Modified Aug 15, 2007 - 22:03:02 PDT
|
Dining with Duvall: A good day at belly dancing class
Lynn DuvallA belly dance craze hit the United States with the arrival of dance troupes to the Chicago World’s Fair in 1893. Although dancers from African and Middle Eastern countries performed national versions of the ancient dance, it was the Egyptian troupe that captured fairgoers’ attention. Swiveling hips, unhampered by corsets, shocked the Victorian sensibilities of the time and influenced the nation to regard belly dancers as women of loose morals.
Every 20 years, another form of belly dancing hits the shores of America. Belly dancing is now regarded as an art form, akin to modern jazz or tap dancing. The dance in America has also evolved into an expression of feminine empowerment, international goodwill and a celebration of sisterhood.
Africa, India, Egypt, the Middle Eastern states, Greece and Turkey have all been cited as the birthplace of belly dancing. Support for theories of the origins of belly dancing is rich in colorful anecdote and limited in academic research. No single theory has been confirmed. It is possible that variations of the dance, characterized by circular pelvic movements, were developed in many parts of the pre-historic world simultaneously.
Today in Iran and Palestine, men, women and children dance Raks Baladi, a social form of belly dancing on festive occasions like weddings. Dancers in Turkey use zills, tiny finger cymbals, to enhance their complex, exuberant, gymnastic style of dancing. The theatrical version of belly dancing performed by both male and female Middle Eastern professional dancers is called raks sharqi.
|
advertisement |
Controversy over morals, costumes and veils still prevails in other countries. Egyptian performers’ movements are state-regulated. Women in some Middle Eastern states do not dance in mixed company outside the family home.
The mood among women taking a belly dance class in the shaded recesses of the Japanese teahouse in Glendale’s Brand Park last Saturday morning, reflected the values of the new style of American belly dancing. I saw many missteps but I heard only laughter as I watched the women.
The tinkling sound of hundreds of shiny coins on the beaded scarves covering their hips accentuated the rhythms of the dances they were learning. Teacher Leela guided the women through their routines with verve, patience and a powerful, centered strength. I’d expected a cross between an exercise workout and a dance class. What I saw was a relaxed, happy group of women sharing time together. It reminded me of a good day at book club.
Maybe the book club analogy is not too far off. When I spoke to Leela after class, she said she loves to read and started her own book club 20 years go. Leela, known as Marla Martin when she’s at home in La Crescenta, took her first belly dance class at Glendale Community College ten years ago. Since then she’s become an instructor, a performer and a belly dance workshop and exhibition producer.
“This is my day job,” she said. “I work 80 hours a week with 700 students in group and private classes.” Leela makes instructional DVDs, sells costumes and club wear on her website and breezes through a hectic schedule with energy to spare.
I asked Leela about her students’ easy-going acceptance of their mistakes. “The point is not to search for perfection, but to enjoy your body. To be in search of bliss, not perfection. We are real women, not Barbies, we’re moving in bliss in the dance of essential femininity.” she replied.
Leela’s family gave her a strong classical dance education in Chicago. She moved to La Crescenta in 1982, where she brought up two children with her husband Richard, a painting contractor. It was not until she began to teach belly dancing that she became the person she is today.
“I was a round child. Each year and every child added more pounds. I discovered my body when I began to belly dance. About six months after I started to dance, I’d realized I’d lost 60 pounds,” she said.
Leela studied in both France and Italy, learning to cook in European kitchens. “Everywhere I go, I try to get a peek inside the kitchen,” she said. “My children have terrific palates and appreciate world cuisine.” Both Martin children graduated in June—Max from CVHS and Valentina from UC San Diego.
In October Leela presents her annual extravaganza, “Arabia Exotica” including workshops with national figures from the American belly dance world. The weekend concludes with a performance and party at the Avalon in Hollywood.
Participants in Leela’s September workshop for any age or level, even brand-new students, will perform a number on stage in October. “It’s an amazing experience for people to discover themselves on stage, feeling good and having fun,” Leela added.
I noticed Lella’s students are a cross-section of all ages, shapes, races and ethnic-social backgrounds.
Leela e-mailed an easy, popular corn pudding for Valley Sun readers. She says it travels well and is always requested by her family and friends for Thanksgiving dinners or potlucks.
LEELA’S LUSCIOUS
CORN PUDDING
2 sticks butter (1/2 pound)
1 cup sour cream
1 can creamed corn (8 oz. or 10 oz. will work)
1 can corn (10 oz.) drained
1 tablespoon sugar
1 package cornbread mix (I use Marie Calendar’s, but any mix will do)
Preheat oven to 350 degrees. Spray the sides and bottom of a 9x13-inch baking dish with cooking release spray. In a large, microwave-safe bowl, melt the butter in the microwave (about 45 seconds to 1 minute on high). Add sour cream, creamed corn, drained corn and sugar. Mix well. Add cornbread mix; stir to combine thoroughly. Pour into baking dish, bake approximately 45 minutes or until toothpick inserted in center of pudding comes out clean. Cool 10 minutes before serving, to let the pudding set up. To bring corn pudding to a potluck: cool thoroughly, cover with plastic wrap or foil and either refrigerate or let stand at room temperature. If refrigerated, before reheating in conventional or microwave oven, bring pudding up to room temperature first. Heat covered, let stand 10 minutes to set up. Enjoy as a savory-and-sweet side dish.
LYNN DUVALL, For information write boblynn@ix.netcom.com
