George Balanchine, the legendary choreographer, was also a great cook. In this talk, Dr. Meryl Rosofsky, adjunct professor of Food Studies at NYU and former Fellow at the Center for Ballet and the Arts, shares insights into Balanchine’s love of food and cooking, and explores how his connection to food reflects the geographic and cultural forces that shaped him as an artist. She also delves into the cultural history of ballerina Tanaquil Le Clercq’s The Ballet Cook Book, a masterful compendium of ballet history, food stories, and recipes published 51 years ago.
Photo Courtesy of Works & Process at the Guggenheim/Titus Ogilvie-Laing
BALANCHINE is a trademark of the George Balanchine Trust.