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Author: Barbara File Marangon
Publisher: Taylor & Francis
ISBN: 1040034519
Category : Performing Arts
Languages : en
Pages : 109
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Book Description
This book commences with the history of Indian, Egyptian, Arab, and flamenco dance, then compares and contrasts the history of both classical ballet and flamenco. The book outlines the early roots of flamenco in India, and the journey of the Romani through the Middle East and Europe up to their final destination in Spain. Alongside this, the history of classical ballet is detailed from its beginning in Italy to its later development in France. The book spans the period from the temples of India to Massine’s Spanish ballet, The Three-cornered Hat, for the Ballets Russes. The chronicle of flamenco's journey from India to Spain is important to understanding the development of classical ballet as it relates to The Three-cornered Hat, which is the culmination of the story. The evolution of costumes, space, scenery, and props is examined along with the historical parallels. This exploration is set to inspire and encourage choreographers to partner other dance forms with ballet as Leonide Massine did with flamenco in The Three-cornered Hat while also challenging the anthropological idea of the language of dance movement tracing the migration of people.
Author: Barbara File Marangon
Publisher: Taylor & Francis
ISBN: 1040034519
Category : Performing Arts
Languages : en
Pages : 109
Get Book Here
Book Description
This book commences with the history of Indian, Egyptian, Arab, and flamenco dance, then compares and contrasts the history of both classical ballet and flamenco. The book outlines the early roots of flamenco in India, and the journey of the Romani through the Middle East and Europe up to their final destination in Spain. Alongside this, the history of classical ballet is detailed from its beginning in Italy to its later development in France. The book spans the period from the temples of India to Massine’s Spanish ballet, The Three-cornered Hat, for the Ballets Russes. The chronicle of flamenco's journey from India to Spain is important to understanding the development of classical ballet as it relates to The Three-cornered Hat, which is the culmination of the story. The evolution of costumes, space, scenery, and props is examined along with the historical parallels. This exploration is set to inspire and encourage choreographers to partner other dance forms with ballet as Leonide Massine did with flamenco in The Three-cornered Hat while also challenging the anthropological idea of the language of dance movement tracing the migration of people.
Author: Maricelle Peeters
Publisher: Balletstudio Le Reve
ISBN: 9789082870114
Category : Performing Arts
Languages : en
Pages : 208
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Book Description
With a generous dash of posture, 500 grams of muscle tension, 4 tablespoons of turnout, 2 teaspoons of weight transfer, a clove of placement and a pinch of lengthening, this book contains all the ingredients of classical ballet technique. An activity book that involves you right from the first lesson, through doing and feeling every movement for yourself. There are no ready meals. Instead, there are kitchen cupboards filled with ingredients you need for preparing and making the best ballet recipes. Once you've understood and mastered the ingredients from part 1 of the book, part 2 teaches you how to apply them to the principles of classical ballet technique. And once you've discovered this 'secret', you'll be able to improve your ballet technique time after time and get lots of enjoyment and satisfaction from this never-ending voyage of discovery! "This book has all the ingredients you need for beginning ballet. Ballet Recipes explains classical ballet technique in a clear, fun and visual way, and the metaphors used in the book will stay in its readers' minds for years to come."Ernst Meisner, Artistic coordinator of the Dutch National Ballet's Junior Company.Artistic director of the Dutch National Ballet Academy
Author: Mary Helen Bowers
Publisher: Hachette+ORM
ISBN: 0738215899
Category : Health & Fitness
Languages : en
Pages : 357
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Book Description
Ballet-inspired fitness for every woman! You don't have to be a professional ballerina to look like one! With Mary Helen Bowers' Ballet Beautiful, forget beating yourself up in the gym and suffering through starvation diets for some unattainable goal. You can achieve your ideal body and develop the strength, grace, and elegance of a dancer by following Mary Helen's proven program-one that's got everyone from celebrities to busy moms to executives raving!Ballet Beautiful is a fitness method that blends the artistry and athleticism of ballet with an easy, accessible eating plan that works for every body - and absolutely no dance experience is required. Created by professional ballerina Mary Helen Bowers, this transformative approach to fitness and health will reshape your body and your mind!Ballet Beautiful's three-fold approach is not an extreme workout nor is it a radical diet for an overnight fix; it's a roadmap to achieving and maintaining your ideal health, shape and size-all with the elegance and strength of a ballerina. Part One of the book introduces the program's empowering mindset, the key to supporting and guiding you through lasting change. Part Two, the Ballet Beautiful Method, consists of challenging, effective, and fun workouts that sculpt and tone sleek ballet muscles and build beautiful posture. Whether you have a full hour or only 15 minutes, you can tailor the program to your own schedule and needs. Part Three shares the Ballet Beautiful Lifestyle, a healthy, balanced approach to nutrition. With meal plans, shopping tips and quick but delicious daily recipes that will satisfy and nourish your entire body, it's a stress-free, diet-free plan that will help keep you feeling as strong and healthy as you look.
Author: Jacqueline B. Marcus
Publisher: Academic Press
ISBN: 0123918839
Category : Technology & Engineering
Languages : en
Pages : 677
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Book Description
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. - Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International - Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) - Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment - Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts - Includes photographs and recipes to enhance learning experience
Author: Linda Hymes
Publisher: Lindergaff Books, LLC
ISBN: 9780971978201
Category : Cooking
Languages : en
Pages : 172
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Book Description
Winner 2002 Gourmand World Cookbook Award for Best Photography/Illustration! Professional ballerina and Le Cordon Bleu chef Linda Hymes marries the culinary and performing arts with over 100 easy to prepare recipes. Clear and concise step-by-step instructions create casual yet elegant meals that rely on healthy ingredients and vibrant spices. This unique book is a must for every cookbook lover!
Author: Misty Copeland
Publisher: Hachette+ORM
ISBN: 1455596310
Category : Health & Fitness
Languages : en
Pages : 366
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Book Description
The celebrated ballerina and role model, Misty Copeland, shares the secrets of how to reshape your body and achieve a lean, strong physique and glowing health. Misty Copeland believes "There has been a shift in recent years in which women no longer desire the bare bones of a runway model. Standards have changed: what women do want is a long, toned, powerful body with excellent posture." In other words, the body of a ballerina. In her first health and fitness book, Misty will show women how to find the motivation to get healthier and stronger, and how to reshape their bodies to be lean and flexible, with step-by-step advice, meal plans, workout routines, and words of inspiration. Celebrating the importance of healthy fats and a fitness regimen based on ballet exercises, Misty shares her own time-tested exercises and an eating plan focusing on healthy fats, both of which keep her in top shape. Tips for motivation and words of encouragement as well as tips on how to keep going even when you may want to give up. An inspiring section on the importance of finding mentors, and eventually being one, plus excerpts from Misty's personal journal, round out this important book on grace and strength.
Author: Saskia Gregson-Williams
Publisher: Random House
ISBN: 147352802X
Category : Health & Fitness
Languages : en
Pages : 401
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Book Description
'My aim is to make changing the way you eat easy, attainable and non-threatening. I want to take food back to basics: simple, healthy, plant-based recipes, full of unprocessed natural ingredients that taste great. Just remember what you need to help you THRIVE (tasty, healthy recipes that increase vitality effortlessly).' Saskia Be fit and strong not skinny, happy not guilty with 100 healthy recipes for every day, deliciously free from meat, dairy and wheat. Saskia's delicious, easy-to-make recipes will prove to sugar addicts, hardened carnivores and dairy lovers that plant-based eating is delicious, fun and satisfying - as well as really good for you. Recipes are either quick and simple or can be made ahead, ingredients are affordable and easy to find, and you don't need lots of expensive equipment to make this food. As a ballet dancer, this diet gives Saskia all the energy and nutrition she needs to train, recover and perform but you don't have to be an athlete to benefit from this book. These recipes will overhaul your health, leave your skin healthy and glowing, give you energy to tackle every situation and occasion from gym work-outs to that special occasion for which you need to look for best, and give your body all the nutrients it needs to be healthy.
Author: Christina Lane
Publisher: The Countryman Press
ISBN: 158157617X
Category : Cooking
Languages : en
Pages : 538
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Book Description
Dessert for Two takes well-loved desserts and scales them down to make only two servings! Who doesn't love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn't you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies and a healthy breakfast is over before it starts. Until now. Dessert for Two takes well-loved desserts and scales them down to make only two servings. Cakes are baked in small pans and ramekins. Pies are baked in small pie pans or muffin cups. Cookie recipes are scaled down to make 1 dozen or fewer. Your favorite bars—brownies, blondies, and marshmallow–rice cereal treats—are baked in a loaf pan, which easily serves two when cut across the middle. Newly married couples and empty-nesters will be particularly enthralled with this miniature dessert guide. To everyone who lives alone: now you can have your own personal-sized cake and eat it, too.
Author: Helen Leach
Publisher:
ISBN: 9781877372575
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
Australians and New Zealanders have long debated which country invented the pavlova, a large meringue dessert cake said to emulate the lightness of the famous ballerina, Anna Pavlova. However, the real story of the ballerina's visit to the Antipodes and the emergence of three different pavlovas has been neglected. The contributions of a gelatine manufacturer, a Dunedin spinster, and numerous other New Zealand housewives are all revealed in this fascinating contribution to food history. The book shows the evolution of the three pavlova types, that their recipes have never been set in stone, and that creative and innovative cooks have played the most important roles in transforming a fashionable afternoon tea cake into an iconic dessert. The book includes 12 classic pavlova recipes.
Author: Robert Gottlieb
Publisher: Harper Collins
ISBN: 0060750707
Category : Biography & Autobiography
Languages : en
Pages : 228
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Book Description
Part of the Eminent Lives Series, this biography, written by the gifted author Robert Gottlieb, will describe the life of the dynamic George Balanchine, the foremost contemporary choreographer in ballet. Timed to coincide with the 2004 centenary of the artist's birth. The life and achievement of the great choreographer who both summed up everything that proceeded him in ballet, and extended the art form into radical yet inevitable new paths. Leaving Revolutionary Russia in 1924 (he was 20), he joined Serge Diaghilev's famous Ballets Russes, where he created his first enduring masterpiece, Apollo, cementing his lifelong collaboration with Stravinsky. In 1933 he arrived in America to found a school and a company, but the company as we know it – The New York City Ballet – didn't emerge until 1948. Meanwhile, he made ballets wherever opportunity allowed, while choreographing Broadway shows (four for Rodgers and Hart), movies (The Goldwyn Follies), even the circus – a ballet for elephants with a score by Stravinsky. By the time of his death, in 1983, he had been recognized as a member of the triad of the greatest modern masters, alongside Picasso and Stravinsky. Balanchine was married many times, always to outstanding ballerinas, but his truest muse always remained Terpsichore, the Muse of Dance.
