‘Confronting and compelling’ artefacts from ancient Pompeii to go on show in Canberra blockbuster

September142024
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A cataclysmic natural disaster, death on a mass scale, an ancient city frozen in time, artefacts considered too lewd for display, biblical allusions to Sodom and Gomorrah; the story of Pompeii has engrossed, thrilled and titillated the world for two centuries.For many, the opportunity to relive the terrifying eruption of Mount Vesuvius – every 15 minutes thanks to modern technology – will be too enticing to resist.This is what the National Museum of Australia is banking on when it launches its blockbuster summer exhibition, Pompeii, this December in Canberra.With all the bells and whistles audiences have come to expect from immersive and multimedia exhibitions, Pompeii, direct from the Grand Palais in Paris, is expected to be a must-see on the cultural calendar this summer.To imbue the museum with a measure of scholarly endeavour, the moving soundscapes and floor-to-ceiling digital projections (360 degrees when Mt Vesuvius does its thing) will be accompanied by more than 90 objects from the Archaeological Park of Pompeii itself, including frescoes, mosaics, jewellery, sculpture and everyday household objects, all of them almost 2,000 years old.

Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morningMany of these, says National Museum curator Dr Lily Withycombe, have only been unearthed in the past few years, with archeologists at the Unesco world heritage site continuing excavations that began back in the middle of last century.“Pompeii has captured the imagination of people internationally since the mid-19th century,” says Withycombe.“The fact that you can go to this site and actually see how people lived in ancient Rome, to a degree that you cannot witness anywhere else in the world, gives the site its astounding integrity and authenticity.”Synonymous with Pompeii are the disturbing images of human bodies, frozen almost instantly in time on an autumn afternoon in 79 CE as the pyroclastic flow from Vesuvius’s eruption hit, covering and preserving human flesh with calcified layers of ash.Contrary to popular belief, the bodies on display are plaster casts of the remains, using a technique perfected by Giuseppe Fiorelli in the 1860s.

Now deemed by the Italian government too fragile to travel, the four bodies (and one dog) coming to Australia are resin replicas of the originals, which are housed in Naples’ National Archeological Museum.“There is a great paradox that lies at the heart of Pompeii; that it’s both confronting and compelling,” says Withycombe.Copies of casts they may be, but the perfectly preserved expressions of horror and anguish on the victims’ faces, and the everyday objects strewn about them, are undeniably disturbing.The issue of respect can be problematic, she says, particularly in an exhibition clearly tilted towards a younger audience.For this reason, the National Museum has made the decision to include the representations of human remains in a dedicated area of the exhibition which visitors will have to make a conscious decision to enter and view.

A less delicate dilemma Pompeii exhibitions face these days is the display of the vast amount of erotic and pornographic paraphernalia that has been unearthed at the site over the past 200 years.Housed in Naples’ Gabinetto Segreto (secret museum), the collection has been variously closed to the public, reopened and, at one point, sealed up entirely over the past century.In the 1800s, the phalluses, pictorial brothel menus and graffiti found at Pompeii pointed to hard evidence of a decadent and immoral ancient Roman society visited upon by God with a punishment of hellfire and brimstone.The 1834 novel The Last Days of Pompeii, by Edward Bulwer-Lytton (he who penned the original “It was a dark and stormy night” line) – in style an ancient bodice (or toga) ripping saga – fuelled Victorian suspicions the newly uncovered ruins of Pompeii, and its neighbour city Herculaneum, got what they deserved.Sign up to Saved for LaterCatch up on the fun stuff with Guardian Australia's culture and lifestyle rundown of pop culture, trends and tipsafter newsletter promotionWithycombe says historical revisionism has removed much of the sensationalism associated with Pompeii’s supposed penchant for carnal pleasures.

“When you go to Pompeii, there will always be a long line outside the so-called brothel building and people are still fascinated by that,” she says.But contrary to many reports compiled about the 12 square-km site over time, the city did not appear to have an overabundance of houses of ill-repute compared with any other port city in the Mediterranean at that time.“In fact from my understanding, there’s still only one brothel confirmed within the entire city,” she says.While the contents and frescoes from opulent villas and other remnants of the lives of the rich and powerful at the height of the Roman empire are an undeniable lure for visitors to Pompeii, Withycombe says she hopes visitors to the National Museum’s exhibition will be moved by the insights into the lives of everyday people 2,000 years ago.“There’s this huge wealth of objects that show an ordinary, everyday lived experience, from people across the diverse strata of Roman society,” she says.

Travelling to Canberra will be pots, pans, wine-making utensils – even tiny tweezers used to pluck the ancient Roman eyebrow and minuscule dice for a pastime that has survived for thousands of years, gambling.There will also be objects, including a grave headstone, acknowledging the central role enslaved people played in ancient Roman civilisation.Pompeii the exhibition is not the first multimedia and immersive project the museum has staged, but it will be its largest to date.While museum purists might dismiss the spectacle of Mount Vesuvius erupting on the quarter of every hour as a crowd-drawing gimmick, Withycombe, herself an archeologist, says there is a place in traditional museums for new technologies.“They aid the experiential aspect of an exhibition, and I think they can make it really exciting and appealing to new audiences,” she says.

“In this case, it’s actually tapping into the fact that one of the reasons that we’ve been able to make such huge strides in archeology, not just in Pompeii, but throughout the world in archeology, is because of current technologies.“So we’re not just thinking about how technology can assist our understanding of archeology, but how technology can amplify our sense of what an exhibition can be.”Pompeii opens at the National Museum of Australia in Canberra on 13 December and continues until 5 May.The secondary headline of this article was amended on 16 September 2024.A previous version incorrectly named the National Museum of Australia as the Australia Museum.

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How to make a classic French omelette – recipe | Felicity Cloake's Masterclass

It’s odd that in English we have only one word for a dish as multifarious as the omelette, which is used for everything from a solid Spanish wedge of potato and egg to the golden American half-moon encompassing a generous filling. The quickest and simplest example, however, is the classic French omelette, which goes from shell to plate in less than five minutes, and is a skill that’s well worth mastering.Prep 1 min Cook 3 min Serves 12 eggs Salt and black pepper 1 generous knob butter – about 1 tbspFilling of your choice (optional)The amounts listed are for individual omelettes because, unlike the tortilla española, this is a dish that’s best kept small, plus in larger quantities it’s all too easy to overcook. Note that if your omelette is to be perfectly round, you’ll need a small frying pan, preferably a fairly heavy-based one (I used a 23cm diameter one).Crack the eggs into a jug or bowl, season generously, then whisk until just combined; if you overwhisk, you’ll introduce air into the mixture, which is not the aim here (unlike in the omelette souffle in step 8)

September182024
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A mother’s treat of tea off the boil | Brief letters

Emma Beddington’s memory of her children “wobbling in once a year” with breakfast on Mother’s Day (I worship Nigella Lawson. But I disagree with her – very strongly – about eating in bed, 16 September) made me smile as I remembered my son in his early teens proudly bringing me breakfast one Mother’s Day. He made boiled eggs with buttered toast but, being in a family known not to waste anything, he had made the tea from the boiled egg water. I managed to drink it, but we never fail to remind him of that little “treat”.Jane HardingWinchester Bans on junk food ads (Report, 13 September) and lectures on obesity have limited effectiveness and can be counterproductive

September172024
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Jacob’s Creek, Campo Viejo … the wines I grew up with are suddenly as relevant as Blue Nun

It was one of those “have you noticed the police are getting younger?” moments. A sudden realisation of time’s passing akin to my my teenage kids looking back at Blur and Oasis through the same grainy, sepia-coloured lens, and from the same distance in time, as I looked back at the Beatles and Rolling Stones when I was their age. On this occasion, the trigger was a pair of news stories from the business pages about how two of the world’s biggest drinks companies, Pernod Ricard and Treasury Wine Estates, had decided to sell their most famous commercial wine brands.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

September172024
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What can I do with under- and overripe tomatoes? | Kitchen aide

This sounds like a job for self-confessed tomato obsessive Mike Davies, who just so happens to be sitting in his mum’s garden, staring at her green, under-ripe tomatoes. “The first thing I’d say is we’re apparently getting good weather this month, so there’s a chance they’ll still ripen,” says the chef director of the Camberwell Arms in south London and author of Cooking for People. If you don’t fancy waiting, though, green tomatoes, with their high acidity and harder texture, really lend themselves to longer cooking.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link

September172024
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Georgina Hayden’s recipe for charred corn, chorizo and avocado

While corn on the cob is an autumn staple in our house (my girls love finding new flavours to roll the cobs in), I also love charring it and tossing it through salads. If you have a barbecue going, you can, of course, char the cobs first, then cut off the kernels, but otherwise I find this method easier. As it stands, this recipe is a proper hit – the flavours and textures go together so well – and it’s really versatile, too: add thin wedges of little gems or quartered soft-boiled eggs, or sprinkle over feta or sliced green jalapeños. Have a play and make it your own.Prep 10 min Cook 25 min Serves 4, as a side4 corn on the cob, husks removedSea salt and freshly ground black pepper75g cooking chorizo 2 garlic cloves, peeled and finely chopped2 tbsp sherry vinegar 2 tsp honey1 bunch spring onions, trimmed and sliced20g bunch flat-leaf parsley (or coriander), roughly chopped2 avocados1 lime (optional)Carefully cut the kernels off the corn cobs and put them in a large, dry frying pan

September172024
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Rukmini Iyer’s quick and easy hot smoked salmon frittatas with watercress and radishes – recipe | Quick and easy

These hot smoked salmon frittatas are as good for children as they are for lunchboxes the next day. Caraway seeds are a lovely touch, but optional if you don’t have them in or worry that a whole jar will go mostly unused (I always have them in, because the seeds work beautifully in cheddar biscuits or cheese straws, and a jar lasts me ages). You can use regular smoked salmon in these, but I prefer the texture of hot smoked salmon.Prep 10 min Cook 30 min Makes 12Oil, for greasing 6 medium eggs 1 tsp sea salt flakes 1 scant tsp caraway seeds (optional)150g ricotta 160g hot smoked salmon, flaked3 spring onions, finely slicedBlack pepperFor the salad15ml (1 tbsp) lemon juice15ml (1 tbsp) extra-virgin olive oil ½ tsp sea salt flakes 80g watercress 200g radishes, finely slicedHeat the oven to 200C (180C fan)/390F/gas 6, and generously oil a 12-hole muffin tin (or, if you doubt your tin’s nonstick capabilities, fill the holes with paper muffin cases). Whisk the eggs with the salt, caraway seeds, if using, and 50g of the ricotta, then ladle the mixture equally between the muffin cases

September162024