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.”
Link of the Day:
Quote
of the Day:
“Life is not about how fast you run or how
high you climb but how well you bounce.”
-Vivian Komori
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