Feuilleton 346 — Path of History Andreas Augustin

Feuilleton 346 — Path of History

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This week's newsletter, if you wish, could occupy exactly 2 Minutes and 16 seconds of your valuable time. As many of you know, upon completion of a book, we are translating our research results into smashing exhibitions. We call them The Path of History.

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Feuilleton 345 – Because we Care - Galle Face, Quiz, Jumeirah Andreas Augustin

Feuilleton 345 – Because we Care - Galle Face, Quiz, Jumeirah

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On 14. March 1931, at the Galle Face Hotel in Colombo, Ceylon (today Sri Lanka), the restaurant served for Lunch … ——— Why do I tell you all this? Because details matter. Because history is the source of our future. Because we care.

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Feuilleton 343 — Like the Emperor of China Andreas Augustin

Feuilleton 343 — Like the Emperor of China

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It is the best of all times to visit China. Trust me. Andreas Augustin presents PEOPLE‘S GRAND HOTEL XIAN in the library THE MOST FAMOUS HOTELS IN THE WORLD®. Cover painting by Manfred Markowski.

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Ein Hotelier als Kavalier — vom Scheitel bis zur Zehe Andreas Augustin

Ein Hotelier als Kavalier — vom Scheitel bis zur Zehe

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Würde sich uns Herr Cäsar Ritz nicht als solcher ausdrücklich vorstellen, man müßte diese feine und vornehme Erscheinung für einen der vornehmsten und distinguiertesten aristokratischen Gäste seines Hotels nehmen. Aus dem Buch „Der Grosse Cäsar“ von Andreas Augustin

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From India in Style (1): Indian Royalty L. Aruna Dhir

From India in Style (1): Indian Royalty

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The history of the Indian Royalty shows how they were adept at blending the Indian spirit with western sensibilities. The Royalty was not only building up a huge aspirational value back home but also creating matchless and enormously successful business opportunities for some of the top class brands globally.

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Feuilleton 342 — 1896: Destination Budapest Feuilleton

Feuilleton 342 — 1896: Destination Budapest

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The Orient Express left Paris for Vienna and Budapest at 6.50 pm sharp. The train was full. There was a flutter of excitement in the air. All and sundry seemed to be travelling to Vienna or to Budapest. 

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Feuilleton 341 — Why not in the Grand Style? This winter: Egypt Andreas Augustin

Feuilleton 341 — Why not in the Grand Style? This winter: Egypt

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With autumn / fall looming over the horizon, days are getting cooler, and so we are all looking forward to winter — but maybe in warmer places. We like to go South. Why not – in the classic style of the grand tour – to Egypt this year?

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Feuilleton 340   Austria — Hotspot of Europe Adrian Mourby

Feuilleton 340   Austria — Hotspot of Europe

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Austria is currently the hotspot of Europe, Vienna its capital. European summers are synonymous for visiting the countryside, sea- and lakesides activities, culture, festivals and, as I have explained earlier, a word as difficult to translate as Gemütlichkeit, “Sommerfrische”.

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Feuilleton 339 Andreas Augustin

Feuilleton 339

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Sommerfrische Built as the retreat for a prince, converted into a hotel for the perfect vacation, grown into a world class resort. The history of Schloss Velden is the fascinating tale of one of the legendary and unique hotels of Europe.

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Feuilleton 338 Andreas Augustin

Feuilleton 338

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Our book GRAND HOTEL EUROPE, ST PETERSBURG, is an account of life and times at the former Russian capital and the story of Russia's most famous and oldest hotel. It was the playground of Russian aristocrats, artists and famous travelers. Until today it is the meeting point of a yearly gathering of the Romanov family.

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Goldener Adler, Innsbruck Adrian Mourby

Goldener Adler, Innsbruck

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Not necessarily a Select Member of The Most Famous Hotels in the World, still — our roving correspondent couldn’t resist. He has seen a lot of impressive guest lists but Innsbruck's "Golden Eagle“ certainly ranks top. With digital information to be obtained while you walk the hotel’s corridors the Goldener Adler is planning to set the trend for interactive history information in in Austria's capital of Tyrol.

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Feuilleton 337 Andreas Augustin

Feuilleton 337

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Maybe it was the exquisite cheesecake I had for tea this afternoon. At 4.30, to be precise (as you know, formal Afternoon Tea follows strict rules. Five o’clock tea, for example, starts punctually at four). However, I find this discussion very distressing and it is a great shame that it has spoilt what has otherwise been an extremely good day. A friend of mine has ...

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