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Formula One: The Circuits Then & Now is unique and compelling history and guide to some of the classic grand prix tracks. By pairing vintage images with the same viewpoint today, readers can see how dramatically Formula One has changed over the years, from the cavalier attitude to danger of the past, to the sophisticated modern sport we see today.
In the 1950s, all that prevented cars from entering Monaco Harbour were some straw bales, there was no pitlane, and races weren’t stopped for burning cars. Today, Armco and catch-fencing line the harbourside, cranes winch cars to safety in seconds and Tecpro barriers protect the most dangerous corners. This book includes many historic aspects of F1 from the beautifully preserved pit buildings of Reims to the great temples of Speed at Monza and Spa-Francorchamps, three race venues from Formula 1’s debut season in 1950. At Monza, the lethal concrete banking has made way for a flat-out road track with chicanes, while Spa has cut the dangerous ‘Burnenville’ corner and moved its pit buildings and startline. Reims’ stopped hosting races in the 1960s and the infamous Muzon corner now lies under a farmer’s field.
Other legendary circuits, such as the Nürburgring’s ‘Green Hell’, are pictured before they became too dangerous to race on, along with Pescara, an F1 race through the Abruzzo Hills, given special permission to run by the Italian government after the Mille Miglia tragedy of 1957. Compare the old Österreichring before it was cut down to size as the Red Bull Ring, and see Silverstone complete with the hangar that gave rise to the ‘Hangar Straight’. In the United States, there is the original Long Beach circuit, Watkins Glen with its flamboyant race starter, the Las Vegas grand prix that lasted only two years, along with F1’s ill-fated Indianapolis adventure.
Author Biography
Frank Hopkinson is a writer and former F1 journalist. He has worked as an F1 website producer and contributed to a variety of motoring magazines including a spell as deputy editor of F1 Racing magazine.
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