2 3 Mad Monday Jell-O | Ballet Webb

Monday, March 2, 2015

Mad Monday Jell-O


Mad Monday Jell-O

Back in my grandmother’s day, a side dish called “congealed salad” was all the rage. It usually involved various bits of fruit encased in flavored gelatin. This was before gelatin was sold under the brand name Jell-O that has now become synonymous with almost any gelatin product.

Gelatin is a great image for dancers, particularly in the stage before it sets completely and still retains a slight liquid quality. When dancers move, they need to be fluid and not abrupt – just as though they are moving through partially set Jell-O.

If you are not familiar with the consistency of pre-set Jell-O, you should try making some. You’ll see it transform from liquid to semi-liquid to solid (but quivery). Then, when all is said and done you’ll have a colorful, fruit-flavored dessert from the past to enjoy.

From the Big Blue Book of Ballet Secrets:

Secret #7oo:  
“Imagine moving through half-set Jell-o.”

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-Vivian Komori

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