Fondues
The literal translation of the French word “fondue” means “to
melt or sink down”. It is the same “fondue”
where we get the culinary delight involving melted cheese or chocolate. But I digress.
A fondue, simply put, is a plié on one leg. Therefore, all the rules applying to plié,
apply to fondue as well. The dancer must
be in a toaster, lifting away from gravity in a rocket angle, aligning the
knees over the toes, etc. But there is
an extra element involved during a fondue.
The body must shift from being centered over two feet, to being centered
over one foot.
This shift of the body must occur without leaning – the hips
and shoulders stay level – and the belly button (elevator button) must end up
aligned over the ball of the supporting foot.
And, because the body’s entire weight is now supported on one foot,
the lift away from gravity becomes even more critical.
From the Big Blue Book of Ballet Secrets:
Secret #17a:
“A fondue is a plié on
one leg.”
Link of the Day:
Quote
of the Day:
“Perfection is achieved, not when there is nothing more to
add, but when there is nothing left to take away.”
-
Antoine de Saint-Exupéry
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