World-class review of ballet and dance.
Creating Urban Bush Women forty years ago—after having had a dream about her parents—Jawole Willa Jo Zollar may have stepped down as artistic director from the women-centered group dedicated to telling stories of the African diaspora through traditional and modern Africanist dance forms, but she’s busier than ever.
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Hello Lauren! We haven’t spoken since June, when I interviewed you for a School of American Ballet Connoisseurship Series program about the Workshop performances.
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Antony Hamilton is on the move. When he answers my Zoom call, the world-renowned choreographer is at the airport about to board a flight to London. This isn't a vacation, though: the Australian native, who is also the artistic director and co-CEO of Chunky Move, a Victoria-based contemporary dance company, is traveling with the troupe on their latest Europe and U.K. tour.
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For a man considered an icon in Japan’s performing arts world, Tetsuya Kumakawa, in person, is surprisingly down-to-earth.
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Amelie Ravalec is a London-based French film director and producer, photographer, publisher and colourist. Her internationally screened films include Art & Mind, Paris/Berlin: 20 Years Of Underground Techno and Industrial Soundtrack For the Urban Decay.
FREE ARTICLE
It’s not every contemporary choreographer who is able to cross over into directing large-scale opera. But that’s precisely what Kitty McNamee has done.
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After joining American Ballet Theatre as an apprentice in 2013, and becoming a member of the corps de ballet in January 2014, where his roles included Wilfred in “Giselle,” and Notary’s Clerk in “La Fille mal gardée,” Patrick Frenette, at 29, was finally promoted to soloist in July of this year.
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This past July, the newly resurrected London City Ballet opened its first season since 1996 with a program of rarely seen works and new choreographies.
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Having a dance company is always difficult. But founding a troupe and keeping it going for 25 years is even more challenging. Add to that the political, cultural and economic landscape of South Africa, and the odds might seem unsurmountable.
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On a mid-summer evening, along the banks of the Hudson River in Lower Manhattan, a colorful band of performers costumed in orange and blue merged with the sunset and the water. Akihito Ichihara, principal dancer with the Butoh dance company Sankai Juku and founder of Elf, performed with a group of students who had just completed a workshop with him.
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Once a year New York City dance lovers and Brooklyn beach-goers converge in the Venn diagram of performance art and natural splendor that is Beach Sessions Dance Series.
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During her 15 years dancing with American Ballet Theatre, Melanie Hamrick always brought a book to rehearsal. “Sometimes if it wasn’t my cast—and because I’d done “Swan Lake” so many times—I’d try to sneak a book in my lap,” she remembers.
Continua a leggereWatching Matthew Bourne's reworked version of the “star-cross'd lovers,” I was briefly reminded of Veronica, played by Winona Ryder, in the dark 1988 comedy by Daniel Waters and Michael Lehmann, Heathers, and her line, “my teen angst bullshit has a body count.” Yes, this is the darker side of Bourne's repertoire,...
Continua a leggereThe choreographer Alexei Ratmansky reflects on the war in Ukraine, the connection between geopolitics and ballet, and joining the house of Balanchine.
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Beneath blue California skies, manicured trees, and the occasional hum of an overhead airplane, Tamara Rojo took the Frost Amphitheater stage at Stanford University to introduce herself as the new artistic director of San Francisco Ballet.
Continua a leggereAfter a week of the well-balanced meal that is “Jewels”—the nutritive, potentially tedious, leafy greens of “Emeralds,” the gamy, carnivorous “Rubies,” and the decadent, shiny white mountains of meringue in “Diamonds”—the New York City Ballet continued its 75th Anniversary All-Balanchine Fall Season with rather more dyspeptic fare.
Continua a leggereAn “Ajiaco” is a type of soup common to Colombia, Cuba, and Peru that combines a variety of different vegetables, spices, and meats.
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