generations became alarmingly widespread as peopleattempted to cope with the vast socioeconomic upheavals created by theIndustrial Revolution. However, costly wines, liqueurs and distilled potables were expected appurtenances at grand social events. The upper-class after-dinner ritual of gentlemen remainingin the dining room for cigars and port,brandy, or cognac became fixed and persisted well into the 20th century. The widespread use of liquor by both sexes grew increasingly at the close of WWI, an event most historians concur marked the demise of prudish Victorian standards. Alcohol came to beviewedas a convenient and pleasant tool for introducing people of widely differing backgrounds. Invitations to "come for drinks" became part of an importantbonding ritual, and the modern-day cocktailparty was born, quickly becoming a standard social event among all classes but the poorest. So ubiquitous did these gatherings become that specific attire for women wasdesigned: the cocktail dress, the cocktail hat, and the cocktail ring are but three of the best known examples. As thecocktail party proliferated through the 1920s, 1930s,and on, so did the concoction of new and exotic drinks. Although the United States was enmeshed in Prohibition from 16 January 1920, until 8 December1933, the legal ban on the publicsaleofalcoholdid little to curb enthusiasm for the cocktail party in this country and, of course, had little effect abroad. Here, speakeasiesand rum runners proliferated whilenew and exotic drinks were concocted, the Pink Lady, theWardEight,andthe Singapore Sling among them. For these, special glasses and goblets were created; again, the Old-Fashioned glass and the martini goblet are but two well-known examples. New implements and accessories were devised, andthe well-appointed domestic bar included olive and fruit slice dishes as well as accompanying picks.Cocktail shakers, pitchers, stirring spoons, novelty corkscrews, and bottle openers were all expected accessories. The present exhibition celebrates not onlythe relatively short history of the cocktail but also the history of the consumption of fermented beverages from the Late Classical world to the Renaissance and continuing to the present day. Onview are more than 125 objects dating from thethirdcentury to modern times, covering the use of beer and wine before and after the invention of the distilling technique and the subsequent introduction of liquors suchas rum, gin, and whiskey. These objects include drinking vessels in metalandglass,decanters,punch bowls, bottle stands, carafes, pitchers, cocktail shakers, and such diverse bar implements as swizzle sticks, muddlers, bottle openers, corkscrews, and mixing tools. The exhibitionis presented in memory of the legendaryadvertisingcopywriterand London hostess Madeleine E. Andersen (1932-2003) who most definitely relished the numerous cocktail parties she so deftly organized for more than 50 years. Devoted to the martini, Mrs. Andersen frequently recommended thedrinkto her guests statingthat hers were "divinely dry, darling."
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1932 - 2003 (70 ans)
