Vocab 2

Croisé - crossed. one of the directions of épaulement. The crossing of the legs with the body placed at an oblique angle to the audience. The disengaged leg may be crossed in the front or in the back.

Effacé - Shaded. One of the directions of épaulement, in which the dancer stands at an oblique angle to the audience so that a part of the body is taken back and almost hidden from view. This direction is termed "ouvert" in the French method. Effacé is also used to qualify a pose in which the legs are open. This pose may be taken deviant or derrière.

écarté - seperated, thrown wide apart. Écarte is one of the eight directions of the body. Cecchetti method. In this position the dancer faces either one of the two front comers of the room. The leg nearer the audience is pointe in the second position á terre or raised arms are held en attitude with the raised arm being on the same side as the extended leg. The head is raised slightly and turned toward the raised arm so that they eyes look into the palm of the hand.

Arm Positions 

Bras Bas - arms low or down this is the dancer's "attention." The arms from a circle with the palms facing each other and the back edge of the hands resting on the thigh. The arms should hang quite loosely but not allowing the elbows to touch the sides. This position corresponds to the fifth position en bas, Cecchetti method.

first position: the arms form a circle in front of the body in line with the fork of the ribs.

second position: the arms are held out to the sides in a sweeping line so that the elbow is slightly lower than the shoulder and the wrist slightly lower than the elbow. The palms of the hands face the audience.

lower third position: one arm is curved in front of the body while the other is held out to the side.

upper third position: one arm is curved above the head while the other is held out to the side.

fourth position: one arm is curved above the head while the other is curved in front of the body in line with the fork of the ribs.

fifth position - both arms are curved above the head.

Balancé- Rocking Step. This step is very much like the pas de valse and is an alternation of balance, shutting the weight from one food to the other. Balancé may be done crossing the food either from or back. Fifth position R foot front. Demi-plié, dégagé the R foot to the second psotion and jump on it lightly in demi-plié, crossing the L foot behind the R ankle and inclining the head an body to the right. Step on the left demi-pointe behind the R foot, slightly lifting the R foot off the ground; then fall on the R foot again in demi-plié with the L foot raised sur le co-de-pied derriére. The next balancé will be to the left side.

Glissade - glide. A traveling step executed by gliding the working foot from the fifth position in the required direction, the other foot closing to it.

Pas de bourrée - bourrée step. pas de bourrée is done dessous, dessus, devant, derrière, en avant, en arriére and en tournant en dadas and en dehors, on the point or demi-pointe. (fifth position E foot back. Demi-plié and dégagé the R goût to the second position en l'air á la demi-hauteur. Bring the R foot to the fifth position front, rising on the demi-pointes, and immediately open the L good to the sec on position, stepping on the demi-pointe. Bring the r food in front of the L and lower both heels to the ground in the fifth position, demi-plié. The dégagé movement of this step may be started from the fifth position front or back.