Word: rochemont
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...bedrock of his current furtive eminence. Higgins had written several Crime Does Not Pay docudrama shorts for MGM in the '30s. And when the police-procedural docudrama became a popular feature-length genre in 1945 with the success of The House on 92nd Street (produced by Louis de Rochemont, who had fashioned miniature versions of the genre for the dramatized newsreel series The March of Time), Higgins jumped in, and Mann was there with...
DIED. Richard de Rochemont, 78, executive producer of 'The March of Time," for 17 years the most popular documentary film series in the U.S.; of kidney failure and pneumonia; in Flemington, N.J. De Rochemont was credited with some of M.O.T.'s most memorable films, including The Story of the Vatican, the first full-length feature on the papal state made with the sanction of the Holy...
...spots distilling news items from the current issue of TIME. The idea developed into The March of Time, an amalgam of journalism and showmanship that lasted until 1951. The program was first broadcast nationwide on CBS radio and then converted to film by Larsen in collaboration with Louis de Rochemont of Fox Movietone News (it won two Oscars in its 16 years...
DIED. Louis de Rochemont, 79. hard-driving film producer who in 1934 joined with Roy Larsen, then circulation manager of TIME, to create the movie newsreel, The March of Time; after a lengthy illness; in York Harbor, Me. Starting his career at age 14 by filming his neighbors with a homemade camera, de Rochemont worked for Fox Movietone News before designing TIME's pioneering monthly film with its blend of news, dramatic re-enactments of events and controversial social comment, punctuated by a dynamic voice announcing "Time marches on!" After leaving March of Time in 1943 (eight years before...
Authors Waverley Root and Richard de Rochemont, both experienced food writers (De Rochemont is also a movie producer), are primarily interested in quality rather than quantity. Their bias is clearly Continental but they are not snobs. They can generalize that American cooking is basically overcooked and underseasoned, but they also discriminate between cuisine and good cooking-especially food with ethnic influences like Tex-Mex, creole and soul...