World-class review of ballet and dance.
Talk about having a banner year! In 2024 alone, dancer, choreographer and spoken word artist Shamel Pitts not only received a MacArthur Fellowship and the Doris Duke Award, but was also honored with the Knight Choreography Prize.
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Sara Veale’s new book Wild Grace: The Untamed Women of Modern Dance (Faber & Faber) examines the lives of nine boldly subversive dancemakers over nearly a century, starting with Isadora Duncan and ending with Pearl Lang. Along the way, it provides a pared but potent mini-history on the emergence of women’s rights.
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Lloyd Knight, Principal Dancer entering his 20th season with the Martha Graham Dance Company, debuts his first one-man show as part of Works & Process at the Guggenheim on January 13th.
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Elphaba (Cynthia Erivo) steps down the steps, rests her hat on the floor and takes in the Ozdust Ballroom in Wicked. She elevates her arm, bringing her bent wrist to her temple.
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“I can’t even stand it,” exclaimed Tina Finkelman Berkett about the Perenchio Foundation grant that her dance troupe, BodyTraffic, recently received.
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Like the productions he creates, Jack Lister is three things: enigmatic, polished, and intentional. He is both artist and observer, subject and spectator; his innate polarity creates a unique, yet candidly earnest, profile.
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Loïe Fuller, groundbreaking artist, dancer and theatrical maverick, is finally getting her due in the feature-length documentary, Obsessed with Light. Opening at New York’s Quad Cinema on December 6, the film, directed by Zeva Oelbaum and Sabine Krayenbühl, is a meditation on light and the enduring passion to create.
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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 ARTICLEWatching 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,...
Continue ReadingThe 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.
Continue ReadingAfter 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.
Continue ReadingAn “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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