Literally "whipped". The term indicates either a turn with a quick
change in the direction of the working leg as it passes in front of or
behind the supporting leg, or a quick whipping around of the body from
one direction to another. There are many kinds of fouetté: petit fouetté
(à terre, en demi-pointe or sauté) and grand fouetté (sauté, relevé or
en tournant). Similar to a frappe. An introductory form for beginner
dancers, executed at the barre is as follows: facing the barre, the
dancer executes a grand battement to the side, then turns the body so
that the lifted leg ends up in arabesque.
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