Anna Pavlova was born in St. Petersburg, Russia
in 1881 and studied at the Imperial Ballet School. She made her debut
at seventeen and by 1906 she had become a principal ballerina. On her second
foreign tour she joined Diaghilev's Ballet Russes where she
created and made famous The Dying Swan. In 1921 she bought Ivy House
in England and opened her own School of Dance.
From then on she spent the rest of her career almost constantly on tour
bringing ballet to millions for the first time. Pavlova died of pneumonia,
three weeks short of her 50th birthday. She once said "If I can't
dance then I'd rather be dead." Her last words were. "Get my
swan costume ready." Then "Play that last measure softly." In accordance
with old ballet tradition, on the day she was to have next performed, the
show went on as scheduled, with a single spotlight circling an empty stage
where she would have been.
The art of dance is based on technical ability,
line, and interpretation. Pavlova's fame was not based on her
perfection of technique or virtuosity, but rather on her sense of line
and illusion. Many reviewers wrote of her "soaring" and "flying",
terms that were not used to describe other dancers, many of
whom could leap higher and further than Pavlova. With her slim body and exceptional sense of line, she gave the illusion of
flight. Art is essentially illusion, and it was Pavlova's sense of illusion
that made her a great artist. |
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![http://www.russianballethistory.com/AnnaLaFilleCMPSD.jpg](http://www.russianballethistory.com/AnnaLaFilleCMPSD.jpg) |
Anna Pavlova |
Pavlova was the ultimate trooper. She had a
mission to introduce
the art of dance to everyone. She toured everywhere -
all the world's capitals and even towns that had never seen a dancer. She
performed in remote villages in Ecuador, Brazil, China, South Africa, Egypt,
India, Java, and New Zealand. She was stranded at the Panama Canal.
She danced during a thunderstorm in Montgomery, Alabama in a hall that had a
three-foot hole in the ceiling over the stage. She had to sleep in the floor
of her dressing room in Hiroshima that was inundated with bats.
It was during New Zealand tour in 1925 that a
chef created a meringue, whipped cream, and tropical fruit desert that he
named Pavlova, with the meringue and whipped cream symbolizing her
lightness. The Pavlova dessert is usually made with kiwi fruit (although
strawberries are a common substitution in the United States) and is the
national dish of New Zealand.
Most of the commercial kiwi fruit are grown in New Zealand and are named
after their indigenous flightless bird. New Zealanders love their bird
so much that they informally named their national rugby league the Kiwis and
often refer to themselves as Kiwis. The Kiwis were
briefly considered world champions, until the 25th of November, 2006, when
they were narrowly defeated by the Australian Kangaroos. Well, as the
Chicago Cubs fans always say, wait until next year.
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- Preheat over to 300º F.
- Place the egg whites in a small mixing
bowl and let stand at room temperature for 30 minutes.
- Meanwhile, draw a 10 inch circle on a
piece of wax paper and place (writing-side down) on a
baking sheet.
- Add vanilla and cream of tartar to egg
whites. Beat with an electric mixer until soft peaks form.
Add sugar, 1 tablespoon at a time, beating on high speed until very stiff
peaks form and sugar is
almost dissolved (about 5 minutes).
- Using the back of a spoon, spread meringue
onto the circle, building the sides up to form a bowl.
- Bake in for 35 minutes. Turn off
the oven and let shell dry in the oven, with the door closed for one
hour. Remove the shell from baking sheet and pull off wax paper. Store in
an airtight container. Will keep indefinitely.
- When ready to serve, whip cream and place
in shell. Add kiwi and/or strawberries.
Serves 4. |
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