Black entertainers in African American newspaper articles: v.1: An annotated bibliography of the Chicago Defender, the Afro-American (Baltimore), the Los Angeles Sentinel and the New York Amsterdam News, 1910-1950

2003 ◽  
Vol 40 (05) ◽  
pp. 40-2520-40-2520
Author(s):  
Thomas DeFrantz

Born on 5 January 1931 in Rogers, Texas, the only child of parents who separated when he was two, choreographer Alvin Ailey (b. 1931–d. 1989) moved to Los Angeles with his mother in 1942. Shy from an itinerant Texas life, Ailey turned to dance when a high-school classmate introduced him to Lester Horton’s studio in 1949. He immersed himself in study and developed a weighty, smoldering performance style that suited his athletic body. Ailey moved to New York in 1954 to dance with Carmen DeLavallade in the Broadway production of House of Flowers. Performing success led him to found Alvin Ailey American Dance Theater in 1958. The company began as a repertory company devoted to both modern dance classics and new works created by Ailey and other young artists. The critically acclaimed first concerts in 1958 and 1960 marked the beginning of a new era of dance performance devoted to African American themes. His dance Blues Suite (1958), set in and around a barrelhouse, depicts the desperation and joys of life on the edge of poverty in the South. Highly theatrical and immediately accessible, the dance contains sections of early-20th-century social dances, Horton dance technique, Jack Cole–inspired jazz dance, and ballet partnering. Early performances of Revelations (1960) established Ailey’s company as the foremost dance interpreter of African American experience. The dance quickly became the company’s signature ballet, eclipsing previous concert attempts at dancing to sacred Black music. Set to a series of spirituals and gospel selections, Revelations depicts a spectrum of Black religious worship, including richly sculpted group prayer (“I’ve Been Buked”), a ceremony of ritual baptism (“Wade in the Water”), a moment of introverted, private communion (“I Wanna Be Ready”), a duet of trust and support for a minister and devotee (“Fix Me, Jesus”), and a final, celebratory gospel exclamation, “Rocka My Soul in the Bosom of Abraham.” Ailey’s ballet Feast of Ashes (1962), created for the Harkness Ballet, is acknowledged as the first successful pointe ballet choreographed by a modern dancer. Major distinctions and honors followed Ailey throughout his choreographic career, which spanned the creation of more than fifty dances for his own company and others. The Ailey company continues as a highly successful operation after Ailey’s death, and is affiliated with a large dance complex in New York City that offers comprehensive courses in dance study as well as venues for performance.


2011 ◽  
Vol 23 (2) ◽  
pp. 271-295 ◽  
Author(s):  
Matt G. Mutchler ◽  
Tara McKay ◽  
Norman Candelario ◽  
Honghu Liu ◽  
Bill Stackhouse ◽  
...  

2001 ◽  
Vol 95 (4) ◽  
pp. 1005-1006
Author(s):  
Paul J. Weber

Laura Olson is one of a small but energetic and influential group of Christian political scientists determined to bring the debate politically legitimate called it either racist or sexist. Yet, somewhat surprisingly, African American pastors held the most consistently conservative views on family values, although they also saw the connections among crime, violence, and the deterioration of the family. Within the authorÕs intentionally limited scope, this is an excellent study, but one should be cautious about generalizing.


2020 ◽  
Vol 20 (2) ◽  
pp. 45-54
Author(s):  
Samuel H. Yamashita

In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook, and sample Japanese cuisine, and ten of them eventually opened restaurants there. In the 1980s and 1990s, these chefs' frequent visits to Japan and the steady flow of Japanese stagiaires to French restaurants in Europe and the United States encouraged a series of changes that I am calling the “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs.


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