First MAY 2020 ISSUE#315 by FIRST Magazine (Malta)

MAY JUNE 2020

IN FULL BLOOM What flowers do to us

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EDITORIAL

IN FULL BLOOM

creativity

In 1783 the Montgolfier brothers wowed crowds, conducting the first aerostatic flight in history in an experiment at Versailles before King Louis XVI of France and Queen Marie Antoinette. In collaboration with the wallpaper manufacturer Jean-Baptiste Réveillon, the balloon was flamboyantly decorated for the affair with rich decorative touches of gold on a deep blue background, including fleur-de-lis, signs of the zodiac, and suns with Louis XVI's face at the center interlaced with the royal monogram. Their experiment was a success and finally allowed man to realize his dream: to fly. (Image source: Wikipedia)

he truly creative mind in any field is no more than this: A human creature born abnormally, inhumanly sensitive. To him... a touch is a blow, a sound is a noise, a misfortune is a tragedy, a joy is an ecstasy, a friend is a lover, a lover is a god, and failure is death. Add to this cruelly delicate organism the overpowering necessity to create, create, create - so that without the creating of music or poetry or books or

buildings or something of meaning, his very breath is cut off from him. He must create, must pour out creation. By some strange, unknown, inward urgency he is not really alive unless he is creating.

Pearl S. Buck

American writer and novelist, Buck was the first American woman to win the Nobel Prize for Literature. 1892-1973.

ON THE COVER. Glorious Dahlias, Malta. May 2020. Photographed by First Magazine. EDITORIAL CONTENT AND SALES MANAGER SEAN ELLUL SELLUL@INDEPENDENT.COM.MT DESIGNER CONRAD BONDIN CBONDIN@INDEPENDENT.COM.MT PRODUCTION MANAGER ANDRE CAMILLERI ACAMILLERI@INDEPENDENT.COM.MT PUBLISHER STANDARD PUBLICATIONS, STANDARD HOUSE, BIRKIKARA HILL, ST JULIAN’S. TEL: 00356 2134 5888, WEB: WWW.INDEPENDENT.COM.MT FACEBOOK FIRSTMAGAZINE PRINTER PRINT-IT. FIRST IS PUBLISHED AS A COMPLIMENTARY MAGAZINE WITH THE MALTA INDEPENDENT ON SUNDAY AND IS NOT TO BE SOLD SEPARATELY. NO PART OF THE PUBLICATION MAY BE REPRODUCED WITHOUT THE PRIOR AGREEMENT OF THE PUBLISHER. 3

CONTENTS

FASHIONISTA

Haute Couture. The World of Monsieur Dior in his own words.

CANNES CALLING

Cannes Dreams. Celebrate golden moments from the Cannes Film Festival.

PHOTO DIGEST

Around the World in 12 Frames. Life in the times of Covid.

FLORAL ATTRACTION Christian Dior sketching at his retreat in Île-de-France, 1949. Screenshot from Haute Couture, published by Christian Dior on YouTube.

In Full Bloom. What Flowers do to Us.

WANDERLUST THE MONTGOLFIER.

With their balloons the first aeronauts transformed our view of the world.

ENVIRONMENT

Changes to PA’s planning fund – encouraging urban greening projects.

COMMUNITY

The Malta Police Force. Engaging with the community.

In Full Bloom. Just seeing flowers releases dopamine in the body.

HEALTH & FITNESS

State-of-mind. Richard Geres shows you how to eat slow to lose weight and keep it off.

DESIGN TRENDS

Art Fever. What’s on in Venice. Madonna of the Red Ch Giovanni Belllini. Oil on panel, 77 x 60cm. Gallerie dell’A

What’s in store now.

ART FEVER

The Stendhal Syndrome. The special surprise at Venice’s Gallerie dell’Accademia.

ARCHITECTURE

Golden A' Design Award Winner. AUM British Building Campus by Architect Edwin Mintoff.

COFFEE TABLE

Near & Far: Interiors I Love. International textile designer Lisa Fine visits the places and people who have been her greatest sources of inspiration.

FRESH FAVOURITES

Some of Stephen La Rosa’s favourite dishes.

VOLCANOLOGY Textile designer Lisa Fine’s new book - a collection of interiors that have inspired her creative process. Photo by Miguel Flores-Vianna, courtesy of Vendome Press.

Volcano Lover. Why do we find the bay of Naples so awe inspiring?

Golden moments from the Cannes Film Festival. Sidne for the showing of his film A Raisin in the Sun, at his rig

CONTENTS

[M AY/JUN E I S SUE 202 0]

Stephen La Rosa‘s Fresh Flavours. (Pictured: Poached Egg with Crispy Bacon Sauteed Cabbage, Caramelized Onions and Rosemary Crumb.)

herubims, 1485, Accademia, Venice.

ey Poitier at the Cannes Film Festival in 1961 ght actress Jean Seberg. (AP File Photo).

Photo Digest – Life in the times of Covid. Texas Vintage Flyover. Vintage warbirds fly over medical facilities in Dallas, Texas in a tribute called “Addison’s Salute to Heroes.” (Photograph: LM Otero/AP) Richard Geres says "eat slow to lose weight and keep it off ".

From their balloons, the first aeronauts transformed our view of the world. James Glaisher and Henry Coxwell in a hot air balloon, anonymous, c. 1864, albumen print with painted edge. Rijksmuseum, Amsterdam.

Volcano Lover. An Eruption of Vesuvius, 1824, Johan Christian Dahl. Oil on canvas, 94 x 139.1 cm. The Metropolitan Museum of Art, New York. Gift of Christen Sveaas, in celebration of the Museum’s 150th Anniversary, 2019.

a TowardsTowards a NET ZERO-IMPACT NET ZERO-IMPACT UTILITYUTILITY

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Anplants upgrade An upgrade of all RO to of all RO pla increase efﬁciency, capa increase efﬁciency, capacity and product quality.and product quality.

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THE WATER SERVICES THE WATER CORPORATION SERVICESHAS CORPORATION STARTED A NUMBER HAS STARTED OF A NUMBER OF IMPORTANT UPGRADE PROJECTS THAT WILL INCREASE WATER QUALITY IMPORTANT UPGRADE PROJECTS THATTAP WILL INCREASE TAP WATER QUALITY AND ENCOURAGEAND MORE ENCOURAGE PEOPLE TOMORE USE IT PEOPLE FOR DRINKING TO USE IT PURPOSES. FOR DRINKING PURPOSES.

02.

A reduction of 4 billion A reduction of 4 billion litres per year in terms litres per year in terms of the Corporation’sof the Corporation’s Ground Water Ground Water abstraction ﬁgure will abstraction ﬁgure will be registered. be registered.

Hon. Dr Michael Hon. Farrugia Dr Michael Farrugia ‘Towards a Net Zero-Impact ‘Towards Utility’ a Net Zero-Impact is a +130million Utility’ is a +130million euro initiative undertaken euro initiative by the Water undertaken Services by the Water Services Corporation and co-financed Corporation by and the EU. co-financed This by the EU. This unprecedented investment unprecedented investment in the water sector in the water sector will revolutionise thewill way revolutionise water is produced the wayand water is produced and distributed across Malta distributed and Gozo across andMalta increase and tap Gozo and increase tap water quality. water quality. Seawater desalination Seawater plants will desalination be upgraded plants both will be upgraded both in terms of capacity inand terms efficiency, of capacity producing and efficiency, more producing more water with less energy. water A new with reverse less energy. osmosis A new for reverse osmosis for Gozo with a capacityGozo of 9 with million a capacity litres perofday 9 million givinglitres per day giving security and high-quality security water. andMalta high-quality will alsowater. see an Malta will also see an overhaul in the distribution overhauland in the blending distribution systemand viablending system via a 33 million euro tunnel a 33 from million Pembroke euro tunnel to Ta’ from Qali. Pembroke to Ta’ Qali. We are committed to Weproviding are committed a resilient to providing and robust a resilient and robust system that will benefit system the that consumers will benefit and the consumers and the environment, thereby environment, reducing our thereby carbonreducing emissions. our carbon emissions.

03.

Spatially-dispersed and Spatially-dispersed and electronically controlled electronically ground controlled water abstraction to water improve abstraction to im quality and further safeguard quality and further safe the aquifer. the aquifer.

So rather than abstracting So rather than abstract from a few groundwater from a groundwater few boreholes and galleries boreholes and galleries, many many more boreholes will more boreholes w be brought online whil be brought online while boreholes w exhausted boreholesexhausted will be given time to replenish given time to replenish. Real time remote monitoring will remote ensure monitoring will optimum operational optimum needs and operational ne aquifer condition. aquifer condition.

04.

A newbuilt RO in plant is being built in Hondoq in Gozo. Housed in an A new RO plant is being Hondoq ir-Rummien in Gozo. ir-Rummien Housed in an building to avoid environmental issues, it willlitres produce 9 million litres existing building to existing avoid environmental issues, it will produce 9 million of water a day for Gozo the thereby eliminating the undersea use of the existing undersea of water a day for Gozo thereby eliminating use of the existing from Cirkewwa. If necessary, RO water canopposite be pumped in the opposite pipe from Cirkewwa.pipe If necessary, RO water can be pumped in the directionthereby towardsensuring Cirkewwa thereby ensuring better security of supply direction towards Cirkewwa better security of supply any arise. technical Gozo residents can expect better tap should any technicalshould problems Gozoproblems residentsarise. can expect better tap ground water abstraction will be reduced. water whilst groundwater waterwhilst abstraction will be reduced.

05.

wide-ranging These andwide-ranging and mentary EU-funded complimentary projects EU-funded projects ing to over amounting €130 million to over will €130 million will new main will be laid A new in the main Siggiewi will be area laid intothe Siggiewi area to much better leadefﬁciency to much better and efﬁciencyAand feed consumers with feed highconsumers quality blended with high water. quality blended water. olutionise will the revolutionise way water is the way water is ed and distributed produced and distributed Boreholes in the Siggiewi Boreholes area inwill the beSiggiewi combined area will be combined Malta and across Gozo. Malta and Gozo. and their output transferred and theirto output reservoirs transferred and to reservoirs and

blended with reverse blended osmosiswith water. reverse osmosis water.

06.

see an overhaul Malta will of the seedistribution an overhaul of the distribution ding system. and A large blending underground system. A large underground being drilled tunnel fromisPembroke being drilled RO to from Pembroke RO to Group of reservoirs. Ta’ Qali Group of reservoirs.

km tunnel will Thishave 9.4 a km1,200mm tunnel will have a 1,200mm main to convey diameter desalinated main to convey water desalinated water li to increase to Ta’ Qali’s Qali toblending increase Ta’ Qali’s blending Another 800mm potential. pipe Another will convey 800mm pipe will convey water backblended to the central water part backof tothe the central part of the here a centralised island, where hub feeding a centralised via hub feeding via nd boostersgravity will give andquality boosters water will give quality water mers effectively to consumers and efﬁciently. effectively and efﬁciently.

07.

Second class “New Water” Second class “New Water” production has increased production and more has increased and more distribution mains laid distribution to ensuremains its laid to ensure its widespread use instead widespread of ground use instead of ground water. water. With a production of With 7 billion a production litres of 7 billion litres of new water and over of new 400water and over 400 dispensers for agricultural dispensers use, for thisagricultural use, this will be a game changer will be in the a game changer in the management of Malta’s management aquifer of Malta’s aquifer safeguarding the water table for the water table for safeguarding future generations. future generations.

A NUMBER RECTIFY PROBLEMS MBER OF PROJECTSOF TOPROJECTS RECTIFY TO PROBLEMS IN NETWORK THE SEWERARE NETWORK ARE ALSO UNDERWAY. E SEWER ALSO UNDERWAY.

01.

extensions and upgrading to Sewer extensions andSewer upgrading to minimise sewerage exﬁltration to minimise sewerage exﬁltration to quality of ground water. improve the quality ofimprove groundthe water.

02.

Sewer laidbe below sea level will be ins laid below sea mains level will upgraded to reduce sea water intrusion, d to reduce sea water intrusion, meaning less saline ess saline sewage reaching the sewage reaching the treatment plants. plants.

This ultimately ultimately lead to will better qualitylead to better quality second-class water. This upgrade will reduce ass water. This upgrade will reduce pumping and to the energy required to losses and the energylosses required produce this new resource. this new resource.

03.

New discharge monitoring stations will New discharge monitoring stations will the quality of discharges into ensure the quality of ensure discharges into sewers with the the aim of reducing the sewers with the aim of reducing overalltreatment. cost of waste water treatment. overall cost of waste water

FAHIONISTA

HAUTE COUTURE

THE WORLD OF M DIOR IN HIS OWN W With the Covid-19 pandemic, many fashion houses have been digging into their archives to offer inspiration and from its archives, Haute Couture, offers a rare behind the scenes look at the 1949 autumn winter couture collection, published by Christian Dior, premiered 23rd April 2020 on YouTube.

In 1947 Christian's Dior's 'New Look' transformed the silhouette, jolting fashion after the austerity of the Second World War. In these images Dior at work in the atelier. The toile, fully constructed is presented to the designer on a model, whose keen eye identifies changes to be made. Here with a bold hand Dior opens the bodice to highlight the neck.

FAHIONISTA

MONSIEUR WORDS

diversion from boredom. Never to be outdone, Dior's recent release of an unseen documentary with narration from Monsieur Dior himself. Photography: Screenshots from Haute Couture,

ilmed only two years after the maison’s founding, the documentary encapsulates a time just after Christian Dior launched the Corolle line, baptised the 'New Look' by American fashion writers - with a wasp-waisted, full-skirted silhouette that jolted fashion towards decadent femininity after austerity brought about by the Second World War. The archive video offers a rare peak into Christian

Dior's world and inspirations, including his quiet retreat in Île-de-France where he designed the majority of the styles and would find ever renewed inspiration. The scenery evokes Dior's strong recurrent floral theme. The documentary also reveals the fascinating life of the ateliers at 30 Avenue Montaigne – where celebrities like the Duchess of Windsor would visit – and a glimpse into the haute couture collection and fashion show coming to fruition.

CANNES CALLING

CANNES DREAMS

CANNES CALLING Joan Collins posing for photographers on a yacht. Arnold Schwarzenegger flexing for onlookers on the beach. John Lennon and Yoko Ono strolling along the Croisette. Intimate and accessible, these B&W images, taken from the Associated Press Archives, celebrate golden moments from the Cannes Film Festival over the years. Photography AP.

Actress Joan Collins in Cannes to present The Bitch, a Brent Walker film, for the 32nd edition of the International Film Festival, May 13, 1979. (Photo: Jean Jacques Levy/ AP File Photo) 11

CANNES CALLING

7 6

CANNES CALLING

ollowing the unprecedented cancellation of this year's 73rd edition of the Cannes Film Festival due to the Covid-19 pandemic, in an interview with Screen Daily Cannes artistic director Thierry Frémaux said he was "overcome with a great sense of melancholy and nostalgia. I’ve been going to the festival for 35 years. It’s my job, but beyond that, it’s also an amazing convivial, human, artistic and gastronomic event, not just for me but for everyone who goes. Every year, we live an extraordinary experience." He never thought he'd see the festival cancelled in his lifetime, "Never! Cannes has only ever been cancelled once, due to the Second World War, and stopped once, in May ’68. I could never have imagined something like this." Nostalgia for the yearly Festival comes through in these black-andwhite images taken from the Associated Press Archives which celebrate Cannes in a different and more relaxed era. With photographers shooting much closer than in recent years, the images transport back to some of the earlier editions that featured early career appearances by Robert Redford, Jack Nicholson, and Michael Caine as well as icons like Elizabeth Taylor, and reflect an intimacy and accessibility to the stars that, even before the virus, has been difficult to achieve.

1. Actress Elizabeth Taylor and her then-husband, producer Mike Todd, surrounded by photographers at the Cannes Film Festival, May 2, 1955. (Photo: Babout/ AP File Photo) 2. Arnold Schwarzenegger, whose documentary film Pumping Iron was presented at the 30th Cannes Film Festival in 1977, flexing for onlookers on the beach, May 20, 1977. (AP File Photo) 3. Musician John Lennon and Yoko Ono walk on the Croisette in Cannes, there to present their films Apothesis and The Fly at the 25th Cannes International Film Festival, May 5, 1971. (Photo: Michel Lipchitz/ AP File Photo) 4. Swiss-born actress Ursula Andress on the Croisette seafront, after her arrival to attend the International Film Festival, May 21, 1965. (Photo: Levy/ AP File Photo) 5. Roger Moore, alias British secret agent James Bond, is accompanied by co-star Barbara Bach as they arrive for the screening of The Spy Who Loved Me, May 20, 1977. (AP File Photo) 6. Master of suspense film director Alfred Hitchcock pedals his bicycle to the Festival, May 15,

9 1972. (AP File Photo) 7. Actors Jodie Foster and Robert De Niro pose together before the presentation of their motion picture Taxi Driver, May 25, 1976. (AP File Photo) 8. Actor Jack Nicholson and producer Gerald Ayres in Cannes to present the American entry The Last Detail, May 15, 1974. (AP File Photo) 9. Actor Richard Gere arrives to promote Terrence Malick’s Day of Heaven, May 19, 1979. (Photo: Levy, AP File Photo) 10. Singer Grace Jones makes a popular appearance with photographers in Cannes, during the 39th film festival, May 13, 1986. (AP File Photo) 11. Actor Robert Redford and director Sydney Pollack on the Croisette Boulevard in Cannes, before they presented their film Jeremiah Johnson, May 7, 1972. (Photo: Levy/ AP File Photo) 12. Actor Michael Caine poses with a group of girls after his press conference on the roof of the Film Festival Palace promoting his movie Alfie which went on the win the Special Jury Prize, May 9, 1966. (Photo: Jean Jacques Levy/ AP File Photo) 13

PHOTO DIGEST

3 1. MEXICO CITY, May 25. A woman eats a free meal in a program created by LGTB activists for people who have not been able to work because of the pandemic. (Photograph Fernando Llano/AP) 2. FLORIDA, May 13. A cyclist rides along the Hollywood Beach Broadwalk, reopened the day before, for the first time since the pandemic started, for limited hours daily for exercise only. (Photograph Lynne Sladky/AP) 3. PORTUGAL, May 12. The statue of Our Lady of Fatima is carried during the procession of the candles in Fatima. Pilgrims were asked to stay away from the shrine, which was cordoned off during the annual celebrations. Traditionally hundreds of thousands of worshippers attend ceremonies on May 12 and 13. (Photograph Armando Franca/AP) 14

PHOTO DIGEST

AROUND THE

WORLD IN 12 FRAMES Our world this past month, as seen through the eyes of photographers catching a glimpse into people's lives, dealing with the Covid19 pandemic. “Solitude is a sad thing, with no heart to which to confide your griefs.” Jules Verne, Around The World In 80 Days

4. LEBANON, May 11. An anti-government protester yells as riot police stand guard in front of the Ministry of Economy in downtown Beirut. Protesters tried to storm the offices after the minister refused to come down to hear their demands amid rising prices and a crash in the local currency. Lebanon is passing through its worst economic and financial crisis in decades and the crash of the local currency in recent weeks led to an increase in prices of consumer goods. (Photograph Bilal Hussein/AP) 5. IRAN, May 12. Worshippers wear protective face masks while praying at the mosque of the Tehran University in Laylat al-Qadr, or the night of destiny, during holy fasting month of Ramadan. Mosques were allowed to temporarily reopen for up to two hours, while strictly observing health and social procedures to prevent spreading the disease. (Photograph Vahid Salemi/AP) 6. JAPAN, May 25. People wearing face shields at a pub in Osaka. Japan has lifted the coronavirus state of emergency in Osaka and neighboring Kyoto and Hyogo. (Photograph Suo Takekuma/Kyodo News via AP) 15

PHOTO DIGEST

8 7. KENYA, April 23. 12-year-old ballet student Eugene Ochieng poses in the Kibera slum, or informal settlement, of Nairobi. With the pandemic children were forced to stay home and learn remotely but in the depths of Kenya’s slums, Eugene faces huge obstacles to remote learning with no computer, no internet access and very little space to practice. (Photograph Brian Inganga/AP) 8. BRAZIL, May 21. Indigenous leader Kretan Kaingang wears a face mask with a hashtag that reads in Portuguese: “Get out Bolsonaro” during a protest demanding the impeachment of President Jair Bolsonaro outside the National Congress in Brasilia. As Brazil hurls toward a full-blown public health emergency and economic meltdown, opponents have filed a request for Bolsonaro’s impeachment based on his mishandling of the pandemic. (Photograph Eraldo Peres/AP)

PHOTO DIGEST

9. NEPAL, May 26. A Nepalese cleaner sweeps the stairs of temple during lockdown in Bhaktapur. Nepal’s lockdown has been extended to June 2. (Photograph Niranjan Shrestha/AP) 10. BELGIUM, May 19. A boy walks by a model dinosaur wearing a face mask at the Museum of Natural History in Brussels as Belgium starts reopening museums. (Photograph Virginia Mayo/AP) 11. RUSSIA, May 26. A worker wearing a face mask to protect against coronavirus washes a city landmark, the equestrian statue of Peter the Great in St.Petersburg. (Photograph Dmitri Lovetsky/AP) 12. CUBA, May 25. Women wearing masks walk down a street in Havana. Cuban authorities are requiring the use of masks for anyone outside their homes. (Photograph Ramon Espinosa/AP) 17

FLORAL ATTRACTION

Far left: STRELITZIA AUGUSTA. Strelitzia Alba, white bird of paradise. Left and below: DAHLIA. Native to Mexico and Central America, its garden relatives include the sunflower, daisy, chrysanthemum, and zinnia

IN FULL BLOOM What flowers do to us

Flowers are the sexual organs of more than 360,000 species of plants alive today, which represent about 90% of all living land plants and upon which most terrestrial life depends, either directly or indirectly. Although they are a relatively recent evolutionary innovation, apparently just seeing flowers releases dopamine in the body, which in times like this is not a bad thing. Photography by FIRST Magazine.

FLORAL ATTRACTION

Someone who loves flowers to excess is an anthophile. Parrots are considered anthophilous because they love Eucalyptus flowers. Merriam-Webster Dictionary. Above: AGATEA FELICIA. The blue daisy bush or blue felicia. Right: LEPTOSPERMUM SCOPARIUM. Part of the myrtle family Myrtaceae commonly known as manuka or tea trees, are very attractive to pollinators. Native to Australia and New Zealand, the name arose because Captain Cook, one of the first explorers to New Zealand, used the leaves to make a 'tea' drink.

hat do flowers do to us? Flowers have been given as gifts for thousands of years and historically the Egyptians, Ancient Greeks, Romans, and Chinese, all found flowers to be of high importance with many ancient cultures associating flowers with gods. Even Neanderthals are believed to have buried their dead with flowers. Flowers can relieve stress and ease anxiety. At the most basic level flowers are able to do this because they give an instant connection to nature, but chemically, just seeing flowers releases dopamine, oxytocin, and serotonin, and each 'happy hormone' is produced due to different psychological responses. Dopamine is triggered by the expectation of a reward and is linked to our early human roots and is linked to pleasurable sensations and memory. Anthropologically, flowers were a link to food. Flowers blooming signal that crops are ready to grow and marked that abundance was coming after winter. Flowers blossoming triggers the sense that something special is coming, triggering dopamine. Oxytocin, the love or bonding hormone, can help promote social trust, empathy, and bonding in relationships, and is essential for childbirth and maternal attachment. Oxytocin levels generally increase with physical affection. According to Psychology Today "flowers stimulate social trust in many ways. They communicate the intention to invest effort in a relationship, and they convey a respect for fragility. We feel the impermanence of flowers, and it reminds us that care is necessary to sustain life. Relationships can be as fragile as flowers and the care we give to plants helps us remember the care that our relationships need." Serotonin is thought to regulate anxiety, happiness, and mood as well as sleep, appetite, digestion, learning, and memory and is often referred to as an anti-depressant. A 20th-century study on monkeys showed that the good feeling of serotonin is released when a mammal advances its social importance. "Flowers can stimulate the sense of pride that your mammal brain is looking for", writes Psychology Today. "If you fail to stimulate your serotonin, you end up feeling bad. which is why we’re always looking for socially acceptable ways to trigger it. Many of our social rituals exist to satisfy this natural urge in a healthy way." Flowers support these rituals and whether you receive or gift flowers, buy them for yourself or grow them in your garden, flowers help you feel important.

WANDERLUST

From their balloons, the first aeronauts transformed our view of the world, writes

WANDERLUST

Jennifer Tucker.

The aerostatic experience at Versailles on September 1783 with a test crew of a sheep, a duck, and a rooster in the presence of their Majesties Louis XVI of France and Marie Antoinette, the Royal Family and more than 130 thousand spectators by the Montgolfier brothers. The first human flight took place on November 21 that year and was witnessed by Benjamin Franklin, among others. Hand-coloured etching. Wellcome Library Collection, London. 23

WANDERLUST

he first balloon flights. Before the invention of the balloon, the atmosphere was like a blank slate on which fantasies and fears were projected. Philosophers speculated that the skies went on forever, while there were medieval tales of birds that were so large they could whisk human passengers into the clouds. The atmosphere was also thought of as a “factory of death” – a place where disease-causing vapors lingered. People also feared that if they were to ascend into the clouds, they’d die from oxygen deprivation. The dream of traveling skyward became a reality in 1783, when two French brothers, Joseph-Michel Montgolfier and JacquesÉtienne Montgolfier, launched the first piloted hot-air balloon. Early balloon flights were difficult to pull off and dangerous. Aeronauts and passengers fell to their deaths when balloons unexpectedly deflated, caught fire or drifted out to sea. Partly due to this inherent danger, untethered balloon flight became forms of public entertainment, titillating crowds who wanted to see if something would go wrong. The novelist Charles Dickens, horrified by balloon ascents, wrote that these “dangerous exhibitions” were no different from public hangings. Over time, aeronauts became more skilled, the technology improved and trips became safe enough to bring along passengers – provided they could afford the trip. At the time of Glaisher’s ascents, it cost about 600 pounds – roughly 80,000 euro today – to construct a balloon. Scientists who wanted to make a solo ascent needed to shell out about 50 pounds to hire an aeronaut, balloon and enough gas for a single trip. he view of angels. Some of the first Europeans who ascended for amusement returned with tales of new sights and sensations, composed poems about what they had seen and circulated sketches. Common themes emerged: the sensation of being in a dream, a feeling of tranquility and a sense of solitude and isolation. “We were lost in an opaque ocean of ivory and alabaster,” the balloon travelers Wilfrid de Fonvielle and Gaston Tissandier recalled in 1868 upon returning from one of their voyages. In an 1838 book, one of the most prolific writers on the topic, professional flutist Monck Mason, described ascending into the atmosphere as “distinct in all its bearings from every other process with which we are acquainted.” Once aloft, the traveler is forced to consider the “world without him.” French astronomer Camille Flammarion wrote that the atmosphere was “an ethereal sea reaching over the whole world; its waves wash the mountains and the valleys, and we live beneath it and are penetrated by it.” Travelers were also awestruck by the diffusion of light, the intensity of colours and the effects of atmospheric illumination. One scientific observer in 1873 described the atmosphere as a “splendid world of colours which brightens the surface of our planet,” noting the “lovely azure tint” and “changing harmonies” of hues that “lighten up the world.” And then there were the birds-eye views of the cities, farms and towns below. In 1852, the social reformer Henry Mayhew

WANDERLUST

Coloured engraving by Garner – Aerostation. Montgolfier's balloon. Blanchard's balloon. Wellcome Library Collection, London. Far left: The first test flight with an aerostat at Annonay, 4 June 1783 by the Montgolfier brothers. Library of Congress, Washington, D.C.

recalled his views of London from the perch of “an angel:” “tiny people, looking like so many black pins on a cushion,” swarmed through “the strange, incongruous clump of palaces and workhouses.” To Mayhew, the sights of farmlands were “the most exquisite delight I ever experienced.” The houses looked “like the tiny wooden things out of a child’s box of toys, and the streets like ruts.” So deep was the dusk in the distance that it “was difficult to tell where the earth ended and the sky began.” laboratory for discovery. The atmosphere was not just a vantage point for picturesque views. It was also a laboratory for discovery, and balloons were a boon to scientists. At the time, different theories prevailed over how and why rain formed. Scientists debated the role of trade winds and the chemical composition of the atmosphere. People wondered what caused lightning and what would happen to the human body as it ascended higher. To scientists like Flammarion, the study of the atmosphere was the era’s key scientific challenge. The hope was that the balloon would give scientists some answers – or, at the very least, provide more clues. James Glaisher, a British astronomer and meteorologist, was already an established scientist by the time he made his famous balloon ascents. During his trips, he brought along delicate instruments to measure the temperature, barometric pressure and chemical composition of the air. He even recorded his own pulse at various altitudes. In 1871 he published “Travels in the Air,” a collection of reports from his experiments. He didn’t want to simply write about his findings for other scientists; he wanted the public to learn about his trips. So he fashioned his book to make the reports appealing to middle-class readers by including detailed drawings and maps, colourful accounts of his adventures and vivid descriptions of his precise observations. Glaisher’s books also featured innovative visual portrayals of meteorological data; the lithographs depicted temperatures and barometric pressure levels at different elevations, superimposed over picturesque views. He gave a series of popular lectures, during which he relayed findings from his trips to riveted audiences. Two years later, he published an English translation of Flammarion’s account of his balloon travels. The trips of Glaisher and others gave scientists new insights into meteors; the relationship between altitude and temperature; the formation of rain, hail and snow; and the forces behind thunder. And for members of the public, the atmosphere was transformed from an airy concept into a physical reality.

Originally published on The Conversation. Jennifer Tucker is an Associate Professor of History and Science in Society at Wesleyan University, Connecticut, US.

Near the beginning of the film “The Aeronauts,” a giant gas-filled balloon called the “Mammoth” departs from London’s Vauxhall Gardens and ascends into the clouds, revealing a bird’s eye view of London. To some moviegoers, these breathtaking views might seem like nothing special: Modern air travel has made many of us take for granted what we can see from the sky. But during the 19th century, the vast “ocean of air” above our heads was a mystery. These first balloon trips changed all that. Directed by Tom Harper, the movie is inspired by the true story of Victorian scientist James Glaisher and the aeronaut Henry Coxwell. (In the film, Coxwell is replaced by a fictional aeronaut named Amelia Wren.) In 1862, Glaisher and Coxwell ascended to 37,000 feet in a balloon – 8,000 feet higher than the summit of Mount Everest, and, at the time, the highest point in the atmosphere humans had ever reached. As a historian of science and visual communication, I’ve studied the balloon trips of Glaisher, Coxwell and others. Their voyages inspired art and philosophy, introduced new ways of seeing the world and transformed our understanding of the air we breathe.

ENVIRONMENT

CHANGES TO PA’S PLA AIMED AT ENCOURAG URBAN GREENING PR Environment Minister Aaron Farrugia has announced that environmental measures in urban areas will be eligible for up to 100% funding from the Planning Authority. Minister Farrugia unveiled changes to the PA's Development Planning Fund, which are aimed at facilitating environmental and green projects in Maltese localities. ollowing consultations, this May the Minister announced a number of changes to the DPF, with the aim of encouraging greener and more socially conscious planning projects by local councils, NGOs and third parties. For the first time, Green and Blue environmental measures in urban areas will be eligible for 100% funding, rather than requiring local councils to fork out a 30% co-financing rate of total eligible costs. When beneficiaries work on vertical green walls overlooking public spaces, the scheme will also finance part of the maintenance initially for a total of 105% funding. Local councils will for the first time have increased funding security, with funds specifically directed for their projects. For the first time, NGOs and other nonlocal council beneficiaries will have 20% of the total funds in the scheme ring-fenced for their projects. The percentage of funding is being increased in the case of partnerships of various kinds in addition to the current arrangements.

Malta's Environment Minister Aaron Farrugia has announced that environmental measures in urban areas will now be eligible for up to 100% funding from the PA. (Photography credit: above – Ines Bahr, far right – Petar Jadek). Right: Environment Minister Aaron Farrugia and Environmentalist and eNGO lawyer Claire Bonello.

Funding for projects aimed at facilities for persons with disabilities will increase by 10%. Each local council's capping will increase from €5 million to €7 million, giving those localities with significant urban development more funds to mitigate with green and blue infrastructure projects. The Sebbaħ il-Lokal initiative has also been extended from April 2020 to December 2022. “These changes are part of a holistic overhaul of the concept of planning shifting towards more intelligent planning and a greener vision for our localities,” Minister Aaron Farrugia said. PA Executive Chairman Martin Salba said “this is an important reform that will allocate more funds to Local Councils, NGOs and individuals. These projects will lead to an improvement in the quality of life of citizens. Local councils will also encouraged to come up with more project ideas.” Environmentalist and eNGO lawyer Claire Bonello said “a lack of resources and the co-funding system has always been an obstacle for eNGOs who wish to carry out greening projects.”

ANNING FUND GING MORE ROJECTS

She welcomed the initiative, which will not only help NGOs carry out their projects but can also help local council come up with bigger and better projects. Noting that there are certain controls and standards are in place, Bonello said that “the initiative is a very positive step.” Mario Fava, president of the Local Councils Association,

ENVIRONMENT

said “a number of local councils have been unable to carry out certain projects because they were unable to meet their co-financing requirements. The AKL is prioritising the environment and this scheme will encourage more urban greening projects, which will lead to a better quality of life.” 27

COMMUNITY COMMUNICATION & COLLABORATION

ENGAGING WITH THE COMMUNITY

If the Coronavirus pandemic has taught us anything, it has proved to us just how important it is for the country to have a strong and well-equipped Police Force which is ready to face any challenge. During the past few weeks, our men and women in blue have been busy carrying out spot-checks and inspections in relation to COVID-19. Minister for Home Affairs, National Security and Law Enforcement Byron Camilleri discusses his vision for the Malta Police Force.

e’ve seen more police patrolling our streets lately. Was this a one-off? Definitely not. Infact, this is the way forward. I think everyone would agree that seeing police officers on the street makes us feel safer. It might just be a perception but I truly believe that we should focus more on increasing police patrols rather than reinforcing police stations with more officers. In no way does this mean that we will be closing down police stations but I think its time to re-think the way we work. With today’s realities, it makes more sense for police officers to be closer to the community. For instance, we introduced new methods for remote reporting which were very useful during the pandemic. By downloading the 112MT app you can file a report and request assistance with the touch of a button.

hould the Police Force communicate more? Communication is important to earn the public’s trust. In Malta, the Police Force enjoys the public’s trust because citizens believe that overall, the force is doing a good job. Of course, there is always room to improve and one aspect in which we can do better is in communicating with citizens. This might not always prove to be an easy task since the police deal with sensitive investigations everyday however, we can develop greater trust in the police if we communicate more effectively. This also means moving police work from police stations and out onto the streets. In this

way, we can establish an open channel of communication with community leaders.

s this what brought about the decision to extend community policing to other localities? After launching the pilot project in Mellieħa a few months ago, we could see just how successful it was. The presence of community police proved to be very effective and brought with it tangible results. That is why we decided to extend to another 11 localities – Birżebbuġa, Marsaxlokk, Swieqi, Pembroke, Rabat, Dingli, Mtarfa, Baħrija, Fgura, Valletta, and Floriana. As you can see, the project is being extended in phases. My vision is to have community police present in all localities.

‘By recognizing the importance of community relationships, law enforcement will be in a better position to prevent crime’, says Minister Byron Camilleri.

ow does community policing differ from regular police work? I can answer that in one word – collaboration. Community Policing focuses on developing and maintaining relationships at the community level. By recognizing the importance of community relationships, law enforcement will be in a better position to prevent crime. If police officers are on the ground, interacting with citizens and collaborating with community leaders, they will be able to gather real-time data about the locality. This information can help the Police Force develop and implement proper policies and strategies for the benefit of the community.

Community Policing focuses on developing and maintaining relationships at the community level.

HEALTH & FITNESS

STATE-OF-MIND

Eat slow to lose weight and keep it off In the fast-paced world we live in, finding adequate time to sit down and consume a meal in peace and quiet has become more and more of a challenge. Many workers report that they eat lunch at their desk, while answering emails or performing other types of work on their PC. Likewise, in the evening, many people are distracted by TV, social media, smart-phone use or further work on their PC, and thus consume their food mindlessly and in a hurry, writes Richard Geres, Fitness Consultant & Registered Nutritionist.

ast eating has been linked to weight-gain, and from my personal experience I can testify that most overweight or obese clients admit to eating very fast when asked about their eating habits. They are often the first ones to finish their meal at table, and gorge their food with little chewing and no interruptions. In a 2014 Meta-analysis by Robinson and colleagues, 22 studies were analysed for their outcome with regards to eating rate and food consumption, and the majority of studies clearly showed that slower eating was associated with significantly less food intake. There was also no significant difference in the subjective, perceived hunger 2 hours and 3.5 hours after consumption of a meal between study groups and control groups. Therefore, eating slowly not only decreased the amount of food consumed, but the reduced amount of food intake did not result in greater hunger a few hours after consumption of the meal than the faster eaters.

ECHANISMS. The speed of eating and resultant frequency of chewing seems to have an effect on various satiety hormones. In addition, the speed of eating may also influence the quantity of food consumed through differences in the distension of the stomach wall, with slower eating having shown to result in slower emptying of the stomach.

Another very important mechanism by which the speed of eating may affect the quantity of food consumed is through the duration and intensity of the food exposure to the taste buds in the mouth. Fast eaters are linked to a lower duration of sensory exposure to food. It has been shown that when oral sensory exposure is increased, energy intake through food is reduced. In addition, taking more sips, smaller, more frequent bites and chewing longer has also been shown to reduce energy intake.

OW TO EAT SLOWLY. Attaining the habit of eating slowly sounds simpler than it really is. It requires conscious focus, concentration, and mindfulness. Therefore, the first things that need to go are the distractions while you eat. This means leaving your work desk and eating in a more relaxed environment like a canteen or in a garden. For dinner you should make sure to eat on your dining table, and not on your sofa or bed. Drink a full glass of water 10 minutes before your meal. Your brain will realise you are full within 10 minutes, instead of the usual 20 minutes, using this technique. Stretch receptors in the stomach wall are activated as it fills with food or water. These signal the brain directly through the vagus nerve that connects the gut to the brain. Now get rid of all distractions. Leave your smartphone in another room, turn off the TV, put away the magazine and just enjoy

your meal either by yourself, or in the company of your family or work colleagues. When your meal is served, observe the food, smell it and try to identify all the ingredients. Then take a bite. Chew it slowly, ideally at least 15-20 times. While the food is in your mouth, focus on analysing the texture of the food and really make an effort to taste all the different ingredients, spices and flavours. Is the food, salty, sweet, bitter, tender, greasy? How long can you retain that bite of food in your mouth before you feel inclined to swallow it? Between mouthfuls, discuss the taste of your food with the other people on the table. Having a conversation while you eat helps to slow down your eating speed. While you are conversing, put down your cutlery until you are ready to have your next bite. If you are used to gobbling down your food in record time, this may seem like a big challenge for you initially, and only if you persist in trying this over and over again will you gradually succeed in changing your eating habits. The effort is worthwhile. Becoming a slow eater can have long-lasting positive effects on your health. Slow eating allows you to stop eating before you overindulge, as the satiety signals are able to kick in before you overeat. Finishing your meals regularly without being overly full will leave you with a feeling of lightness and leanness, prevent the post-meal lethargy, bloating and burping and induce positive energy and stateof-mind throughout the day. 31

DESIGN TRENDS

Silestone Blanco Zeus is a white, almost immaculate, energetic and timeless colour. A sure bet to succeed with both indoor and outdoor design requirements. It’s ideal for kitchen tops and flooring. Silestone is a compound made up of 94% natural quartz, which makes it extraordinarily hard and resilient. It is an excellent surface for kitchen worktops, bathrooms, floors and wall cladding using the minimum number of joints. Silestone Blanco Zeus forms part of the ‘Top Solutions’ and is available at Halmann Vella, Mosta Road, Lija. www.halmannvella.com

Foyer, the new marbleeffect collection by Marca Corona takes its inspiration from the innovative “pop-luxe” trend, which seeks to reinvent classic style and precious materials through new cross-over effects and colour combinations. The Foyer collection reinvents the noble material par excellence, with an innovative reworking of graphics and colours. This new series of porcelain stoneware floor and wall coverings includes five different graphics, from the bright and light shades Joy, Pure and Clear to the darker, more striking Elegant and Intense. View the full range at Halmann Vella, Mosta Road, Lija. www.halmannvella.com

Most of us are working from home and naturally we're consuming much more water than usual. The more we drink, the more plastic we use and the more heavy bottles we need to carry. Has it dawned on you how much plastic waste these bottles generate on a daily basis? Bridge Point have a solution with their Reverse Osmosis system. This 5 stage water filtration system has helped thousands of families around Malta drink clean filtered water on a daily basis! Get yours online now on bridgepointmalta.com starting at just €275 inc VAT.

Brighten up your planters and landscaping at a fraction of the price with the LED SPIKE by SLV, currently offered at two for the price of one. Available in three colour variants: anthracite, rust and green, it comes equipped with a warm-white, 6 Watt LED and has an IP55 rating ideal for outdoor use. Find them in stock at ESS Ltd, Triq San Gwakkin, Imriehel.

ART FEVER

THE STENDHAL SYNDROME

When the 19th-century French writer Stendhal visited Rome, he was so taken in with it's charm and beauty that he felt overwhelmed in seeing so much art and culture. This gave name to the Stendhal Syndrome, a psychosomatic condition involving rapid heartbeat, fainting, confusion and even hallucinations, allegedly occurring when individuals become exposed to objects or phenomena of great beauty. Pala di Sant'Anna Sant'Anna enthroned with the Virgin child and Saints Jerome and Francis, 1541, Jacopo da Ponte, known as Jacopo Bassano. Oil on canvas, 147 x 103 cm, cat 1041. Credit © Musei Civici Bassano del Grappa, “Courtesy of the Civic Museums of Bassano del Grappa". Photographer: Luigi Baldin, Treviso, 2011.

s museums and exhibitions around the world start reopening, many are putting up artwork which hasn't been seen in decades, in a celebration of a new breathe of life after being closed for weeks. For the moment, until travel restrictions are eased, art lovers can enjoy an ever increasing online presence of galleries and museums around the world, daydreaming and planning for visits in the hopefully near future. Keeping up the pace, the Gallerie dell'Accademia in Venice have reopened to the public with a special surprise: the exhibition of the Pala di Sant'Anna by Jacopo Bassano from 1541, a fundamental work of the painter's youth production and absent from the Galleries for more than a century. 33

ARCHITECTURE

Golden A' Design Award

AUM BRITISH BUILDING BY EDWIN MINTOFF This May Edwin Mintoff Architects were awarded the prestigious Golden A’ Design Award – the World’s largest and most influential design accolade in design – for the Cultural Heritage and Culture Industry Design Category in 2019 for the British Building in Cospicua, part of the AUM campus. This 19th century building was severely damaged during WWII and later fell into disuse, abandoned and unsafe. Parts of the building were completely missing, rendering the original volume distorted and unsymmetrical, explains Architect Edwin Mintoff. Photography by Alan Carville

hrough the design interventions of our team at EM Architects, the building was given a new lease of life with a renewed purpose. As well as restoring the historic fabric in a meticulous fashion, the overall building was also rehabilitated in order to usher the structure into the current age whilst at the same time managing to highlight its stunning historic elements. Our design

philosophy for this project centred on portraying the beauty of this heritage building within such a prominent waterfront area. Our design began with analyzing the past history and also current situation of the area, to ensure that the restoration would also serve to accelerate the urban regeneration of the entire area. Contemporary materials were chosen purposely so as to be visually distinguishable from the original historic fabric. This distinction is essential in order

ARCHITECTURE

to delineate the contemporary interventions within the important timeline of this building. At its inception, this building was born out of golden Globigerina Limestone and raw steel elements, showcasing the fusion between the British Neo-Classical style and local quarried materials. Our design incorporated the creation of 13 classrooms, 4 laboratories, 1 cafeteria, 1 library, 18 offices, 1 internal garden and 2 receptions, through minor

alterations and the construction of additional floors. Besides creating an educational facility, we wanted to ensure that many sustainable initiatives were also incorporated within our design process. Sound and thermal insulation was installed and passive ventilation was encouraged within the space. The objective behind the A' Design Award Competition is to showcase the best designs in all creative disciplines and industries on an international level. This

competition is the world’s largest and most diverse design award. All entries are evaluated by an international jury and each year more than two thousand designs are submitted. The international competition was "born out of the desire to underline the best designs and well-designed products" and each year entries are received from more than one hundred countries. Such awards are recognised to be of exceptional esteem and it is a tremendous honour that a Maltese

project was selected as the winner. The award helps to put Malta on the map with regards to architecture, design and heritage. The firm is joined by other prestigious architectural firms who won awards in different architectural categories, including Aedas and GOA (Group of Architects) amongst others. Last year, EM Architects were also awarded the European Prix Versailles for design of Cugó Gran Macina Grand Harbour. 35

COFFEE TABLE

On the cover. The entrance to designer Penny Morrison's country house overlooks her garden and the rolling hills of rural Wales.

NEAR & FAR INTERIORS I LOVE Textile designer Lisa Fine seeks inspiration for her work the world over. Her new book, Near & Far, is a stunning collection of interiors that have inspired her creative process. Divided into three sections – Flowers, Collections and Faraway Places – the vibrant colours and rich patterns of Scandinavia, India, Turkey, and the Near and Far East, as well as the homes of artists, interior designers, and collectors blend into a treasure box of book. Photography by Miguel Flores-Vianna, courtesy of Vendome Press.

A corner of the library at famed British interior designer Penny Morrison's Welsh country house.

COFFEE TABLE

Above: The living room at designer Rose Tarlow's home in Los Angeles. Far left: A detail in the dining room area of the living room at textile designer Lisa Fine’s New York City apartment. Left: Dining room details. Bottom: Inside John Stefanidis’ house on Patmos.

extile designer and India expert Lisa Fine seeks inspiration for her designs – and for the décor of her own homes – the world over. The vibrant colours and rich patterns of Scandinavia, India, Turkey, and the Near and Far East, as well as the homes of artists, interior designers, and collectors all influence her style, which is an exuberantly layered mix of colours, patterns, textures, Old World ambience, and exotic touches that is at once timeless and uniquely her own. In Near & Far, Fine invites us into her homes in Dallas, New York, and Paris and takes us along as she visits the places and people who have been her greatest sources of inspiration, from the Mughal palaces and gardens of India to Svindersvik, an eighteenth-century rococo manor house in Sweden, from the whitewashed retreat of interior designer John Stefanidis on Patmos, decorated with a beautifully curated mix of Indian textiles, Turkish rugs, Greek embroideries, Anglo-Indian furniture, Venetian glass, and English silver, to the idyllic country house and garden of London-based designer Penny Morrison. Other aesthetic sparks to Fine’s imagination include the oversize flower paintings and drawings of Scottish-born artist Sarah Graham, the bohemian flair of Charlotte and Alex di Carcaci’s London home, the artisanal charm of designer Carolina Irving’s rustic Portuguese getaway, and the extraordinary natural history collection scattered throughout Jamie Creel and Marco Scarani’s storied house in the Tangier casbah. 38

COFFEE TABLE

Above: The master bedroom at textile designer Lisa Fine's New York City apartment. Left: A Plumbago takes centre stage in the garden at designer John Stefanidis' house on Patmos. Right: The drawing room at Svindersvik Castle, a Rococo mansion in Sweden. The gilt mirrors and silk damask slipcovers are typical of French Rococo. 40

COFFEE TABLE

vocatively photographed by Miguel FloresVianna and with a foreword by style editor Deborah Needleman, Near & Far not only provides a trove of design ideas but offers advice for anyone interested in giving full expression to their personal style. As Lisa Fine recently told House Beautiful: “I think in everything you do aesthetically, you have to go with what you love... You just make it work – and that’s what makes it your own.”

Inside designer Penny Morrison's country house in Wales. Above left: In the library the French doors open to the garden and park-like grounds. Above right: Open shelving in the kitchen display a collection of antique plates, bowls, and canisters.

ABOUT THE CONTRIBUTORS Lisa Fine is the founder of Lisa Fine Textiles, which specializes in hand-printed linens that are sold in sixteen showrooms worldwide. Born in Mississippi, she now splits her time between New York and Dallas and travels regularly to India, where she finds inspiration for her designs. While living in Paris, Fine was a contributing editor for Elle Decor and House Beautiful. She is currently a contributing editor for Town & Country. Argentine-born Miguel FloresVianna has been an editor, writer, and photographer for more than twenty-five years. He is the author and photographer of Haute Bohemians and the photographer of Isabel LópezQuesada: At Home (both published by Vendome). His photography is regularly published in T, AD, World of Interiors, Vogue, Cabana, and Town & Country. Until 2015, Flores-Vianna published a popular blog and print feature in T. He lives in London. Deborah Needleman, formerly editor in chief of T: The New York Times Style Magazine, the WSJ. Magazine, and Domino magazine, is editor at large for Harper’s Bazaar. Near & Far: Interiors I Love. By Lisa Fine. Photography by Miguel Flores-Vianna. Foreword by Deborah Needleman. Published by Vendome Press. Hardcover with jacket, 304 pages, 300+ colour illustrations, 26.8 x 31.6 cm, GBP £50. 41

FRESH FAVOURITES

FRESH FLAVOURS Mediterranean Culinary Academy’s Stephen La Rosa loves working with fresh locally-sourced seasonal produce and has prepared some of his favourite dishes. Photography by Stephen La Rosa.

ROASTED AUBERGINE WITH BULGUR WHEAT, ZUCCHINI AND SUMAC PEANUTS This is one of my absolute favourite ways of cooking aubergine, the centre becomes luxurious and custardy while the exterior develops a beautiful golden brown colour. Served on a bed of bulgur wheat this simple vegetarian meal will impress!

SERVES 2-3 2 medium sized aubergines 200g bulgur wheat 1tbsp sumac 50g blanched peanuts 2 medium zucchini, cubed 2 garlic cloves, sliced 3 sprigs of mint, finely chopped 2 spring onions, sliced on bias (reserve greens for garnish) olive oil salt, pepper and lemon juice to taste 1. Half the aubergines lengthwise. With a sharp knife cut a criss-cross pattern into the flesh without piercing the skin (about 3 vertical and 5-6 horizontal lines). Season with salt and rub a good amount of olive oil (at least 2 tablespoons) into the cuts. Bake at 180C on a lined baking tray for 40 minutes or until tender and lightly browned. 2. Add the bulgur wheat to a heatproof mixing bowl. Season with olive oil and salt and rub the seasoning into the grains. Pour in 320ml boiling water and seal with cling film or an airtight lid to steam for 15 minutes. Fluff the bulgur with a fork and drain any residual liquid

with a sieve if necessary. 3. In a bowl season the peanuts with salt, sumac and olive oil. Roast on a lined baking tray at 160C for 15 minutes or until lightly browned. Cool and chop. 4. Place a large frying pan over medium high heat, add a good tablespoon of olive oil and heat. Once the oil is shimmering, add the zucchini, stir to coat it in the oil and season with salt to taste. If the pan isn’t large enough to fit all the zucchini in one layer cook it in batches so it will colour better. Once browned, reduce the heat to medium. Create space in the centre of the pan, add the spring onion with olive oil if necessary and a pinch of salt. Cook for 2-3 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant and combine with the rest of the ingredients. Adjust the seasoning with salt, plenty of freshly ground black pepper and a few drops of lemon juice for acidity. Pour the mixture over the steamed bulgur wheat and stir in half of the sumac peanuts. 5. To serve, lay the roast aubergine halves on top of the bulgur salad. Garnish with spring onion greens and sumac peanuts.

FRESH FAVOURITES POACHED EGG WITH CRISPY BACON SAUTEED CABBAGE, CARAMELIZED ONIONS AND ROSEMARY CRUMB

This dish is equally welcome at dinner as it is accompanied by a mimosa for bunch. Cook the eggs whichever way you like but I highly recommend something with a runny yolk to dress the vegetables and crispy bacon. The rosemary crumb is incredibly simple but the wonderful textural contrast to the softness of the egg is a match made in heaven.

SERVES 2-3 ½ medium cabbage, chopped into 1cm thick strips 4 eggs 150g slab bacon 1 medium onion, cut into 1cm slices 1 stalk green garlic, thinly sliced 1 sprig rosemary, finely chopped 1tbsp panko breadcrumbs 1. In a small bowl combine the panko with a few drops of olive oil and a pinch of salt. Bake on a lined baking tray at 180C for 10 minutes or until golden brown. Remove, season with chopped rosemary and freshly ground black pepper. Set aside and allow to cool. 2. Chop the bacon into 1cm thick slabs and then into 1cm thick batons known as lardons. Add the lardons and a splash of oil to a medium sized pot over medium heat. Allow the fat to render and brown the lardons on all sides. Remove the lardons and set aside some of the fat. 3. Add the onion and cook over medium low heat with a pinch of salt. Scrape any browned bits from the bottom of the pan, deglazing with a tablespoon of water if necessary, to loosen the fond. 4. Once the onion is a rich brown colour, set aside and add 2 tablespoons of bacon fat back to the pan. 5. Turn the heat up to high to get the fat hot. Add the cabbage and season with a pinch of salt. Stir and coat the cabbage in the fat, cover and cook for 1-2 minutes. Removing the lid carefully, stir the cabbage and repeat until you have some browning throughout half of the cabbage. Reduce the heat if things are charring too quickly - but some browning and even light charring gives a wonderful flavour. 6. Stir in the garlic and cook for 2 minutes or until softened. Stir in the caramelised onions and lardons and cook for 2 more minutes. Cover the pot and turn off the heat. 7. FOR EGGS SUNNY SIDE-UP. Heat a non-stick frying pan over medium heat until hot and coat the base with a tablespoon of butter. Add the eggs and sprinkle with salt. Cover and cook for 3-4 minutes or until the white is just cooked and the yolk is still nice and runny. FOR POACHED EGGS. Crack the eggs into separate small bowls. Bring a medium sized pot of water, 3/4 full, to the boil. Add 1 tablespoon of salt and 2 tablespoons of white wine or malt vinegar. Reduce to a simmer. Stir the water to create a gentle whirlpool (for each egg) and slowly tip the egg into the centre. Cook for 3-4 minutes or until the white is set. Lift the eggs from the pot using a slotted spoon and drain on kitchen paper. 8. When your eggs are almost cooked warm the cabbage and season with salt, pepper and some wholegrain mustard (if you want some kick). To serve lay each egg on a bed of cabbage, and sprinkle liberally with the breadcrumb mixture. 43

FRESH FAVOURITES

BUTTERNUT SQUASH RISOTTO WITH PARMESAN CRISPS

There are several components to this dish but many can be prepared in advance. The vegetable stock, cubes of cooked butternut squash and the Parmesan crisp can all be made 2 days ahead if they are stored properly.

SERVES 2-3 2 sprigs of sage ½ medium onion, finely minced 1 medium butternut squash 200g Arborio or Carnaroli rice 60g butter 60g grated Parmigiano Reggiano extra virgin olive oil and salt to taste for the stock 1½ medium onions, thinly sliced 2 medium carrots, thinly sliced 1 leek, thinly sliced 1-2 stalks green garlic ½tspn black peppercorns 1. Cut the butternut squash in half. Peel and cube the top half into 2cm cubes and set aside. 2. Cut the bottom side in half again and scoop out the seeds. Drizzle with olive oil and a sprinkling of salt and place flat side down on a lined baking tray. Roast for 20-30 minutes at 180C until tender. Once cool enough to handle scoop out the flesh, using a knife to scrape off the skin if necessary. Chop the flesh into a coarse puree and set aside. The skins can be crisped further to enjoy as a garnish. 3. For the Parmesan crisp: make two small mounds on a lined baking tray with half of the cheese and flatten them into 5cm circles. Bake at 180C for 10 minutes or until golden brown. Set aside and cool to room temperature. 4. For the vegetable stock: in a large pot bring 2 litres of water to the boil with the chopped vegetables and peppercorns, adding any vegetable scraps, Parmesan rinds, hard herbs such as rosemary, thyme or any parsley you may have. Reduce and simmer for 30 minutes. Strain the stock through a sieve, squeezing any excess liquid from the vegetables. 5. For the sautéed squash: heat a tablespoon of olive oil in a sauté pan over medium high heat. Add the cubed squash and colour well on both sides. Add a tablespoon of butter and a sprig of sage, allow the butter to brown and bubble. Turn off the heat, toss the squash in the browned butter, and set aside. 6. For the risotto: add a generous lug of olive oil or a knob of butter to a medium sized pot over medium heat. Add the minced onion and a good pinch of salt and sweat for 2-3 minutes, stirring occasionally. Add the rice, reduce the heat to low, and stir for 3-4 minutes to toast the rice. Add 500ml of stock and increase the heat to high, stirring gently until it comes to a boil. Add the roasted squash and reduce to medium heat. Allow the liquid to evaporate, stirring occasionally to prevent the rice from sticking. When there is no liquid covering the top layer, add another 250ml of stock. Cook the stock out, stirring occasionally. At this stage the rice should be almost cooked and have a slight saltiness to it. Add stock a few teaspoons at a time while stirring until the rice is tender but not mushy. Add the squash (save the brown butter it was cooked in) and sage, cooking gently to warm them through and infuse the sage. Make sure the risotto isn’t too wet and soupy or dry and clumped, it should slowly flow back once you run a spatula through it. 7. Remove from the heat and allow the risotto to cool for 1 minute. Add the remaining cheese and 60g of butter, stir gently until the butter melts in. Spoon onto warmed plates and garnish with shards of Parmesan crisp and a drizzle of brown butter.

FRESH FAVOURITES

ZUCCHINI AND PARMESAN FRITTERS ON A SHAVED ZUCCHINI SALAD WITH A LEMON AND MINT VINAIGRETTE

These wonderfully crunchy savoury fritters contrast the freshness of the shaved zucchini salad. The baked zucchini themselves are so moreish you may want to make plenty of extras for a snack! SERVES 2-3 2 medium to large zucchini 1 lemon 40g grated Parmigiano-Regiano 2-3tbsp panko breadcrumbs 6 black olives, chopped 2 sprigs mint, finely chopped extra virgin olive oil, salt and freshly ground black pepper as needed 1. Chop 1 zucchini into 1cm thick disks, season lightly with salt. In a tray combine the breadcrumbs, grated Parmesan, a pinch of salt and freshly ground black pepper. 2. Coat the zucchini slices in the mixture and arrange on a lined baking tray. Top with extra mixture. Bake at 180C for 20-30 minutes until golden brown, remove and set aside. (Any leftover crumb can be baked separately on a lined baking sheet at 160C until golden brown, and used as a crunchy topping for pasta dishes.) 3. To make the vinaigrette add the zest and juice of half a lemon to a jar. Add a pinch of salt and freshly ground black pepper, and top up with 3 times as much olive oil as lemon juice and set aside. 4. Slice the other zucchini into thin strips with a rotary mandolin, julienne peeler or a vegetable peeler, and place in a bowl. Add the chopped olives and mint. Shake and add the vinaigrette one tablespoon at a time until the zucchini is seasoned to your liking, adding salt if necessary. 5. To serve top the zucchini salad with the zucchini fritters fresh from the oven.

These recipes were produced for Mediterranean Culinary Academy’s new concept: Recipe Box. Recipe Box contains everything you need to prepare delicious food, conveniently delivered right to your door. Just like their hands-on cooking classes, most of the ingredients are locally sourced and each box contains most ingredients (except pantry basics like olive oil, salt and pepper) to prepare 3 recipes feeding 2-3 people each. If you want the ingredients for 3 different recipes delivered to your door each week for just 30 euro, visit mcamalta.com for more information. 45

VOLCANOLOGY

Volcanoes have fascinated artists for centuries, and Grand Tour painters were no exception. Today their paintings offer us a chance to dream about travels to come. View of the Gulf of Pozzuoli from Solfatara, 1803. Philipp Hackert (German, 1737-1807). Oil on fabric; 119 x 166.5 cm. The Cleveland Museum of Art, Mr. and Mrs. William H. Marlatt Fund 1983.14

VOLCANO LOVER E Why do we find the bay of Naples so awe inspiring?

ven in the Roman period villas with a view of the bay were highly sought after. In the 17th and 18th centuries, Naples was the destination of the Grand Tour and landscape painters flocked to its countryside, attracted to its dramatic vistas and volcanoes. Artists like Philipp Hackert thrived on the Grand Tour market for eager wealthy buyers wanting travel mementoes, and Mount Vesuvius was the perfect spectacle to portray. Volcanoes have fascinated artists for centuries, and no other volcano has been painted so often as Vesuvius. What makes these fiery giants so appealing? "Maybe it is not the destructiveness of the volcano that pleases most, though everyone loves a conflagration, but its defiance of the law of gravity to which every inorganic mass is subject. What pleases first at the sight of the plant world is its vertical upward direction. That is why we love trees. Perhaps we attend to a volcano for its elevation, like ballet. How high the molten rocks soar, how far above the mushrooming cloud. The thrill is that the mountain blows itself up, even if it must then like the dancer return to earth; even if it does not simply descend – it falls, falls on us. But first it goes up, it flies. Whereas everything pulls, drags down. Down.” Susan Sontag, The Volcano Lover.

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