Described briefly.
Top 10 differences between Classical Dance and Contemporary Dance Styles : Technique: Classical: Ballet prioritises turnout (legs rotated outwards), high extensions, and pointe work (dancing on the toes). Contemporary: This dance explores a wider range of movement possibilities, including floor woRead more
Top 10 differences between Classical Dance and Contemporary Dance Styles :
Technique:
Classical: Ballet prioritises turnout (legs rotated outwards), high extensions, and pointe work (dancing on the toes).
Contemporary: This dance explores a wider range of movement possibilities, including floor work, sharp contractions, and improvisation.
Body Alignment:
Classical: Ballet emphasises a lengthened spine and lifted posture.
Contemporary:This dance allows for a more natural alignment, incorporating elements like rolling on the spine or asymmetrical positions.
Footwork:
Classical: Ballet features specific footwork patterns and intricate jumps.
Contemporary: This dance utilizes a broader range of footwork, including walking, running, and even stamping.
Costumes:
Classical: Ballet dancers wear specialized attire like tutus and pointe shoes for females, and tights and tunics for males.
Contemporary: Costumes can be anything, from everyday clothing to elaborate, conceptual pieces, often chosen to enhance the message being conveyed.
Music:
Classical: Ballet uses classical scores specifically composed or chosen to complement the story and movement.
Contemporary: dance can use any type of music, including electronic soundscapes, silence, or even live musicians interacting with the dancers.
Structure:
Classical: Ballet choreography is highly structured, with set routines and formations.
Contemporary: dance can be more fluid and improvisational, allowing for more freedom in movement and exploration.
Emotional Expression:
Classical: Ballet traditionally expresses emotions within the context of a predetermined narrative.
Contemporary: dance uses movement to convey a wider range of emotions and ideas, even abstract concepts.
Performance Space:
Classical: Ballet is typically performed on a raised stage with specific lighting.
Contemporary: This dance can be performed anywhere, from traditional stages to unconventional spaces, incorporating multimedia elements.
Emphasis:
Classical: Ballet focuses on technical mastery and preserving established traditions.
Contemporary: This dance prioritizes personal expression, innovation, and challenging boundaries.
Audience Expectation:
Classical: Ballet audiences generally anticipate a graceful and virtuosic display within a familiar story.
Contemporary: This dance audience may be open to a wider range of movement vocabularies, themes, and unconventional presentations.
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Food cannot be stored for longer as it is prone to degradation. However different methods can be employed to preserve foods, that help increase their shelf life without compromising food quality. Micro-organisms are the root cause of the degradation of food and for killing them high temperatures areRead more
Food cannot be stored for longer as it is prone to degradation. However different methods can be employed to preserve foods, that help increase their shelf life without compromising food quality. Micro-organisms are the root cause of the degradation of food and for killing them high temperatures are required. Pasteurization and sterilization are thermal methods used to eradicate microorganisms from the packed food to increase the food’s shelf life. In pasteurization where food is subjected to a temperature below 100 degrees Celsius to kill certain micro-organisms, in sterilization the food is subjected to a temperature above 100 degrees Celsius to kill all the micro-organisms, pathogens, and spores. In pasteurization food can be pasteurized in two ways, one is where food is exposed to a lower temperature (60-75 degrees Celsius) for 30 minutes and the other is where food is exposed to a higher temperature (75-100 degrees Celsius) for shorter time. Food products like pickles, creams, stews, sauces, syrups, and jams are sterilized and food products like milk, beer, and juices are pasteurized. When food is sterilized, it is ready to be stored for more than 4 months and when food is pasteurized it is suitable for storage for 2 to 3 weeks.
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