Stirring Up Frothy Fun in ‘Whipped Cream’
The American Ballet Theatre opens its spring season Monday evening with the New York premiere of "Whipped Cream" by the company’s Artist in Residence Alexei Ratmanksy.
With dancing cookies and cakes, the ballet is about a little boy who eats too much whipped cream, gets sick and ends up in the hospital. As he recovers, he dreams about a Viennese pastry shop coming to life.
Marina Harss, who writes about dance for the New Yorker and the New York Times, tells WNYC’s Richard Hake that the ballet by Richard Strauss was a huge flop when it premiered in 1924 in the aftermath of the First World War. As a result, “Nobody had recorded or played it until this Japanese orchestra made a full recording in the late 80s,” said Harss.
Harss adds that Ratmanksy discovered that recording while performing in Japan years ago and kept it in mind, thinking it could be a ballet in the future. Now, he's created a full story ballet working with artist Mark Ryden who created the scenery and costumes.
Additionally, Harss discussed a new documentary that follows the final year in a ballet dancer’s career. “Restless Creature” focuses on Wendy Whelan as she retires from the New York City Ballet, documenting her physical and emotional challenges, and the new path she creates for herself.
To hear the full interview, click on "Listen" above.
