Читать книгу The Art of Ballet онлайн

26 страница из 98

Sang, as he struck the lyre, and to the strain

Two tumblers, in the midst, were whirling round.”

The “two tumblers” is an interesting detail, but it does not necessarily refer to the sort of acrobatic “tumbling” we are familiar with to-day. There have always been two phases of the Dance which can best be understood by noting the distinction marked by the use of two words in French—at least by their use among the masters and writers of the seventeenth and eighteenth centuries—namely, danser and sauter. The former means to dance, “terre-à-terre,” that is, always with the feet, or one foot at least, on or close to the ground; sauter, means invariably to leap into the air, or even to perform steps while both feet are in the air.

We usually speak of “a somersault,” a “double somersault,” and so forth. The word is a corruption from the old French soubresault, from the Latin supra, over, and saltus, leap.

Early historians of the Dance frequently speak of “saltation,” without any reference to the “somersault” as we know it, but to what we should call simply dancing.