Balanchine's way

Article Abstract:

Choreographer George Balanchine was precise concerning the way in which a dancer's body should appear during movements. Two key areas were turnouts and jumps. By adjusting her pelvis, a dancer could ensure that her legs achieved maximum turnout, or outward angle to the body. By flexing her ankles, a dancer could also achieve the appearance of weightlessness during jumps.

United States, Training, Criticism and interpretation, Ballet dancers, Movement, Aesthetics of, Movement aesthetics

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Balanchine technique

Article Abstract:

The article is an excerpt from former ballet dancer Suki Shorer's book titled, "Balanchine Technique." Topics include former ballet teacher George Balanchine's approach to ballet instruction, proportions, mastering technique, dress, music, and foot position.

New York, Methods, Study and teaching, Excerpt, Choreography, Balanchine Technique (Book)

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Cooking with Balanchine: three from the sea and two celebrations

Article Abstract:

Balanchine was deeply religious, and he had great affection and reverence for the traditions of the Russian Orthodox Church. The delicious recipes made by Balanchine are discussed.

Commercial Fishing, Fishing, Edible Fish, Recipes and menus, Cooking, Fish as food, Fish (Food product), Cookery, Cookery (Fish)

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