Response to Critics

As many of you know, Tulsa Ballet is set to perform tonight at Ballet Across America in Washington DC. 8 other companies are also performing in this festival, meant to showcase the best ballet companies from across the country. I had the pleasure of observing the first evening of dance, with performances by Suzanne Farrell's company, Houston Ballet and North Carolina Ballet. Now, I won't go into any review of these companies, because I'm not a dancer nor a critic.

In talking with other audience members and also reading the reviews by real critics, I was reminded of an editorial I recently came across. The editorial was a response to critiques, not about these ballets in particular, but about dance critiques in general, and I think it is apropos here.

"Why are we so unwilling to view taste in art the same way we view taste in food? Let's say, for example, you don't like brie. You're not wrong about that -- how can you be? -- it's your taste. But, at the same time, I'm not wrong to like it. Plus, if you want to, you can develop a taste for brie just by trying the stuff a few times. Once you've developed taste for brie, that doesn't mean you have to like all brie, or that you can no longer appreciate Cheezits, or that you've become a snob: it just means you've educated your palate.

Taste in art is the same. It's not innate or monolithic, but dynamic: it can be broadened and refined over a lifetime. Isn't that the pleasure of a lifelong encounter with art -- discovering what else you can understand, can resonate with, can love?" Michele Steinwald

Food for thought.