Today on the Conversations on Dance podcast, we have a very special episode in store. We are offering a preview of this weekend’s Works & Process at the Guggenheim, “Tanaquil Le Clercq’s The Ballet Cook Book: A 50th Anniversary Celebration.” In 1967, ballerina Tanaquil Le Clercq published The Ballet CookBook, a fascinating compilation of ballet history, food stories, and recipes from over 90 leading dancers and choreographers of her generation, including George Balanchine, Jacques d’Amboise, Melissa Hayden, and Allegra Kent. For the book’s 50th anniversary, food scholar Meryl Rosofsky is curating a program honoring Le Clercq’s artistic, literary, and culinary legacy as a part of the Works & Process series at the Guggenheim museum in New York City. Today we talk with Meryl, who, as part of the event, will be sharing her findings from her fall 2016 fellowship at the Center for Ballet and the Arts at NYU where she delved into the cultural history of Tanaquil’s book. We are also joined by New York City Ballet Principal dancer Adrian Danchig-Waring, who is a passionate at home chef and has been working with Meryl to curate this event. Joining the pair at the Guggenheim on November 5th and 6th will be Jacques d’Amboise and Allegra Kent who were both at Tanaquil’s book signing 50 years ago, and New York City Ballet Principal Jared Angle, whom Meryl and Adrian reference often in this episode. The program will include discussions with the panelists, interspersed live performances, and The Wright restaurant at the Guggenheim will serve select dishes from The Ballet Cook Book. Catch Meryl and Adrian at the Guggenheim this Sunday and Monday, November 5th and 6th at 7:30. For more information on “Works & Process at the Guggenheim,” go to worksandprocess.org.
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