William Charles Bonaparte-Wyse

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. [Maguelonne Toussaint-Samat, translated by Anthea Bell, "A History of Food", (Blackwell, 1992) page 674.]

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

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

* [http://sites.univ-provence.fr/tresoc/libre/integral/libr0119.pdf Copy of "Li Parpaioun Blu" in Provencal and French, from the University of Provence]
* [http://www.nli.ie/manuscriptlist/..%5Cpdfs%5Cmss%20lists%5Cbonaparte-wyse.pdf 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