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12 maltatoday | WEDNESDAY • 24 APRIL 2019 CUL�TURE CULTURE MUSIC RECENTLY, the publication Ir- Redentur: History, Art and Cult of the miraculous effigy of Christ the Redeemer at Senglea, Malta was launched, a project supported by APS Bank. The event was presided over by Archpriest, Rev. Can. Robin Camilleri and the Chapter of the Birth of the Virgin Mary Basilica of Senglea. The publication looks into one of the most sacred statues in Malta, depicting Christ burdened with the Cross, Senglea's Christ the Redeemer. This statue has an intriguing history which is researched to- gether with a scientific analysis of its structure and composition, manufacturing technique and past restoration history, before finally delving into this state-of- the-art conservation project. Published by Midsea Books in association with the Senglea Col- legiate Chapter, the book is ed- ited by Jonathan Farrugia, with an introduction by Archpriest Camilleri and includes essays by Sandro Debono, Jonathan Far- rugia, Valentina Lupo and Maria Grazia Zenzani. Hervé Delpech, Chief Strategy Officer at APS Bank commented: "The Bank is committed to assist projects that promote art, history and culture. We are glad that we were able to support the publica- tion of this book." APS Bank supports the publication 'Ir- Redentur: History, Art and Cult' TOMORROW, Heritage Mal- ta is inviting the public for the sixth historic cook-along session Milk in 17th and 18th Century Malta, at the Inquisi- tor's Palace in Birgu. The Criminal Proceedings of the Inquisition throw interest- ing light on the consumption of milk and other dairy prod- ucts by the inhabitants of the Maltese Islands. Cheese, butter and other dairy products formed part of the common fare of several people. However, these milk prod- ucts were also prepared in dif- ferent shapes and sizes to meet the palates of the more sophis- ticated consumers. The Inquisitor's kitchen was equipped with the necessary equipment to prepare cheese as a condiment. The overwhelming influence of religion existing at the time generated rigid food patterns. Days were divided between giorni di magro and giorni di grasso. Milk, cheese and butter, to- gether with eggs, meat and any animal produce, could only be consumed during the giorni di grasso namely Tuesdays, Thursdays, Sundays and Cath- olic festivities. Unless having a special medi- cal concession, or if finding oneself in an emergency, the consumption of dairies were not allowed on Mondays, Wednesdays, Saturdays, on the eve of major Catholic fes- tivities, and throughout Lent and Advent. In 1637, things turned sour for Gioanne Cassar, Antonio Calayro, and Vincenzo Bez- zula, who whilst carrying out a spiritual sentence for eating cheese, salami and ham fried in butter and grated over with cheese during Lent, were once again found guilty of consum- ing dairies in a matter of days. Their repeat offence, pep- pered with lies that implied a special inquisitorial permis- sion to consume such food during Lent, cost them the bitter sanction of public flog- ging and two years rowing on galleys. Milk related culture under- went significant change in the 20th century when the author- ities invested a lot of energy in educating the Maltese to con- sume pasteurized milk. How- ever, such developments were met with significant resistance. Food historian, Dr Noel Butt- igieg, will help participants to explore this fascinating theme, while chef Josef Baldacchino will be conducting an exclusive historic cook-along session of latte alla portughesa, a crème caramel from 1748. Tickets at €12 per person (€10 for Heritage Malta mem- bers), are available from all Heritage Malta museums and sites, and also online. The session starts at 7.30pm. For further details, please call 2166 3731 or visit website www.heritagemalta.org Milk in 17th and 18th century Malta Sentenced to public f logging and rowing on galleys for eating forbidden food