Презентация на тему: Anna Pavlova

ANNA PAVLOVA Famous Russians in Australia

Famous Russians in Australia Anna PavlovaNikolai Miklouho-MaklayThis Russian writers wrote about Australia:Leo TolstoyKonstantin BalmontAnton Chekhov

ANNA PAVLOVA – the most famous dancer in the world.

Pavlova origins [Australia] "The famous Russian ballerina Anna Pavlova toured Australia twice, the second time in 1929 including Perth in her itinerary. While there she stayed at the Esplanade Hotel, one of the leading establishments in the city. Six years late in 1935 Elizabeth Paxton, owner of the hotel, requested her chef create some delicacies to attract the ladies of Perth to the Esplanade for afternoon tea. So it was that Herbert Sachse, born on the goldfields of Western Australia, failed wheat farmer turned cook, came to invent the meringue cake which is now recognised as Australia's national dessert. When the  cake  was presented, the hotel manager Harry Nairn declared that it was as "light as  Pavlova ," and the name stuck."How to Cook a Galah, Laurel Evelyn Dyson [Lothian:Melbourne Australia] 2002 (p. 160)

BYOGRAPHY Born: January 31, 1881 St. Petersburg, Russia Died: January 22, 1931 The Hague, Netherlands Anna Pavlova was in her time—and is perhaps even now—the most famous dancer in the world. Pavlova carried on long, globe-covering tours, creating new ballet audiences everywhere.

MATCH THE WORDS perhaps evencarriy onglobe-covering toursaudienceEverywhereWasherwomandemanddedication supporter brawny Сторонник, (возм.) покровительПрачкаВезде, повсюдуДажеМускулистыйВозможноПродолжать, совершатьМировое турнеПосвящениеАудитория, аудиенцияТребовать, нуждаться

Uncertain background Anna Pavlova was born on January 31, 1881, in St. Petersburg, Russia, the daughter of Lyubov Feodorovna, a washerwoman. Her father's identity is not known. When Anna was very small, her mother married reserve soldier Matvey Pavlov, who died when Anna was two years old. She and her mother were very poor, and they spent the summers with Anna's grandmother. According to Pavlova, she wanted to be a dancer from the age of eight, when she attended a performance of The Sleeping Beauty at the Maryinsky Theatre. Two years later she was accepted as a student at St. Petersburg's Imperial Ballet School. This school for classical dancers offered its students lifelong material protection; the czar (the ruler of Russia) Alexander III (1845–1894) was its main supporter. In return, the school demanded complete physical dedication.

Busy touring schedule Pavlova's first of many tours (it is estimated that she traveled over four hundred thousand miles in the days before air travel and was seen by millions) was to Moscow, Russia, in 1907. In February 1910 Pavlova, performing with the brawny Moscow dancer Mikhail Mordkin (1880–1944), made her first appearance in America, at the Metropolitan Opera House. Most of the American audiences had never before seen classical ballet, and critics did not know how to describe what Pavlova did on stage, although all agreed that it was wonderful.

A beauty swan Although Pavlova's performances changed and were influenced by exposure to foreign cultures and new methods of dancing, she remained a somewhat conservative (not trying many new things) performer. Her company continued to perform several of the great ballet classics, such as Giselle and The Sleeping Beauty; her own popular signature pieces were the Bacchanale, a duet created by her former fellow-student Mikhail Fokine, and her eerily beautiful The Swan.

WHAT’S “PAVLOVA”? Both Australia and New Zealand claim Pavlova as their own. Which is correct? That's still a topic of debate. Both sides agree that the cake was named after Anna Pavlova, a famous Russian ballerina.

Notes here:“Pavlova”, a type of meringue cake which has a soft marshmallow centre, achieved by the addition of a little cornflour and teaspoonful or so of vinegar and teaspoonful or lemon juice to the meringe mixture after the sugar is folded in...The pavlova has been described as Australia's national dish, but it is also claimed by New Zealand. According to the Australian claim, it was invented in 1935 by Herbert Sachse, an Australian chef, and named by Harry Narin of the Esplanade Hotel, Perth, after Anna Pavlova, the Russian ballerina who visited both countries in 1926. The built-up sides of the pavlova are said to suggest a tutu

The name pavlova was being used in New Zealand as early as 1927, and the OED [Oxford English Dictionary] points out, but that this use referred to a different dessert, whose connection with New Zealand is anyway uncertain

The Pavlova shell 3 egg whites3 table spoons cold water1 cup sugar1 teaspoon vinegar1 teaspoon vanilla essence3 teaspoons flour

Beat whites until stiff.Add cold water and beat again.Add sugar gradually while still beating.Slow beating and add vinegar, vanilla and flour.Place on greased paper on a greased tray and bake at 150ºC for 45 minutes, then leave to cool in the oven.Fill it with cream and cover with fresh fruit.