Codebreakers Find, Decipher Lost Letters of Mary, Queen of Scots

The deciphered letter of Mary, Queen of Scots, which codebreakers found mislabeled in the digital archive of a French library. Handout / LASRY/BIERMANN/TOMOKIYO/AFP
The deciphered letter of Mary, Queen of Scots, which codebreakers found mislabeled in the digital archive of a French library. Handout / LASRY/BIERMANN/TOMOKIYO/AFP
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Codebreakers Find, Decipher Lost Letters of Mary, Queen of Scots

The deciphered letter of Mary, Queen of Scots, which codebreakers found mislabeled in the digital archive of a French library. Handout / LASRY/BIERMANN/TOMOKIYO/AFP
The deciphered letter of Mary, Queen of Scots, which codebreakers found mislabeled in the digital archive of a French library. Handout / LASRY/BIERMANN/TOMOKIYO/AFP

An international team of codebreakers said Wednesday they have found and deciphered the long lost secret letters of 16th-century monarch Mary, Queen of Scots, one of the most argued-over figures in British history.

The long-rumored missing letters, which were found mislabeled in the digital archive of a French library, were hailed by excited historians as the most significant discovery about the Scottish queen in a century, AFP said.

Mary Stuart, a Catholic, wrote the coded letters from 1578 to 1584 while she was imprisoned in England due to the perceived threat she posed to her Protestant cousin Queen Elizabeth I.

Mary was beheaded in 1587 after being found guilty of plotting to assassinate Elizabeth I, marking the end of a dramatic life since portrayed in numerous movies and books.

But Mary was far from the minds of the three codebreakers who discovered more than 50 of her letters containing around 50,000 never-before-seen words.

They are members of the DECRYPT project, an international, cross-disciplinary team scouring the world's archives to find coded historical documents to decipher.

The trio were trawling through the digitized archive of France's national library, known as the BnF, when they stumbled onto enciphered documents labelled as being from Italy in the first half of the 16th century.

"If someone wanted to look for Mary Stuart material in the BnF, that's the last place they would go," said French computer scientist and cryptographer George Lasry, the lead author of a new study in the journal Cryptologia.

Lasry told AFP that deciphering the code "was like peeling an onion," for the trio, which also includes German music professor Norbert Biermann and Japanese physicist Satoshi Tomokiyo.

- The telltale 'spymaster' -
First, the codebreakers realized the text was not in Italian, but French.

It also used feminine forms, indicating a woman. Phrases like "my liberty" and "my son" suggested it was an imprisoned mother.

Then came the breakthrough word: "Walsingham".

Francis Walsingham was Elizabeth I's principal secretary and "spymaster".

Some historians believe it was Walsingham who later "entrapped" Mary in 1586 into supporting the foiled Babington Plot to assassinate Queen Elizabeth I, Lasry said.

Eight of the 57 letters found by the codebreakers were already in Britain's archives because Walsingham had a spy in the French embassy from mid-1583, Lasry said.

Most of Mary's letters are addressed to Michel de Castelnau Mauvissiere, the French ambassador to England and a supporter of Mary.

Mary was "too smart" to mention any assassination plot in the newly unearthed letters, Lasry said.

Instead the letters show her diplomatically pleading her case, gossiping, complaining of illnesses and perceived antagonists, and expressing distress when her son, King James VI of Scotland, was abducted.

Lasry said he could not help but feel empathy for the queen "because it's a tragedy -- you know she's going to be executed".

- 'Historical sensation' -
Historians praised both the code breaking and historical research of the trio, expressing keenness to get stuck into the letters.

"This discovery is a literary and historical sensation," said John Guy, a British historian who wrote a Mary Stuart biography on which a 2018 film starring Saoirse Ronan was based.

"Fabulous! This is the most important new find on Mary, Queen of Scots for 100 years," Guy said in a statement.

Steven Reid, a Scottish history expert at Glasgow University, said it was "the largest discovery of new Marian evidence in the modern era".

He told AFP it would likely alter existing biographies of Mary's life, adding that the cipher could help produce more accurate versions of her other coded letters.

Nadine Akkerman, a professor of early modern literature at Leiden University in the Netherlands, said that for historians it was "like uncovering buried treasure".

Some of Mary's letters are still believed to be missing, with the researchers saying a physical inspection of the BnF's undigitised stock of original documents could be next.



Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP
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Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP

When Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke.

But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditized piece of deep-fried chicken while limited stocks lasted, said AFP.

For 19 euros ($22), they got seven nuggets, mayonnaise and a 10-gram (0.35-ounce) pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to "make the caviar of chefs available to as many people as possible".

It was a marketing coup -- the story quickly went viral after being picked up by French news outlets -- but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing.

As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities.

Rihanna posted a video to her 150 million followers on Instagram on December 20 last year showing her eating nuggets topped with caviar.

"I don't like how much I like this," she began.

US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a one-kilogram tin of caviar -- "one of my favorite most obscene things to do" -- which racked up more than three million views.

He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s.

Last year, the US Open tennis tournament caused a stir by selling a $100 box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq.

'Less formal'

Producers and food writers have mixed feelings about the popularization of the culinary indulgence, which sells for 1,000 to 30,000 euros a kilogram depending on the type.

The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years.

The most expensive caviar -- the one famously preferred by Hollywood star Elizabeth Taylor -- is the roe of the beluga sturgeon, which takes at least 15 years to mature.

Mikael Petrossian, head of the French brand Petrossian, said there was a "demystification" of caviar underway.

"Caviar doesn't necessarily have to come in a large tin with silver serving pieces... You can enjoy the product in a much more relaxed way," he said. "I personally like eating caviar with crisps."

The founder of French caviar producer Neuvic, Laurent Deverlanges, says his company also aims to make it "less formal".

He posted a review of the "King Nugget Caviar" menu online, concluding that "it works, even if you can't really taste the caviar much".

But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product.

"In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised'," he said. "But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices."

Many distributors including Petrossian and Prunier offer tins of 10, 20 or 30 grams, helping to attract a younger clientele.

Dreamy

Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less.

"We've completely moved on from that... Consumption has become a little more common, a little less formal -- even though it still makes people dream," he told AFP.

But knowing how to enjoy the product properly remains essential, said Francoise Boisseaud, managing director of the supplier Le Comptoir du Caviar.

"There's a whole education to be done," she said about the different types -- baeri, oscietre, sevruga or beluga .

For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps.

Robin Panfili, a food journalist who runs the food blog "Entree, Plat, Dessert", said Burger King had pulled off a "marketing trick".

"By trying to bring together two worlds that are completely opposed -- luxury and fast food -- the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative," he told AFP.