2 3 Fun Friday and Feet | Ballet Webb

Friday, April 18, 2014

Fun Friday and Feet




Fun Friday and Feet
There are many ways to think about how to use the feet efficiently.  Some are dependent upon the particular step being performed, but many are useful all the time.  The basic idea is that the feet should “slurp”, or work along the floor almost as though there are no bones in the feet.  This involves using the demi-pointe position as the foot moves along the floor, both in and out.
Dancers often forget to use this critical interim position and instead go directly from flexed to pointed, with the foot making minimal contact with the floor.  To help with the use of the demi-point transitional moment, teachers often say “go through the foot”, or “use the whole foot”.
One image that works well involves chocolate. (Doesn’t chocolate make everything work well?) It is similar to a previous image involving ice cream.   Imagine that the floor made of high quality chocolate and the foot glides along it, “tasting” every moment.  

From the Big Blue Book of Ballet Secrets:

Secret #16f 
“Imagine the floor is made of chocolate, and “taste” it with the feet.”

 

                Link of the Day:


 

Quote of the Day:  

“Every strike brings me closer to the next home run.”
-Babe Ruth

 

                Help expand the knowledge base!
 Leave a comment about any instructions, ideas, or images that worked best for you!

 

No comments:

Post a Comment