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Nabucho: Opéra-Bouffe En Trois Actes Et Quatre Tableaux Par Albert Vanloo Et Eugène Leterrier
Paperback
ISBN13: 9781149178522
Publisher: Nabu Press
Published: Apr 22 2010
Pages: 120
Weight: 0.39
Height: 0.25 Width: 6.14 Depth: 9.21
Language: French
Nabucho is an opera bouffe in three acts and four scenes by Albert Vanloo and Eugène Leterrier, with music by Auguste De Villebichot. Published in 1871, this work exemplifies the lighthearted and satirical style of opera bouffe that was popular in France during the 19th century.
The opera's libretto, crafted by the experienced duo of Vanloo and Leterrier, promises a witty and engaging narrative, characteristic of their collaborative successes in the genre. Villebichot's musical score complements the libretto, creating an entertaining theatrical experience. For enthusiasts of French opera and those interested in the historical context of 19th-century musical theatre, Nabucho offers a glimpse into a vibrant and creative period.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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