A Quote by Ann Reinking

The Fosse technique really does have to have a delicacy and an elegance to it. — © Ann Reinking
The Fosse technique really does have to have a delicacy and an elegance to it.
For 'Chicago,' the dancers need to demonstrate an affinity for the Fosse style. Sometimes dancers come in with brilliant technique, but if the Fosse style isn't easy for them, or it's awkward for them, they won't be right for this show.
Neither refinement nor delicacy is indispensable to produce elegance.
I never danced a step in my life so naturally. My first motion picture was a musical, and Bob Fosse was the choreographer. I didn't exactly dance for Fosse, I just did the best that I could to do what he taught us to do.
Jasmine, the name of which signifies fragrance, is the emblem of delicacy and elegance. It is reared with difficulty in New England, but at the South, puts forth all its graces.
The elegance of the Italian South is a very strong elegance and it is one that I bring. It is a sexy elegance - or at least, let's say less chaste.
It is important to notice that these badly functioning designs were praised for 'elegance.' But elegance as theoretical scientists apply it is quite different. The elegance of a mathematical formula is that it explains a phenomenon beautifully, with no parts left over. In design, elegance is more readily perceived as a property of product than of process. If we had more elegant theories, we might look to design for more than elegance.
You'd have to go all the way back to 1972 to find a version of me who didn't care about theater, who didn't read Playbill and watch the Tony Awards, or get why Bob Fosse's choreography was so groundbreaking that all you need to say is 'Fosse hands' and theater people know what you mean.
I try to show good technique - boxing technique, wrestling technique, jiu jitsu technique.
You always remember the delicacy of the work you do on a new play - the delicacy and the rigor and the courage.
The noble entitlement bespeaks an élan, a certain type of relationship with your partner. It means formidable technique not displayed lightly. The excitement comes from elegance.
Like most qualities, cuteness is delineated by what it isn't. Most people aren't cute at all, or if so they quickly outgrow their cuteness ... Elegance, grace, delicacy, beauty, and a lack of self-consciousness: a creature who knows he is cute soon isn't.
The professional dedicates himself to mastering technique not because he believes technique is a substitute for inspiration but because he wants to be in possession of the full arsenal of skills when inspiration does come. The professional is sly. He knows that by toiling beside the front door of technique, he leaves room for genius to enter by the back.
I've studied a technique called the Sanford Miesner technique, that teaches you how to focus. It's mainly about daydreaming. And the technique's really about imaginary circumstances. Using your imagination to sort of daydream about stuff. It makes you emotional in a scene.
My technique is laughable at times. I have developed a style of my own, I suppose, which creeps around. I don't have to have too much technique for it. I've developed the parts of my technique that are useful to me. I'll never be a very fast guitar player. I don't really know what to say about my style. There's always a melodic intent in there.
Paris, hours in the café, a certain spirit of rebellion, one side a bit too stubborn, the sea, the true, in Bretagne, the walking in Provence, the taste, the passion for literature, the libraries, the beautiful editions, remaking the world in a set of hours around a table and a bottle of wine. Talking without really saying nothing, just for the pleasure of talking. The museums, the theatres, the elegance, the delicacy, the heritage of the Illustration, a humanistic philosophy. The balance we got between a nordic rigor and a latin savoir-vivre, the insolence and the freedom.
Delicacy of taste has the same effect as delicacy of passion; it enlarges the sphere both of our happiness and our misery.
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