Wednesday, September 15, 2010. 11:00a.m. Room B037 of the Joseph Fielding Smith Building. At the exact day, hour, and place described above, a lecture for SFL 110 (a home food preparation class) takes place. The discussion today stresses the importance of producing a flattering dish; a flattering dish containing different temperatures of food, different shapes of food, different colors of food, and most importantly, different types of food. Just as SFL 110 illustrates the importance of variety in food components, World of Dance stressed the same points: a variety of music, costumes, and types of dancing.
One who knows little about dancing would not be able to notice any minute mistakes the dancers made during the performance, but she would be able to notice the change of pace that occurred throughout the whole night. The planners of the World of Dance knew better than to put all the fast dances at the beginning and leave the slow dances for the end. That would make the show too much to handle during the first half and leave the audience fighting to stay awake towards the end. Just as one cannot have all spicy food for dinner one night and have a meal with little seasoning the next, a balance must be present.
The part of the show that really caught the audience’s eyes was the intricate costuming. The costuming appealed to the visual learner and gave a peak into the cultural background of the dance. The costumes in the first two Romanian songs, dashed with bright fabric and bells, and in the dance titled “A Daisy in December,” blew minds away with the color and the detail. One would not want an all-brown colored meal and one would not want costuming all one color during the whole night either.
Wednesday, September 15, 2010. 9:00p.m. Walking outside the Harris Fine Arts Center, a girl thinks back to the World of Dance she just viewed. She lets out a laugh ever so slight, and realizes the director of the show, and the teacher of her cooking class earlier in the day would be close friend. After all, they both believe in mixing up color, intensity, and type, whether on the stage, or on the plate.
Very creative approach, Erin. I liked the parallels you discussed between dance and food. It said a lot in only a few words.
ReplyDeleteI enjoyed that so much that I went and made myself a sandwich! But you made the comparison of dance and food very convincing and it was very easy to read.
ReplyDeleteI liked the way you brought the cooking class into it. It made it very easy to relate to and understand. Well done!
ReplyDeleteWell like the comments above i too enjoyed your comparison of dance and food. It was very creative.
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