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