Continue reading “Back to the Classics”
Event cancellations due to Covid-19 measures didn’t just affect the dance scene. How did major theaters respond during the pandemic? A brief glimpse at the Staatsballett Berlin to mark Polina Semionova’s appearance in the concert performance of Camille Saint-Saëns’ “The Carnival of the Animals” at the Staatsoper Unter den Linden.
Continue reading “City Expansion — (Out)Stretching the Senses to Our Urban Surroundings”
After days of being homebound, practice lab EINS from Sabine Zahn’s project “Stadterweitern (City Expansion)” gave me a chance to rediscover my senses (and with them a piece of Berlin). During the first of four five-day labs to take place in different central locations in Berlin from May to November 2020, I had the opportunity to experience Ernst-Reuter-Platz close up. Lab EINS also included a performance lecture and a discussion.
Continue reading “Another Kind of Kinesthetic Empathy Is Transmitted on Screen”
In the times of corona, when live dance events are (still) not possible, the digital format remains. You can love it or leave it, and not everything is suitable for filming. However, there are dance films, films explicitly choreographed for the camera and the screen: available for viewing until 6 May in POOL 20 – Spring Edition of the Internationales TanzFilmFestival Berlin at DOCK 11 online.
Continue reading “On Hospitality, Collaborations and Dining Culture: Questions for Sally De Kunst about the Book “This Book is Yours””
On 21 March 2020, Sally De Kunst was scheduled to present the book “This Book is Yours – Recipes for Artistic Collaboration” at the Berlin office of Vexer Publishing House with a cooking workshop. Like many things in Berlin and worldwide, this event – a collaboration with Tanzbüro Berlin – could not take place. So I invited Sally De Kunst to respond over Skype to a few questions about this unusual recipe book on cooking and artistic collaborations. I found it particularly relevant at this current point in time as we’re spending a lot of time at home – probably also cooking – and gaining a greater awareness during this period of isolation for how very much our way of life depends on collaborations.