FIRST December 2019 by The Malta Independent

DECEMBER 2019

CHRISTMAS WONDERMENT

STARRING MICHAEL SPITERI TUTANKHAMUN HELEN OF TROY PETER LINDBERGH VALENTINO SESAME STREET RICHARD GERES CHARLES DICKENS FRANCIS SULTANA DEBBIE SCHEMBRI FR MARCELLO GHIRLANDO

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This is not just any Christmas... This is an M&S Christmas

EDITORIAL

Christmas Wonderment

The Met's Christmas Tree and Neapolitan Baroque Crèche. 20 ft. blue spruce with a collection of 18th-century Neapolitan angels and cherubs among its boughs and groups of realistic crèche figures flanking the Nativity scene at its base, displayed in the Museum’s Medieval Sculpture Hall. Gift of Loretta Hines Howard, 1964. Image © The Metropolitan Museum of Art, New York. The exhibit of the crèche is made possible by gifts to The Christmas Tree Fund and the Loretta Hines Howard Fund. On view at The Met Fifth Avenue, New York, until January 7, 2020.

tudies have shown that putting up Christmas decorations early makes you happier as nostalgic memories are relived. According to an article by Alexandra Richards, writing for the Evening Standard UK, “in a world full of stress and anxiety people like to associate to things that make them happy and Christmas decorations evoke strong feelings of childhood. Decorations are simply an anchor or pathway to those old childhood magical emotions of excitement, and putting up Christmas decorations early extends the excitement." This year get inspired to go over the top by New York's longstanding

Christmas Tree tradition at The Met. The towering 20-foot blue spruce is gracefully lit and adorned with 19 cherubs and 59 angels. At the base 71 figures bring the three elements of Nativity scenes that were traditional to 18th century Naples to life: adoring shepherds and their flocks, the procession of the Magi, and spirited peasants and townspeople. 50 delightful animals and background pieces, including the ruins of a Roman temple, several houses, and a typical fountain, create a dramatic setting for the Nativity. Merry Christmas and warmest wishes from the team at First Magazine.

ON THE COVER. Meet Dr Michael Spiteri, Clinical Chairperson at Mater Dei Hospital’s A&E Department. Doctors and nurses work around the clock, giving their time – and care. And doesn’t this really embody the spirit of Christmas? Photography by Matthew Cutajar EDITORIAL CONTENT AND SALES MANAGER SEAN ELLUL SELLUL@INDEPENDENT.COM.MT ADVERTISING SUPPORT ILARIA MOUSU IALMOUSU@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.

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CONTENTS 19

INTERVIEW

On Doctor’s Orders. Mater Dei Hospital’s A&E Department’s Dr Michael Spiteri.

ARTS & CULTURE

LONDON CALLING

Gold and Glitz. The Exceptional Tutankhamun Show.

The 3000 Year Old Story. Eternally Troy.

Troy: Myth and Reality, at the British Museum until 8 M “Helen’s Odyssey”, Photo © Eleanor Antin. Courtesy the

ESCAPES

Wanderlust. Rabat and Mdina. Capture childhood memories this December. COVER INTERVIEW. Dr Michael Spiteri (left), Clinical Chairperson at Mater Dei Hospital’s A&E Department. Photo by Matthew Cutajar

CHRISTMAS WARMERS

Tom Bullock’s Gatsby-era Christmas Warmers.

COFFEE TABLE FASHIONISTA DIOR by Peter Lindbergh. An homage to fashion’s most beloved photographer.

Tutankhamun: Treasures of the Golden Pharaoh, at the S until 3 May. Gilded Wooden “Ostrich Hunt” Fan. Photo

CATWALK

VALENTINO Daydream. Italian Renaissance meets Chinese splendour.

MAKEUP & BEAUTY

An Ornamental Affair. Colour inspiration in Gabrielle Chanel’s love of ornaments.

FASHION NEWS VALENTINO Daydream. HAUTE COUTURE BEIJING. Photo Andy Wong/AP.

M&S. The Party Edit.

FASHION

Night Lines. Glitter threads, satin, velvet and faux fur for the festive season.

HEALTH & FITNESS

Mind Mechanics. Do this to prevent weight gain over Christmas. Richard Geres explains.

CHILDHOOD EDUCATION

The Sesame Street Secret. 50 years of goodness, humour and education.

DIOR by Peter Lindbergh. Alek Wek in DIOR’s 1947 Ba

CHRISTMAS TRADITIONS FASHION. NIGHT LINES. LC Waikiki Light Grey Half Sleeve Polo Neck, Grey Dogtooth Print Long Skirt and Faux Leather Gloves. Aldo Faux Leather Black Lace Up Corset Belt, Silver Shimmer Earrings and Metallic Stilettos.

Charles Dickens. The Birth of the Classic English Christmas Dinner.

GASTRONAUT. POINTS OF REFERENCE. Delmonico’s Main Dining Area. Photo © SIMMER GRO

CONTENTS

[DE C E M B E R I S SUE 201 9]

Saatchi Gallery IMG.

VIENNA

Café Sacher and the Original Sacher-Torte.

NEWYORK

Delmonico’s Restaurant. Birthplace of Eggs Benedict and Baked Alaska.

ROME

Sant’Eustachio il Caffé. Gran Caffé and Nutella filled millefoglie.

CAMBRIDGE

Fitzwilliam Museum Courtyard Café. Fruit scones, jam butter, and clotted cream.

NAPLES Sesame Street‘s 50 year secret. Game day on Sesame Street. Photo Richard Termine.

WANDERLUST. Rabat and Mdina revisited.

Pasticceria S. Capparelli. Baba galore. Gay Odin. Chocolate since 1894.

NICE

Patisserie Serge Serain. Escape into a corner of Place Garibaldi.

PARIS

Poilâne. Home to the round signature Miche Poilâne sourdough loaf.

INTERIORS

FRANCIS SULTANA: Designs & Interiors. 256-pages of inspirational interiors.

80 Classic English Christmas Dinner with Charles Dickens.

ar Suit, New York, 2018. DiorLindbergh © Courtesy of Taschen.

OUP.

59 POINTS OF REFERENCE. 60 62

March. Eleanor Antin, Judgement of Paris (after Rubens), 2007, from e artist and Ronald Feldman Gallery, New York.

GASTRONAUT

BAKING

Debbie Schembri‘s Festive Cookies.

THEATRE

ARTS & CULTURE

Valletta Baroque Festival.

THEATRE

Musical Musings. The music behind MADC’s Aladdin the Panto.

The Maltese Islands Festival of Drama, Music, Singing and Dance.

Ħax-Xjuħ. The 60+ Panto.

CHRISTMAS Francis Sultana: Designs & Interiors. Image courtesy Vendome Press.

Christmas baking with Debbie Schembri.

My Christmas Spirit. Fr Marcello Ghirlando, OFM, explains. 15

The Place To Be This Christmas 30 Nov 2019 - 6 Jan 2020

www.visitgozo.com

INTERVIEW

ON DOCTOR’S ORDERS

COVER INTERVIEW

Ask any child what they want to be when they grow up, and one of the most popular answers will be ‘I want to be a doctor’. Children’s doctor kits are popular presents for Christmas and birthdays, with little ones running around making adults feel better with a kiss and their little kits. Normally for our front cover, we feature creatives, people linked to fashion, the arts or design. For this month we decided and are proud to include Dr Michael Spiteri, Clinical Chairperson at Mater Dei Hospital’s A&E Department. Doctors and nurses work around the clock, giving their time – and care. And doesn’t this really embody the spirit of Christmas? First caught up with Dr Spiteri to find out what it’s like working at A&E, proud moments, and his message to everyone this Christmas. Photography by Matthew Cutajar. hristmas and December is the season to be jolly, meeting with family and friends. At the A&E it is also one of the busiest times of the year. So what’s it like working at A&E at this time of the year? The festive season in the Emergency department is full of mixed emotions for our multi-disciplinary team. At this time of the year, we would just be coming out of a very busy summer season and heading straight into an equally demanding winter one. At this time of the year we slowly start easing off from the types of emergencies which we usually associate with Malta’s long summer period and start equipping the department to deal with an elder proportion of patients who are usually suffering from acute-on-chronic, influenza and cold weather-related conditions. During these changes we keep on providing a 24/7 service and also try and sneak some time in to put up some Christmas decorations. This involves quite a bit of planning, since we try to strike a balance between creating a festive atmosphere while at the same time bearing in mind that there may be relatives of patients who are passing through what might be one of the worst periods of their life. Over the Christmas and New Year season we come across a lot of very emotional situations, during which our department may be delivering good news to one patient and a few minutes later disclosing a piece of tragic news to some other relatives. Although people think that we get used to it, grieving with a patient’s relatives remains part and parcel of our profession. The A&E Department is always busy. How many patients are seen daily and monthly in A&E? More than 131,000 patients were registered in the first 11 months of this year. This number included both adults and paediatric patients who are seen in the Paediatric Emergency Department at Mater Dei Hospital. In addition, emergency staff within the 112 Ambulance Service have carried out more than 40,000 emergency responses; this demonstrates yet another increase in the demand for this service. The number of critical emergency ambulance responses which necessitate the deployment of an advanced pre-hospital interdisciplinary team has now increased to more than 240 instances per year. The numbers are incredible. Yes, overall the Emergency Department at Mater Dei Hospital easily qualifies as one of the busiest in Europe. Unfortunately, our statistics indicate that there is still a very significant proportion of patients, with non-life threatening conditions, who decide to self-refer to our department rather than seeking the advice of their family doctor or that of the Primary Health Care team. At A&E you see practically everything. Do you have any episodes that you think will be imprinted on your memory forever? Well, working in an Emergency Department is very much like working within a family. Most of us have actually spent more Christmas and New Year’s days with our colleagues rather than with our families and therefore there is a treasure of experiences and episodes that I think will remain imprinted in all our memories.

I think that the best ones are those which involve one of our ex-seriously injured patients walking through our door to thank us. Apart from the appreciation, our Department prides itself from being able to deliver top-notch care which translates into a saved life. It really is an honour to practice a profession where you can make a positive contribution to a patient and his loved ones. Obviously, being at the forefront of Emergency medical care for a whole nation also involves some not so pleasant experiences. Most of these usually include large incidents, which require the input of each staff member. Although the situation is unpleasant, it is always a very humbling experience for me when you suddenly see numerous off-duty members of staff walking through the doors to lend a hand. ▶ 19

INTERVIEW The Emergency Department is equipped and staffed by professionals who are specialists in potentially life and limbthreatening conditions.

◀Unfortunately, over the years we have had quite a substantial number of these incidents, but nevertheless the Emergency Department, together with all other responding agencies and departments, worked hand in hand to provide timely and efficient care. Ironically, these were the moments which brought us closer together as one big family. You mentioned that a large proportion of patients self-refer to A&E rather than seeking the advice of their family doctor or the Primary Health Care team. When

should someone seek A&E services? What happens when patients who do not need A&E treatment register at A&E? The Emergency Department is equipped and staffed by professionals who are specialists in potentially life and limbthreatening conditions. We are not an alternative or a better option when compared to a family doctor or an outpatient appointment. Each profession within medicine excels in its field and certainly family doctors are much better trained and equipped to deal with lower acuity cases. As the name implies, the Emergency department is equally not in a position to offer the best treatment and investigation modalities for chronic ailments. Therefore, a person should come to an Emergency Department when he or she is suffering from an acute condition of sudden onset or a serious injury. So for example, these instances may include but are not limited to major injuries, chest pain, severe shortness of breath, severe abdominal pain, a decrease in the level of consciousness, first episode of fits and a host of other serious conditions. When a patient comes to the Emergency Department they are taken through a triage process. This will identify the acuity of the patient’s condition, channelling them through the appropriate pathway. Needless to say, priority is given to those who have a serious condition, whereas different resources are allocated to those who have relatively minor medical complaints. So what would your message be for this year’s festivities? First of all, I would like to thank all the staff members within the Emergency Department and other

supporting entities for their continuous support and dedication. I would also like to extend this appreciation to their families who are the holding force behind these great individuals. I would also like to take this opportunity to urge all our staff members to look forward to next year, during which we should be undertaking a quantum leap in our capabilities to provide an even better level of care. Without this amazing team and a wonderful family behind me, the task of leading such an important department would prove to be too difficult. Our team’s message for the general public is targeted at taking care of each other. As a small island nation we cannot afford not to support each other or not being mindful of each other’s needs. These acts can vary from not allowing an inebriated friend to drive to just popping to your neighbour’s front door to offer them greetings during the next few days.

LONDON CALLING

Wooden Guardian Statue of the Ka of the King Wearing the Nemes Headcloth. Photo IMG. 22

LONDON CALLING

GOLD AND GLITZ

TUTANKHAMUN In residence at London's Saatchi Gallery until Sunday 3 May 2020, the exhibition Tutankhamun: Treasures of the Golden Pharaoh commemorates the 100th anniversary of the discovery of Tutankhamun's tomb, and is the final chance to see these glittering world heritage artefacts before they return to Egypt forever. Photography by IMG.

Wooden Gilded Mirror Case in Form of an Ankh, Inlaid with Blue Glass and Carnelian. Photo IMG. 23

LONDON CALLING

Gilded Wooden Figure of Tutankhamun on a Skiff, Throwing Harpoon. Photo IMG. 24

LONDON CALLING he legend of Tutankhamun captured imaginations globally when, in 1922 his tomb was unearthed by British explorer Howard Carter and financier Lord Carnarvon. An instant worldwide sensation, public fascination surrounding the boy king – and the only Ancient Egyptian royal tomb ever found intact – has continued for decades, with exhibitions in 1972 and 2007 drawing record crowds. Tutankhamun: Treasures of the Golden Pharaoh features more than 150 original artefacts from Tutankhamun’s tomb, with 60 on their first journey outside Egypt. Visitors can discover the legend of the golden king before the historic treasures return to Cairo to be permanently housed with Tutankhamun’s full collection at the Grand Egyptian Museum which is currently under construction. London is the third of 10 cities to host the exhibition and follows recordsetting stops in Los Angeles and Paris. The exhibition explores the meaning of the items in the royal tomb and the dual storyline of its discovery against all odds. The pharaohs that succeeded Tutankhamun nearly managed to erase him from the history books. Had Howard Carter not persisted in his quest, the boy king’s legacy and treasures could have been lost forever. The ancient Egyptians believed that death was also a rebirth. Through nine immersive galleries that incorporate digital content, contextual material, audio and custom soundscapes, visitors can follow Tutankhamun’s passage into everlasting life, discovering how his funerary objects were used on the perilous journey. Unlike past tours, Tutankhamun: Treasures of the Golden Pharaoh is exclusively focused on interpreting the significance and meaning of the king’s burial items. Tutankhamun: Treasures of the Golden Pharaoh is at the Saatchi Gallery, London, until 3 May, 2020. Produced by the Egyptian Ministry of Antiquities and IMG, and presented by Viking Cruises. To purchase tickets: www.tutankhamun-london.com

Gold Inlaid Canopic Coffinette of Tutankhamun Dedicated to Imseti and Isis. Photo IMG. 25

LONDON CALLING

THE 3000 YEAR OLD STORY

ETERNALLY TROY

Get closer to the characters of ancient myth and follow the tale from Helen of Troy’s abduction to the deception of the Trojan Horse and the fall of the great city in The British Museum's phenomenal new exhibition Troy: Myth and Reality. Photography courtesy of The British Museum. he legend of Troy has endured for more than 3,000 years. The story of a great city, plunged into a 10-year war over the abduction of the most beautiful woman in the world, is irresistibly dramatic and tragic. Stories of the Trojan War, first told by early poets such as Homer and Virgil and reinterpreted right up to the present day, fascinate and inspire children and adults alike. The tale has been used as a reference for everything from paintings and plays to movies and music. Following in the footsteps of the archaeologists and adventurers who sought to prove the reality of ancient Troy, this exhibition showcases the discoveries made by Heinrich Schliemann in Turkey in the 1870s, which changed the perception of this epic tale forever. You can examine the fascinating archaeological evidence that proves there was a real Troy, offering tantalising hints at the truth behind the

mythical stories. From Helen of Troy's abduction to the deception of the Trojan Horse and the fall of the city, tread the line between myth and reality in this phenomenal new exhibition which highlights works of art inspired by the tales of war, love and loss that are wrapped up in the Trojan cycle of myths and passed down through generations. At the heart of the legend of Troy are the story’s fascinating and complex characters, from enigmatic Helen, the cause of the Trojan War, to wily Odysseus and Achilles. Get closer to these captivating characters with art that brings them to life, from dramatic ancient sculptures and exquisite vase paintings to powerful contemporary works. Troy: Myth and Reality is at the British Museum, London, until 8 March 2020. Exhibition supported by BP. Open Saturday – Thursday 10 - 5.30, Friday 10 - 8.30.

LONDON CALLING

Achilles, the greatest of all the Greek fighters whoâ&#x20AC;&#x2122;s eventual death is caused by an arrow the Trojan prince Paris shoots through his heel. The Wounded Achilles, 1825, Filippo Albacini (1777-1858), marble, Chatsworth House. Photograph ÂŠ The Devonshire Collections, Chatsworth. Reproduced by permission of Chatsworth Settlement Trustees. 27

ESCAPES

This December FIRST set off to Rabat and Mdina to capture childhood memories and the childlike wonder that Christmas brings at this time of year. Sometimes you need to rediscover old places and the simple things you liked about them as a child. Whatever gives you fond memories. Whether it's tea in a glass and piping hot pastizzi, a piece of chocolate cake or strawberry meringue, or stepping into a chapel for some quiet time to think, December holidays are a good time to stop the clock and enjoy some of the simple things which as a child seemed like an adventurous day out. Photography by FIRST Magazine.

ESCAPES

WANDERLUST /ˈwɒndəlʌst/ (from German) the wish to travel far away and to many different places 29

ESCAPES

Right: Quiet time at the Church of the Annunciation also known as The Carmelite Church, a Baroque priory church of the Priory of Our Lady of Mount Carmel.

ESCAPES

Bottom: Crystal Palace Tea and Coffee Bar “Tas-Serkin”, has been open for over 100 years. Go back to basics with freshly baked pastizzi, tea in a glass and a good conversation.

Left: On a sunny windy wintry day dress warmly to enjoy a cup of tea and cake outside at Fontanella, away from the throngs.

CHRISTMAS WARMERS

GATSBY CHRISTMAS WARMERS Legendary bartender Tom Bullock worked at the St. Louis Country Club, Missouri, in the early 1900s, where he served for government officials and other elite members. In 1913 he was mentioned in a small scandal when a St. Louis tabloid poked fun at Theodore Roosevelt who, after being accused of drinking “was vindicating, by a libel suit, his reputation for sobriety and temperance”, claiming he only took a few sips of one of Bullock’s Mint Juleps. The press said it was impossible to only have a few sips of a Tom Bullock drink. In 1917, just ahead of prohibition, Bullock became the first African American to pen the still popular cocktail book, The Ideal Bartender. Get inspired by these Gatsby-era Christmas warmers taken from his book. Photography by Gaby Dyson. ENGLISH BISHOP PUNCH

Roast an orange in a hot oven (or before a fire). When brown cut into quarters and drop the pieces, with a few cloves, into a small saucepan and pour in 1 litre of hot Port wine. Add 6 lumps of sugar and let the mixture simmer for 30 minutes. Serve in stem glasses with Nutmeg grated on top.

BISHOP A LA PRUSSE

In a hot oven roast 6 large oranges until they are a light brown colour. Then place them in a deep dish and scatter them with 225g of granulated sugar and pour on 1/2 litre of Port or Claret wine. Cover the dish and set aside for 24 hours before the time to serve. When about ready to serve, set the dish in boiling water; press the juice from the oranges with a large spoon or wooden potato masher and strain the juice through a fine sieve or cheesecloth. Then boil 1/2 litre of Port or Claret and mix it with the strained juice. Serve in stem Claret glasses while warm. Serve with nutmeg grated on top according to taste.

WHISKY SCOTCH HOT

1 lump sugar dissolved in hot whisky glass 1 jigger (1.5oz) Scotch Whisky Fill with hot water 1 slice lemon peel Stir and serve with nutmeg sprinkled on top.

BRANDY SKIN

Fill a whisky glass ½ full hot water and pour in: 1 jigger (1.5oz) brandy Twist a piece of lemon skin on top and serve. Sweeten if preferred with a little sugar - add ½ small teaspoonful sugar and stir. 32

COFFE TABLE FASHIONISTA

DIOR B Y P E T E R L I N D B E R G H An homage to fashion’s most beloved photographer

70 years of DIOR history set against the bustle of Times Square: this was Peter Lindbergh’s concept for which the House allowed an unprecedented number of its most iconic garments to travel across the Atlantic. In this two-volume compendium published by Taschen, the legendary photographer’s final book project, discover the shoot in never-before-published images, as well as a tribute to an electrifying partnership between two pillars of fashion. Photography courtesy of Taschen.

eter Lindbergh photographed DIOR’s most exceptional muses, Marion Cotillard and Charlize Theron among them, and signed campaigns for Lady Dior and J'Adore with his inimitable style. Throughout his career, the photographer was one of the house’s closest collaborators. This final book was an original co-creation that was close to the artist’s heart – and to Taschen’s. Seventy years of DIOR history projected against the effervescence of Times Square, New York: this was the concept behind Lindbergh’s project, extraordinary both in scope and dimension, for which DIOR, in an unusual move, allowed an unprecedented number of priceless garments to be taken from its vaults in Paris and shipped across the Atlantic. The result is electric. Amid the frenzy of Times Square, Alek Wek glows in the immaculate 1947 Bar suit, the storied ensemble that launched the House of DIOR. In snatches of street scenes, models Saskia de Brauw, Karen Elson, and Amber Valletta flit through crowds and scaffolding, are reflected in building façades, and draped in haute couture, from pieces hand-sewn by Christian Dior to more recent designs by Maria Grazia Chiuri. Lindbergh’s trademark monochrome and colour photographs masterfully highlight the intricacies, silhouettes, and textures of each garment. Volume one features 165 never-before-published images from the shoot, while volume two pays homage to Lindbergh’s profound relationship with the Parisian House by curating more than 100 of his photographs of DIOR creations originally published in some of the world’s most prestigious magazines such as Vogue and Harper’s Bazaar. The book is a breathtaking tribute to two pillars of fashion and photography and their timeless collaborations. ABOUT THE PHOTOGRAPHER. Peter Lindbergh (1944–2019) was a master of his craft who has made his mark in the halls of photography history, with such credits as 34

COFFE TABLE FASHIONISTA

Top: Alek Wek in DIOR's 1947 Bar Suit, New York, 2018. DiorLindbergh © Courtesy of Taschen. Right: Seventy years of DIOR history projected against the effervescence of Times Square, New York. DiorLindbergh © Courtesy of Taschen. Bottom: Linda Evangelista, Paris, 1993. Harper’s Bazaar, October 1993. Mirror dress and hat. AW1993 Haute Couture collection. Dior by Gianfranco Ferré. DiorLindbergh © Courtesy of Taschen. Left: Book cover. DiorLindbergh © Courtesy of Taschen.

shooting the first American Vogue cover under Editor-inChief Anna Wintour, bringing together for the first time a group of young women who would become the ’90s supermodels, and numerous exhibitions at renowned institutions including Victoria & Albert Museum in London and Centre Pompidou in Paris, as well as in solo exhibitions at Hamburger Bahnhof, Museum for Contemporary Art, Berlin, Bunkamura Museum of Art, Tokyo, and the Pushkin Museum of Fine Arts in Moscow. ABOUT THE CONTRIBUTING AUTHOR. Martin Harrison is a historian of art and photography and an exhibition curator who has collaborated with the likes of Linda McCartney and Peter Lindbergh on numerous projects and exhibitions. He has been working on the artist Francis Bacon for twenty years, and most recently edited the artist’s catalogue raisonné (2016). Dior/Lindbergh, by Peter Lindbergh. Two-volume hardcover set in slipcase, New York and Archives, published by TASCHEN. Contributing author Martin Harrison. 28 x 37 cm, 520 pages. € 150. 35

CATWALK

HAUTE COUTURE BEIJING AMAN SUMMER PALACE, NOVEMB

VALENTINO DAYDR

CATWALK

BER 2019

REAM

Italian Renaissance meets Chinese splendor and opulence in Valentino's Creative Director Pierpaolo Piccioli's couture collection, Daydream. Photography by Andy Wong/AP.

nder the arcades of the Summer Palace a spectacular encounter of two different cultures unfolded with a total of 45 looks for the Haute Couture show. Twisted bows featured throughout, mixed with flower details, capes and voluminous shoulders. The volumes of the designs were amplified by the richness of the surfaces and the reds, golds, emerald greens, pinks, whites and blacks combined in a sleek palette to connect Italian painting with Chinese art. Full face silver makeup for many of the models gave a futuristic edge to Piccoli's Renaissance inspiration, were traditional fabric motifs and patterns were made modern with bright shades of colour. According to Vogue Piccoli's "inspiration board was filled with images of the masters of the early Italian Renaissance that he loves – Piero della Francesca and Fra Angelico among them – alongside photographs taken of the Summer Palace itself, and of portraits of the emperors and empresses who once ruled here, revealing unexpected aesthetic dialogues, “two moments of grandness of old cultures, of history and heritage.”

MAKEUP & BEAUTY

HOLIDAY 2019 COLLECTION LES ORNEMENTS DE CHANEL

AN ORNAMENTAL AFFAIR

For the Holiday 2019 Collection, CHANEL's Global Creative Makeup and Colour Designer Lucia Pica found inspiration in Gabrielle Chanel’s love of ornaments. After all, while Mademoiselle Chanel famously pioneered a “less is more” approach to elegance, she was equally fascinated by aesthetic opulence: by the deep lacquer of Chinese Coromandel screens, or the shimmering gold leaf that decorated her apartment. Now her paradoxical proclivities are reflected through LES ORNEMENTS DE CHANEL, which showcases festive grandeur for the modern age. Photography courtesy of CHANEL. ithin Lucia Pica’s vision for the collection, a statement smoky eye or a glossy, lustrous lip appears set against a fresh, luminous complexion, and the contemporary contrast between indulgent splendur and refined minimalism is gleefully indulged. “The woman I imagine using this collection is completely CHANEL,” says Lucia Pica. “She’s seeking timeless simplicity, but she also loves richness and glamour, modernity and grandeur. An exclusive range of ROUGE ALLURE limited-edition packaging and powders whose surface have been ornately engraved with a vintage CHANEL button, mirror that desire for abundance. “I wanted to express the idea of richness that particularly fits with the festive time of year – but a mastered and modern richness,” explains Lucia Pica.

CHANEL PARFUMS. CHANEL HOLIDAY. Chanel is currently commemorating its 30-year partnership with French photographer and graphic artist Jean-Paul Goude with an exhibition in Milan, entitled ‘In Goude We Trust!’ To celebrate the holiday season, embrace the magic of CHANEL and Goude's enchanting world with limited edition exclusive offers featuring the iconic fragrance N°5. N°5 EAU DE PARFUM and COCO MADEMOISELLE EAU DE PARFUM GIFT SET. The iconic CHANEL bottle (100ml) takes center stage in a theatrical gift box that reveals a magical world. N°5 FRAGMENTS D’OR. Housed in a generous glass bottle (250ml), this rich gel does more than subtly scent your skin with the most desirable CHANEL fragrance, it also enhances it with a shimmering, jewel-like veil of gold.

FASHION NEWS

M&S THE PARTY EDIT

Glittering sequins, sumptuous satins, tactile velvets, glamorous prints and pared-back silhouettes – meet the key party wear trends of the season and turn heads in M&S occasion wear with a collection that includes court shoes and sparkling jewellery sets, for adding the perfect finishing touch to your look.

winkling lights and frosted wreaths, mulled wine and the first bite of a mince pie – there are plenty of reasons to love Christmas and festive celebrations are the ultimate excuse to invest in a dazzling new dress – short, black or sequinned. However you don’t need to wear a dress to look the part during this season’s festivities – equally eye-catching are dazzling separates in luxurious fabrics. Wide-leg trousers with a subtle sheen look great with a simple blouse and blazer, while a well-fitting trouser suit is all-guns-blazing glamour. If you do opt for a dress, chocolate and coffee shades are on trend for this autumn winter. Translated into party wear, they get a metallic sheen, with rich copper and bronze shades that flatter every skin tone. And since it is Christmas – go ahead and embrace your inner disco diva with an all-over sequinned outfit. Discover party wear this holiday season at M&S. In store now in Sliema and Valletta.

GIFTING SEASON IS HERE! Up to ¤700 in direct discounts.

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SPOTLIGHT

14 December - 29 December

L-Imbuljuta. A Panto in the Dark

IS SHIPPING YOUR PURCHASES TO MALTA A PROBLEM? Not anymore! Use SendOn to shop from EU, USA and China online stores, even when the seller does not ship to Malta. MaltaPost is also offering new attractive rates on insurance to protect shopping items forwarded to Malta.

Chucky Bartolo makes his return as Dame. Panto in the Dark is back with a brand new story with the traditional Maltese drink L-Imbuljuta at its centre. The story follows a single mother of one who, with 3 days left to Christmas, needs to figure out how she's going to pay her rent. Could the answer lie in a warm aromatic drink? This multi-sensory production in pitch darkness will leave you at the edge-of-your-seat, with twists and laughs. This year's Panto in the Dark sees the return of Chucky Bartolo as Dame, as well as Joseph Zammit, Davinia Hamilton and Samuel Farrugia, playing various outlandish characters that will make your imagination run wild. Tickets can be booked from www.kreattivita.org or on tel: 2122 3200. Individuals accompanying Special-ID holders will be allowed one complimentary ticket that can be booked over the phone.

'CRESTA' CANDLEHOLDERS BY MDINA GLASS. Create a wonderful ambience with the brand new ‘Cresta’ range of handcrafted candleholders, candlesticks and candelabras by Mdina Glass. They are perfect for decorating the seasonal dinner table and make for great gift ideas, too. Also, don’t forget the Mdina Glass Pre-Christmas Sale, 30 Nov – 15 Dec for great discounts. For more info: www.mdinaglass.com.mt, tel: +356 2141 5786 or find Mdina Glass on facebook.com/mdinaglass 42

'CRESTA' CANDLESTICKS BY MDINA GLASS. Check out the brand new ‘Cresta’ range of handmade candleholders, candlesticks and candelabras by Mdina Glass. They are perfect for decorating the seasonal dinner table and make for great gift ideas, too. Also, don’t forget the Mdina Glass Pre-Christmas Sale, 30 Nov – 15 Dec for great discounts. For more info: www.mdinaglass.com.mt, tel: +356 2141 5786 or find Mdina Glass on facebook.com/mdinaglass

TIMEXPERT WHITE by Germaine De Capuccini. LIMITED EDITION GIFT BOX. Perfect to prevent and correct dark spots and pigmentation, this gift box contains our Timexpert White Spot Correction Cream with the Timexpert White Cleanser.Find us on facebook to view the new gift packs just received. For trade enquiries contact: Beauty Culture Group, Sta. Venera on 2144 0424 or 2744 0424. Email: info@beautysuppliesmalta.com, Facebook: beautyculturegroup, www.beautyculturecentre.com

CANON EOS RP puts the power of full-frame mirrorless into a small, lightweight EOS R series body. With a 26.2 MP Full-Frame CMOS Sensor, Dual Pixel CMOS Autofocus, 4K movie recording and built-in Wi-Fi it opens up exciting creative possibilities for you to elevate your photography to the next level. Available from Avantech in San Gwann or online www.avantech.com.mt. Tel. 2148 8800.

PRORASO dedicates Single Blade to the expert hands of professional barbers skilled in the use of a razor and conscious of quality products. A line crafted with distinctive formulas and fragrances, rich and decadent textures that enhance the traditional shaving routine offering the very best performance. TEXTURE. These products stand out for their rich and decadent consistencies, purpose-formulated to allow a single blade to move easily as well as post-shave comfort and pleasingly effective beard treatments. Gift sets in 3 fragrances: Wood and Spice (pictured here), Azur Lime, and Cypress and Vetyver add their own interpretation to 3 different lines with nuances of prized wood, fresh citrus and the harmony of cedarwood and vetiver. Each gift set includes Beard Shampoo 200ml, Beard Balm 100ml and Beard Oil 30ml. For trade enquires contact Spiteri Maempel Ltd. Tel: (+356) 9989 6728, beppe@spiterimaempel.com, info@spiterimaempel.com, www.spiterimaempel.com

LOACKER CHOCOLATE. A NEW KIND OF GOODNESS! Experience unique moments of pleasure with the new Loacker chocolate! Loacker have re-defined pleasure, creating a chocolate made of premium quality milk and the finest ingredients. Its creaminess, crispiness and delicious chocolate flavour are unequalled. Albert FS Manduca Ltd. Tel: 2123 3909.

FASHION

NIGHT LINES ENTER THE FESTIVE SEASON WITH A RANGE OF SHIMMERY AND ELEGANT TEX TURES RANGING FROM GLITTER THREADS, SATIN, VELVET AND FAUX FUR, SAY S STY LIST ADRIANA CALLEJA. PHOTOGRAPHY MATTHEW B SPITERI. HAIR NEVILLE ROMAN Z AMMIT. MAKEUP AMANDA GREAVES. MODEL EMMA GERA (MODELS M). SHOT ON LOCATION AT BIRGU WATERFRONT.

M&S SATIN GREY SHIRT AND TAPERED PINK TROUSERS. ALDO METALLIC STILETTOS, EARRINGS, RINGS AND JEWELLED BUCKLE. 44

FASHION

M&S FUCHSIA PINK COAT. LC WAIKIKI PLEATED MIDI SKIRT. ALDO FAUX SNAKE PRINT BOOTS, RINGS AND GOLD JEWELLED EARRINGS. WAIST BOW BELT STYLISTâ&#x20AC;&#x2122;S OWN. 46

FASHION

LC WAIKIKI BLACK VELVET DRESS. ALDO RINGS. HEADBAND, TIGHTS AND JEWELLED WAIST BELT STYLISTâ&#x20AC;&#x2122;S OWN. 47

FASHION

LC WAIKIKI FAUX LEATHER SHORTS. SATIN FINISH KHAKI PARKA JACKET FROM KWADDRO. ALDO PLATFORM SHOES. SEQUIN TOP, HAT AND LONG SOCKS STYLISTâ&#x20AC;&#x2122;S OWN. 48

FASHION

PUNT ROMA PLEATED PALAZZO TROUSERS, SCARF (USED AS A WRAP TOP) AND FAUX FUR COAT. ALDO VELVET TURBAN, GOLD JEWELLED EARRINGS AND FAUX SNAKE PRINT POINTY TOE ANKLE BOOTS. 50

FASHION

LC WAIKIKI LIGHT GREY HALF SLEEVE POLO NECK, GREY DOGTOOTH PRINT LONG SKIRT AND FAUX LEATHER GLOVES. ALDO FAUX LEATHER BLACK LACE UP CORSET BELT, SILVER SHIMMER EARRINGS AND METALLIC STILETTOS. 51

HEALTH & FITNESS The festive season is about to begin, a time when many people experience the most weight gain throughout the year – largely a result of overindulgence on alcohol, party foods, dinners, snacks and sweets during company and social events, and family gatherings. To limit such weight-gain, selfcontrol and moderation are key – obviously easier said than done. In many cases the spirit is willing, but the flesh is weak. Temptation, greed and peer pressure are our downfall. But why can some people maintain their weight during the festive season, while others just seem to pile on kilos which stubbornly accumulate around the waist and hip area?

indful eating. In principle, most people know what foods they should eat and avoid to eat healthily or lose weight. Eat more vegetables, avoid sugary and fatty foods and eat smaller portions. Simple principles that can produce great results. Nonetheless, the prevalence of overweight people is on the increase, which shows that the problem is not lack of information, but compliance. Somehow, subconsciously we choose to eat biscuits instead of an apple, nibble away at crisps while watching TV, visit the fridge uncontrollably or go back for seconds after we’ve finished our food. The root problem is the control of the instinctive, subconscious part of our brain over our conscious, logic, decisionmaking part of the brain. We refer to this as mindlessness. In contrast, mindful eating is the practice of being consciously present as you eat – focusing on the process of eating. It’s about giving your full attention and focus to the taste, smell and appearance of the food you are consuming, and the way it makes you feel. This may sound absurd at first because you may think you do this anyway, but most people are far from being mindful eaters. One example of mindless eating is the speed at which you eat. There is a strong correlation between the speed of eating and the degree of overweight. From my experience, probably more than 90% of overweight people eat way too fast, swallowing food without chewing properly and usually being one of the first to finish when at table with other people. There is no way that you can appreciate the various tastes of the food, it’s texture or its smell when you gobble down food like that.

Mindful eating requires mental focus, or concentration. If you are eating with the TV on, your smartphone in hand and having a conversation with another person, it becomes practically impossible to focus on your food. You may also find it difficult to dedicate concentration towards eating after a stressful day of work, and you would much rather just sit back, relax and reward your brain by downing your favourite snacks, coupled with a few glasses of wine while you watch your favourite TV series on Netflix. After all, food is rewarding to the brain, and highly palatable foods rich in sugar, salt or fat can give us a high, just as nicotine, alcohol and narcotics do. Mindful eating is not as easy as you may think. It requires you to be ‘in control’ most of the time, for all your life, if you really want this to work for you. But the results are worth it.

6 MINDFULNESS TRICKS TO HELP YOU PREVENT WEIGHT GAIN

EAT SLOWLY. One of the main benefits of eating slowly is that it allows your body to recognise when you’re getting full. It takes about 20 minutes from the start of a meal for the brain to send out signals of satiety, in the form of satiety hormones. In contrast many people down their meal in just a few minutes! When your brain doesn’t register satiety, you keep eating, resulting in the consumption of many more calories. Instead, slow down, savour the food, pay attention to the taste and texture, focus on chewing properly before swallowing, and put down your knife and fork every now and again. Comment on the meal’s flavours and textures to other people. They will appreciate the feedback! STOP AT 80% FULL. Once you can slow down, it will be easier for you to feel the cues of satiety developing within. If you focus on this, you will be able to determine when you are not hungry anymore and stop eating before you are actually really full. Repeated practice will allow you to stop eating when 80% full. EAT WITHOUT DISTRACTIONS. Distractions such as watching TV, answering emails or texting while eating, or eating on the go while upset or under stress make it difficult to focus on eating. To help minimise distractions: only eat when sitting at your dining table - never eat on your sofa, on your bed or while moving around; turn off the TV while eating - it’s easier than it sounds; don’t work or text while

MIND MECHANICS

DO THIS TO PREVENT WEIGHT GAIN OVER CHRISTMAS. This is not the usual fluffy information that you will read in many Christmas articles. This is a skill that, if mastered, can have a huge impact on weight-loss and maintenance explains Richard Geres, Fitness Consultant & Registered Nutritionist. eating; and focus on eating slowly and tasting your food. WHEN YOU FEEL THE URGE TO SNACK, MAKE A CUP OF TEA FIRST. Boredom, emotions and stress can lead to mindless snacking and excessive snacking is a far greater reason for weight-gain than food consumed at main meals. If you get cravings to snack, reflect on your real hunger, and make a cup of tea or coffee first. This may help to curb your cravings. WAIT BEFORE GETTING SECONDS. If you eat slowly and mindfully, you will think twice before going for seconds. Your

satiety hormones will kick in, and your conscious brain will analyse if you really need to eat more. CONTROL THE GREED. Buffets and dinner parties usually have a huge selection of food on display, and ‘greed’ and the desire to taste everything can take control of your eating behaviour. Before filling your plate, look at the food options, make a conscious choice of what foods you will eat, and then fill your plate accordingly. If you want to taste a selection of foods, keep the portions very small. Focus on taste and eat slowly! 53

CHILDHOOD EDUCATION

50 YEARS OF GOODNESS, HUMOUR AND EDUCATION

THE SESAME STREET SECRET

Fifty years ago the very first broadcast of a TV program that featured furry puppets appeared on television screens. This first episode of “Sesame Street” aired November 1969. It was a turbulent time in the world, and media, like today, was going through disruption. Photography courtesy of Sesame Workshop.

ike today, lots of content was available, but it wasn’t necessarily quality. Enter “Sesame Street“ creators who worked with Harvard University developmental psychologists, entertainers and other visionaries to create the show’s unique approach to teaching, which has grown to reach kids and families in more than 150 countries and 70 languages. Legendary puppeteer Jim Henson (of Muppet Show fame) supplied the puppets. According to Travis Wright, Assistant Professor of Multicultural Education, Teacher Education, and Childhood Studies, at the University of WisconsinMadison (writing for The Conversation) what is behind the magic of Sesame Street?: “First, Sesame Street is developmentally appropriate. Research on child development informs the show and concepts are presented in a way that is appropriate for young learners. Research shows when instruction is aligned with children’s capacity to understand it, they willingly engage the material and develop selfconfidence. Second, education trumps entertainment. On Sesame Street, children are engaged as partners in learning – they are asked to repeat, respond, and to think about what is occurring on the screen. Third, Sesame Street honours children’s lives and engages them in discussions about things that matter to them, including diversity and difference. Children see people like them living and

learning on Sesame Street. Moreover, over the years, Sesame Street has not shied away from difficult topics such as death, homelessness, discrimination and incarceration.” So, it wasn’t an accident that the show was set on an urban street with a multicultural cast. Diversity and inclusion were baked into the show. Monsters, humans and animals all lived together peacefully. Over the years, Sesame Street has welcomed many different characters. It became the first children’s program to feature someone with Down syndrome. It’s had puppets with HIV and in foster care, invited children in wheelchairs, dealt with topics like jailed parents, homelessness and women’s rights. It introduced Julia, a 4-year-old Muppet with autism in 2017 and this year has offered help for kids whose parents are dealing with addiction and recovery. So important is the show that PETA recently asked for the creation of a vegan Muppet.

elebrity appearances aren’t just a fun component of the show, they’re part of the lesson – they’re all part of an attempt to lure parents to watch as well. “When parents watch the show with their kids, the learning is deeper because you have a conversation about what you watched together. You talk about it,” said Benjamin Lehmann, executive producer. “The parents are there to scaffold on the lessons.”

CHILDHOOD EDUCATION

Top: Sesame Street’s 50th anniversary special. Photo Credit Richard Termine. Left: Comic Book Adventures. Photo Credit Richard Termine.

Before each season, educators and creators gather to align the curriculum with the latest thinking. In the past, for example, narrative stories were broken up into little chunks because the thinking at the time was that kids couldn’t follow a long story. That turns out not to be true, and Sesame Street now delivers 10-minute narratives. Sesame Workshop has also pared episodes from an hour to 30 minutes, and the show is now shot on 4K, with the creators knowing that most children are watching on tablets or phones. “As we mark our 50th season, we want to remind families everywhere of the timeless lessons Sesame Street has always taught,” said Steve Youngwood, President of Media & Education and Chief Operating

Officer of Sesame Workshop. “Everyone, no matter where they are from, is equally deserving of respect, opportunity, and joy.” Benjamin Lehmann says “We can’t wait to share this season with families and fans of all ages. Even as we take time to look back and honour our history, we keep innovating to bring today’s preschool kids something that’s tailored just for them – holding on to all the fundamentals that make Sesame Street so magical.” Information sources: Sesame Workshop; The Conversation – Travis Wright, Assistant Professor of Multicultural Education, Teacher Education, and Childhood Studies, at the University of Wisconsin-Madison: What is behind the magic of Sesame Street?; and AP. 55

CHRISTMAS TRADITIONS

CHARLES DICKENS AND THE BIRTH OF THE CLASSIC ENGLISH CHRISTMAS DINNER Charles Dickens popularised the traditional, English Christmas in 1843 in his novel A Christmas Carol, when Bob Cratchit and his family sit down on Christmas Day to eat a dinner of goose with mashed potatoes and apple sauce accompanied by sage and onion stuffing and followed by Christmas pudding, writes Joan Fitzpatrick, Senior Lecturer in English.

It’s a vision that is watched – unseen by the Cratchits – by a fast-repenting Ebenezer Scrooge and the Ghost of Christmas Present who is showing the miser the error of his ways. Duly chastened by his supernatural experience, the newly festive Scrooge sends over, on Christmas morning, a turkey that is “twice the size of Tiny Tim” – and will certainly feed 56

more people than the goose. This set the seal for the popular English Christmas meal. But what did people eat at Christmas time before goose and turkey?

time of gifts. In the anonymous late 14thcentury poem Gawain and the Green Knight, Gawain is served

“many delicacies” on Christmas Day in the castle of Sir Bertilak, but no meat in the meal he eats on Christmas Eve, which was a time for fasting. During the medieval period it was traditional in wealthier households for a boar’s head to take pride of place at the centre of the festive table – a tradition alluded to when Sir Bertilak presents Gawain with the head

and flesh of the boar he has killed. A 15th-century carol, The Boar’s Head, celebrates the dish this: Chief service in all this land Wheresoever it may be found, Served up with mustard. Of course the poor would have eaten what they could get, including scraps from their master’s table if they had access to them.

CHRISTMAS TRADITIONS THE QUEEN-LIKE CLOSET OR RICH CABINET STORED WITH ALL MANNER OF RARE RECEIPTS FOR PRESERVING, CANDYING AND COOKERY. VERY PLEASANT AND BENEFICIAL TO ALL INGENIOUS PERSONS OF THE FEMALE SEX, BY HANNAH WOLLEY.

TO MAKE GOOD MINCED PIES.

WHEN THEY GO TO TABLE STREW ON FINE SUGAR. Left: First edition title page. Charles Dickens: A Christmas Carol. In Prose. Being a Ghost Story of Christmas. With Illustrations by John Leech. London: Chapman & Hall, 1843. Top: Engraved frontispiece showing 5 cooking scenes and title page of Hannah Wolley, The Queen-like Closet. 1672. Library of Congress, USA.

ood bread and good drink. For the Elizabethans, no specific food was special during Christmas time. In Five Hundred Points of Good Husbandry (1573), Thomas Tusser recommended: “Good bread and good drink”. Meat was the dominant foodstuff: Beef, mutton, and pork, and good pies of the best Pig, veal, goose, and capon, and turkey well dressed. Potatoes – a product of the New World, like the turkey – were not a regular feature of feasts until the middle of the 17th century. Even then they remained expensive – which is why bread and pies dominate in descriptions of Christmas foodstuffs before Dickens. Vegetables are rare in descriptions of early feasts, and do not feature in the Cratchit Christmas dinner. The Brussels sprout – a member of the cabbage family, specially developed by 16thcentury Belgian farmers – may have become a staple of the modern Christmas dinner in part due to fashion and an increasing awareness of nutrition, and the fact that cabbage had a reputation since ancient times of preventing drunkenness. Robert Herrick’s Ceremonies for Christmas (1648) urges “merry,

merry boys” to bring in the Christmas log and to consume strong beer and white bread “while the meat is a-shredding / For the rare mince-pie”. The yule log would have been lit on Christmas Eve; the modern confection of sponge and chocolate is a nod towards this old tradition. On the contrary, mince pies used to be savoury – in Hannah Woolley’s popular cookbook of the time, The QueenLike Closet (1670), there is a recipe for “good minced pies” containing veal. Puddings too were often savoury, similar to haggis – although it is the sweet plum pudding that would become the traditional Christmas pud.

welfth night. Yet for the Elizabethans, and subsequent generations too, Twelfth Night (January 6) rather than Christmas Day was the main focus of revelry during the Christmas season. In Shakespeare’s Twelfth Night (first performed around 1602) Sir Toby Belch evokes the historical figure of the Lord of Misrule. When Sir Toby mocks Malvolio’s puritanism with “Dost thou think because thou art virtuous there shall be no more cakes and ale?” he anticipates the banning of such food during the English

Dickens portrait by Margaret Gillies, 1843. Painted during the time he was writing A Christmas Carol.

Commonwealth of 1649 to 1660. Herrick’s poem Twelfth Night, or King and Queen (1648) describes the Twelfth Night Cake – a spiced fruit cake containing a bean and a pea that represents the king and queen with the recipients of each being crowned king and queen for the night. Herrick’s “bowl full of gentle lamb’s wool” (hot ale, roasted apple pulp, and spices) is used to wassail (toast) the pretend king and queen.

Samuel Pepys makes several references to Twelfth Night Cake in his diary, including an entry for January 6 1668 where he describes “an excellent cake” that cost him nearly 20 shillings – about one day’s salary from his job as Clerk of the Acts at the Navy Board. Twelfth Night remained the focus of festivities during the Regency period and Jane Austen would have been familiar with the eponymous cake. She also mentions Christmas in her novels but does not specify the Christmas Day meal. In Emma, there is a Christmas Eve dinner at Randalls, the home of the Westons, where saddle of mutton is served, and in Persuasion, a visit to the Musgroves during the Christmas holidays reveals tables “bending under the weight of brawn and cold pies”. Brawn here indicates a dish of meat from the head of a pig set in its own jelly and so harks back to the boar’s head from medieval times. The closest most of us get to Boar’s Head these days is likely to be a pub whose name commemorates it. So we can largely thank Charles Dickens, who was himself very fond of turkey, for the tradition of the Christmas Dinner turkey – a gift from the newly reformed Scrooge, which now forms the centrepiece of most Christmas tables. 57

Originally published on The Conversation. Joan Fitzpatrick is a Senior Lecturer in English (Specialism: Renaissance Scholar), Loughborough University, UK.

TAKE ONE POUND AND HALF OF VEAL PARBOILED, AND AS MUCH SUET, SHRED THEM VERY FINE, THEN PUT IN 2 POUND OF RAISINS, 2 POUND OF CURRANS, 1 POUND OF PRUNES, 6 DATES, SOME BEATEN SPICE, A FEW CARAWAY SEEDS, A LITTLE SALT, VERJUICE*, ROSEWATER AND SUGAR, TO FILL YOUR PIES, AND LET THEM STAND ONE HOUR IN THE OVEN.

GASTRONAUT

Points of reference.

GASTRONAUT A person with a keen appreciation for food. Don’t we all become gastronauts in our own way when we travel; looking for a baked delicacy for a quick break, or a restaurant a good friend has recommended or that we’ve heard about. Travel and food temptations go hand in hand and these points of reference are worth keeping note of. Here are eight of our top picks. Photography this page courtesy of Hotel Sacher, Vienna.

GASTRONAUT

VIENNA. Hotel Sacher, Philharmonikerstraße 4.

CAFÉ SACHER VIENNA The wealth of the Habsburg Empire, Gustav Klimt, Egon Schiele – this is Vienna. Step back in time and experience Vienna's coffee culture the Sacher way. The Café Sacher, across from the Vienna State Opera, offers the perfect setting to enjoy Viennese coffeehouse atmosphere, complete with a slice of Original Sacher-Torte. If you're in Vienna make sure to take some time out of your day to make room for a moment of indulgence in this ornate coffeehouse. Photography courtesy of Hotel Sacher, Vienna.

GASTRONAUT

The accidental case of the Original Sacher-Torte. In 1832 the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests. Fortuitously the chef de cuisine was ill at the time and 16-year-old apprentice Franz Sacher filled in for him, creating a wonderful cake that impressed the Prince and his entourage. This night marked the birth of the Original SacherTorte – which would become a favourite at the imperial court and a moment of glory for epicures. Within a matter of years, the Original Sacher-Torte had gained international popularity. According to popular belief even figure-conscious Empress Sissy could not resist Franz Sacher's torte, whose son Eduard, who was also purveyor to the Imperial and Royal Household, opened the famous Hotel Sacher Wien. As ruled by a court of law in 1962, only a torte produced at the Sacher is entitled to be designated “Original”, and that is how the Original Sacher-Torte became a piece of Austrian contemporary history – best enjoyed with unsweetened whipped cream.

GASTRONAUT

NEW YORK. 56 Beaver Street, Financial District, Manhattan.

DELMONICO’S RESTAURANT Older than the Brooklyn Bridge, Statue of Liberty, and Central Park, Delmonico’s opened in Manhattan’s Financial District in 1837 as the country’s first restaurant, forever transforming the American dining experience. Over the next 182 years, the birthplace of American classics such as the Delmonico Steak, Eggs Benedict and Baked Alaska went on to define culinary excellence as the originator of countless culinary trends and “firsts”, including being the first U.S. restaurant to introduce farm-to-table cuisine, issue a cookbook, feature a printed à la carte menu, furnish a separate wine list, feature the hamburger steak on a printed menu, and even admit female diners independently. Over its long history Delmonico’s has hosted a variety of guests including Napoleon III, Abraham Lincoln, Charles Dickens, Mark Twain, Oscar Wilde, Theodore Roosevelt, and John F Kennedy. Delmonico’s remains a celebrated New York City mainstay with its classic cuisine and golden-age ambience. Photography courtesy of Delmonico’s. Below: Delmonico’s Foyer. Photo © Simmer Group. Top right: Delmonico’s facade. Photo © Delmonico's Restaurant. Top far right: 1862-76 Chef Charles Ranhofer. Photo © Museum of the City of New York Byron Collection. Right: Delmonico's Exterior, circa 1870-1910. Photo © Museum of the City of New York. Centre: Baked Alaska. Photo © Simmer Group. Bottom right: Delmonico's Eggs Benedict. Photo © Delmonico's Restaurant.

GASTRONAUT

Delmonico’s originated in 1827 as a small pastry shop in downtown Manhattan selling classically prepared pastries, fine coffee and chocolate, bonbons, wines and liquors as well as Havana cigars. Its success led them to purchase a triangular plot of land at the intersection of Beaver, William and South William Streets where, in 1837, they opened the country’s very first dining establishment with the French designation “restaurant.” It was at this lavish new location that Delmonico’s first introduced America to the very concept of fine-dining, complete with an à la carte menu of novel gourmet cuisine pristinely served by gloved waiters. At the time Delmonico’s offered unheard of luxuries including the availability of private dining rooms; while the basement held the restaurant’s treasure, the largest private wine cellar in the city, with an impressive 1,000 bottles of the world’s finest wines. It was during these early years that Chef Alessandro Fellippini began to develop the restaurant’s culinary identity with the house special, Delmonico Steak which originated around 1830 as the house cut. In 1862, the French chef Charles Ranhofer (1836-1899) was named Chef de Cuisine and is credited with having invented many original dishes. He is most noted for his innovative creations, Eggs Benedict, Baked Alaska, Lobster Newburg and Chicken A la Keene; dishes which remain on the Delmonico’s menu today. In the 1860’s, a regular patron of Delmonico’s, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer who came up with Eggs Benedict. He has a recipe called Eggs à la Benedick (Eufa à la Benedick) in his cookbook called The Epicurean published in 1894. Baked Alaska was created by Ranhofer to celebrate the United States purchase of Alaska from the Russians. William H. Seward (1801-1872), a Senator from New York, negotiated the purchase of Alaska from Russia, and the bill was signed on October 18, 1867. This purchase was known as “Stewart’s Folly” or “Stewart’s Icebox”, and in his 1894 cookbook Ranhofer called it an Alaska, Florida. Delmonico’s golden-age ambience transports you back to era when going out to dinner was a celebrated event. The restaurant’s grandiose main dining room encapsulates Delmonico’s rich history with ornate chandeliers, scarlet banquettes, mahogany wood accents, elaborate wallpaper, and oversized paintings. The restaurant also features a collection of private dining rooms named after notable guests Mark Twain and Charles Dickens. 63

GASTRONAUT

ROME. Piazza Sant’Eustachio, 82.

SANT’EUSTACHIO IL CAFFÈ Housed in a building designed by the Italian architect Giulio Romano in 1500, the café was opened under the name “Caffè e Latte” in 1700; in 1938 it was renovated and the name changed to “Sant'Eustachio il Caffè”. The coffee is a blend of high quality 100% Arabica roasted over a wood fire, in a delicate and slow roasting process. Located just around the corner from the Pantheon and considered to be one of the best places to have coffee in Rome, this is a small family business that follows the process from bean to cup. Sant’Eustachio il Caffè is especially known for their Gran Caffè and indulgent Nutella filled millefoglie. Photography courtesy of Sant’Eustachio il Caffè. Sant'Eustachio il Caffè, facade photograph by Robert Banat. 64

CAMBRIDGE. Fitzwilliam Museum.

COURTYARD CAFÉ Sometimes very satisfying classic treats can be found in the most unexpected of places. Treasures abound at Cambridge University's Fitzwilliam Museum, but one of their best kept secrets and a reward after an afternoon exploring the museum is the Courtyard Café. Afternoon tea includes a wonderful homemade fruit scone, jam, butter, clotted cream and a sandwich. Photography courtesy of the Fitzwilliam Museum.

Top: Founders Entrance, The Fitzwilliam Museum. Photo © Damien Vickers. Bottom: The Greek & Roman Gallery. Photo © Martin Bond. 66

GASTRONAUT

NAPLES. Via Tribunali, 325.

PASTICCERIA S. CAPPARELLI Naples is famous for its baba, drenched in rum syrup. Passing by pasticcerie selling baba, the fragrance of the dough rising wafts endlessly through the air. The baba at Pasticceria S. Capparelliare some of the best. Top: Galleria Umberto I, Naples. Bottom: Pasticceria S. Capparelli, Naples.

GASTRONAUT

NAPLES. Via Toledo, 214.

GAY ODIN CHOCOLATE SHOP At the end of the 19th century, 23-year-old Isidoro Odin, a young chocolatier from Alba, moved to Naples, establishing himself and opening a small shop in Via Chiaia. Today Gay Odin has nine stores across Naples. Focused on handmade, exclusive Neapolitan chocolate since 1894, the range and quality is simply fantastic. Specialities include the flaky Foresta and Foresta Black, exquisite logs of layered chocolate. Stepping into a Gay Odin shop is entering a magical fairy-tale-like world of chocolate. Photography courtesy of Gay Odin. In the heart of Naples, every Sunday the sweet smell of fresh chocolate attracts customers. According to the team at Gay Odin â&#x20AC;&#x153;any self-respecting Neapolitan cannot do without a daily chocolate rationâ&#x20AC;?.

GASTRONAUT

NICE. 7 & 9 Place Garibaldi.

PATISSERIE SERGE SERAIN

Tucked in a corner of Place Garibaldi in the centre of Nice, Patisserie Serge Serain make the best croissants aux amandes (almond croissants) we have ever tasted at First Magazine. Their selection of pastries and in house chocolates is also superb. Photography courtesy of Patisserie Serge Serain. Above: Place Garibaldi. 70

ÂŠ 2019 McDonald's Corporation.

Salted Caramel Latte

Jazzy Pumpkin Cappuccino

All pictures shown are for illustration purpose only. Actual products may vary.

GASTRONAUT

PARIS. 8, rue du Cherche Midi (the 1st outlet).

POILÂNE

Paris's world famous Poilâne bakery was founded in 1932 by Pierre Poilâne in Saint-Germain-des-Prés. Now run by his granddaughter Apollonia, the bakery still produces the round signature Miche Poilâne sourdough loaf made from 4 ingredients: ground wheat flour, Guérande salt, leaven and water – a thick crusted bread signed with the “P” of Poilâne. The whole sensory experience is extraordinary, and the bread keeps, so you don’t need to waste any. With outlets across Paris, the bakeries also sell wonderful pastries and biscuits, including Punitions – Poilâne’s famous shortbread – the punishment is that you have to wait for them to cool. Top: Third generation baker Apollonia Poilâne at the Poilâne bakery. Left: A baker preparing round loaves for baking with Poilâne’s signature “P”. Photography by Thibault Camus/AP. 72

Christmas,

ANYTHING I WANT FOR I GET IT WITH

Shop online for anything your heart desires from anywhere in the world, even if the seller doesnâ&#x20AC;&#x2122;t ship to Malta. www.maltapost.com/sendon

Surfacing the most beautiful spaces

Material: Cement Patterned Tiles. Christmas Tree by Floreal.

www.halmannvella.com

INTERIORS

FRANCIS SULTANA DESIGNS AND INTERIORS

Celebrating a decade of his eponymous London studio, which shares space with his partner David Gill's gallery, this book investigates Francis Sultana’s work as an interior designer and highlights an important professional achievement. Since 2015, Francis Sultana has ranked consecutively on the “AD100.” This exclusive annual list, published by the US edition of Architectural Digest, features 100 of the world’s best architects and designers. Francis Sultana: Designs and Interiors grants access to the complete spectrum of work of this celebrated interior decorator and furniture designer. Photography courtesy of Vendome Press.

Above: The grand rooms of the Sultana's historic palazzo have been made dynamic with Francis’s judicious placement of contemporary artworks. Photo Sean Mallia. Left: On the cover: In Francis Sultana and gallerist David Gill's apartment at Albany (London), a bespoke paint covers the blue salon's walls and molding, where the mirror and lamps are by Bonetti and the sofas and cocktail tables are custom. Artworks (from left) by Christopher Wool’ and Chris Ofili. Photo Simon Upton. Right: Francis Sultana's Valletta home. In the courtyard, an urn by Oriel Harwood, Francis Sultana “Twig” banquettes in bronze with irate, and a 19th-century bust in marble. Photo Simon Upton. Far right: Hurricane lanterns by Francis Sultana stand either side of Matter Bonetti’s “Atlantis” console, with mirror and hanging lantern by André Dubruil. Photo Simon Upton.

INTERIORS

INTERIORS Far left: A view into the library of Sultana's Valletta palazzo, with ceramics by Andrew Lord above the bookcase. Photo James McDonald. Left: In this London townhouse by Francis Sultana a light installation by Cerith Wyn Evans hangs above the first-floor landing, where a work by Keith Tyson extends across one wall. Photo Luke White. Below right: Sofas by Francis Sultana sit either side of gilded metal and glass coffee tables by Mattia Bonneti. Francis bolstered the aesthetic with turquoise-studded table lamps by Andre Dubreuil and a fireplace facade with a bronze finish. Photo Simon Upton. Bottom right: In this London townhouse Francis’s artful way with colour is evident in the guest room where a pair of vintage, forest-green Jansen chairs flank the fireplace. The mirrors are by FontanaArte and the pendant lights are by Garouste & Bonetti. Photo Ricardo Labougle.

ultana’s clients are predominantly art collectors and his design flair is to merge the residential requirements of a domestic space with often largescale visual art, sculpture and installation pieces. Sultana’s palatial home at Albany, the Piccadilly landmark known to be London’s first apartment complex, and also his sixteenth-century palazzo in Malta - the country where he grew up and for which he now serves as an Ambassador of Culture - have also appeared on the covers of the world’s leading interior design magazines. The complete spectrum of Sultana’s work - from his professional beginnings, to his signature furniture collections plus the array of sumptuous domestic spaces he has masterminded for tastemakers and business titans in landmark buildings around the world- is chronicled herein by journalists who are recognized as design authorities. The book is edited by the author and design expert Bronwyn Cosgrave, with a foreword contributed by Francis’s friend Yana Peel, CEO of the Serpentine Galleries. Contributors to the book are British Vogue’s Style Editor Gianluca Longo and Art Newspaper contributor Brook Mason. Interiors and portraits have been captured by the finest interior design photographers, including Simon Upton and James McDonald. ABOUT THE EDITOR. Bronwyn Cosgrave’s journalism about design, fashion and film has appeared in Architectural Digest, Harper’s Bazaar, the Hollywood Reporter, the New York Times, the international editions of Vanity Fair and Vogue as well as every important British newspaper. Bronwyn is the author of best-selling fashion books including Vogue On: Coco Chanel and Made for Each Other, Fashion and the Academy Awards. Francis Sultana: Designs & Interiors. Edited by Bronwyn Cosgrave. Foreword by Yana Peel With contributions by Gianluca Longo and Brook Mason. Published by Vendome Press. Hardcover with jacket, 256 pages, 250+ colour illustrations, 277 x 312 mm, GBP £50. Left: Francis Sultana and David Gill’s art-filled sitting room in London. Here Francis Sultana sofas share the sitting room with a green satin “Beistegui” chair by Emilio Terry. In the center of the room, Garouste & Bonetti’s “Ring” coffee table, 1999, underpins a collection of Line Vautrin Boxes and the small silicone Pinocchio by Paul McCarthy, 2000. Photo James McDonald.

BAKING

FESTIVE

I’M NOT SURE IF MOST PEOPLE ARE ABLE TO THINK ABOUT CHRISTMAS WITHOUT FANTASISING ABOUT, WHILE AT THE SAME TIME APPREHENSIVE ABOUT, THE AMOUNT OF CALORIES THEY WILL CONSUME UNDER THE GUISE OF ‘IT’S CHRISTMAS’. THESE RECIPES ARE, AS PRUE LEITH WOULD SAY , ‘WORTH THE CALORIES’. WITH A MIX OF MEDITERRANEAN-INSPIRED BISCUITS AND TWISTS ON CLASSIC FAVOURITES I’M POSITIVE THAT THERE IS SOMETHING HERE TO SATISFY EVERY ONE GATHERED AROUND THE DINNER TABLE OR FOR TEA TIME, SAY S MEDITERRANEAN CULINARY ACADEMY 'S DEBBIE SCHEMBRI. PHOTOGRAPHY BY ROBERT PACE.

BAKING

Polvorones At first glance these might seem bizarre and off putting because, in an unusual twist, these delights use lard as their main fat. This unique biscuit, that literally translates to dust because of the way it crumbles in your mouth, is a typical Christmas biscuit found all over Spain, in particular in Andalusia. Toasting the flour and almond meal gives them both an intensity of flavour, and is also the main contributor to them being so powdery. Don’t be afraid, give them a go, and if you find the lard too intense you can always substitute half of it for butter. You won’t be disappointed! makes around 30 350g flour 125g almond flour 175g lard lemon zest of half a lemon ½tsp ground cinnamon ½tsp aniseed good pinch of salt 250g icing sugar, plus extra for dusting 1. Toast the flour in a sauté plan until it turns brown and smells aromatic. Empty onto a large baking tray and allow to cool. Repeat this process with the almond flour. 2. Combine the lard with the zest, cinnamon, aniseed and a good pinch of salt. 3. Once the flour and almond flour has cooled combine them with the icing sugar. 4. Add the flour mixture to the scented lard and combine until a relatively stiff dough is formed.

5. Preheat the oven to 185C. 6. Roll the dough into balls a little smaller than ping pong balls. Place on a baking tray lined with parchment and bake for 25 minutes or until golden brown. 7. Once cooled roll in more icing sugar. 8. For an alternate variation and a flattened blonde biscuit roll the dough out and cut using a cookie cutter; bake until golden brown. I would definitely recommend the biscuit ball for an authentic experience.

Carob and Gingerbread Cookies This is my take on a festive favourite. I wanted to introduce a Mediterranean flavour, and one that I really associate with Malta and my childhood - carob. I think that the richness and earthiness of the carob flour works incredibly well with the ginger and other festive spices, rendering them even more moreish and relevant to a Maltese Christmas! I strongly encourage you to give them a go. makes 24 biscuits 80g unsalted butter 120g light brown sugar 1 egg 5tbsp carob syrup ½tsp vanilla extract 2½tsp ground ginger 1½tsp ground cinnamon ¼tsp ground clove pinch of salt 15g carob flour 220g plain flour 1tsp baking powder 50g white sugar 1. Beat the butter and brown sugar in a bowl until combined. 2. Beat the egg lightly in a small container and add half to the sugar and butter mixture. Beat again until fully incorporated. Add the carob syrup and vanilla extract and stir in thoroughly. 3. Add the dry spices, salt and carob flour. Incorporate properly and then sift in the flour and baking powder. Stir gently to bring everything together, scraping down the sides to ensure no streaks remain. 4. Spread some cling film out onto the work surface and scrape all the dough out onto

it. Wrap tightly and refrigerate for an hour or longer. Pre heat the oven to 185C 5. Remove the dough from the fridge and divide in two. Line a baking tray with baking paper. Roll half of the dough into balls the size of golf balls. Coat in white sugar and place on the tray spaced well apart. 6. Using a rolling pin roll the other half between two pieces of baking paper till 1 cm thick. Using a cutter, cut out biscuits and carefully transfer them to a baking sheet. Bake for 12 to 14 minutes. 7. Remove and transfer to a wire rack to cool.

BAKING

Cinnamon Swirls Who doesnâ&#x20AC;&#x2122;t love a cinnamon roll? These rolled cookies are their biscuit cousins and much quicker and easier to make, meaning that you can satisfy your cinnamon cravings more frequently. Iâ&#x20AC;&#x2122;ll leave it up to you to decide whether that is a good thing or not. makes around 15 85g butter at room temp 75g granulated sugar 1tsp vanilla extract 1 small egg, whisked pinch of salt 1/4tsp baking powder 140g plain flour 1tbsp melted butter 25g brown sugar 1/2tbsp cinnamon 1. Combine the butter with the granulated sugar and vanilla extract. 2. Once fully incorporated add the egg, salt and baking powder and combine. Sift in the flour and use a spatula to bring it together. Do not over mix. 3. Allow to rest in the fridge for 20 minutes. In the meantime, combine the melted butter, brown sugar and cinnamon in a small bowl and set aside. 4. Remove the biscuit dough from the fridge and roll it out between two sheets of baking paper into a rectangle that is 2cm thick. 5. Spread the cinnamon mixture evenly all over the surface. Begin from the edge closest to you and roll the dough into a roly poly. Wrap in clingfilm and chill in the fridge for an hour. 6. Pre heat the oven to 185C. 7. Remove the biscuit dough roll from the fridge and trim the ends. Slice into biscuits 2cm wide and space them out onto a baking tray lined with baking paper. 8. Bake for 10 minutes or until they start to turn golden brown. 9. Drizzle with a loose icing. To attend one of Mediterranean Culinary Academy's hands-on workshops or team building events covering recipes like these visit www.mcamalta.com or email contact@mcamalta.com; their site also includes recipe ideas and inspiration. Mediterranean Culinary Academy also offer a range of gifts and experiences which are perfect for gifting this holiday season (mcamalta.com/products).

The taste that brings us together

ARTS & CULTURE

VALLETTA BAROQUE FESTIVAL 8th edition. January 10 - 25, 2020

The 8th edition of the Valletta Baroque Festival will again feature top artists from Malta and abroad performing wonderful music from Monteverdi to Bach and more. Once again the festival will explore baroque settings outside Valletta, such as Verdala Palace and San Filippu ta' Aggira Parish Church of Żebbuġ, bringing baroque music into places it was composed for. Photography courtesy Teatru Manoel.

L From top: This year the Valletta Baroque Festival has teamed up with local artists Glen Calleja, Ritienne Zammit and Glenn Ellul to create a special and unique merchandising line.

Top: La Grande Chapelle will perform music written for Isabella Clara Eugenia (22 January) at Saint John’s CoCathedral. Above: Vivica Genaux and Les Musiciens du Louvre, directed by Thibault Noally for the 10th January opening concert at Teatru Manoel with music by Porpora and Handel. Photo by Ribalta Luce Studio. 86

a Grande Chapelle will perform music written for Isabella Clara Eugenia (22 January) at St John’s Co-Cathedral, an important highlight of the 2020 festival. Some sidesteps are the reworked versions of original and transcribed music from Bach by Teodoro Bau and Andrea Buccarella (16 January) and the clarinet version of the Goldberg Variations by MOA Trio (22 January). Also not be missed is the Sacred Vivaldi concert by La Serenissima at the Collegiate Church of St. Paul in Rabat (11 January) and the concert by Florilegium: ‘Music from the Missions’ at the Jesuits’ Church in Valletta (23 January) and. Other highlights include the opening concert at Teatru Manoel with the renowned orchestra Les Musiciens du Louvre and Vivica Genaux directed by Thibault Noally bringing music by Porpora and Handel (10 January) in collaboration with the French Embassy; a concert dedicated to Neapolitan Cello Concertos performed by Catherine Jones (16 January); Pergolesi’s Stabat Mater at the Church of St Catherine in Żurrieq by Abchordis Ensemble (18 January); and the Ensemble Barocco di Napoli with music by Vivaldi, Handel and Pergolesi (19 January). A novelty for 2020 will be the sale of Valletta Baroque Festival Merchandise. The Valletta Baroque Festival has teamed up with local artists Glen Calleja, Ritienne Zammit and Glenn Ellul to create a special and unique merchandising line. The collectible items available for purchase include a handmade horizontal notepad created by writer and book artist Glen Calleja, which is based on the fact that scores and musical notepads were offered in landscape format during the baroque era; a handmade pouch and pocket square by fashion designer Ritienne Zammit; and baroque inspired prints by artist Glenn Ellul. Limited edition Valletta Baroque Festival blankets will also be available for purchase. Made by the Teatru Manoel Costume Department and specifically created with January’s cold weather in mind they are ideal to be used during the concerts. Also new for 2020 is a mobile app that has been developed specifically for the VBF 2020 edition, with information on concerts, maps to venues, bus numbers, and general useful information. Once again for 2020 audience members can meet up with artists at Meet The Artist events on four occasions. Attendees will also be treated to warm drinks prior to and during intervals, making sure everyone is able to experience the festival as comfortably as possible. Teatru Manoel, Malta Tourism Authority and The Ministry for Justice, Culture and Local Government are the main partners of the Festival. For a complete programme and tickets visit vallettabaroquefestival.mt or phone the Teatru Manoel box office on (+356) 2124 6389. The app can be installed through app.vallettabaroquefestival.mt

WHEN /

JANUARY 10 -25, 2020 31 CONCERTS IN 17 DIFFERENT VENUES Photo: Mark Zammit Cordina

WHERE /

vallettabaroquefestival.mt

THEATRE

The Music Behind MADC’s Aladdin the Panto

MUSICAL MUSINGS

There are myriad elements that go into the making of a successful panto. The Dame, featured cast, hardworking chorus, creative team, clever script and director are all crucial cogs in the magnificent wheel that is MADC’s annual Christmas panto. The extensive ensemble is at the height of rehearsals to bring Aladdin, this year’s offering, to life. And of course that most crucial of elements, the music and song playlist, is coming alive to provide an extra layer of pizzazz. Alan Montanaro, Ryan Abela and Roger Tirazona explain. raditionally, the mix of panto songs includes well-known classics selected from across all genres and decades. The repertoire is vast, so how is the playlist made up? “First of all, I keep a list of potentials that keeps growing. I listen to a track and I think ‘that would work!’ and it’s saved,” says Alan Montanaro, the scriptwriter of Aladdin the Panto and this year's Dame Vavavoom. “The songs need to be upbeat – I love remixes because they hit multiple generations with one song. And this year, we have a mix of high-energy numbers,” he adds. “I’m convinced that even the lesser-known songs, such as the one sung by the Dame -

myself - will have everyone singing along.” Once Montanaro makes his choice, in steps Ryan Abela, the panto’s musical director. “Panto arrangements are always challenging, especially when you consider the varied selection. Each song needs to be adapted for a small ensemble of musicians,” he explains. “Choosing the musicians is simpler. I tend to opt for musicians who have previously worked together and with me– the more experience the musicians and I have working together, the better. Then when all the musical arrangements are finalised Roger steps in to rehearse the harmonies and structure of each song with the entire cast.” Roger Tirazona has been the vocal coach for the MADC pantos since 2013 and had been involved as a member of the band since the late 1990s. “With panto, every year you are faced with an original script, different styles of songs, and an ensemble of performers with different specialisations,” says Tirazona.“My job, apart from getting to know and coaching the individual performers, is to adapt the musical pieces to suit each performer. Then Ryan and I tailor the music accordingly." “Pantos are an interesting devised piece of theatre, even when it comes to the music,” explains Tirazona. “The audience gets to hear familiar songs in a rendition they have never heard before; yet the songs are devised to ensure people will keep singing and humming long after they have left the MFCC!” So what songs can you expect from Aladdin the Panto? “You will just have to come and watch to find out,” says Montanaro. MADC’s Aladdin the Panto will be performed at the MFCC, Ta’ Qali, on 23, 26, 27, 28, 29, 30 December 2019 and 3, 4 January 2020 at 7.30pm, with matinée performances at 3pm on 26, 28, 29 December 2019 and 4 January 2020. Tickets for children aged 11 and under are at reduced rates. For booking and further information visit www.madc.com.mt

Top: Roger Tirazona, the vocal coach for MADC’s pantos since 2013; Above: Ryan Abela, the panto’s musical director; and Left: Alan Montanaro, the scriptwriter of Aladdin the Panto and this year's Dame Vavavoom.

alan montanaro in

ALADDIN THE Panto Give us a Rub this Christmas! from 23 Dec 2019 to 4 Jan 2020 at MFCC Taâ&#x20AC;&#x2122; Qali Directed by Michael Mangion