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05 May 2025 - 11:31 am

Kate Winslet had a surprising ‘Titanic’ reunion while producing her latest film ‘Lee’
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Kate Winslet is sharing an anecdote about a “wonderful” encounter she recently had with someone from her star-making blockbuster film “Titanic.”

The Oscar winner was a guest on “The Graham Norton Show” this week, where she discussed her new film “Lee,” in which she plays the fashion model-turned-war photographer Lee Miller from the World War II era.
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Winslet recounted that while she had previously executive produced a number of her projects, “Lee” was the first movie where she served as a full-on producer. That required her involvement from “beginning to end,” including when the film was scored in post-production.

She explained to Norton that when she attended the recording of the film’s score in London, while looking at the 120-piece orchestra, she saw someone who looked mighty familiar to her.

“I’m looking at this violinist and I thought, ‘I know that face!’” she said.

At one point, other musicians in the orchestra pointed to him while mouthing, “It’s him!” to her, and it continued to nag at Winslet, prompting her to wonder, “Am I related to this person? Who is this person?”

Finally, at the end of the day, the “Reader” star went in to where the orchestra was to meet the mystery violinist, and she was delighted to realize he was one of the violinists who played on the ill-fated Titanic ocean liner as it sank in James Cameron’s classic 1997 film.
“It was that guy!” Winslet exclaimed this week, later adding, “it was just wonderful” to see him again.

“We had so many moments like that in the film, where people I’ve either worked with before, or really known for a long time, kind of grown up in the industry with, they just showed up for me, and it was incredible.”

“Lee” released in theaters in late September, and is available to rent or buy on AppleTV+ or Amazon Prime.

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Daniellor

03 May 2025 - 10:51 pm

World balance is a shared dream, yet it remains fragile. Crises, social chaos, and disparity threaten progress. Diplomacy among nations, equitable strategies, and empathy can create a peaceful planet.
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Donaldbab

03 May 2025 - 05:27 pm

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.