| Author(s): |
Patricia Garcia Leal
Total Authors: 1
|
| Document type: | Doctoral Thesis |
| Press: | Campinas, SP. , ilustrações. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Instituto de Artes |
| Defense date: | 2009-02-16 |
| Examining board members: |
Elisabeth Bauch Zimmermann;
Marcia Maria Strazzacappa Hernandez;
Veronica Fabrini Machado de Almeida;
Julia Ziviani Vitiello;
Katia Danailof;
Lenira Peral Rengel
|
| Advisor: | Elisabeth Bauch Zimmermann |
| Field of knowledge: | Linguistics, Literature and Arts - Arts |
| Indexed in: | Base Acervus-UNICAMP; Biblioteca Digital da UNICAMP |
| Location: | Universidade Estadual de Campinas. Biblioteca Central Cesar Lattes; T/UNICAMP; L473a; Universidade Estadual de Campinas. Biblioteca do Instituto de Artes; T/UNICAMP; L473a |
| Abstract | |
The present research was developed from creative processes in dance, that had the senses of smell and taste as first stimuli for creation. Proposes a specific choice of corporal techniques, using improvisation as a possibility of integrating body's preparation, interpretation and creation. The results of the research are three choreographies and the configuration of methodological proposals in contemporary dance. The first perfumes emphasized by the thesis present the references of the study concerning the senses of smell and taste in different areas as psychology, history, literature, cognitive science and others. Finally, different artistic methodologies involving the senses are presented as a reference in theater and dance. In concern of the creative processes, the first choreography developed, Amargo Perfume, used the scent of coffee as a stimulus. The second, Intenso, emphasized the flavors of red cabernet wine. And the last choreography developed, Variações sobre chocolates, used not only the smelling and tasting stimuli, but also the touching information of chocolates. Amargo Perfume and Intenso were conceived as solos. Variações sobre chocolates was developed in group as a necessity of methodological application. Tasting the flavors, the methodologies that have been researched since 2001, are presented in two parts. The first one relates the perception's senses to Laban factors of movement in improvisation processes. The second one focuses on the creation from the senses of smell and taste, valorizing the contributions and possibilities of these specific senses to choreography composition. The proposals can be integrated and have in improvisation the basis that associate body's preparation, interpretation and composition techniques. One last methodological variation, in a floor work, centre and diagonal format, is presented in annex like a contribution to the most different professionals in body and scenic arts. As final discussion, tasting and scenting touch, the present study reflects about the methodological and creative contributions developed to the actual scenery of contemporary dance, discussing about the body and the dance from the senses' point of view. (AU) | |