Louis Braille

popular name: Aaron Burr

date_of_death: September 14, 1836

age: 80

cause_of_death: Long-term effects of a debilitating stoke

claim_to_fame: Historical Figure

best_know_for: Aaron Burr, Jr. was an important political figure in the early history of the United States of America. After serving as a Continental Army officer in the Revolutionary War, Burr became a successful lawyer and politician. He was elected twice to the New York State Assembly (1784–1785, 1798–1799), was appointed New York State Attorney General (1789–1791), was chosen as a United States Senator (1791–1797) from the state of New York, and reached the apex of his career as third Vice President of the United States (1801–1805), under President Thomas Jefferson. Despite these accomplishments, Burr is chiefly remembered as the man who killed his rival Alexander Hamilton in the famous 1804 duel. Controversy dogged Burr throughout his lifetime, and his reputation among historians remains contested. Burr died in financial ruin in a boarding house in Staten Island, New York at the age of 80.

popular name: Bat Masterson

date_of_death: October 25, 1921

age: 67

cause_of_death: Heart attack

claim_to_fame: Historical Figure

best_know_for: Bat Masterson was a U.S. Army scout, lawman, professional gambler, and journalist known for his exploits in the 19th and early 20th-century American Old West. He was born to a working-class Irish family in Quebec, but he moved to the Western frontier as a young man and quickly distinguished himself as a buffalo hunter, civilian scout, and Indian fighter on the Great Plains. He later earned fame as a gunfighter and sheriff in Dodge City, Kansas, during which time he was involved in several notable shootouts.

popular name: Paul Bocuse

date_of_death: January 20, 2018

age: 91

cause_of_death: Parkinson's disease

claim_to_fame: Historical Figure

best_know_for: Paul Bocuse was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Bocuse was the incarnation of French gastronomy, a colossus of haute cuisine. His signature dishes not only pleased the palate; they also seduced the eye and piqued the imagination. He stuffed sea bass with lobster mousse and encased it in pastry scales and fins. He poached a truffled Bresse chicken inside a pig’s bladder. Chef Bocuse most famous dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry. First served at a dinner at the Élysée Palace in 1975, the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor. Through the years Bocuse was among the first chefs to understand the value of publicity, and was a tireless promoter of French food and of his own restaurant, L’Auberge du Pont de Collonges, near Lyon. Upon his passing in the very room he was born in just above his signature restaurant, L’Auberge du Pont de Collonges had maintained their 3-star Michelin rating for over 50 years.