Today we talk with Meryl, who, as part of the event, will be sharing her findings from her fall 2016 fellowship at the Center for Ballet and the Arts at NYU where she delved into the cultural history of Tanaquil’s book.
For the book’s 50th anniversary, food scholar Meryl Rosofsky is curating a program honoring Le Clercq’s artistic, literary, and culinary legacy as a part of the Works & Process series at the Guggenheim museum in New York City. In 1967, ballerina Tanaquil Le Clercq published The Ballet CookBook, a fascinating compilation of ballet history, food stories, and recipes from over 90 leading dancers and choreographers of her generation, including George Balanchine, Jacques d’Amboise, Melissa Hayden, and Allegra Kent. We are offering a preview of this weekend’s Works & Process at the Guggenheim, Tanaquil Le Clercq’s ‘The Ballet Cook Book,’ a 50th Anniversary Celebration. Today on the Conversations on Dance podcast, we have a very special episode in store.
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