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In dance (particularly ballet), arabesque (French: [aʁabɛsk]; literally, "in Arabic fashion") is a body position in which a dancer stands on one leg (the supporting leg) with the other leg (the working leg) extended, straight, behind the body. The arm positions can vary and are generally allongé.
Chassé in ballet. The chassé (French:, French for 'chased'; sometimes anglicized to chasse / ʃ æ ˈ s eɪ, ʃ æ s /) is a dance step used in many dances in many variations. All variations are triple-step patterns of gliding character in a "step-together-step" pattern. The word came from ballet terminology.
Roman numerals: for example the word "six" in the clue might be used to indicate the letters VI; The name of a chemical element may be used to signify its symbol; e.g., W for tungsten; The days of the week; e.g., TH for Thursday; Country codes; e.g., "Switzerland" can indicate the letters CH; ICAO spelling alphabet: where Mike signifies M and ...
Scene from Les Sylphides. The following is a list of ballets with entries in English Wikipedia. The entries are sorted alphabetically by ballet title, with the name of the composer (or the composer whose music the ballet is set to) and the year of the first performance.
(in ballet) on tiptoe. Though used in French in this same context, it is not an expression as such. A pointe is the ballet figure where one stands on tiptoes. The expression "en pointe", though, means "in an acute angle", and, figuratively, it qualifies the most progressive or modern things (ideas, industry). en route on the way.
Les biches (French: [le biʃ]) ("The Hinds" or "The Does", or "The Darlings") [n 1] is a one-act ballet to music by Francis Poulenc, choreographed by Bronislava Nijinska and premiered by the Ballets Russes on 6 January 1924 at the Salle Garnier in Monte Carlo. [1] Nijinska danced the central role of the Hostess.
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An assortment of petit fours, which are small confectioneries.Some petit fours are also savory. Religieuse is made of two choux pastry cases filled with crème pâtissière, [5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream.