He has had more cordial, more productive, meetings with US President Donald Trump since that now-notorious encounter on February 28.
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But for Ukrainian President Volodymyr Zelensky, today’s meeting at the White House will surely trigger awkward memories of that very public clash with the US President almost six months ago. Navigating the treacherous waters in which he finds himself today will be no easier.
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Increasingly, it appears likely he will be told to give up land in exchange for some sort of security guarantees.

The land side of that “deal” will be obvious. It can be drawn on a map. Crimea: gone, says Trump. Donetsk: give all of it up, says Putin, apparently with Trump’s blessing.

But the security guarantees? That’s where far more challenging ideas, like credibility, come into play. Could Zelensky rely on the US to deliver on some NATO Article 5-type promise, to defend Ukraine if Russia breaches any peace agreement?

Putin himself might even see an opportunity to further weaken the West, by testing any such guarantees, confident they are a bluff he could call. But all that would be for the future.

For now, it looks like Zelensky will have to weigh up whether he could bring his country with him if he were to cede territory to Russia – some of it still in Ukrainian hands – or whether he and his people could bear the costs of potentially defying Trump a Nobel Peace Prize, and say no.

If he chose the latter, would the US President immediately end all remaining American support for Ukraine, in terms of military aid and intelligence sharing, for instance?

If that happened, to what extent could Zelensky’s European allies really step in and fill in the gaps left by any full US retreat?

It is an almost impossibly hard choice before him.
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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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