DUO PARA ELLA >>> COMIDA PARA DOS
Dance - and Videoproduction / Solo 2003-2004


Choreography / directing / concept Helene Weinzierl
Dance / Choreography Helena Arenbergerova
Lightdesign and technic Albert Haderer
Music collage and composition Franz Flieger Stögner
Video / Photos Hans-Jürgen Gökler, Peter Huber
Videocut Petra Hinterberger
Duration 20 minutes
Premiere 10./11.4.2003 per.form<d>ance # 3 Salzburg
performances 5/03 tanzpool Wien, Bratislava in movement
subsidised by BK Kunst, Wien Kultur, BMaA

1st Price SoloChoreography at the 9. International Contemporary Dance Festival of the Canary Islands "Masdanza"

duo para ella impressively danced by Helena Arenbergerova and directed by the Austrian Choreographer Helene Weinzierl, plays with elements of waiting and expectation. A dinner is beeing prepared. The waiting for the imaginary guest begins. The watcher of the door becomes the guardian of time. Joyful anticipation turns into impatience and desperation and finally: Relief upon of the arrival of the guest. (Salzburger Nachrichten U. Schupfer)



The syntax of movement was developed as a duet and performed as a solo on stage. In this stylistic elements, sequences of movement and images emerge.
This particular approach brings intersting and abstract sequences of movements and images to the eyes of the spectators: a reflection of split dancers who try to simplify things and bring both original imaginary personalities into harmony.

Ingredients: 1 bunch of parsley, 1 red bell pepper, 1 clove of garlic, 1 slice of white bread, 50 g sunflower seeds, approx. 90 ml strong beef broth, 3 tablespoons sunflower oil, coriander, salt, black pepper, 200 g spaghetti, 2 tablespoons sunflower seeds for garnishing

Wash parsley, shake dry and strip the leaves, put aside some stalks for garnishing, chop remaining leaves and fine stalks, cut pepper lengthwise, clean of stalk and seeds, rinse and chop, peel garlic and divide into four parts, dice bread after removing crust, blend parsley, coriander, bell pepper, garlic, bread, sunflower seeds, beef broth and oil in a blender to a smooth paste, salt and pepper to taste, boil spaghetti al dente in plenty of salt water, roast sunflower seeds in a dry pan golden yellow, drain spaghetti in a colander, allow to drain completely and mix with the sauce in a warmed dish.

Price

9. International Contemporary Dance Festival of the Canary Islands "Masdanza", First Price for Solo Solochoreography