World-class review of ballet and dance.
Twyla Tharp's newest evening-length work, “How Long Blues,” is absurd. In under an hour, it depicts jazz clubs and soccer games, giant marionettes, a string of affairs, an avalanche, and a suicide, all without any particular reasoning.
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The School of American Ballet is celebrating its 90th anniversary this year. So is George Balanchine’s iconic “Serenade”—the first piece he made in America in 1934, choreographed on students from his brand-new academy.
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Sometimes there’s not much you’re able to say analytically about a dance work, and yet you know you’ve just witnessed a blood-guts-and-soul offering from an artist of the keenest kinaesthetic intelligence. Such was the case with gizeh muñiz vengel’s “auiga,” second on a double bill finale for the ARC Edge residency at San Francisco’s CounterPulse.
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The Australian Museum Mammalogy Collection holds ten specimens of the Bramble Cay Melomys collected from 1922–24, when they were in abundance. One hundred years later, a familiar photo of a wide-eyed, mosaic-tailed Melomys, the first native mammal to become extinct due to the impacts of climate change, greets me as I enter the Arts House foyer.
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Watching Pacific Northwest Ballet’s “Coppélia,” which the Seattle company generously released as a digital stream for distant fans, you could easily fall down two historically rewarding rabbit holes.
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There was a series of warnings that led up to the moment it all fell apart, but no-one listened. Everything appeared to follow a linear trajectory, an illuminated, diagonal path that led straight to the suspended glass orb at the foot of the stage.
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If, as George Balanchine once so famously pronounced, “Ballet is woman,” then director and choreographer Lincoln Jones showed off the gals in his troupe, American Contemporary Ballet (ACB), to great effect in his world premiere, “Sapphires.”
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How do we love Highways Performance Space? Let us count the ways! Indeed, a longtime nucleus for experimental theater, dance and art, the intimate black box venue in Santa Monica was the scene of a 35th anniversary celebration over the weekend.
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The Alvin Ailey American Dance Theater held a blink-or-you’ll-miss-it run at the Brooklyn Academy of Music this week.
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In a willingness to explore the mythologies of the afterlife, I find my way to the last of a handful of seats for Melanie Lane’s “Arkadia” at the Substation.
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“Law of Mosaics” is a great title, and one that would befit almost any dance by the deconstructivist choreographer Pam Tanowitz. It just so happens that it belongs to the third ballet she has made for the New York City Ballet, and it stems from its Ted Hearne score.
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Choreographers Caili Quan, Phil Chan, Zhong-Jing Fang, and Edwaard Liang are grateful to share the bill for Ballet West’s sixth choreographic festival, but hope that events like these will soon be rendered obsolete.
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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