logo
Lee Miller ‘buried' frontline war experiences, archive says ahead of show

Lee Miller ‘buried' frontline war experiences, archive says ahead of show

The Guardian14-05-2025

The photographer Lee Miller 'buried' her experiences from the frontline of the second world war, where she captured the liberation of France, according to the team behind unseen images of hers that are being displayed this week.
The photographs from Miller's time in St-Malo, France, and various sites in Germany are being shown at the 10th edition of Photo London. They depict the violent confrontations at the end of the conflict but also show more casual images of celebrating US troops.
Kerry Negahban, the head of senior rights and publishing at the Lee Miller archive, said the work also contributed to the US photographer's depression after she returned to domestic life in Britain.
'She really buried it, which is what a lot of people did; I think the phrase was 'put up and shut up'. She suffered with PTSD, and was very, very depressed after the war, and then she had a child, and had postnatal depression as well,' said Negahban.
'So I think she was probably as low as someone could be. She didn't really even tell her husband much about what she'd seen and done.'
Miller's time from the frontline covering the conflict for Vogue and Life magazine featured in the recent biopic, Lee, which starred Kate Winslet as the uncompromising model turned war photographer.
The unseen images show battlements and beach obstacles in France. But there are also quieter moments. In another a pair of boots are shown poking out of a jeep outside the 44th Evacuation hospital in Normandy during 1944.
There is a shot of Lt Col Kenneth Wallace of the 1st Battalion of the US army and Col John Heintges, the then commanding officer of the 7th Regiment, posing on the balcony of the Post hotel in Berchtesgaden, Germany, in 1945.
A caption that accompanies the image reveals just how close the conflict was. 'The left-hand smoke plume on the mountain behind them is [Adolf] Hitler's house burning; the right-hand smoke plume is a forest fire or something,' Miller wrote. 'At the time the SS were still about.'
Miller's presence on the frontline was not always welcomed. The fact she was a woman meant she faced sexism when trying to get embedded with the US troops, and the Americans placed her under house arrest for three days after the liberation of St-Malo because she was not supposed to be taking shots of the battle.
'That's when she wrote her reports [for Vogue],' said Negahban. 'It was actually quite useful.'
Negahban added that Miller's 'main mission was to get it out to the general public. This is what's happening; this is how atrocious war is,' which was a message that was initially welcomed in the UK and US, but soon after the war her most brutal images of concentration camps were buried.
'The British press didn't want to put those images in, because it was a victory, and it was felt the public had enough of seeing horrors. Whereas Lee's point was people are still living these horrors, and you should know this … everyone should know this,' said Negahban.
Another photographer at this year's event who explores themes of conflict is Jesse Glazzard, who along with Eugenia Skvarska, followed the lives of gay Ukrainian soldiers during the conflict with Russia.
Often captured in their homes, the images are intimate and the antithesis of the usual reportage images of the conflict that are taken on frontlines or in the aftermath of a missile strike.
'It felt so important for it to just feel intimate and raw,' said Glazzard. 'I just don't think you see that often, usually it's those New York Times-style images of soldiers and army personnel.'
Captured on film and then reproduced as a Riso print to imitate the look of newsprint and punk zines, the pair shot 10 queer soldiers, many of whom were children when Russia invaded Crimea.
Skvarska said the men had decided to take part in the project despite facing potential discrimination or reprisals if they were captured by Russian troops.
She said: 'One of the main quotes of this project is: 'If I will die, I will die as a gay man,' because they found that it's really important to tell the truth about who they are.'
Photo London is at Somerset House in London from 14-18 May

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Lamb with beans, and rum baba: Claude Bosi's recipes for a French early summer feast
Lamb with beans, and rum baba: Claude Bosi's recipes for a French early summer feast

The Guardian

time35 minutes ago

  • The Guardian

Lamb with beans, and rum baba: Claude Bosi's recipes for a French early summer feast

There's a reason classic French bistros will never go out of fashion, and that's because they serve food that, deep down, we really want to eat. Think the comforting familiarity of terrine and steak tartare, of onion soup and moules-frîtes, the sheer pleasure that is a proper Paris-Brest or tarte tatin … In my home town of Lyon, we've even developed our own local take on the bistro in the form of the bouchon, to showcase and preserve the region's culinary traditions. Bistro, bouchon, brasserie: whatever you call it, this is, above all else, good, honest cooking, rustic rather than show-offy, and it's made to share around a noisy table, whether that's in a restaurant or in the comfort of your own home. Yes, there's a fair amount of soaking, curing and marinading going on here, but it's all well worth the effort – plus none of it requires much in the way of actual hands-on work, anyway. Prep 20 min Soak 24 hrCure 6 hrMarinate 12 hrCook 5 hr 30 min+ Serves 4 For the lamb1.2-1½kg bone-in lamb shoulder100g table salt1-1½ tsp rosemary leaves1-1½ tsp thyme leaves1 tsp finely chopped garlicVegetable oil, for searing4 cloves new season garlic, peeled, cut in half and germs removedAbout 1 litre lamb stock For the marinade50ml extra-virgin olive oil ½ tsp espelette pepper ½ tsp paprika 50ml vegetable oil For the beans 250g dried flageolet beans 50g finely chopped shallot (about 6 tbsp)50g finely chopped celery (about 3-4 tbsp) 10g finely chopped garlic (about 2 cloves) 8-10 bay leaves (5g)2-3 tsp thyme leaves (5g)1 litre chicken stock Salt Soak the dried beans in cold water for 24 hours. Meanwhile, put the lamb shoulder in a suitable dish in which it fits snugly, rub all over with the salt, rosemary, thyme and chopped garlic, then cover, refrigerate and leave to cure for six hours. Wash the cured lamb, then dry well with a clean tea towel or kitchen cloth. Heat a little vegetable oil in a large, heavy-based frying pan or casserole, then sear the lamb shoulder until well coloured all over. Make eight deep cuts all over the seared lamb and push the halved new-season garlic cloves into the slits. Put the lamb back in the same dish, add all the ingredients for the marinade, toss to coat, then cover again, return to the fridge and leave to marinate for 12 hours. Put the lamb and all its marinade in a large, cast-iron pot for which you have a lid, then pour in enough lamb stock to come halfway up the sides of the meat. Cover the pot and roast in a very low oven – 140C (120C fan)/300F/gas 1 – for five to six hours, until the lamb is very tender and all but falling off the bone. Take out of the oven and turn up the heat to 180C (160C fan)/350F/gas 4. Baste the lamb in the pan juices until it's well coated, then return to the oven uncovered for another 15 minutes, basting regularly with the pan juices, until the liquid reduces and the lamb is nicely browned and glazed. After the lamb has been cooking for three to three and a half hours, drain the soaked beans and put them in an oven tray (ideally one for which you have a lid). Add the shallot, celery, garlic, bay and thyme, pour over the chicken stock, cover the tray (either with a lid or a thick double layer of foil) and bake alongside the lamb for 90 minutes. After the beans have had 45 minutes, season with salt, stir and finish off cooking. Just before serving, adjust the seasoning to taste. Spoon the cooked beans on to a big platter and top with the lamb, either carved or whole to be carved at the table. Spoon over a generous amount of the cooking juices, take to the table and serve. A few new season carrots and/or some cabbage on the side wouldn't go amiss, either. At the restaurant, we make our babas in large traditional kugelhopf moulds, but at home you could also make individual ones in a six- or eight-hole muffin tin. Prep 10 minProve 1 hr Cook 2 hr 15 minServes 10 For the quick marmalade2 large oranges 200g caster sugar30g lemon juice For the rum syrup750g caster sugar 375ml dark rum For the chantilly100ml double cream 100ml whipping cream 1 vanilla pod, split lengthways and seeds scraped out and reserved 40g caster sugar For the baba7g fast-action yeast, or 15g fresh yeast160g beaten egg (from about 3-4 eggs) 250g strong white bread flour 7g salt 20g sugar 50g unsalted butter, melted, plus extra softened butter for greasing For the orange and rum glaze200g orange marmalade (see above and method) 30ml dark rum First make the quick marmalade. Using a small, sharp knife or peeler, peel the oranges, taking care not to take off too much of the white pith, then cut the skin into fine julienne strips. Pare off and discard the pith from the oranges, then segment the orange flesh. Put the peel in a small saucepan of water, bring to a boil, then fine-strain. Return the peel to the pan, cover with fresh water and repeat the process twice more. After the third strain, put the orange peel back in the pan, add the orange segments, sugar and 420ml cold water, and bring to a boil. Turn down to a simmer, and leave to cook for about 45 minutes, until thick, sticky and jammy. Take off the heat, stir in the lemon juice and leave to cool. Now for the glaze. Once the marmalade is cool, measure 200g of the cooled marmalade into a small pan, add the rum and bring to a simmer. Strain to remove the solids, then set aside. Put all the ingredients for the chantilly cream in a clean bowl, whisk to soft peaks, then cover and refrigerate until needed. Now for the baba itself. Heat 90ml water to 28C (just above room temperature), then stir in the yeast. In a mixer fitted with a whisk attachment or with a hand whisk, beat the egg with the flour, salt and sugar, then beat in the yeast mixuntil well combined. Swap the whisk for the dough hook (or a wooden spoon) and mix on medium speed for five minutes, or until the dough comes together and starts to get stretchy. Slowly incorporate the melted butter, and mix until the dough is smooth. Grease a 24cm kugelhopf tin (or a six- or eight-hole muffin tin) with softened butter, scrape in the baba mix, cover with a damp cloth or clingfilm, and leave to prove at room temperature for an hour, or until it's risen to 2cm from the top of mould. Heat the oven to 190C (170C fan)/375F/gas 5, then bake for about 40 minutes (or for eight to 10 minutes if making baby babas), until nicely browned and a toothpick inserted into the centre comes out clean. Remove from the oven, unmould at once on to a rack, then leave to cool for 10 minutes. While the baba is baking, make the syrup. Put the sugar and rum in a medium saucepan with 750ml water, bring to a simmer, then leave to cool to lukewarm (40C). Slowly pour syrup all over the baba, letting it soak in first before adding any more, until it's fully soaked all the way through, then put on a rack to cool. Once the baba is completely cool, brush it all over with the orange and rum glaze, then slice and serve with the chantilly cream. Claude Bosi is chef/patron of Joséphine, Brooklands at the Peninsula and Bibendum, all in London.

An Olympics-style operation and the major difference between UK and US coverage: INSIDE TENNIS goes behind the scenes with TNT Sports at the French Open
An Olympics-style operation and the major difference between UK and US coverage: INSIDE TENNIS goes behind the scenes with TNT Sports at the French Open

Daily Mail​

time5 hours ago

  • Daily Mail​

An Olympics-style operation and the major difference between UK and US coverage: INSIDE TENNIS goes behind the scenes with TNT Sports at the French Open

It is towards the end of my peek behind the curtain when we duck into a bunker-type room, completely dark other than thousands of dials, switches and buttons - and the light coming from an enormous wall of screens. Bank on bank of monitors showing courts, crowds, backstage shots and interviews. A crew member remarks: 'That's what covering 18 courts, in 19 languages, in 49 countries looks like.' Mail Sport has gone behind the scenes on the gargantuan broadcasting operation that is TNT Sport at the French Open 2025.

CHRISTOPHER STEVENS reviews The Jackal Speaks: From his jail cell, terrorist Carlos the Jackal tells of his plan to nuke France
CHRISTOPHER STEVENS reviews The Jackal Speaks: From his jail cell, terrorist Carlos the Jackal tells of his plan to nuke France

Daily Mail​

time6 hours ago

  • Daily Mail​

CHRISTOPHER STEVENS reviews The Jackal Speaks: From his jail cell, terrorist Carlos the Jackal tells of his plan to nuke France

The Jackal Speaks (BBC4) As romantic gestures go, none could be more dramatic. When Carlos the Jackal's girlfriend, terrorist Magdalena Kopp, was jailed, he threatened to blow up nuclear power stations until she was released. To convince the French authorities this was no hoax, he sent a letter signed with his own fingerprint. At the time, in 1982, he was the world's most wanted man, with a rocket attack at Orly Airport in Paris among his long tally of crimes. At first, the French refused to negotiate, even after Carlos bombed a train and a newspaper office. But when they realised that his private terror network — funded by huge paydays from Libya's Colonel Gaddafi and other Arab dictators — really could destroy an atomic reactor, they caved in. Kopp, a former member of the Baader-Meinhof gang, was freed. Shortly after that, she married Carlos in Lebanon. 'I could have killed 100,000 people, irradiated half the country,' he boasted, in The Jackal Speaks. It's the sort of fantastical coup that Eddie Redmayne, as an international hitman in Sky Atlantic's thriller The Day Of The Jackal, might pull off. This documentary, produced by an Israeli company, set out to debunk the myths around the Jackal, now 75 and a prisoner in a French jail for the past 30 years. It made much of his vanity, his alcoholism and his slow slide into irrelevance as the fad for Communist revolutions died out. But it forgot that Carlos — whose real name is Ilich Ramirez Sanchez — is still a global hero and a revered freedom fighter . . . in his own mind. This 90-minute film was based around phone interviews taped with the assassin from his cell in solitary confinement. Experts including Carlos's biographer Dr Daniela Richterova and his former controller in the Popular Front for the Liberation of Palestine, Bassam Abu Sharif, gave their analysis of his personality: narcissistic, reckless, pleasure-loving, needy for praise and attention. The problem is, if you allow a man like that to tell his own life story, he will talk about all the wrong bits. Carlos isn't interested in discussing how he planned his kills: the logistics seem to bore him. And he certainly doesn't care about the dozens of people he killed — their lives are meaningless to him. Instead, there was a lot of boasting: 'I was the best shot, I shot better than anybody else.' And he spent a long time reminiscing about his parents and his childhood in Caracas, Venezuela. It was half an hour before we heard about the first assassination attempt, when he walked into a house in St John's Wood, London, and shot the chairman of M&S, Joseph Sieff, in the face. Incredibly, Sieff — who was also vice president of the British Zionist Federation, survived. The bullet was deflected by his teeth. 'Good advert for the Milk Marketing Board,' he joked. Now there's a line that belongs in a thriller.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store