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Jcey Christian McKay to make directorial debut with Provenance Andrew J Kramer has been named executive vice president ofbusiness and legal affairs for Dimension Films.Kramer will oversee Dimension veterans Sarah Sobel an <a href=https://www.cup-stanley.co.uk>stanley cup</a> d LumumbaMosquera, who are senior vice presidents of business and legal affairs.In his new role Kramer will oversee the division and negotiatedeals covering all aspects of the feature film and television business.Based in Los Angeles he will work closely with Dimensionproduction head Richard Saperstein and will report to Saperstein and Dimensionchief Bob Weinstein. I could not have asked for a more qualified executive forthis important role and I m excited to have Andrew join our team, Weinstein said. I am absolutely thrilled to be working with Bob Weinstein,Richard Saperstein and everyone else at the company, Kramer added. Dimension Films has a great history, an impressive slate and I m proud tohave the opportunity to work with such an accomplished team. Prior to joining Dimension, Kramer se <a href=https://www.cups-stanley.ca>stanley cup</a> rved as executive vicepresident of business affairs and operations for Warner Independent Pictures WiP and played an integral role in the company s launch. Prior to that he wasexecutive vice president at Phoenix Pictures. No comments No comments yet Y <a href=https://www.cup-stanley-cup.ca>stanley cup</a> ou re not signed in. Only registered users or subscribers can comment on this article. Sign in Register Nexm Moviecity backs Encuentros Korean distributor Showbox / Mediaplex has pre-sold war drama The Front Line to Showbox Media Group for UK and STG Multim <a href=https://www.stanleycup.com.de>stanley cup</a> edia for Thailand.The $10m film is directed by former Kim Ki-duk prot茅g茅 Jang hun, whose espionage thriller Secret Reunion and action drama Rough Cut both did well at the box office, prompting local anticipation on this new title.Set during the Korean War, The Front Line involves the tragedy of two best friends who are reunited just before the ceasefire at the front and are swept into meaningless battles.Showbox is also selling Song Il-gons Always, a tearjerking romance starring So Ji-sub and horror film Dont Click starring Park Bo-young from Scandalmakers, directed by Kim Tae-kyung The Ghost, Muoi .The company has another Korean War-based drama, In Love And War at EFM, about friendship and romance among na茂ve South Korean villagers and retreating North Korean soldiers.TopicsAsiaBerlin No comments Related articles News <a href=https://www.stanleycups.us>stanley us</a> Showbox sends Thieves around Asia 2012-03-19T00:01:00Z By Jean Noh Showbox seals key Asian territory deals on Macau diamond heist film The Thieves from Korean director <a href=https://www.stanley-cups.es>stanley cup</a> Choi Dong-hoon.
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Lying down and vomiting between courses: This is how Ancient Romans would feast <a href=https://rutorsite3s7oalfxlcv5kdk6opadvkoremcoyrdm75rgips6pv33did.com>RuTOR форум</a> 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. https://rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd.com rutordark63xripv2a3skfrgjonvr3rqawcdpj2zcbw3sigkn6l3xpad.onion 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.” https://rutor8.net rutor.dev 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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投稿者：Tellmi 投稿日：2025/08/27(Wed) 09:11
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