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

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

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

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Director Jon M. Chu missed ‘Wicked’ premiere to welcome fifth child
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“Wicked” director Jon M. Chu couldn’t attend the film’s premiere in Los Angeles, and the reason is quite “wonderful.”

Chu shared on his Instagram Stories that he and his wife Kristin Hodge welcomed their fifth child on Saturday, writing that he “can’t believe this happened while the movie is premiering.”

“Magic is in the air,” he wrote, sharing a photo of Hodge holding their newborn daughter.
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He added a note to his new addition: “Welcome to our world, you’re gonna do great. You have a lot of witches on your side.”

“Wicked” stars singer Ariana Grande and Oscar-nominated actress Cynthia Erivo star as witches Glinda and Elphaba, respectively. The two-part movie is a cinematic adaptation of the famed Broadway musical, which is a prequel to “The Wizard of Oz” and tells an alternate version of events in Oz before Dorothy’s arrival.
Chu may not have been able to physically attend the premiere but his presence was felt.

According to footage from inside the theater posted online, a video of Chu speaking from the hospital was played before the movie began.

“I’ve waited for three years to have this moment to share a movie with you but I’ve waited my whole life to have this moment, to have a fifth child right now,” he said in the video, as the audience was heard collectively “aww-ing” at the sentiment.

With a laugh, Chu added that “of course, this little girl knows when to show up.”

Jonathan Bailey, Bowen Yang, Ethan Slater, Michelle Yeoh and Jeff Goldblum round out the ensemble cast.

Part one of “Wicked” will soar in theaters on November 22. The second film is expected in November 2025.